Vermont Spice Cake

Spice Cake Recipes
55
5 Reviews
Spice cake with four layers of the comfort flavors of Fall - pumpkin and maple.
20 min
Prep Time
1:40
Total Time
12 servings

Ingredients

Cake

3 cups
all-purpose flour
3 1/2 teaspoons
baking powder
1 teaspoon
baking soda
2 teaspoons
pumpkin pie spice
3/4 teaspoon
ground nutmeg
1/2 teaspoon
salt
1 1/2 cups
sugar
3/4 cup
Land O Lakes® Butter
3
large Land O Lakes® Eggs
1 1/2 cups
pumpkin puree
1/2 cup
evaporated milk
1/4 cup
water
1 1/2 teaspoons
vanilla

Frosting

3 1/2 cups
sifted powdered sugar
1/3 cup
Land O Lakes® Butter, softened
11 ounces
cream cheese, softened
2 to 3 teaspoons
maple flavoring
Chopped nuts and nut halves, if desired

Directions

  1. Heat oven to 325°F. Grease and flour 2 (9-inch) round cake pans. Set aside.
  2. Combine flour, baking powder, baking soda, pumpkin pie spice, nutmeg and salt in bowl. Set aside.
  3. Combine sugar and 3/4 cup butter in another bowl. Beat at high speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add pumpkin, evaporated milk, water and vanilla; continue beating until well mixed. Gradually add flour mixture, beating at low speed after each addition.
  4. Spread batter evenly into prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
  5. Combine powdered sugar, butter and cream cheese in bowl. Beat at high speed, scraping bowl often, until fluffy. Stir in maple flavoring.
  6. Cut each cake in half horizontally with long serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.

Recipe Tips

Recipe and photo courtesy of NESTLÉ USA and www.VeryBestBaking.com.

Nutrition Facts (1 serving)

Calories
650
Cholesterol
130mg
Carbohydrates
94g
Protein
8g
Fat
28g
Sodium
660mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

I made this cake years ago and my oldest son( a man of few words) raved about this cake and when he comes in from Colorado always asks for it. It is very moist.

Posted August 20, 2012 by Denise

Rating

This was a delicious cake! I made the two layer version, topped it with a ring of walnut halves...gorgeous. Note: I didn't have maple flavoring so used maple syrup instead.

Posted January 07, 2012 by Laurinda

Rating

This is an absolutely delicious cake. I've made it several times for the holidays, and it always gets rave reviews. It's perfectly moist and has just the right amount of spice to balance the sweetness of the frosting.

Posted May 13, 2011 by Carole

Rating

DELICIOUS CAKE,MADE IT FOR A FRIENDS BIRTHDAY.

Posted October 30, 2010 by RICH

Rating

I am allergic to cinammon so i cannot make boxed spice cakes. This recipe allows me this indulgence. I just use ginger for the spice. I have gotten many raves on this receipe.

Posted August 12, 2008 by Judith

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