Spice Cake with Maple Icing
This Spice Cake is moist, flavorful, and spiced with cinnamon, nutmeg, and cloves. The addition of a creamy Maple Icing makes it the ultimate fall dessert, perfect for serving at gatherings or enjoying with a cup of coffee.
Ingredients
- For the Spice Cake:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1/2 cup unsalted butter softened
- 1/2 cup vegetable oil
- 1 1/4 cups granulated sugar
- 1/2 cup light brown sugar packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk or whole milk + 1 tbsp vinegar or lemon juice
- For the Maple Icing:
- 1/2 cup unsalted butter
- 1/4 cup pure maple syrup preferably grade A or B
- 2 –3 tbsp milk or heavy cream adjust for desired consistency
- 2 cups powdered sugar sifted
- 1 tsp vanilla extract
- A pinch of salt
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans, or a 9x13-inch rectangular pan.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
- Mix the Wet Ingredients:
- In a large mixing bowl, cream together the butter, oil, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the Buttermilk and Dry Ingredients:
- Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined—be careful not to overmix.
- Bake the Cake:
- Divide the batter evenly between the prepared cake pans or pour it into the 9x13-inch pan.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Maple Icing:
- In a medium saucepan, melt the butter over medium heat until golden brown and nutty in aroma (about 4–5 minutes). Be careful not to burn it.
- Remove from heat and whisk in the maple syrup, vanilla extract, and pinch of salt.
- Gradually whisk in the powdered sugar, followed by enough milk or heavy cream to achieve a smooth, spreadable consistency.
- Ice the Cake:
- Once the cake has cooled completely, spread the Maple Icing evenly over the top of the cake. If using layers, apply a thin layer of icing between them and generously coat the top.