Go Back

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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Servings: 12
Calories: 400
Ingredients Method

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

Method
 

  1. Preheat the Oven:
  2. 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.
  3. Mix the Dry Ingredients:
  4. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  5. Mix the Wet Ingredients:
  6. In a large mixing bowl, cream together the butter, oil, granulated sugar, and brown sugar until light and fluffy (about 3–4 minutes).
  7. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
  8. Add the Buttermilk and Dry Ingredients:
  9. 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.
  10. Bake the Cake:
  11. Divide the batter evenly between the prepared cake pans or pour it into the 9x13-inch pan.
  12. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  13. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  14. Make the Maple Icing:
  15. 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.
  16. Remove from heat and whisk in the maple syrup, vanilla extract, and pinch of salt.
  17. Gradually whisk in the powdered sugar, followed by enough milk or heavy cream to achieve a smooth, spreadable consistency.
  18. Ice the Cake:
  19. 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.