Vermont Spice Cake
Indulge in the rich, warming flavors of Vermont Spice Cake, a dessert that perfectly captures the essence of fall baking with its aromatic blend of cinnamon, nutmeg, and cloves. This moist, tender cake owes its fluffy texture to the use of buttermilk and the careful creaming of butter and sugars, while its decadent cream cheese frosting is elevated by the addition of pure maple syrup for a subtly sweet, earthy finish. Easy to prepare in under an hour, this two-layer cake is ideal for cozy gatherings, holiday celebrations, or simply satisfying your craving for homemade comfort. Garnished with a drizzle of maple syrup or a sprinkle of cinnamon, this recipe will quickly become a seasonal favorite. Perfectly spiced and beautifully frosted, Vermont Spice Cake is a show-stopping treat that combines classic flavors with a modern twist!
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Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 1.25 cups granulated sugar
- 0.5 cup brown sugar, packed
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1.25 cups buttermilk
- 8 ounces cream cheese, softened
- 0.5 cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract (for frosting)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
Step 2
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
Step 3
In a large mixing bowl, use an electric mixer to cream the butter, granulated sugar, and brown sugar together until light and fluffy, about 3-4 minutes.
Step 4
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract.
Step 5
With the mixer on low speed, alternately add the dry ingredients and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Step 6
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Tap the pans lightly on the counter to release air bubbles.
Step 7
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then invert them onto a wire rack to cool completely.
Step 9
While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
Step 10
Gradually add the powdered sugar, 1 cup at a time, mixing until fully incorporated. Add the maple syrup and vanilla extract, and beat until smooth.
Step 11
To assemble the cake, place one cake layer on a serving plate or cake stand. Spread a generous layer of frosting on top.
Step 12
Place the second cake layer on top and frost the entire cake with the remaining cream cheese frosting.
Step 13
Optional: Garnish with a drizzle of maple syrup or dust with cinnamon for an extra touch.
Step 14
Refrigerate the cake for 30 minutes before serving to allow the frosting to set. Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (2063.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7324.4 |
| Total Fat 347.3g | 0% |
| Saturated Fat 210.7g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 1488.5mg | 0% |
| Sodium 4688.9mg | 0% |
| Total Carbohydrate 1002.1g | 0% |
| Dietary Fiber 10.7g | 0% |
| Total Sugars 747.9g | |
| Protein 77.0g | 0% |
| Vitamin D 339.9IU | 0% |
| Calcium 922.7mg | 0% |
| Iron 19.4mg | 0% |
| Potassium 1486.3mg | 0% |
Source of Calories