Vermont Spice Cake

Spice cake is probably one of mine and my fiance’s favorite cake flavors. We like it so much that during college, we would often make spice cake for dessert on a Friday night. Of course, we always used a boxed mix and a can of cream cheese frosting. Now that I’ve made a homemade spice cake, I will never go back to the boxed mixes! This cake was fabulous, and would make a great alternative to pie on Thanksgiving.  It is a dense, moist cake that is similar in taste to a pumpkin roll.

Vermont Spice Cake with Cream Cheese Frosting
Yields: Two 9-inch round cakes

Spice Cake:

3 cups all-purpose flour
3 1/2 teaspoons baking powder
2 teaspoons pumpkin pie spice (I used a mixture of 1 1/2 tsp. cinnamon, 1 tsp. cloves, 1/2 tsp. all-spice and 3/4 tsp. nutmeg)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup (1 1/2 sticks) butter, softened
3 large eggs
1 1/2 cup canned pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 teaspoons vanilla extract

Preheat oven to 325 degrees. Grease 2 9-inch round cake pans. Combine flour, baking powder, spices, baking soda and salt in a small bowl. Beat sugar and butter in a large mixer bowl fitted with a paddle attachment until creamy. Add eggs one at a time; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually add the flour mixture. Spread evenly into prepared cake pans. Bake for 35-40 minutes until a toothpick inserted comes out clean. Cool in the pans on wire racks for 15 minutes; remove to wire racks to cool completely.

Cream Cheese Frosting:
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups powdered sugar
Squeeze of lemon juice
2-3 teaspoons maple extract (I omitted)

Beat cream cheese and butter until smooth. Gradually add in the powdered sugar and beat until fluffy. Add in the lemon juice and mix well. Refrigerate until needed.

To assemble:
Cut each layer in half horizontally with a long, serrated knife. (I found it easier just to bake 4 thin layers, as it gives each layer a little more stability.) Frost between layers and on top of cake, leaving sides unfrosted. Garnish as desired.

Source: Adapted from Sing For Your Supper.

This entry was posted in Cake, Dessert, Pumpkin. Bookmark the permalink.

2 Responses to Vermont Spice Cake

  1. feastonthecheap says:

    It’s totally spice cake season! Just whipped up a cinnamon pear cake that really hit the spot. Will have to give this a whirl!

  2. Annie says:

    I love spice cake! In case you haven’t seen I gave you a Loveliest Blog award. Check it out.

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