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Spice Cake with Maple Cream Cheese Frosting
A spice cake with an intense spicy flavor, a little heat from cayenne pepper, and a creamy maple frosting.
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
10
Calories
516
kcal
Author
Marye Audet-White
Ingredients
2 ½
cups
sifted cake flour
11/2
teaspoon
baking powder
1
teaspoon
baking soda
1
teaspoon
salt
2
teaspoons
ground cinnamon
1
teaspoon
ground cloves
1
teaspoon
ginger
½
teaspoon
freshly ground nutmeg
⅛
teaspoon
cayenne pepper
½
cup
unsalted butter
½
cup
light brown sugar
firmly packed
1
cup
granulated sugar
2
eggs
1
teaspoon
vanilla extract
1
cup
buttermilk
¼
cup
whiskey
Maple Cream Cheese Frosting
8
oz
cream
cheese
, room temperature
½
cup
unsalted butter
, room temperature
1
tablespoon
pure maple syrup
1
teaspoon
maple extract
½
teaspoon
vanilla extract
2 -3
cups
confectioners' sugar
1
tablespoons
heavy
cream
, may need a little more
Instructions
Preheat the oven to 350F. Grease and flour 2 9-inch pans
Whisk the flour, baking powder, soda, salt, cinnamon, ginger, cloves, nutmeg, and cayenne together in a large bowl - set aside.
Cream
butter and both sugars together until light and creamy.
Add the eggs one at a time, beating well after each.
Beat
in the vanilla.
Whip on high speed until light and fluffy, 3 minutes or so.
Scrape sides a few times during beating.
Pour the buttermilk and whiskey in a cup.
While mixing on lowest speed, add the dry ingredients to the butter mixture alternately with the buttermilk mixture.
Pour batter into two greased and floured 9-inch cake pans.
Bake at 350F for 30 minutes or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes.
Turn out to finish cooling.
Maple Cream Cheese Frosting
Beat
the
cream
cheese and butter together until well mixed and creamy.
Add the flavorings and the syrup.
Whip until fluffy.
Add the confectioners' sugar slowly until you reach the consistency that you like.
Whip until very fluffy.
Add
cream
as needed for consistency.
Notes
Cake can be stored, covered, at room temperature for up to 2 days. Refrigerate or freeze for longer storage.
Nutrition
Calories:
516
kcal
|
Carbohydrates:
58
g
|
Protein:
6
g
|
Fat:
27
g
|
Saturated Fat:
16
g
|
Cholesterol:
76
mg
|
Sodium:
459
mg
|
Potassium:
346
mg
|
Fiber:
1
g
|
Sugar:
34
g
|
Vitamin A:
920
IU
|
Calcium:
172
mg
|
Iron:
0.7
mg