Maple Spice Cake with Maple Frosting

Three words for ya. Maple Spice Cake. I’d like to say that this cake is nostalgic with all it’s glorious spices & vastly underrated maple flavor, however, this is not what I had growing up…so it’s really just bind blowing for me instead of nostalgic. I never really ate anything maple flavored, the only thing that comes to mind is putting maple syrup on my pancakes. & spice cake?! The only spice I knew was apple cinnamon cake & box mix gingerbread cookies. I didn’t even try my first pumpkin dessert, until I was like 17 or so. Why am I talking about this? Well I just realized I was really missing out on a lot of things this great world has to offer & I really don’t want you to miss out on this incredible maple spice cake either.

How to make maple spice cake?

Spice cake is like the ultimate fall cake. It combines cinnamon, nutmeg, cloves & ginger. You can add all spice, cardamom or whatever else you like but I just used these four. I believe most people also add applesauce to it for extra moisture but instead, I used real maple syrup. I also used milk and sour cream in this recipe. This is because I never have buttermilk on hand but you can replace that with buttermilk.

What kind of frosting goes on a maple spice cake?

CREAM CHEESE FROSTING OBVIOUSLY!!! I feel like cream cheese frosting goes on any cake, really. Like think about it, it goes with pumpkin, apple, gingerbread, carrot cake, lemon cake, etc. I also added maple extract to the frosting, which may sound like it’s too much maple at this point but it’s not. It’s pretty mild in the cake so adding it to the frosting too was a good idea. Obviously if you like it stronger, just taste and add more.

How to store spice cake with cream cheese frosting?

If you make the cake in advance and don’t frost it until the next day, wrap the layers in plastic wrap and store them at room temperature. If you frost the whole cake, store it in the refrigerator overnight, there’s no need to wrap it or cover it unless you slice it. Just wrap a piece of plastic over the sliced part of the cake & store any individual slices in an airtight container. Make sure to remove the cake from the refrigerator 1-2 hours before serving, it’s best at room temperature or slightly chilled.

You can decorate the cake however you’d like. I know my caramel, apples and pecans are a little deceiving but I love all the warm fall feels it gives this cake. If you make it, I’d LOVE to see your version, make sure to tag me @baranbakery on instagram! As always, have a blessed day my friends and happy baking!

Love, B

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