Desserts > Cakes > Layer Cakes > Spice Cake Recipe

Autumn Harvest Spice Layer Cake

Delight in the warm flavors of fall with this moist and aromatic spice layer cake. Layers of spiced cake are filled with a creamy maple cream cheese frosting, creating a perfect balance of sweet and spice. This cake is ideal for Thanksgiving, Christmas, or any occasion where you want to impress.

Prep Time
30 minutes
Cook Time
30-35 minutes
Servings
12
Ingredients
  • 3 cups All-purpose flour
  • 2 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 2 teaspoons Ground cinnamon
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground nutmeg
  • 1/2 teaspoon Salt
  • 1 cup Unsalted butter, softened
  • 2 cups Granulated sugar
  • 3 Large eggs
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Buttermilk
  • 1/2 cup Vegetable oil
  • Maple Cream Cheese Frosting:
  • 8 oz Cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 4 cups Powdered sugar
  • 2 tablespoons Maple syrup
  • 1 teaspoon Vanilla extract

Prepare the Cake Pans

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This prevents the cakes from sticking and ensures easy removal.

Combine Dry Ingredients

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Whisking ensures even distribution of the ingredients.

Cream Butter and Sugar

In a separate bowl, cream together the softened butter and sugar until light and fluffy. This incorporates air into the batter, resulting in a tender cake.

Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

Alternate Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Add Oil

Stir in the vegetable oil until just combined. This adds moisture to the cake.

Divide and Bake

Pour the batter evenly into the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pans for 10 minutes before inverting onto a wire rack to cool completely.

Prepare the Maple Cream Cheese Frosting

In a large bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, beating until light and fluffy. Stir in the maple syrup and vanilla extract. Add more powdered sugar if needed to achieve desired consistency.

Assemble the Cake

Once the cakes are completely cool, level them with a serrated knife. Place one layer on a serving plate or cake stand. Spread with a generous layer of maple cream cheese frosting. Repeat with the remaining layers, frosting the top and sides of the cake. Optionally, decorate with chopped pecans or walnuts.

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FAQ

  • Can I use a different type of milk instead of buttermilk?

    Yes, you can substitute buttermilk with regular milk mixed with 1 tablespoon of lemon juice or white vinegar per cup of milk. Let it sit for 5 minutes before using.
  • Can I make this cake ahead of time?

    Yes, you can bake the cake layers ahead of time and store them in the refrigerator or freezer until ready to assemble. Make the frosting fresh when you are ready to assemble the cake.
  • How do I store the assembled cake?

    Store the assembled cake in the refrigerator, covered, for up to 3 days. Let it sit at room temperature for about 30 minutes before serving.