Vermont Spice Cake
Vermont Spice Cake
Spice cake with four layers of the comfort flavors of Fall–pumpkin and maple.
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20 min
Prep Time
1 hr 40 min
Total Time
12
servings Ingredients
Cake
3 cups all-purpose flour
3 12 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
34 teaspoon ground nutmeg
12 teaspoon salt
1 12 cups granulated sugar
34 cup Land O Lakes® Butter, softened
1 12 cups canned pumpkin
12 cup evaporated milk
14 cup water
1 12 teaspoons vanilla extract
Frosting
3 12 cups sifted powdered sugar
11 ounces cream cheese, softened
13 cup Land O Lakes® Butter, softened
2 to 3 teaspoons maple flavoring
Chopped nuts and nut halves, if desired
How to make
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STEP 1
Heat oven to 325°F. Grease and flour 2 (9-inch) round cake pans. Set aside.
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STEP 2
Combine flour, baking powder, baking soda, pumpkin pie spice, nutmeg and salt in bowl. Set aside.
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STEP 3
Combine granulated sugar and 3/4 cup butter in another bowl. Beat at high speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add pumpkin, evaporated milk, water and vanilla; continue beating until well mixed. Gradually add flour mixture, beating at low speed after each addition.
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STEP 4
Spread batter evenly into prepared pans. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely.
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STEP 5
Combine powdered sugar, cream cheese and 1/3 cup butter in bowl. Beat at high speed, scraping bowl often, until fluffy. Stir in maple flavoring.
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STEP 6
Cut each cake in half horizontally with long serrated knife. Frost between layers and on top of cake, leaving sides unfrosted. Garnish with nuts, if desired.
Tip #1
To make a 2-layer cake, frost between layers, over top and on sides of cake.
Tip #2
Recipe and photo courtesy of NESTLÉ USA and www.VeryBestBaking.com.
650 Calories
28 Fat (g)
130 Cholesterol (mg)
660 Sodium (mg)
94 Carbohydrates (g)
2 Dietary Fiber
8 Protein (g)
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