Ingredients for Vermont Spice Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 0 units pumpkin pie spice (individual spices are used instead)
- 1 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 1/2 cups unsalted butter
- 4 large eggs
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 1/2 cup water
- 1 teaspoon vanilla extract
- 8 ounces cream cheese
- 3 cups powdered sugar
- 1 to 2 tablespoons maple flavoring
- Amount as desired, chopped nuts for garnish
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Vermont Spice Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Vermont Spice Cake
- **Prepare the Spice Mixture:** In a small bowl, whisk together 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
- **Cream Butter and Sugar:** In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 2 cups granulated sugar until light and fluffy.
- **Add Eggs:** Beat in 4 large eggs one at a time, mixing well after each addition.
- **Combine Wet Ingredients:** Stir in 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, 1/2 cup water, and 1 teaspoon vanilla extract. Mix until well combined.
- **Add Dry Ingredients:** Gradually add the flour mixture (3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and the prepared spice mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- **Bake the Cakes:** Pour batter evenly into two greased and floured 9-inch round cake pans. Bake at 325°F (160°C) for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool the Cakes:** Let cakes cool in pans for 15 minutes before inverting them onto a wire rack to cool completely.
- **Make the Frosting:** In a large bowl, beat together 8 ounces cream cheese (softened), 1/2 cup (1 stick) unsalted butter (softened), and 3 cups powdered sugar until smooth and fluffy.
- **Add Maple Flavor:** Stir in 1-2 tablespoons maple extract or maple flavoring (to taste).
- **Frost the Cake:** Once cakes are completely cool, use a serrated knife to slice each cake layer horizontally in half. Frost between the layers and on top, leaving the sides unfrosted.
- **Garnish:** Sprinkle chopped nuts (walnuts or pecans recommended) evenly over the top of the frosted cake.
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
242g
Fat
86g
Carbs
29g
