Vermont Spice Cake

Vermont Spice Cake


"Enjoy this maple-flavored cake crowned with a cream cheese frosting sprinkled with chopped nuts."


2 h servings 608 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 608 kcal
  • 30%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 88.5g
  • 29%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. PREHEAT oven to 325 degrees F. Grease and flour two 9-inch-round cake pans.
  2. COMBINE flour, baking powder, pumpkin pie spice, baking soda, nutmeg and salt in small bowl. Beat sugar and butter in large mixer bowl until creamy. Add eggs; beat for 2 minutes. Beat in pumpkin, evaporated milk, water and vanilla extract. Gradually beat in flour mixture. Spread evenly into prepared cake pans.
  3. BAKE for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
  4. BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
  5. 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.
  6. NOTE: To make a 2-layer cake, frost between layers, over top and on sides of cake.
You might also like
  • profile image

Your rating



  1. 10 Ratings


This is the best spice cake I have ever tasted! It was everything a spice cake should be and more. It was moist, tender, sweet, and had the perfect amount of spice. The maple cream cheese frosti...

I did not make the cake but did use the frosting recipe. It's very good but watch out for the amount of confectioners sugar that you use. I used a half a cup less than the recipe stated and it...

I must have done something wrong - my cake turned out very dry. The icing was outstanding, however!