New Duchess Spice Cake with Maple Buttercream Frosting

New Duchess Spice Cake with Maple Buttercream Frosting

Stephanie 0

"I knew that my husband's favorite cake was spice cake so I made this for him and he absolutely died when he tasted it! It's now his favorite (even better than his mom's recipe!)."

Ingredients {{adjustedServings}} servings 559 cals

Serving size has been adjusted!

Original recipe yields 14 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 559 kcal
  • 28%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 81.1g
  • 26%
  • Protein:
  • 4.3 g
  • 9%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 342 mg
  • 14%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or one oblong pan.
  2. Sift flour, white sugar, baking soda, cinnamon, nutmeg, cloves, and salt together. Add brown sugar, 2/3 cup shortening, and buttermilk. Beat 2 minutes. Add eggs, one at a time, beating well after each addition.
  3. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or oblong pan for 45 minutes, until toothpick comes out clean. Cool. Frost.
  4. To make frosting: cream butter and 1/2 cup shortening together. Add maple flavoring. Gradually add confectioners' sugar. Gradually add milk and continue beating until light and airy. Add more milk if necessary. Color with maple coloring, if desired.
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Reviews 99

  1. 120 Ratings


This cake was delicious but there are a few things I would change for next time. First of all I would cut the frosting in half. I baked it in a 13x9 pan and there was literally about an inch of frosting. Also, 45 minutes is a little too long to bake it in a 13x9. When I took it out it was just starting to get black and hard aroung the edges. One last time I might add some raisins or nuts to the batter. Thanx


I struggled with how many stars to rate this cake. I was not impressed with the cake itself or the recipe directions but the frosting was a real winner. Traditionally, a cake of this type has pretty standard directions: cream the butter or shortening and sugar(s), add eggs one at time, then add the sifted dry ingredients alternately with the liquid, beginning and ending with the dry ingredients. The second problem is that the baking time as directed is far too long. Even at 25 minutes, I believe my layer cake was overbaked, which I'm sure contributed to the third problem, which is that the cake was not nearly as moist as it should have been. The flavor was great, and I did add 1 tsp. of double-strength vanilla. Now the frosting is perfect - silky, fluffy, light and smooth, with just the right amount of maple flavor. But even here there was a problem. Other reviewers have commented they had too much frosting for their 9x13" cake. I, on the other hand, made a layer cake and did not have enough frosting to frost the sides. Unfortunately, given the issues with the mixing and baking instructions and the fact that this was on the drier side, I can only call this an average cake, even though the frosting was simply perfect and beautiful.


This was good, but I did have to modify it. Like others, my cake was done in 25 minutes, and I was very thankful for the reviews or I might have walked away from the oven and ended up with a burnt cake! I split the batter into two nine inch rounds, so that may have had something to do with it. Otherwise the recipe was great, tasted just like the spice cake I remember. The spice ratio was PERFECT but overall not quite strong enough for me, so I would probably increase the spices by half next time, just to my own preference. I didn't have any maple extract so I tried substituting some of the sugar in the frosting for real maple syrup. The texture was fine but the maple flavor was hardly noticeable--just a warning for anyone else who might try the same thing ;0). Otherwise it was great. Thanks for the recipe!