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Vermont Spice Cake

Vermont Spice Cake
Makes:
12 servings
Prep Time:
22
minutes
Total Time:
82
minutes
based on
290 reviews
Winter in Vermont means snowbound days good for baking. But you don't have to live in Vermont to enjoy this spicy, maple-flavored cake crowned with an icy cream cheese frosting sprinkled with chopped nuts.

In this recipe:



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Ingredients:

  • CAKE
  • 3 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3 large eggs
  • 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • MAPLE FROSTING
  • 11 ozs. cream cheese (an 8-oz pkg plus a 3-oz pkg), softened
  • 1/3 cup butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 2 teaspoons maple flavoring*
  • 1/2 cup chopped nuts and nut halves (optional)

Directions:

PREHEAT oven to 325° F. Grease and flour two 9-inch-round cake pans.

FOR CAKE
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.

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.

FOR MAPLE FROSTING
BEAT
cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.

TO ASSEMBLE
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.

NOTE:
To make a 2-layer cake, frost between layers, over top and on sides of cake.

* 3 teaspoons maple flavoring are suggested for a stronger maple flavor.


Reviews:

Review This Recipe
  •  Star(s)

    Vermont Spice Cake

    Patsy Swartz from Cleveland, TX

    This is one of the best cake I have ever made!!

  •  Star(s)

    Love it!

    Erika Willoughby from Victoria, BC

    I make this quite often. Only I don't ice it and I don't bake them into two rounds..I pour batter into two loaf pans.

  •  Star(s)

    vermont spice cake

    JOANNE MANORE from FREDERICTON, NB

    i found this cake to be one of the best i have had.

  •  Star(s)

    Frequently requested

    Naomi Salcedo from Vancouver, WA

    I have made this cake several times and often by request. Although this cake is "challenging" the bigger challenge is not to eat it all yourself. I have brought this cake to fund-raisers and parties and it's rare that I get to take home slices. I personally do not like pumpkin pie but I love this cake! You will not be disappointed with this. Happy Baking!

  •  Star(s)

    The BEST!!!

    Sue Tucker from VANCOUVER, WA

    You will NEVER be sorry if you make this great cake! EVERYONE that I know who has tasted it- LOVES it!!!

  •  Star(s)

    Winner for sure

    Cindy Styles from DAYTON, OH

    I made this cake for my co-worker for Thanksgiving and it was such a hit several asked me for the recipe. I was told I could sell this cake. I was excellent.

  •  Star(s)

    Baking time longer in lower altitude

    REBECCA ARTMAN from MIDDLEBURG, FL

    I live at sea level and the cake took 20 minutes longer to bake (using the clean tooth pick method). The cake is very moist, and is also great with pecans added to the batter.

  •  Star(s)

    Wonderfully moist

    LAURA KILDAY from WEST ROXBURY, MA

    I admit I did change the recipe slightly (I was looking for something more pumpkin-y so I added an entire can of pumpkin as well as some extra cinnamon), and I made them into cupcakes, but these were without question the most moist, fluffly, flavorful, downright wonderful cupcakes ever! I am definitely making this as a bundt cake for Thanksgiving, as I think the frosting was a bit much- but I'm not one for really sweet items. I think this would be great as a bundt cake with an orange glaze.

  •  Star(s)

    Good Cake

    Lisa McCarthy from WILMINGTON, DE

    I read over the reviews before making this cake. The walnuts were a good idea. I almost wanted to hide the cake for myself! My daughter is not a fan of pumpkin, so I didn't tell her what was in the cake. She RAVED about how good it was, and no I won't tell her. Thanks so much!

  •  Star(s)

    Simply outstanding flavor

    Kim Miller from Peoria, AZ

    This cake does have a lot of ingredients and takes considerable time to prepare-but the results are well worth it-this cake would be great as a Fall/Thanksgiving dessert. Really good!!!

  •  Star(s)

    UNBELIEVABLE

    kathleen walker from CORPUS CHRISTI, TX

    WHO WOULDV'E KWOWN ADDING PUMPKIN PIE FILLING WOULD BE THE PERFECT INGREDIENT FOR A CAKE. DELICIOUS.

  •  Star(s)

    To Die For!

    Christa Carter from Coldspring, TX

    I made this cake a few days ago and it hardly made over night before it was gone. Everyone loved it! I had to give half away to neighbors so my boyfriend and I wouldn't eat the entire thing! Awesome recipe!

  •  Star(s)

    vermont spice cake

    rita lamb from paris, TN

    This cake hit the spot. It was really decicious, everybody loved it. It was easy to make.

  •  Star(s)

    Vermont Spice Cake

    Jennifer Schmidt from WATERFORD, MI

    Made this for Thanksgiving. What a hit! My father and brother who won't touch pumpkin pie, loved this. I changed the recipe somewhat by leaving out the maple flavouring and nuts. I garnished the top with pecans. It looked just like the picture. I would definitely make this again.

  •  Star(s)

    Vermont Spice Cake

    Pauline Johnsey from No. Stratford, NH

    This is such an elegant dessert. It is so pretty and it tastes so good. I love to make this for special occasions, everyone raves about how pretty it is and with the pumpkin it is so moist. You need to try this.

  •  Star(s)

    delicious

    Noelle Myers from GRAND FORKS, ND

    this recipe is delicious. I served it at a church brunch and we topped it with fried apples. OH was that GREAT. YUM!!!

  •  Star(s)

    Delicious--and not "challenging"

    Kari Johnson from LOS ANGELES, CA

    Like other bakers, I made this for Thanksgiving (a group potluck) and it was a big hit. I agree with another writer that this is not a "challenging" recipe (maybe they mean slicing the cake layers in half...?). The spice amounts were just right--they complemented rather than overwhelmed the other flavors in the cake. I most enjoy baking cakes and quickbreads and, with the exception of my chocolate cake, people said this was my best cake ever! And for whatever reason, men especially seem to love cream cheese frostings!

  •  Star(s)

    Simply fabulous

    Patti Hall from CLEVELAND, TN

    I made this for Thanksgiving, and it was amazing. It was fabulous! The family loved it, they loved the way it looked and the way it tasted. I took walnuts, and used a microplane grater and put grated walnuts on the top, it looked beautiful!

  •  Star(s)

    This is really good

    Judy Castaillac from Atherton, CA

    I made this for my family and now they are requesting it every time there is an occasion for cake. What I don't understand is why the authors think that this is a challenging recipe. I found it very easy to make.

  •  Star(s)

    Awesome!!!

    MELANIE LILLER from Philadelphia, PA

    This cake was the hit of my dinner party several weeks ago. I like to bake from scratch and this cake did not call for a box mix. While this recipe is not for the novice baker I feel that with patience this can be accomplished by anyone. I used a pastry bag to apply the icing and then smoothed it. Mmmm, this recipe is a keeper.

  •  Star(s)

    Perfect Fall Cake

    cindy stewart-birdwell from nicholasville, KY

    Everyone loved this cake...it's so moist and flavorful! The 3 teaspoons of maple flavoring makes the frosting much richer...a real winner!

  •  Star(s)

    Wonderful

    Stephanie Woods from Riverview, FL

    A friend of mine made it and I had to have the recipe. I must say it is the best spice cake I have ever encountered. Recipe says challenging but I would rate it average as far the preparation goes but excellent as far as the taste!

  •  Star(s)

    Vermont Spice Cake

    SHANNON JESTER from Baltimore, MD

    This cake was fantastic. I made it fot a fall church function and everyone raved. The icing complemented the cake very well.

  •  Star(s)

    Wonderful!

    Shannon Denison from SPANISH FORT, AL

    I LOVE these kind of fancy torte/cakes!

  •  Star(s)

    Great Spice Cake

    Rebecca Tomps from SUN CITY, CA

    This recipe was good, but the frosting was out of this world. I think the frosting really makes this cake.

  •  Star(s)

    Vermont Spice Cake

    SHARON HAMM from VALATIE, NY

    This is one of the best spice cakes I've ever made It's as good as my grandmas spicecake.

  •  Star(s)

    Vermont Spice Cake

    Bonnie Jones from ANDALUSIA, IL

    I made this for a family dinner yesterday. Everyone loved it. I will make this many times. Thank you for all your wonderful recipes.

  •  Star(s)

    Vermont Spice Cake

    Deborah Thompson from GRAND HAVEN, MI

    Wow, what a easy receipe. I truly loved this recipe and what a crowd pleaser. I made this for a housewarming party. It went over so well. I will make it again.

  •  Star(s)

    Fantastic!!!

    Lucinda Jennings from Everett, WA

    This was absolutly great. Easy to make. I baked in a 8.5" pans and needed a little extra cook time, but other then that it came out perfect.

  •  Star(s)

    vermont spice cake

    Esther Johnson from SPOKANE, WA

    Very good easy recipe to understand & do. Maple frosting adds a great touch.

  •  Star(s)

    very good

    Julie Weitzel from PORTLAND, OR

    This cake was great for dessert after a ham dinner and the just right finishing touch to the meal. Everyone that I served the cake to thought it was good.

  •  Star(s)

    Vermont Spice Cake

    SHEILA NEELAN from WINNETKA, CA

    I made this for our thanksgiving party and everyone just loved it and asked for the recipe. So easy to make and so tasty.

  •  Star(s)

    Vermont Spice Cake

    Mary Gates from CAPE CORAL, FL

    What a treat! I love maple and this cake is absolutely wonderful. Moist and flavorable and the icing is delicious. This cake recipe is one I will definitely keep and share with all my friends.

  •  Star(s)

    Vermont Spice Cake

    Patricia Slavin from Queensbury, NY

    This recipe is worth the effort of baking from scratch. It's easy, quick and certainly delicious.

  •  Star(s)

    Vermont Spice Cake

    Darlene Neal from LAKE CITY, FL

    This is a wonderful cake,moist and so flavorful. My family loved it and it gets rave reviews when I take it to a pot luck dinner.

  •  Star(s)

    Vermont Cake

    Jenny Trople from CAPUTA, SD

    I do alot of baking, and this is by far one of the best cakes I've ever made. It was gone in a snap. I highly recommend this cake, and it's easy to make.

  •  Star(s)

    Found again

    Michele Besse from

    My friend asked me to make this cake for Bunko but I had lost the recipe. Thankfully I found it here! It turned out wonderfully and everyone at Bunko loved it. I'll definitely make it again!

  •  Star(s)

    Maple Spice Cake a Holiday Hit

    Cathy Deegan from FRANKLIN, NH

    I made this recipe for the first time for the family Christmas gathering and it was a smash hit. I had to make another one before New Years. I didn't think any modifications were necessary. Make sure you bake the cake until the toothpick comes out clean and be careful to cut straight through the layers, an unnoticed angle made the 2nd cake a little wobbly. It is very moist, yet hearty, and the frosting comes out nicely creamy. It received rave reviews and recipe requests.

  •  Star(s)

    The Very Best!!

    PATRICIA NEW from NORTH FERRISBURG, VT

    Without a doubt, this is the best cake I have every baked. I served it at a dinner party and it was quite a hit. I live in Vermont and anything maple is cherished and this cake lives up to that reputation.

  •  Star(s)

    Only challenge is to stop at one slice!

    KAYCE CAWTHON STOKER from FRANKLIN, TN

    Flavors meld beautifully! Alterations I make are extra ground ginger and finely chopped walnuts (reserve some for decoration). This changes the flavor to make it more like a spice cake than a pumpkin cake. Perfect for special dessert or afternoon tea.

  •  Star(s)

    Vermont Spice Cake

    Mandy Hennis from NAMPA, ID

    This cake was very easy to make. It was very tasty. My mom ate some and now wants the recipe!

  •  Star(s)

    Vermont Spice Cake

    DOREEN Lunsford from SAN JOSE, CA

    This cake is very tasty. I made it for Thanksgiving 2 years ago and have been told by my family that I must make it every Thanksgiving! It says challenging but found it very easy.

  •  Star(s)

    spice cake

    Lyle W Hunt from HARRISON, AR

    This is one of the better spice cakes i have made in a long time. We bake at least one cake a week or more and love to try some new recipes.

  •  Star(s)

    Vermont Spice Cake

    Ruth Minsk-Whitehead from OCALA, FL

    This cake not only is scrumptious, but makes a lovely presentation. This recipe is a keeper

  •  Star(s)

    Autumn cannot be far behind

    Ms. Blaschuk from FARMINGDALE, NY

    You can almost see the leaves change color when you have this cake. It just reminds you of cool crisp air and fall holidays. The pumkin pie spices are perfect - and the nutmeg is just the right amount. The MAPLE FROSTING alone is worth checking this recipe out for! It says, "CHALLENGING" but it was really easy - it took less than a half hour to make and another half hour or so to bake. So DO NOT be PUT OFF by that - it is so worth the effort!

  •  Star(s)

    looks great

    KATHY COATS from MACOMB, IL

    I made this cake at Thanksgiving last year and the entire family liked it. It looked fantastic and no one could believe that I had actually made it!!!! Wonderful flavor

  •  Star(s)

    Vermont Spice Cake

    Alice Keeney from STRONGSVILLE, OH

    I added one of our favorites, golden raisins, to the cake mix. This is heavenly and the frosting is incredible. I made it for weekend company and my family has already requested another one.

  •  Star(s)

    Great for Spring Baking

    Patricia Halbrook from HOUSTON, TX

    This cake has so many great tastes that it was perfect on a cool, Spring afternoon.

  •  Star(s)

    Wonderful Cake

    Debra Grady from OAK LAWN, IL

    Another great recipe using pumpkin. This cake is really delicious.

  •  Star(s)

    $100 Cake

    Penny Cobb from Bailey, NC

    I made this cake for a silent auction and it sold for $100. I'm sure it would have gone for more it the bidders had been able to taste it. Very moist and the frosting is heavenly. It's very easy to make and looks so nice.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 607
  • Calories from Fat: 231
  • Total Fat: 25.7g (39% of DV)
  • Saturated Fat: 15.5g (77% of DV)
  • Cholesterol: 122mg (41% of DV)
  • Sodium: 529mg (21% of DV)
  • Carbohydrates: 88.3g (28% of DV)
  • Dietary Fiber: 2.2g (9% of DV)
  • Sugars: 60.3g
  • Protein: 7.7g
  • Vitamin A: 20% of DV
  • Vitamin C: 2% of DV
  • Calcium: 9% of DV
  • Iron: 22% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Vermont Spice Cake

Ingredients

  • CAKE
  • 3 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter, softened
  • 3 large eggs
  • 1 1/2 cups LIBBY'S® 100% Pure Pumpkin
  • 1/2 cup NESTLÉ® CARNATION® Evaporated Milk
  • 1/4 cup water
  • 1 1/2 teaspoons vanilla extract
  • MAPLE FROSTING
  • 11 ozs. cream cheese (an 8-oz pkg plus a 3-oz pkg), softened
  • 1/3 cup butter, softened
  • 3 1/2 cups powdered sugar, sifted
  • 2 teaspoons maple flavoring*
  • 1/2 cup chopped nuts and nut halves (optional)

 

Directions

PREHEAT oven to 325° F. Grease and flour two 9-inch-round cake pans.

FOR CAKE
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.

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.

FOR MAPLE FROSTING
BEAT
cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.

TO ASSEMBLE
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.

NOTE:
To make a 2-layer cake, frost between layers, over top and on sides of cake.

* 3 teaspoons maple flavoring are suggested for a stronger maple flavor.

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