Best 3 Vermont Spice Cake Recipes

In the realm of desserts, Vermont spice cake stands as a testament to the harmonious blend of flavors and textures. This classic American cake boasts layers of moist, tender crumb infused with a symphony of warm spices, such as cinnamon, nutmeg, and ginger. The delicate sweetness of the cake is perfectly complemented by a luscious cream cheese frosting, adding a creamy and tangy dimension. This article presents two irresistible variations of the beloved Vermont spice cake: the traditional recipe, offering a comforting and nostalgic flavor experience, and a pumpkin spice version, which adds a touch of autumnal charm with the addition of pumpkin purée and warming spices like allspice and cloves. Both recipes promise an explosion of flavors that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

VERMONT SPICE CAKE

Vermont Spice Cake image

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

Provided by Allrecipes Member

Time 2h

Yield 12

Number Of Ingredients 18

Ingredients

3 cups all-purpose flour
3 ½ teaspoons baking powder
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
¾ teaspoon ground nutmeg
½ teaspoon salt
1 ½ cups granulated sugar
¾ cup butter
3 large eggs large eggs
1 ½ cups LIBBY'S® 100% Pure Pumpkin
½ cup NESTLE® CARNATION® Evaporated Milk
¼ cup water
1 ½ teaspoons vanilla extract
1 (8 ounce) package cream cheese
⅓ cup butter
3 ½ cups sifted confectioners' sugar
2 teaspoons maple flavored extract
chopped nuts and nut halves (optional)

Steps:

PREHEAT oven to 325 degrees F. Grease and flour two 9-inch-round cake pans.
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.
BEAT cream cheese, butter and powdered sugar in large mixer bowl until fluffy. Add maple flavoring; mix well.
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.

Nutrition Facts : Calories 608.2 calories, Carbohydrate 88.5 g, Cholesterol 114.3 mg, Fat 25.8 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 15.6 g, Sodium 511.8 mg, Sugar 61.9 g

MOIST, TENDER SPICE CAKE

Moist, Tender Spice Cake image

This is a substantial yet tender spice cake that's flavorful enough to serve unadorned.

Provided by Ben S.

Categories Desserts Cakes Spice Cake Recipes

Yield 16

Number Of Ingredients 14

Ingredients

2 ½ cups bleached all-purpose flour
¼ cup cornstarch
4 teaspoons baking powder
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground cloves
1 cup milk
3 large eggs
2 teaspoons vanilla extract
1 cup unsalted butter, softened until easily spreadable
2 cups dark brown sugar

Steps:

Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool.

Nutrition Facts : Calories 274.5 calories, Carbohydrate 36.1 g, Cholesterol 66.6 mg, Fat 13 g, Fiber 0.7 g, Protein 3.9 g, SaturatedFat 7.8 g, Sodium 221.5 mg, Sugar 18.5 g

VERMONT SPICE CAKE

Vermont Spice Cake image

Make and share this Vermont Spice Cake recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h55m

Yield 12 serving(s)

Number Of Ingredients 18

Ingredients

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 sugar
3/4 cup butter, softened
3 large eggs
1 1/2 cups canned pumpkin
1/2 cup evaporated milk
1/4 cup water
1 1/2 teaspoons vanilla
11 ounces cream cheese, softened
1/3 cup butter, softened
3 1/2 cups sifted powdered sugar
2 -3 teaspoons maple flavoring
chopped nuts

Steps:

In a small mixing bowl, add the first 6 ingredients; stir to combine and set aside.
In a bigger mixing bowl, add sugar and butter; beat until creamy.
Add eggs; beat for 2 minutes.
Add in pumpkin, evaporated milk, water, and vanilla extract; beat until combined.
Gradually beat in flour mixture.
Spread mixture evenly into 2 greased and floured 9-inch round cake pans.
Bake at 325 degrees for 35-40 minutes or until pick comes out clean.
Cool in pans on a wire rack for 15 minutes.
Turn cakes out onto wire rack to cool completely.
For the frosting: In a large mixing bowl, add the cream cheese, butter, and powdered sugar; beat until fluffy.
Add the maple flavoring; stir to mix well.
When the cake is cooled, cut each cake horizontally in half with long serrated knife.
Frost cake between the layers and on top; leave sides unfrosted.
Sprinkle chopped nuts evenly over top of cake.

Nutrition Facts : Calories 632.6, Fat 28.2, SaturatedFat 17.3, Cholesterol 128.6, Sodium 606.4, Carbohydrate 88.7, Fiber 1.8, Sugar 60.6, Protein 8

Tips:

To achieve a tender and moist crumb, ensure the butter and buttermilk are at room temperature before mixing. This allows the ingredients to blend smoothly and evenly, resulting in a well-balanced batter.
Do not overmix the batter. Overmixing can lead to a dense and dry cake. Mix just until the ingredients are combined and no streaks of flour remain.
For a richer flavor, use dark chocolate chips or cocoa powder instead of unsweetened chocolate. You can also add a teaspoon of instant coffee powder to enhance the chocolate flavor.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Feel free to adjust the amount of spices to your preference. If you like a more pronounced spice flavor, add an extra 1/2 teaspoon of each spice.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months. Thaw overnight in the refrigerator before serving.

Conclusion:

The Vermont Spice Cake is a classic New England dessert that combines the warmth of spices with the richness of chocolate. This easy-to-make cake is perfect for any occasion, from potlucks to holiday gatherings. With its moist crumb, decadent chocolate flavor, and aromatic spices, this cake is sure to be a hit. So, gather your ingredients, preheat your oven, and let's bake a delicious Vermont Spice Cake today!