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Preheat oven to 350°F. For the Cake, grease and flour 2 (9-inch) round cake pans. Mix flour, cornstarch, baking powder, salt and spices in medium bowl. Set aside.
Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs, 1 at a time. Mix in vanilla. Gradually beat in flour mixture alternately with milk on low speed until just blended. Do not overbeat. Pour batter into prepared pans.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pans; cool completely on wire rack.
For the Frosting, beat butter, maple syrup and vanilla in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Trim edges of cake layers. Place 1 cake layer on serving platter. Spread with 1/2 of the Frosting. Top with second cake layer. Spread top with remaining Frosting.
Excellent recipe. Brings me back to when my mother would bake a spice cake with maple frosting in the 1960s
Donna | October 15, 2016 |
Oh, my goodness!! The cake and frosting are awesome! For some reason, though, I could not get the cake out of the pans and one of the layers fell apart. I just left the layers in the pan and frosted them :) One of the layers didn't look pretty, but the taste is fantastic. I think I will just use a 13 x 9 next time and keep it in the pan. This is a definite keeper.
Stephen | January 01, 2017 |
Cake was moist and the frosting was decadent, considering I used real maple syrup. It was the first spice cake I ever made from scratch. I used to enjoy the ones mom used to make, but I think they were mixes out of a box. I think mom would've enjoyed a slice and would be proud! I took a picture for posterity. It was a work of art......lol.
Bridget Fox | May 08, 2017 |
A | October 12, 2016 |