Can I make Spice Cake with Maple Cream Cheese Frosting ahead of time?

Yes and you can bake the cake one day ahead then keep it covered before adding the maple frosting before serving.

How do I keep Spice Cake with Maple Cream Cheese Frosting moist?

Measure the flour carefully and avoid overbaking then store the finished cake covered to help preserve its soft crumb.

Can I freeze Spice Cake with Maple Cream Cheese Frosting?

Yes and individual frosted slices can be wrapped tightly and frozen for up to two months before thawing in the refrigerator.

Can I make Spice Cake with Maple Cream Cheese Frosting without buttermilk?

Yes and you can mix regular milk with a little lemon juice then let it stand briefly before using it in the batter.

Spice Cake with Maple Cream Cheese Frosting

Description

This Spice Cake with Maple Cream Cheese Frosting is an easy homemade dessert filled with warm cinnamon and ginger plus sweet maple flavor. The simple batter comes together with basic pantry ingredients while the quick cream cheese frosting adds a smooth and tangy finish. It is one of the best fall baking ideas for a holiday party or family brunch. Serve smaller portions alongside healthy snacks for a balanced dessert table and enjoy every soft and warmly spiced bite.

Ingredients

2 cups (250 g) All-purpose flour
1 1/2 teaspoons Baking powder
1/2 teaspoon Baking soda
2 teaspoons Ground cinnamon
1 teaspoon Ground ginger
1/2 teaspoon Ground nutmeg
1/4 teaspoon Ground cloves
1/2 teaspoon Fine salt
1 cup packed (200 g) Light brown sugar
1/4 cup (50 g) Granulated sugar
1/2 cup (120 ml) Vegetable oil
2 Large eggs
3/4 cup (180 ml) Buttermilk
2 teaspoons Vanilla extract
8 ounces (226 g) Full-fat cream cheese
1/2 cup (113 g) Unsalted butter
2 cups (240 g) Powdered sugar
3 tablespoons (45 ml) Pure maple syrup
1/4 teaspoon optional Maple extract

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Instructions

Preheat the oven to 350°F or 175°C and lightly grease a 9 by 13 inch cake pan. Line the bottom with parchment paper for easier removal. In a large mixing bowl whisk together the flour and baking powder plus baking soda and all four ground spices along with the salt. In a second bowl whisk the brown sugar and granulated sugar with the vegetable oil plus eggs and buttermilk along with the vanilla extract until the mixture looks smooth.
Add the dry mixture to the wet ingredients and gently fold until no visible dry flour remains. The mixture will change from separate pale powders and golden liquids into a thick caramel-colored batter dotted with tiny spice flecks. Stop mixing as soon as the batter is combined because excessive mixing can make the baked cake dense.
Transfer all the prepared spice cake batter into the greased 9 by 13 inch cake pan. Pour the batter gradually so it settles into a broad pool before spreading toward the corners. The mixture should form a fairly even layer that fills the bottom of the pan without reaching the rim.
Gently smooth the surface while leaving a few natural shallow ripples. The thick batter will spread into the rectangular shape and the original mixing folds will soften into a flatter surface. Lightly tap the pan once or twice to release large trapped air pockets before baking.
Place the filled cake pan in the preheated oven and bake for 28 to 35 minutes. The cake will gradually rise as the batter changes from a glossy liquid to a structured golden brown sponge. The edges will become slightly darker while the center develops a soft matte surface with small natural cracks and gentle variations in color.
Check the center with a toothpick and remove the cake when it comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 15 minutes and then let it cool completely before frosting. The finished sponge should feel lightly springy and hold its shape without looking wet in the middle.
While the cake finishes cooling beat the softened cream cheese and softened unsalted butter together until the mixture becomes smooth and creamy. Gradually add the powdered sugar and beat on low speed until incorporated. Pour in the pure maple syrup and optional maple extract before mixing again until the frosting becomes fluffy and spreadable.
The frosting will transform from separate dense cream cheese and butter into a pale ivory cream with soft peaks and visible sweeping folds. If the mixture becomes too soft then refrigerate it for 10 to 15 minutes until it thickens enough to spread without running.
Once the spice cake is completely cool remove it from the pan and place it on a rectangular white serving platter. Spoon the maple cream cheese frosting over the center of the cake and gently spread it toward the outer edges. Use broad overlapping strokes to cover the entire upper surface while leaving the browned sides of the cake visible.
The plain golden cake will transform into a finished frosted dessert with a thick pale ivory topping. Create soft swirls with a few higher ridges and thinner areas for a naturally homemade appearance. Refrigerate the frosted cake briefly if a firmer topping is preferred before slicing.
Cut the finished spice cake into 12 equal serving portions and transfer one generous rectangular slice to a clean white dessert plate. The cut section should reveal the tender golden brown crumb with fine spice flecks and small irregular air pockets. A thick layer of maple cream cheese frosting should remain visible across the top of the slice.
Serve the cake slightly chilled or allow the slice to stand briefly at room temperature for a softer texture. The finished portion should look naturally homemade with a few loose crumbs and uneven frosting ridges. Every bite combines warm spices and tender cake with smooth maple sweetness and a gentle cream cheese tang.

Notes

Pro Tips:

Measure the flour by weight when possible and avoid packing it into the cup because too much flour can make the spice cake dry.
Use fresh ground cinnamon and ginger for the strongest aroma and blend the dry spices thoroughly before adding the wet mixture.
Let the cake cool completely before frosting because even a little warmth can soften the maple cream cheese topping too much.
Choose pure maple syrup rather than pancake syrup and add it gradually so the frosting stays flavorful and thick enough to spread.

Storage: Because the frosting contains cream cheese this spice cake should be stored in the refrigerator rather than left at room temperature for extended periods. Place the finished cake in a tightly covered cake container or wrap individual slices carefully. Refrigerate for up to 4 days while keeping the frosting protected from drying out.

For the best texture remove individual slices from the refrigerator about 15 to 20 minutes before serving. The butter and cream cheese frosting will soften slightly while the cake returns to a more tender consistency. Avoid leaving the frosted cake at room temperature for longer than 2 hours.

To freeze the cake allow the frosting to become firm in the refrigerator first. Wrap individual portions in food-safe plastic wrap and then place them in a freezer-safe airtight container. Freeze for up to 2 months for the best flavor and texture.

When ready to enjoy a frozen portion transfer it to the refrigerator and let it thaw gradually overnight. Unwrap after thawing to reduce condensation on the frosting. Avoid microwaving the cake because the cream cheese topping can melt and separate.

You can also prepare the unfrosted cake in advance and freeze it tightly wrapped for up to 2 months. Thaw it while covered and allow it to reach room temperature before adding freshly prepared maple cream cheese frosting. This method works especially well when preparing desserts ahead of holiday gatherings.

Prep Time: 25 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American