More Recipes Like This

Related Collections

For Members - JOIN!

Fun and Games

Print This Recipe

Email This Recipe

New Duchess Spice Cake with Maple Buttercream Frosting

SUBMITTED BY: Stephanie PHOTO BY: Alisan

"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!)."

New Duchess Spice Cake with Maple Buttercream Frosting Recipe

RECIPE RATING:

Read Reviews (70)

Review/Rate This Recipe

Original recipe yield 1 -9-inch layer cake

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

2 1/3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1 cup packed brown sugar
2/3 cup shortening
1 cup buttermilk
3 eggs
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon maple flavored extract
4 cups confectioners' sugar
2 tablespoons milk

What to Drink?
	Port

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or one oblong pan.
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.
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.
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.

ADVERTISE WITH US

REVIEWS

Reviewed on dec. 29, 2003 by KEVINCOOK

This cake was delicious but there are a few things I would change for next time. First of all... MORE

Reviewed on aug. 7, 2003 by KIMAR

The frosting was superb! I added an extra 1/2 tsp. maple flavoring to the frosting since the... MORE

Reviewed on may 14, 2007 by MixieArmadillo

This was good, but I did have to modify it. Like others, my cake was done in 25 minutes, and I... MORE

Reviewed on jul. 21, 2004 by claudygirl

Spice cake and carrot cake are tied as my favorite. I loved this recipe, but made a couple of... MORE

Reviewed on sep. 1, 2007 by Carol G.

This spice cake has just the right amount of spice. It is neither too dry nor too moist and... MORE

Reviewed on may 20, 2009 by naples34102

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 4.52 star rating.

naples34102
may 20, 2009

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.

Was this review helpful? [ YES ]
5 users found this review helpful

I struggled with how many stars to rate this cake. I was not impressed with the cake itself or... MORE

Reviewed on dec. 29, 2003 by AF22

This cake is quite dry. I wish I could figure out a way to make it moister. Yet it had a... MORE

Reviewed on feb. 11, 2008 by Sara

Full Review

The reviewer gave this recipe 5 stars. This recipe averages a 4.52 star rating.

Sara
feb. 11, 2008

Spice cake is my favorite cake, as well. I have been wanting to try this recipe, but was worried the high ratings were more for the frosting than the cake. Not to worry! I did make a few changes, but nothing that substantially changed the recipe. Most of my changes were in the directions because I'm really anal when it come to preparation. First I sifted the flour, cinnamon, baking soda, salt, nutmeg, and cloves, but not the white sugar. I substituted unsalted butter for the shortening and creamed it with the white and brown sugars. I then beat in the eggs (one at a time, as directed), as well as a teaspoon of vanilla extract. Finally, I added the flour mixture (in fourths) alternately with the buttermilk (in thirds), beginning and ending with the flour mixture. I know this sounds complicated and time consuming, but it really isn't. I baked my cake in a 13x9 pan for 35 minutes. 45 minutes is too long. I always use an oven thermometer, so I know my oven is correct. Anyway, I frosted it with a traditional cream cheese frosting, and my husband and I both thoroughly enjoyed it! So, thank you Stephanie, from both of us!!

Was this review helpful? [ YES ]
4 users found this review helpful

Spice cake is my favorite cake, as well. I have been wanting to try this recipe, but was... MORE