Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 1/4 cups (281 g) all-purpose flour
- 2 tsp baking powder, 1/2 tsp baking soda, 3/4 tsp fine salt
- 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp allspice, 1/4 tsp cloves
- 1 cup (200 g) light brown sugar + 1/2 cup (100 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened + 1/2 cup (120 ml) neutral oil
- 3 large eggs, 1/3 cup (80 ml) molasses, 2 tsp vanilla
- 1 1/4 cups (300 ml) buttermilk, room temperature
- 8 oz (226 g) cream cheese, 1/2 cup (113 g) butter, 1/3 cup (80 ml) maple syrup
- 3–4 cups (360–480 g) powdered sugar, sifted; 1/4 tsp salt; 1 tsp vanilla
- 1 cup (100 g) pecan halves, 2 tbsp sugar, 2 tbsp maple syrup, 1 tbsp butter
- Optional maple drizzle: 1/2 cup (60 g) powdered sugar + 2–3 tbsp maple syrup
Do This
- 1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment.
- 2. Whisk flour, baking powder, baking soda, salt, and spices in a bowl.
- 3. Beat butter, oil, brown sugar, and white sugar until fluffy; beat in eggs, molasses, and vanilla.
- 4. Mix in dry ingredients alternately with buttermilk, beginning and ending with dry, just until smooth.
- 5. Divide batter between pans and bake 28–32 minutes. Cool completely. Meanwhile, candy pecans in a skillet and make frosting and optional maple drizzle.
- 6. Fill and frost cooled layers with maple cream cheese frosting. Top with candied pecans and drizzle with maple glaze. Chill 20–30 minutes to set, then slice and serve.
Why You’ll Love This Recipe
- Warm, cozy spices and a touch of molasses make this cake taste like autumn in every bite.
- Maple cream cheese frosting adds tangy richness and real maple flavor without being too sweet.
- Candied pecans and a glossy maple drizzle give it a bakery-style finish that is perfect for birthdays and celebrations.
- The recipe is very forgiving and uses simple pantry ingredients, so it is ideal for home bakers.
Grocery List
- Produce: Optional for serving: fresh figs, apple slices, or pear slices (for a seasonal garnish).
- Dairy: Unsalted butter, cream cheese (full-fat block style), buttermilk, milk or cream (for optional glaze).
- Pantry: All-purpose flour, granulated sugar, light brown sugar, powdered sugar, molasses (unsulphured), pure maple syrup, pecan halves, vanilla extract, baking powder, baking soda, fine salt, ground cinnamon, ground nutmeg, ground allspice, ground cloves, neutral oil (canola, sunflower, or vegetable), ground cinnamon (for pecans, optional).
Full Ingredients
For the Spice Cake
- 2 1/4 cups (281 g) all-purpose flour, spooned and leveled
- 2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp fine sea salt (or table salt)
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, softened to room temperature
- 1/2 cup (120 ml) neutral oil (canola, sunflower, or vegetable)
- 3 large eggs, at room temperature
- 1/3 cup (80 ml) unsulphured molasses
- 2 tsp pure vanilla extract
- 1 1/4 cups (300 ml) buttermilk, at room temperature
For the Maple Cream Cheese Frosting
- 8 oz (226 g) full-fat cream cheese, softened (block style, not spreadable)
- 1/2 cup (113 g) unsalted butter, softened
- 1/3 cup (80 ml) pure maple syrup (Grade A amber or similar)
- 1 tsp pure vanilla extract
- 1/4 tsp fine salt (to balance sweetness)
- 3–4 cups (360–480 g) powdered sugar, sifted (start with 3 cups and add more to taste and texture)
For the Candied Pecans (Decoration)
- 1 cup (100 g) pecan halves
- 2 tbsp (25 g) granulated sugar
- 2 tbsp (30 ml) pure maple syrup
- 1 tbsp (14 g) unsalted butter
- Pinch of ground cinnamon (optional)
- Pinch of fine salt
Optional Maple Drizzle
- 1/2 cup (60 g) powdered sugar, sifted
- 2–3 tbsp (30–45 ml) pure maple syrup
- 1–2 tsp milk or cream, as needed for thinning
- Small pinch of fine salt
Step-by-Step Instructions
Step 1: Prep the pans and preheat the oven
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans with butter or nonstick spray, then line the bottoms with parchment paper circles. Grease the parchment as well and lightly dust the pans with flour, tapping out any excess. This helps the spice cake layers release cleanly and keeps their edges tender.
Step 2: Whisk together the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves until everything is evenly combined and no streaks of spice remain. Set this bowl aside. Pre-mixing the dry ingredients ensures the leaveners and spices are evenly distributed, so you get a consistent rise and flavor throughout the cake.
Step 3: Cream the butter, oil, and sugars
In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), add the softened butter, neutral oil, brown sugar, and granulated sugar. Beat on medium-high speed for 3–4 minutes, scraping down the bowl once or twice, until the mixture looks lighter in color and slightly fluffy. The combination of butter and oil gives you the best of both worlds: buttery flavor and a moist, tender crumb that stays soft for days.
Step 4: Add the eggs, molasses, and vanilla
Reduce the mixer speed to medium and add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides and bottom of the bowl. Add the molasses and vanilla extract, then beat again just until the mixture is smooth. The batter may look slightly separated at this point; that is normal and will smooth out once the dry ingredients and buttermilk are added.
Step 5: Alternate the dry ingredients with the buttermilk
With the mixer on low speed, add about one-third of the dry ingredient mixture to the bowl and mix just until combined. Pour in about half of the buttermilk and mix on low until nearly incorporated. Repeat with another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry mixture. Mix only until you no longer see dry streaks of flour. Avoid overmixing at this stage; stop and finish folding by hand with a spatula if needed. Overmixing can make the cake dense rather than tender.
Step 6: Bake the spice cake layers
Divide the batter evenly between the prepared pans (a kitchen scale helps: each pan will hold roughly the same weight of batter). Smooth the tops with a spatula and gently tap the pans on the counter to release any large air bubbles. Bake in the preheated oven for 28–32 minutes, or until the cakes are risen, the edges are just pulling away from the sides, and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool the cakes in their pans on a wire rack for 10–15 minutes. Then run a thin knife around the edges, invert the cakes onto the rack, peel off the parchment, and let them cool completely (about 45–60 minutes) before frosting. Frosting warm cakes will melt the cream cheese frosting, so be patient here.
Step 7: Make the frosting, candied pecans, and maple drizzle
While the cakes cool, prepare the toppings. For the maple cream cheese frosting, beat the softened cream cheese and butter together in a large bowl on medium speed until completely smooth and lump-free, about 2 minutes. Add the maple syrup, vanilla, and salt; beat again until silky. Gradually add 3 cups (360 g) of powdered sugar, beating on low at first (to avoid clouds of sugar) and then on medium-high until the frosting is fluffy and spreadable, 2–3 minutes. If you want a thicker, pipeable frosting, add up to 1 more cup (120 g) of powdered sugar. If it becomes too stiff, beat in a teaspoon or two of milk or cream. Chill the frosting in the refrigerator for 15–20 minutes if your kitchen is very warm.
For the candied pecans, place a sheet of parchment paper on a baking sheet and set aside. In a medium nonstick skillet, combine the granulated sugar, maple syrup, butter, cinnamon (if using), and salt. Cook over medium heat, stirring, until the mixture is bubbling and the sugar has mostly dissolved, 1–2 minutes. Add the pecan halves and cook, stirring constantly, for 3–4 minutes, until the nuts are well coated and smell toasty. Immediately spread the pecans in a single layer on the prepared parchment to cool completely. Once cool, break apart any clusters.
For the optional maple drizzle, whisk the powdered sugar, 2 tbsp maple syrup, and a small pinch of salt in a small bowl. Add more maple syrup or a teaspoon or two of milk/cream as needed until the glaze is smooth and just thin enough to slowly drip off a spoon.
Step 8: Assemble and decorate the cake
When the cake layers are completely cool, use a long serrated knife to level the tops if they are very domed (optional, but it helps the cake stack evenly). Place one layer on your serving plate or cake stand, cut side up. Spread about 1/3 of the maple cream cheese frosting over the top in an even layer.
Place the second layer on top, cut side down, gently pressing to adhere. Use the remaining frosting to cover the top and sides of the cake with a smooth or rustic swirl finish, as you prefer. If using the maple drizzle, spoon it around the top edge, nudging small amounts over the side so it drips down in slow, pretty rivulets. Pile the candied pecans on top, either in the center or in a loose ring around the edge. For a birthday, add candles and, if you like, a light sprinkle of ground cinnamon for a cozy finish. Chill the assembled cake for 20–30 minutes to help the frosting and decorations set before slicing.
Pro Tips
- Use room temperature ingredients. Softened butter, cream cheese, eggs, and buttermilk blend more smoothly and create a finer, more even crumb in the cake.
- Measure flour carefully. For best results, weigh your flour or spoon it lightly into the cup and level it off with a knife. Too much flour can make the cake dry.
- Do not overmix the batter. Once the flour goes in, mix only until everything is just combined. Overworking the batter develops gluten and leads to a tougher texture.
- Chill the frosting slightly before decorating. If the frosting feels soft, a short chill in the fridge makes it much easier to spread cleanly and hold swirls.
- Enhance the maple flavor. For an extra maple kick, brush each cooled cake layer lightly with 1–2 tbsp warm maple syrup before frosting.
Variations
- Sheet cake: Bake the batter in a greased 9 x 13-inch pan at 350°F (175°C) for 30–35 minutes, until a toothpick comes out clean. Cool completely, then frost the top with the maple cream cheese frosting and garnish with chopped candied pecans.
- Cupcakes: Divide the batter among 18–20 lined muffin cups (about 2/3 full each) and bake at 350°F (175°C) for 18–22 minutes. Cool completely, then pipe or spread frosting on top and finish with a candied pecan on each.
- Apple spice version: Fold 1 cup (about 130 g) of finely chopped, peeled apple into the finished batter before baking. The fruit adds extra moisture and a lovely autumn twist.
Storage & Make-Ahead
Because the frosting contains cream cheese, store the finished cake covered in the refrigerator. It will keep well for 3–4 days. For the best texture and flavor, let slices sit at room temperature for 20–30 minutes before serving so the cake softens slightly and the frosting loses its chill.
You can bake the cake layers up to 2 days in advance. Once completely cool, wrap each layer tightly in plastic wrap and store at room temperature for up to 24 hours or in the refrigerator for 2 days. For longer storage, freeze the wrapped layers in a freezer bag for up to 2 months; thaw overnight in the refrigerator before frosting.
The maple cream cheese frosting can be made 1–2 days ahead and stored in an airtight container in the refrigerator. Before using, let it soften at room temperature for 20–30 minutes and beat briefly to restore its fluffiness. Candied pecans keep in an airtight container at room temperature for up to 1 week. The optional maple drizzle is best made the day you assemble the cake.
Nutrition (per serving)
Approximate values for one of 12 servings (including frosting and decorations): about 580 calories; 8 g protein; 72 g carbohydrates; 28 g fat; 15 g saturated fat; 1.5 g fiber; 48 g sugars; 330 mg sodium. These numbers are estimates and will vary based on exact ingredients and serving sizes.
