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Serveware, Food, Cuisine, Dishware, Plate, Finger food, Tableware, Sweetness, Dessert, Ingredient,

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Jason Varney
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  • 2 1/2 c. all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cloves
  • 1 1/4 tsp. kosher salt, divided
  • 1 c. maple syrup
  • 1/2 c. vegetable oil
  • 1/4 c. dark brown sugar
  • 1/4 c. granulated sugar
  • 1 large egg
  • 1 1/2 tsp. baking soda dissolved in 1 cup boiling water
  • 16 oz. cream cheese, softened
  • 1/2 lb. (2 sticks) unsalted butter, softened
  • 1 lb. (4 cups) confectioners’ sugar


    1. Step 1Heat oven to 350F. Grease two 9″ round cake pans. In a medium bowl, whisk together flour, cinnamon, allspice, cloves, and 1/2 tsp salt. Set aside.
    2. Step 2Using a stand mixer fitted with the paddle attachment on medium speed, mix syrup, oil, brown sugar, and granulated sugar until smooth, about 1 minute. Add egg and mix to combine. On low speed, gradually add flour mixture. Stir in baking soda mixture until combined.
    3. Step 3Divide batter between pans. Bake until a knife inserted into center comes out clean, 20-25 minutes. Let cool in pans for 15 minutes, then run knife around the edges of pan, turn cakes out onto wire rack, and allow to cool completely.
    4. Step 4Using stand mixer fitted with paddle attachment on medium speed, beat cream cheese and butter until fluffy, 2 minutes. Reduce speed to low. Gradually add confectioners’ sugar and remaining 3/4 tsp. salt; beat until combined.
    5. Step 5Place one cake layer on serving platter; spread 1 1/2 cups frosting over top. Place second layer on top; spread remaining frosting over sides and top.

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