Cinnamon Spice Cake with Maple Cream Cheese Frosting
This moist cinnamon spice cake is the perfect layer cake for a fall dessert. The maple cream cheese frosting adds a touch of sweetness to this delicious cake.
6ouncesunsalted buttersoftened, plus more for buttering the paper
1.5cupsall-purpose flourplus more for dusting
1cupcake flour
1teaspoonbaking soda
1teaspoonbaking powder
1teaspooncinnamon
⅛teaspoonground nutmeg, ground ginger, AND ground cloves
½teaspoonsalt
1.5cupssugar
3largeeggsat room temperature
2teaspoonsvanilla extract
1cupsour cream
MAPLE CREAM CHEESE FROSTING
12ouncescream cheeseat room temperature
6tbspunsalted butterat room temperature
½cuppure maple syrup (Grade A or B)
1 ¾cupsconfectioner's sugarsifted
Instructions
BAKE THE CAKE
Preheat the oven to 350°. Butter two 9-inch round cake pans. Line the bottoms with parchment paper and butter the paper. Dust the pans with flour, tapping out the excess.
In a medium bowl, whisk the 1.5 cups of all-purpose flour with the cake flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
In a stand mixer fitted with a paddle, beat the butter with the sugar at medium speed until fluffy, about 3 minutes. Beat in the eggs and vanilla extract until incorporated. In 3 alternating additions, add the dry ingredients and sour cream, scraping down the side of the bowl between additions.
Scrape the batter evenly into the prepared pans. Bake the cakes on the lower and middle racks of the oven for about 30 minutes, until golden and springy and the edges begin to pull away from the sides of the pan. Transfer the cakes to racks and let cool for 15 minutes, then turn the cakes out and let them cool completely. Remove the parchment paper.
UNMOLD THE CAKE
Run a thin, flexible knife or spatula around the edge of the pan to loosen the cake.
Place a cake cardboard or the bottom of a tart pan on top of the pan. Hold the two together and flip over. Lift the pan off of the cake, leaving the parchment on the cake. Flip again so the cake is right side up.
Using a serrated knife, level the top of the cake (if necessary), and slice the cake horizontally into two layers.
MAKE THE ICING
Place the cream cheese and butter in the cleaned bowl of the mixer or food processor.
Blend until smooth. Add the maple syrup and confectioners’ sugar and mix thoroughly.
Scrape down the bowl with a clean spatula and blend again briefly.
ASSEMBLE AND FROST THE CAKE
Place a cake cardboard or serving plate on your work surface. Using the second cardboard or tart bottom, transfer the cake’s top layer to the assembly board cut side up.
With the icing spatula, spread a generous 1/2 cup layer of frosting evenly over the surface. Flip over the bottom layer of cake, slide it into place on top of the frosting then remove the parchment paper. Voila…a crumb-free surface for frosting!
Use the remaining frosting to cover the top and side of the cake. Use a spoon to create swirls all over the top by gently pressing the tip of the spoon, rounded edge down, into the frosting in a back-and-forth motion.
Notes
This cake will keep, refrigerated, for 4 to 5 days. It is best at room temperature, so take it out of the refrigerator for 30 to 45 minutes before serving.