Maple Walnut Spice Cake with Vanilla Bean Cream Cheese Frosting

Maple Spice Cake

Fall is not only for pumpkin! Fall is beautiful in so many ways, beautiful colors, amazing flavors, warm drinks, and please do not get limited on pumpkin. I ran into this problem before I made this cake. I was thinking, I want more fall recipes, but everything that came to mind was pumpkin. So I thought long and hard and finally realized… the answer is on my breakfast plate. MAPLE! What an amazing fall flavor. It’s warm and sweet with a unique delicious flavor.

And seriously… who doesn’t have maple syrup in their kitchen?

Oh, you don’t? … well this is awkward, you should probably get some.

Anyhow, this recipe combines harm spices with crunchy walnut, sweet maple, and tangy cream cheese frosting… it is a perfect fall cake and doesn’t have pumpkin!

This cake makes 2 9-inch rounds to make a double layer cake! This frosting makes enough to fill, cover and decorate these 2 layers.



–          1 ½ cups flour

–          ½ cup packed brown sugar

–          ½ cup white sugar

–          1 teaspoon baking soda

–          1 teaspoon cinnamon

–          ½ teaspoon nutmeg

–          ¼ teaspoon ginger

–          ¼ teaspoon clove

–          Pinch of salt

–          ½ cup whole milk

–          ¼ cup butter (melted)

–          ½ cup maple syrup

–          2 large eggs

–          ½ teaspoon Pure Mexican Vanilla

–          ⅔ cup chopped walnuts (toasted)

Preheat the oven to 350 degrees. Prepare 2 9-inch round cake pans with cooking spray.

In a large bowl, combine flour, sugars, baking soda, spices, and salt. Combine the milk, butter, syrup, eggs , and vanilla, then pour into the dry ingredients and mix until combined. Fold in the walnuts.

Divide the batter evenly between the 2 cake pans. Bake for 25-30 minutes, or until a toothpick comes out clean. Let cool.

Vanilla Bean Cream Cheese Frosting

–          2 8-ounce packages of cream cheese (softened)

–          2 sticks butter (softened)

–          3 cups powdered sugar

–          ½ vanilla pod

–          ½ teaspoon Pure Mexican Vanilla

–          3 tablespoons heavy cream

With a stand or hand mixer, cream the cream cheese and butter together. Add the powdered sugar a little at a time so it doesn’t erupt all over you. Cut the vanilla bean down the center and scrape out the seeds, add the seeds and extract to the frosting. Add the heavy cream as needed… if you want it thicker, use less.


The way I always assemble layer cakes is somewhat of a ritual. I do this same thing for every cake.

After the cakes cool slightly, take them out of the cake pan and wrap in plastic wrap. Place in the refrigerator or freezer. Then start making the frosting.

Take the cake out of the refrigerator or freezer. Place the first layer on the dish. Coat the top with a fairly thick layer, however thick you really want for the middle.

Place the other layer gently on top. Coat the whole cake in a very thin layer of the frosting. This is called a crumb coat or a dirty ice. This is meant to pick up any crumbs and seal it all in, so they don’t come through on your real icing job, or decorating.

Place the cake in the refrigerator for about 30 minutes.

Then decorate however you wish. This way, you will have a very clean decorated cake, the cake will stay all intact and the icing will look smooth without crumbs and flaws.

Maple Spice Cake

There you have it… No pumpkin needed… and perfect decorating for fall.


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