Spice Sandwich Cake with Maple Buttercream Icing

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    Spice Sandwich Cake with Maple Buttercream Icing

    Spice Sandwich Cake with Maple Buttercream Icing

    (123)
    1hour15min


    120 people made this

    If you can find maple essence this spice cake is well worth making. It's deliciously light and perfect with maple icing. A nice change from chocolate.

    Ingredients
    Serves: 14 

    • Cake
    • 2 1/3 cups (300g) plain flour
    • 1 cup (220g) white sugar
    • 1 teaspoon bicarb soda
    • 1 1/2 teaspoons ground cinnamon
    • 3/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cloves
    • 1 teaspoon salt
    • 1 cup (150g) packed brown sugar
    • 170g copha
    • 1 cup (250ml) buttermilk
    • 3 eggs
    • Buttercream Icing
    • 125g butter, softened
    • 125 copha
    • 1 teaspoon maple flavoured essence
    • 4 cups (560g) icing sugar
    • 2 tablespoons milk

    Directions
    Preparation:30min  ›  Cook:45min  ›  Ready in:1hour15min 

    1. Cake: Preheat oven to 180 degrees C. Grease and flour two 23cm cake tins.
    2. Sift flour, white sugar, bicarb soda, cinnamon, nutmeg, cloves and salt together. Add brown sugar, copha and buttermilk. Beat 2 minutes. Add eggs, one at a time, beating well after each addition.
    3. Bake for 30 to 35 minutes until a toothpick comes out clean.
    4. Buttercream Icing: Cream butter and copha together. Add maple flavouring. Gradually add icing sugar. Gradually add milk and continue beating until light and airy, add more milk if necessary.
    5. To Assemble: When the cakes are cool use the buttercream icing between the layers and to cover the cake.
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    Reviews and Ratings
    Global Ratings:
    (123)

    Reviews in English (122)

    by
    50

    This cake was delicious but there are a few things I would change for next time. First of all I would cut the frosting in half. I baked it in a 13x9 pan and there was literally about an inch of frosting. Also, 45 minutes is a little too long to bake it in a 13x9. When I took it out it was just starting to get black and hard aroung the edges. One last thing...next time I might add some raisins or nuts to the batter. Thanx  -  26 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    40

    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.  -  19 May 2009  (Review from Allrecipes USA and Canada)

    by
    33

    This was good, but I did have to modify it. Like others, my cake was done in 25 minutes, and I was very thankful for the reviews or I might have walked away from the oven and ended up with a burnt cake! I split the batter into two nine inch rounds, so that may have had something to do with it. Otherwise the recipe was great, tasted just like the spice cake I remember. The spice ratio was PERFECT but overall not quite strong enough for me, so I would probably increase the spices by half next time, just to my own preference. I didn't have any maple extract so I tried substituting some of the sugar in the frosting for real maple syrup. The texture was fine but the maple flavor was hardly noticeable--just a warning for anyone else who might try the same thing ;0). Otherwise it was great. Thanks for the recipe!  -  14 May 2007  (Review from Allrecipes USA and Canada)

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