Fall fever has struck and we’re craving spice cake! This recipe is a bit of a cheat because it uses a jazzed-up box mix as the base, but we won’t tell if you won’t tell!! This moist, maple-infused cake is layered with a delicious cream cheese frosting, and covered with a homemade maple caramel sauce, chocolate drizzle, and almond praline!
Sheer indulgence at its finest!
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For the Maple Spice Cake
- 1 box Duncan Hines Spice Cake
- 2/3 cup salted butter (room temperature)
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup maple guild salted caramel syrup
- 3 large eggs
- 1 tsp vanilla extract
- Preheat oven to 350 degrees F.
In a large mixing bowl add the cake mix and the butter and mix at a medium speed until the mixture resembles coarse, wet sand.
In a measuring jug, add the eggs, sour cream, milk, maple syrup and vanilla and mix until combined.
Add the wet ingredients to the dry ingredients and mix at medium speed for 3 full minutes.
Divide the mix between three, greased and floured, 6-inch cake pans and bake at 350 degrees for 20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, cool in the pans for 10 minutes before turning out onto a cooling rack to fully cool.
For the Maple Almond Praline
- 1 cup of sliced almonds
- 1 cup of white sugar
- scant 1/4 cup of water
- 1 tsp vanilla
- 2 tablespoons of maple syrup
Spread the almonds onto a large baking sheet and toast in a 350-degree oven for 10 minutes.
In a large, heavy-bottomed saucepan, place sugar and heat until the sugar turns a deep caramel color. (stir to avoid burning).
Add water and vanilla and whisk until thickened.
Add maple syrup and almonds and mix to combine.
Pour the mixture out onto a parchment lined cookie sheet and allow to cool.
For the Maple Caramel Sauce
- 1 cup of sugar
- 1 cup of heavy cream
- 1 Tbs. unsalted butter
- 1/4 cup of maple syrup
- 1/2 tsp coarse sea salt
In large, heavy-bottomed saucepan, heat the sugar over a medium heat until the sugar turns a deep amber color.
Add the maple syrup, butter, and salt, and stir to combine.
Remove the pan from the heat and pour in the heavy cream, stirring vigorously until thickened. (Caution: The mixture will boil rapidly).
Pour into a dish and allow to cool at room temperature.
For the Cream Cheese Frosting
- 2 packets of cream cheese
- 1 lb of unsalted butter (room temperature)
- 1/2 tsp salt
- 2 lbs powdered sugar
- 1/4 cup maple syrup
- 2 tsp vanilla extract
In a large clean bowl, whip the butter and cream cheese until softened, fluffy and pale (5 minutes).
Add the powdered sugar 2 cups at a time, and combine fully after each addition.
Add the maple syrup and vanilla extract and whip for 3 minutes at medium-high speed until light and fluffy.
Torte each cake round into two even layers (6 layers total). Place one layer of cake on a cake board and cover with a layer of frosting. Repeat this process until all cake layers have been stacked. (You can insert some bubble tea straws into the cake for added stability).
Crumb coat the cake with a thin layer of frosting and chill until firm (10 minutes).
Add a generous final layer of frosting and scrape away excess with a bench scraper until smooth.
Chill until firm (10 minutes).
Once firm, remove the cake and flip the right way up. Drizzle the top of the cake with caramel and add the praline for decoration. You can also add some chocolate shards.
The recipe featuring Maple Guild: Salted Caramel Maple Syrup.