New Duchess Spice Cake with Maple Buttercream F

This old-fashioned spice cake gets its warmth from a trio of cinnamon, nutmeg, and cloves, while brown sugar and buttermilk create a moist, tender crumb with a subtle tang. It bakes as either two round layers or a single sheet cake, so you can dress it up for a celebration or keep it casual for a weeknight treat.

The maple buttercream is the real draw. Butter and shortening get creamed together with maple flavoring and powdered sugar until light and airy. The shortening helps the frosting hold its shape at room temperature while the butter brings the flavor. It pipes beautifully and takes paste food coloring well, though it starts with a natural pale yellow tint.

Sift the dry ingredients together before adding the wet. Spice cakes need even spice distribution throughout the batter, and sifting is the best way to get there.

Chef Tips

• Use cake flour for the finest crumb. All-purpose works in a pinch, but reduce by two tablespoons per cup.
• Beat the batter for a full two minutes after adding the buttermilk and shortening. This builds the structure the cake needs to rise evenly.
• Add the milk to the frosting gradually. You want it spreadable, not runny. You can always add more.
• Let the cake cool completely before frosting. Warm cake melts buttercream on contact.

Variations

• Add a layer of apple butter between the cake layers for a fall-themed dessert.
• Swap maple flavoring for vanilla extract if you prefer a classic buttercream.
• Fold chopped crystallized ginger into the batter for spicy, chewy bites throughout.