Pumpkin Vermont Spice Cake

This pumpkin cake is built for fall celebrations. A rich, buttery batter loaded with 1½ cups of pumpkin, cinnamon, nutmeg, cloves, and ginger bakes into two layers that get split horizontally into four, creating a tall, impressive cake with maple cream cheese frosting between every layer.

The Vermont connection is in the frosting. Maple flavoring stirred into a cream cheese and butter base gives every bite that distinctive New England sweetness that pairs so naturally with pumpkin and warm spices. Eleven ounces of cream cheese and 3½ cups of powdered sugar make enough frosting to generously coat all four layers.

Evaporated milk in the batter adds richness and a slightly caramelized flavor that regular milk can’t deliver. Combined with ¾ cup of softened butter and three eggs, the crumb bakes up dense enough to hold its shape when split but tender enough to melt on your tongue.

Chef Tips

• Cool the layers completely before splitting with a long serrated knife. Warm cake crumbles and the layers will tear.
• Use a gentle sawing motion when splitting layers horizontally. A single firm cut compresses the crumb.
• Soften both the cream cheese and butter for the frosting fully at room temperature. Cold lumps won’t smooth out no matter how long you beat.
• Garnish with pecan or walnut halves pressed into the top frosting for a finished, bakery-worthy look.

Variations

• Use real maple syrup instead of maple flavoring in the frosting for a more authentic Vermont flavor, reducing the powdered sugar slightly to compensate for the extra liquid.
• Add a layer of caramel sauce between the frosted layers for extra richness.
• Make it as a simple two-layer cake if splitting layers feels too fussy.