Fall Spice Cake with Maple Glaze

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This one-bowl, no-mixer, case of Spice Cake with Maple Glaze is sure to become a favorite. It takes minutes to throw together and the aroma, as it bakes, is unbelievable!

When you have noticed, one-bowl, no-mixer cakes are my specialty when it comes to baking. It's just so nice to not have to go out and do lots of bowls, cups, etc. Maybe it's a little lazy, but I would like to make it a grandma would have done it. So without further ado, I'd like to introduce you to this delicious case of Spice Cake with Maple Glaze! It's going to be hot in a flash!

Photo of a Fall Spice Cake sprinkled with powdered sugar on a turquoise glass cake stand.

Last week, I received a comment from our French Grandmother's Lemon Yogurt Cake. Despite the funny name, this cake is one of the most beloved recipes on the blog; so moist, light and super delicious! As I thought about the cake, I remembered how easy it is and how quickly it comes together.

Almond Cake is a spin-off of the French Grandmother's Lemon Yogurt Cake. It's also one of the top ten favorite coffee recipes. As usual, my foodie imagination starts to dream about other ways to vary this simple, delicious cake recipe.

Next thing I knew, I was working on the first attempt of this case Spice Cake. I thought it would be super simple; just substitute a few ingredients and I'd be good to go. Our son, Nick stopped over with his cake after the cake came out of the oven. While everyone enjoyed it, we decided it needed a little more work, additional spices and a different glaze.

In the making …

5 cups of sugar, 15 eggs, 7½ cups of flour, 10 teaspoons of baking powder, lots of spices, 2½ cups of oil, 1 BIG carton of yogurt and much more. Yep, 5 cakes later, the recipe is definitely "right" … and I think you're going to love it as much as we do.

Closeup photo of a slice of spice cake with maple glaze held by person's hand on a white individual serving plate.

Why do you cakes tend to dome in the center when baked?

One of the problems I wanted to solve while making this cake was the issue of cakes doming too much in the center. This type of cake is actually turned out of the pan upside down for serving. The top comes out nice and flat (because it's actually the bottom) but if there's too much dome created in the center when it bakes, the cake will not sit nicely on a cake plate.

Have you ever had this happen? You finish preparing your cake batter, pour it in the pan, nicely even out the top and into the oven it goes. Next thing you know, you take a peek, and there's a little molehill sitting in the pan with a wonderful aroma. What happened? As the cake rises, the metal on the outside of the heat passes faster than the edges. The sides of the cake start setting, but the center continues to rise and bake. The dome.

Solutions for "the domed cake"

There are a number of solutions to this problem. First of all, you can try baking at a lower temperature. Turn your oven down 25 degrees. The lower temp will cause your cake to bake a little slower which sometimes helps it bake more evenly. I've found that sometimes works, sometimes it does not.

Another trick: you can buy a "flower nail" which is placed in the center of the cake before it's baked. It's a nail with a blunt tip and a big, wide, flat base. It's placed in the center of the cake. Being metal, it wants to conduct the heat, making the cake faster. Michaels or A.C. Moore and online.

Flour nails work quite well, but do not create a little indent in the center of the bottom of the cake. For a layer cake, this is no problem, as the bottoms of the cakes are nicely sandwiched between layers of icing. On a cake like this case Spice cake however, flower nails are not ideal, as the bottom of the cake ends up being the top.

Using a "cake strip" is another trick to prevent doming. These strips create a layer of insulation around the outside of the cake pan. The domes, cracks and problems with the cake are collapsing in the center. They can be bought at kitchen stores, specialty stores like Michaels or A.C. Moore and online. I ended up using a cake strip with my cake and it worked out great doming.

A super simple, super delicious maple glaze

I tried several different ways to finish the cake, but in the end, I used a super simple combination of maple syrup, powdered sugar and vanilla. It's brushed on the cake right after it emerges from the oven. The syrupy mixture seeps down into the cake and then creates an outer layer that's thin, crisp and oh … so delicious!

Ultra closeup photo of the side of a Fall Spice Cake with Maple Glaze.

This is the really cool part! It will take you less than 10 minutes to throw this cake together – and that's giving you a little time to answer a text or solve a crisis with a toddler. Within 30 minutes, your house will be filled with the most amazing, tantalizing aroma!

Although this Easy Spice Cake is perfect on its own, I like it just a bit with a sprinkle of powdered sugar. You can buy little jars that are just for sprinkling or using a small fine-mesh sieve.

Closeup photo of powdered sugar being sprinkled on a fall Spice Cake with Maple Glaze.

Right now, you probably have all the ingredients for this Easy Spice Cake with Maple Glaze in your fridge and pantry. If not, make a shopping list and run the grocery store. I promise you this cake in your super-easy-but-dinner-party-worthy recipe!

I'm wishing we could sit down and enjoy a sliver. Well, maybe just a bit more than a sliver – Bon Appétit!

Spice cake with maple glaze.

Café Tips for making this Fall Spice Cake with Maple Glaze

  • This spice cake recipe calls for regular yogurt. Greek yogurt can be used by using 1/4 cup Greek yogurt and 1/2 cup milk.
  • Ease a metal whisk is the easiest and quickest way to mix up this Easy Spice Cake. Whisks are indispensable when making one-bowl, no-blender cakes and so other things. A set of three different sizes is the best thing to do over and over.
  • Use real maple syrup for the glaze. It's a super simple glaze and you really want the ingredients to shine.
  • Use a medium or large bowl, even though it's not a huge recipe. When the oil is added, you do not want to splash it out of the bowl as you mix it in.
  • Do not underbake this spice cake. The center should feel steady and spring back when gently touched. So you can check for doneness with a toothpick. Just insert it in the center of the cake, it should come back clean or just a few crumbs. If it has wet batter clinging to it, give it a few more minutes in the oven.

P.S. We had some friends over for dinner who watch their gluten intake. I made this spice cake for you with 1 cup almond flour and 1/2 cup all-purpose flour. It was fantastic!

If you want to make it gluten-free, you can use 1¾ cup almond flour and ¼ cup King Arthur Gluten-Free Flour.

The Café Sucre Farine is a participant in the Amazon Affiliate Program. The Amazon Affiliate Program is designed to promote and promote advertising on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we will receive a small commission – and continue to deliver delicious recipes to you!

Easy Spice Cake with Maple Glaze

This Delicious Spice Cake with Maple Glaze is sure to become a frequently requested recipe. No one has to know it's one-bowl, no-mixer and super easy!

Author: Chris Scheuer

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Prep Time: 20 mins

Cook time: 40 mins

Total Time: 50 mins

Servings: 12 Servings

calories: 222 kcal


  • For the cake:
  • ½ cup yogurt for Greek yogurt, see tips above
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cloves
  • ½ cup sunflower oil
  • For the maple glaze:
  • ½ cup pure maple syrup
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350˚F (175˚C). Spray on 8-inch round cake pan with baking spray, rub inside surface of pan with a paper towel to cover evenly with the spray. Line bottom of pan with paper and spray parchment paper lightly. Set aside.

  2. Blended in a medium-large bowl, combine the yogurt, sugar, and eggs, and whisk together until well.

  3. Add the flour, baking powder, salt and spices and mix until all flour is combined.

  4. Add the oil and stir well. Do not worry, at first it wants to separate but keep stirring until smooth.

  5. Pour the batter into prepared pan.

  6. Bake for 35-40 minutes until the cake feels springy to the touch and a toothpick or cake. Be careful not to overbake.

  7. Cool cake on a wire rack for 10 minutes; then turn it out of the pan onto the rack.

  8. For the glaze – Combine the syrup map, powdered sugar and vanilla in a small bowl and whisk until smooth. With a pastry brush, gently brush the glaze all over the cake. Just keep going over the cake with the glaze is gone. It will seem like a lot at first, but just keep going. Some of it wants to drip off, but most of it will soak in. Allow cake to cool completely. Sprinkle with powdered sugar, if desired.

calories 222kcal

Fat 10g

Saturated fat 1g

cholesterol 42 mg

Sodium 121mg

Potassium 140mg

carbohydrates 31g

Sugar 29g

protein 1g

Vitamin A 70%

calcium 70%

Iron 0.3%


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