Comments on: Vermont Spice Cake with Maple Cream Cheese Frosting…

By: Tiffany Kidder

Tiffany Kidder — Sat, 08 Dec 2012 07:46:48 +0000

Oh My Goodness….. This cake looks awesome!! I can’t wait to try this recipe! Thank you!

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By: Erin @ Texanerin Baking

Erin @ Texanerin Baking — Sun, 02 Oct 2011 17:14:36 +0000

I finally made it! I even made it a bit “healthier” and it was delicious. My husband, who dislikes pumpkin, even liked this. Even after I told him it had pumpkin in it! Maple extract is good stuff. Thanks a bunch.

By: Shaina

Shaina — Sat, 18 Jun 2011 23:26:12 +0000

I just made this cake, it was the best cake I’ve ever had! It was so delicious, everyone had second and third helpings. Excellent recipe. Also, the maple extract really makes the cake; my mom made hers and she added maple syrup to the frosting but it just doesn’t have the same flavor. Splurge and buy the maple extract, it’s so worth it! Thanks so much for this wonderful recipe, I’ll be making the cupcake version of this tomorrow

By: Vermont Spice Cake with Maple Cream Cheese Frosting « The Cupcake Cure

Vermont Spice Cake with Maple Cream Cheese Frosting « The Cupcake Cure — Tue, 28 Dec 2010 01:17:08 +0000

[...] night of Googling, it turned out we both ended at the same recipe. It must have been fate that this Vermont Spice Cake with Maple Cream Cheese Frosting was to be our dessert at [...]

By: Turkey Day 2010 — This American Wife

Turkey Day 2010 — This American Wife — Tue, 30 Nov 2010 06:41:04 +0000

[...] Vermont spice cake with maple cream cheese frosting [...]

By: Clarissa

Clarissa — Thu, 18 Nov 2010 00:47:46 +0000

Mmmmmm just tried it out tonight and it is DIVINE! I actually like the cake better sans frosting, but that always seems to be the case for me. Lovely recipe ma’am.

By: Vermont Spice Cake « Cooking with Chrissy

Vermont Spice Cake « Cooking with Chrissy — Thu, 04 Nov 2010 18:04:25 +0000

[...] Source: Adapted from Sing For Your Supper. [...]

By: Erin

Erin — Sun, 24 Oct 2010 13:13:03 +0000

Thanks for your response! I think I’ll try them both out next weekend. I don’t have access to maple extract here in this baking wasteland called Germany (where there are about 5 types of extract), but I’ll be sure to get some on my next trip to Texas. Maple cream cheese icing sounds amazing!

By: amy

amy — Fri, 22 Oct 2010 14:28:43 +0000

Erin, I guess I never noticed how similar the two recipes are! Honestly, they’re very different. The cupcakes are a little lighter and more moist, whereas the cake is more dense and “spicy”. It’s definitely a hard decision for me to choose one, but I prefer the cake. If you want the best of both worlds you could do the pumpkin spice cupcakes with the maple cream cheese frosting I used for the vermont spice cake. Let me know what you end up with!