Caramel Spice Cake
Warm, aromatic spices meet the rich, buttery sweetness of caramel in this show-stopping Caramel Spice Cake, the perfect centerpiece for any celebration or cozy gathering. This indulgent dessert layers moist, tender cake infused with cinnamon, nutmeg, and ginger, with a decadent caramel frosting that’s smooth, creamy, and irresistibly sweet. The secret to its ultra-fluffy texture? A splash of buttermilk adds the perfect tang and moisture balance. With a prep time of just 25 minutes and optional sea salt garnish for a delightful sweet-salty finish, this cake is as easy to make as it is beautiful to serve. Whether you're entertaining guests or treating yourself, this luxurious caramel delight will steal the spotlight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 0.75 cups Unsalted butter, at room temperature
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar, packed
- 3 large Eggs, at room temperature
- 2 teaspoons Vanilla extract
- 1.25 cups Buttermilk
- 0.5 cups Caramel sauce
- 2 cups Powdered sugar
- 2 tablespoons Heavy cream
- 0.5 teaspoons Sea salt (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a large bowl, using a hand or stand mixer, beat the unsalted butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternate adding the dry ingredients and buttermilk to the wet mixture in three additions, starting and ending with the dry ingredients. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the caramel frosting, in a medium bowl, beat together the caramel sauce, powdered sugar, and heavy cream until smooth and spreadable. Add more heavy cream, one teaspoon at a time, if needed to achieve the desired consistency.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top, then frost the top and sides of the entire cake.
(Optional) Sprinkle the top of the cake with a light dusting of sea salt for added flavor contrast.
Slice, serve, and enjoy your Caramel Spice Cake!
Nutrition Facts
Calories |
5840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 201.6 g | 258% | |
| Saturated Fat | 119.2 g | 596% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 1065 mg | 355% | |
| Sodium | 5608 mg | 244% | |
| Total Carbohydrate | 970.6 g | 353% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 728.0 g | ||
| Protein | 63.4 g | 127% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 714 mg | 55% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1254 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
