Name: Spice Cake with Salted Caramel Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 2/3 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1 teaspoon ground cloves; 1 teaspoon ground nutmeg; 1/2 teaspoon fine sea salt; 12 tablespoons unsalted butter, room temperature; 1 cup dark brown sugar; 1 cup granulated sugar; 1/4 cup vegetable oil; 5 large eggs, room temperature; 1 cup whole milk; 1 1/2 cups unsalted butter, room temperature; 1 tablespoon vanilla extract; 6 cups confectioners’ sugar; 3 tablespoons whole milk; 1/2 cup salted caramel sauce (homemade or store-bought)

Jump to Recipe

If you’re on the lookout for a cake that’s the perfect cozy hug in dessert form, look no further than this Spice Cake with Salted Caramel Buttercream Frosting. It’s a delightful treat that marries warm, fragrant spices with the rich, buttery sweetness of caramel, balanced perfectly by a hint of salt. Each bite is a journey through comforting flavors, ideal for gatherings or simply treating yourself to something special. This cake is truly a celebration of autumnal warmth and indulgence, guaranteed to brighten any occasion!

Spice Cake with Salted Caramel Buttercream Frosting Recipe - Recipe Image

Ingredients You’ll Need

Getting ready to bake this delightful Spice Cake with Salted Caramel Buttercream Frosting is simpler than you might think. The ingredients blend together to create layers of flavor and texture that bring the cake to life, from the tender crumb to the luscious frosting. Every element has its purpose, whether it’s the fragrant spices that give that unmistakable warmth or the creaminess of butter and milk that keep the texture soft.

All-purpose flour (2 2/3 cups): Provides structure and a tender crumb to the cake.
Baking powder (2 1/2 teaspoons): Helps the cake rise light and fluffy.
Ground cinnamon, ginger, cloves, and nutmeg (1 teaspoon each): The essential spices that give the cake its warm, aromatic character.
Fine sea salt (1/2 teaspoon): Balances the sweetness and enhances the spices.
Unsalted butter, room temperature (12 Tablespoons for cake, 1 1/2 cups for frosting): Adds moisture, richness, and helps create that creamy frosting.
Dark brown sugar (1 cup): Brings depth and a subtle molasses flavor, complementing the spices beautifully.
Granulated sugar (1 cup): Sweetens the cake while helping with the texture.
Vegetable oil (1/4 cup): Keeps the cake moist and tender.
Large eggs (5, room temperature): Provide structure and richness for a perfect texture.
Whole milk (1 cup): Adds moisture and helps activate the baking powder.
Vanilla extract (1 Tablespoon): Enhances all the other flavors with its sweet aroma.
Confectioners’ sugar (6 cups): Essential for creating smooth, sweet buttercream frosting.
Salted caramel sauce (1/2 cup): The star ingredient in the frosting, offering that irresistible blend of sweet and salty.
Whole milk for frosting (3 Tablespoons): Lightens the buttercream, making it fluffy and spreadable.

How to Make Spice Cake with Salted Caramel Buttercream Frosting

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F, so it’s perfectly hot when the batter is ready. Spray two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. This step ensures your cakes come out cleanly without sticking, giving you that flawless, professional look.

Step 2: Mix Together Dry Ingredients

In a small bowl, whisk together all-purpose flour, baking powder, cinnamon, ginger, cloves, nutmeg, and sea salt. This dry spice blend forms the fragrant base of your Spice Cake with Salted Caramel Buttercream Frosting and will be folded into the batter to distribute flavor evenly.

Step 3: Cream Butter and Sugars

In your stand mixer or with an electric hand mixer, start by beating the butter alone on medium-high speed for about 30 seconds to soften it. Then add both the dark brown sugar and granulated sugar and continue beating until the mixture is light and fluffy—this aeration helps the cake’s texture become light and tender.

Step 4: Add Oil and Wet Ingredients

Pour in the vegetable oil and beat until fully incorporated. In a separate bowl, whisk together the eggs and milk until blended. You’ll add these ingredients alternately with the dry mix, creating a smooth, cohesive batter without overworking it.

Step 5: Combine Everything Gently

Add about one-third of the dry flour mixture to the butter mixture and stir to combine. Next, add half the egg and milk mix. Continue alternating between flour and liquid mixtures, finishing with the last third of flour. Stir gently after each addition to avoid overmixing, which can toughen the cake.

Step 6: Bake to Perfection

Divide the batter equally into your prepared pans and bake for about 25 minutes. You’ll know it’s done when the cake springs back to the touch and a toothpick inserted near the center comes out with just a few moist crumbs. Allow the cakes to cool in their pans for 10 minutes before transferring them onto wire racks to cool completely.

Step 7: Whip Up the Frosting

Now it’s time for the star of the show: the salted caramel buttercream frosting. Beat the room-temperature butter until smooth, then add vanilla extract. Gradually add confectioners’ sugar, one cup at a time, mixing well to avoid lumps. When the frosting looks dry, add milk and increase the speed to create a light, fluffy texture. Finally, blend in your salted caramel sauce until completely incorporated and wonderfully creamy.

Step 8: Frost and Assemble

Place one layer of cake on a serving plate and spread a generous layer of frosting on top. Add your second cake layer and cover the entire cake with the remaining frosting, smoothing the top and sides. This luscious frosting complements the spiced cake beautifully, creating an irresistible final treat.

How to Serve Spice Cake with Salted Caramel Buttercream Frosting

Garnishes

To add an extra touch of charm, sprinkle chopped toasted pecans or walnuts on top of the salted caramel buttercream. A delicate drizzle of extra caramel sauce or a light dusting of cinnamon can also make your presentation pop and intensify the flavors.

Side Dishes

This Spice Cake with Salted Caramel Buttercream Frosting pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a richer experience, serve with warm spiced apple cider or a robust cup of coffee, which balances sweetness and spice perfectly.

Creative Ways to Present

For a festive twist, try layering the cake with fresh sliced pears or apples between the cake and frosting layers. Alternatively, assemble cupcake-sized versions topped with a swirl of the salted caramel buttercream for an easy-to-share option at parties or holiday gatherings.

Make Ahead and Storage

Storing Leftovers

Once frosted, cover your Spice Cake with Salted Caramel Buttercream Frosting loosely with plastic wrap and store it at room temperature if serving within two days. For longer storage, refrigerate in an airtight container for up to five days to keep the cake and frosting fresh and moist.

Freezing

This cake freezes beautifully. Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil, and freeze for up to three months. Thaw completely before frosting. You can also freeze a fully frosted cake, but be sure to protect it well to prevent frosting damage.

Reheating

To enjoy the cake as if freshly baked, warm individual slices in the microwave for about 10 to 15 seconds. This softens the buttercream slightly and releases the wonderful spiced aroma that makes this cake so special.

FAQs

Can I make this Spice Cake with Salted Caramel Buttercream Frosting gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend made for cakes, and ensure your baking powder and other ingredients are gluten-free. The spices and buttercream frosting will remain just as delicious.

Is it possible to make the salted caramel sauce from scratch?

Yes! Making your own salted caramel sauce is rewarding and adds a personal touch. Just melt sugar until amber, add butter, and finish with heavy cream and sea salt. It’s fresher and has incredible depth of flavor.

How do I prevent the frosting from becoming too runny?

Make sure to add milk gradually and beat until light and fluffy. If it gets too soft, refrigerate the frosting briefly to firm up before spreading on your cake. Using room temperature butter also helps with consistency.

Can I use this recipe to make cupcakes?

Definitely! Fill cupcake liners about two-thirds full and bake at 350°F for approximately 18-22 minutes. Frost once cooled, and you’ll have perfectly spiced cupcakes with luscious salted caramel buttercream.

What makes this Spice Cake with Salted Caramel Buttercream Frosting special?

It’s the perfect balance of warm spices and the creamy, slightly salty caramel frosting that elevates this cake beyond ordinary desserts. The combination brings unique flavor complexity and a moist, tender texture that’s incredibly satisfying.

Final Thoughts

This Spice Cake with Salted Caramel Buttercream Frosting is truly a standout dessert that feels like a warm embrace on a plate. Its captivating blend of spices and rich caramel buttercream frosting makes it perfect for sharing with loved ones or savoring on a quiet night in. I encourage you to bake this cake—you’ll find it’s not just a recipe, but a celebration of flavor and comfort that will keep you coming back for more!

Spice Cake with Salted Caramel Buttercream Frosting Recipe

★★★★★

4.7 from 6 reviews

Author: Olivia
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This rich and aromatic Spice Cake with Salted Caramel Buttercream Frosting is a perfect dessert for fall or any occasion. Infused with warm spices like cinnamon, ginger, cloves, and nutmeg, the moist cake layers are complemented beautifully by a smooth, creamy buttercream frosting with a luscious salted caramel swirl, creating a delightful balance of flavors that everyone will love.

Instructions

Prep Baking Pans: Preheat the oven to 350°F. Spray two 9-inch round baking pans with cooking spray and line the bottoms with parchment paper. Set aside.
Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and fine sea salt. Set aside.
Cream Butter and Sugars: In the bowl of a stand mixer or a large bowl using a hand mixer, beat the unsalted butter on medium-high speed until smooth, about 30 seconds. Add the dark brown sugar and granulated sugar and continue beating on medium-high speed until light and fluffy, roughly 2 to 3 minutes.
Add Oil: Pour in the vegetable oil and beat until well blended.
Combine Eggs and Milk: In another small bowl, whisk the eggs until fluffy, then add the whole milk and whisk until combined.
Alternate Adding Flour and Egg Mixtures: Add about a third of the dry flour mixture to the butter mixture and stir until combined. Next, add half of the egg and milk mixture and stir gently to combine. Continue alternating additions, finishing with the final third of the flour mixture. Mix gently and avoid over mixing.
Divide and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for about 25 minutes or until the tops spring back when lightly pressed and a cake tester inserted comes out with few moist crumbs.
Cool the Cakes: Let the cakes cool in the pans on a wire rack for 10 minutes. Then carefully remove the cakes from pans and cool completely on the wire rack.
Make the Frosting: In the bowl of a stand mixer fitted with the paddle attachment or using an electric hand mixer, beat the unsalted butter on medium-high speed until smooth. Add vanilla extract and beat to combine.
Add Sugar Gradually: Slowly add the confectioners’ sugar, one cup at a time, beating well on medium speed and scraping down the bowl often. The frosting will be slightly dry at this stage.
Add Milk: Pour in the whole milk and beat on high speed until the frosting becomes light and fluffy.
Incorporate Salted Caramel: Add the salted caramel sauce and beat on medium-high speed until the frosting is well blended and airy.
Assemble the Cake: Place one cooled cake layer onto a cake plate or serving platter. Spread a layer of frosting evenly on top using an offset spatula.
Top and Frost: Place the second cake layer on top of the frosted layer. Spread the remaining frosting over the top and around the sides of the cake, smoothing it for a polished finish.

Notes

Ensure all ingredients, especially eggs and butter, are at room temperature for best mixing results.
Do not over mix the batter once the wet and dry ingredients are combined to keep the cake tender.
If salted caramel is not available, you can substitute with homemade caramel sauce and add a pinch of sea salt to taste.
For a more intense spice flavor, you can toast the whole spices and grind them fresh.
Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Bring refrigerated cake to room temperature before serving for best texture and flavor.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American