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.
Ingredients
Scale
Cake 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
Salted Caramel Buttercream Frosting Ingredients
- 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)
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
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 470 kcal
- Sugar: 40 g
- Sodium: 210 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 110 mg
Keywords: spice cake, salted caramel buttercream, autumn cake, layered cake, holiday dessert
