Name: Spice Cake with Salted Caramel Buttercream Frosting Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 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)

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Introduction

This spice cake with salted caramel buttercream frosting is a wonderful blend of warm spices and rich sweetness. Perfect for any occasion, its moist layers paired with creamy caramel frosting will quickly become a favorite in your baking repertoire.

A close-up view of a two-layer slice of light brown cake with visible small crumb texture, each layer separated and topped by a thick, creamy light beige frosting that also covers the sides smoothly but with some texture. The slice is placed on a white plate with small crumbs scattered at the base, set against a white marbled surface. In the background, a clear glass jar with caramel-colored sauce and a metal spoon inside is slightly out of focus. photo taken with an iphone --ar 4:5 --v 7

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 (for frosting)
1 Tablespoon vanilla extract
6 cups confectioners’ sugar
3 Tablespoons whole milk
1/2 cup salted caramel sauce (homemade or store-bought)

Instructions

Step 1: Preheat your oven to 350°F. Spray two 9-inch round baking pans with cooking spray and line the bottoms with parchment paper. Set aside.
Step 2: In a small bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set this dry mixture aside.
Step 3: In a stand mixer bowl or large bowl with an electric hand mixer, beat the butter on medium-high speed until smooth, about 30 seconds. Gradually add both sugars and continue beating on medium-high speed until light and fluffy, about 2 to 3 minutes.
Step 4: Mix in the vegetable oil until blended.
Step 5: In another bowl, whisk the eggs until fluffy. Add the milk and whisk again until combined.
Step 6: Add about one-third of the flour mixture to the butter mixture and stir gently until combined. Then add half the egg mixture and stir until blended. Repeat, alternating flour and egg mixtures, ending with the flour. Mix gently each time to avoid overmixing.
Step 7: Divide the batter evenly between the prepared pans and bake for approximately 25 minutes, or until the cake springs back when lightly pressed and a tester comes out with a few moist crumbs.
Step 8: Let the cakes cool in the pans on a wire rack for 10 minutes. Carefully remove them from the pans and cool completely.
Step 9: To make the frosting, beat the butter on medium-high speed until smooth. Add vanilla and continue beating until well blended.
Step 10: Slowly add the confectioners’ sugar, about one cup at a time, beating well on medium speed and scraping the bowl often. The mixture may seem dry at this point.
Step 11: Add the milk and beat on high speed until the frosting is light and fluffy.
Step 12: Mix in the salted caramel sauce and beat until fully blended and fluffy.
Step 13: To assemble, place one cake layer on a serving plate. Spread some frosting evenly on top, then place the second layer on top.
Step 14: Use the remaining frosting to cover the top and sides of the cake. Smooth with an offset spatula and serve.

Tips & Variations

Use room temperature ingredients to ensure a smooth batter and frosting.
If you prefer a less sweet frosting, reduce the confectioners’ sugar slightly and add more milk for desired consistency.
Try adding chopped nuts or raisins to the batter for extra texture.
For a festive touch, sprinkle a little cinnamon or drizzle extra caramel on top before serving.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Before serving, let the cake come to room temperature for about 30 minutes. Leftover cake can also be frozen for up to 2 months; wrap tightly in plastic wrap and foil, thaw overnight in the fridge, then bring to room temperature before serving.

How to Serve

The image shows a three-layer cake with light brown frosting on top and between each layer. The cake itself is a warm tan color with a soft crumb texture. One slice is cut out and placed on a white plate, revealing the even layers of cake and frosting inside. A silver fork rests next to the slice on the plate. The cake and slice are set on a white marbled surface with a soft pink cloth nearby. The overall look is simple and cozy, with smooth, creamy frosting covering the cake evenly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a stand mixer?

Yes, you can use a hand mixer to cream the butter and sugar and mix the batter, just ensure to beat thoroughly for a light texture.

Is it possible to make the frosting ahead of time?

Absolutely. You can make the salted caramel buttercream frosting a day ahead and store it tightly covered in the refrigerator. Before frosting the cake, bring the frosting to room temperature and beat it briefly to restore its fluffy texture.