Print

Spice Cake with Salted Caramel Buttercream Frosting Recipe

Print Recipe

★★★★★

4.9 from 115 reviews

This Spice Cake with Salted Caramel Buttercream Frosting is a moist and warmly spiced dessert perfect for any occasion. Layers of flavorful cake infused with cinnamon, ginger, cloves, and nutmeg are complemented by a rich, creamy buttercream frosting swirled with decadent salted caramel sauce, creating a perfectly balanced sweet and slightly salty treat.

Ingredients

Scale

Cake

  • 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

Frosting

  • 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

  1. Preheat Oven and Prepare 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.
  2. Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
  3. Cream Butter and Sugars: In the bowl of a stand mixer or using an electric hand mixer, beat the unsalted butter on medium-high speed until smooth, about 30 seconds. Add the dark brown sugar and granulated sugar, continuing to beat on medium-high speed until light and fluffy, about 2 to 3 minutes.
  4. Add Oil: Pour in the vegetable oil and beat until blended into the butter and sugar mixture.
  5. Whisk Eggs and Milk: In another small bowl, whisk the eggs until fluffy. Add the whole milk and whisk to combine thoroughly.
  6. Combine Wet and Dry Ingredients: Add about one-third of the flour mixture to the butter mixture and gently stir until combined. Pour in half of the egg and milk mixture, stirring gently until blended. Repeat by alternating the remaining flour and egg mixtures, finishing with the final third of the flour. Mix gently and just until combined to avoid overmixing.
  7. Divide Batter and Bake: Evenly divide the batter into the prepared pans. Bake in the preheated oven for approximately 25 minutes or until the top springs back when pressed and a cake tester inserted into the center comes out with a few moist crumbs.
  8. Cool Cakes: Let the cakes cool in the pans on a wire rack for 10 minutes, then carefully remove from the pans and cool completely on the rack.
  9. Make Frosting: Using a stand mixer with a paddle attachment or electric hand mixer, beat the butter on medium-high speed until smooth. Add the vanilla extract and beat until blended. Gradually add the confectioners’ sugar, one cup at a time, beating well on medium speed and scraping down the bowl frequently. When all sugar is incorporated and the frosting is slightly dry, add the milk and beat on high speed until light and fluffy.
  10. Add Caramel to Frosting: Pour in the salted caramel sauce and beat on medium-high speed until the frosting is well blended and fluffy.
  11. Frost the Cake: Place one cake layer on a cake plate or serving stand. Using an offset spatula, spread a generous layer of frosting on top. Carefully top with the second cake layer and spread the remaining frosting evenly over the top and sides of the cake.

Notes

  • Ensure all ingredients, especially butter, eggs, and milk, are at room temperature for best mixing results.
  • Do not overmix the batter to keep the cake tender and light.
  • Salted caramel sauce can be homemade or store-bought depending on preference and convenience.
  • Use an offset spatula for smooth and even frosting application.
  • Store the cake covered in the refrigerator; bring to room temperature before serving for optimal flavor and texture.
  • If desired, the cake layers can be made a day ahead and wrapped tightly to save time on the day of serving.

Keywords: spice cake, salted caramel buttercream, caramel frosting, layered cake, holiday cake, spiced dessert

Find it online: https://servedbynora.com/spice-cake-with-salted-caramel-buttercream-frosting-recipe/