Name: Spice Cake with Salted Caramel and Cream Cheese Frosting Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 1 cup (200 g) granulated sugar; 5 tbsp (70 g) unsalted butter, softened; 1/2 cup (120 ml) heavy whipping cream; 1 tsp vanilla extract; 1/2 tsp salt; 2 1/4 cups (281 g) all-purpose flour, spooned and leveled; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 tbsp ground cinnamon; 1/2 tsp ground ginger; 1/2 tsp ground allspice; 1 tsp ground nutmeg; 1/4 tsp ground cloves; 10 tbsp (140 g) unsalted butter, softened; 1 cup (200 g) granulated sugar; 1/2 cup (110 g) light brown sugar, packed; 3 large eggs, at room temperature; 2 tsp vanilla extract; 1 cup (240 ml) buttermilk, at room temperature; 1/3 cup (82 g) sour cream, at room temperature; 1 cup (224 g) unsalted butter, softened; 8 oz (226 g) cream cheese, cold; 3 1/2 cups (455 g) powdered sugar

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Introduction

This spice cake is a perfect blend of warm spices and creamy frosting, topped with a luscious salted caramel drizzle. It’s a delightful treat for any occasion that fills your kitchen with inviting aromas and your plate with comforting flavors.

A two-layer cake with light brown sponge layers separated by a thick, glossy dark caramel filling that drips slightly down the inside edges. The outside of the cake is coated in smooth white frosting, with a rich caramel glaze dripping down the sides in thick, shiny streams. The top is decorated with six large swirls of white whipped cream spaced evenly near the edge. Two cinnamon sticks stand upright at the center, surrounded by a star anise, adding a rustic touch. The cake sits on a plain white plate on a white marbled surface, with cinnamon sticks and star anise scattered around and an open book in the foreground. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (200 g) granulated sugar
5 tbsp (70 g) unsalted butter, softened
1/2 cup (120 ml) heavy whipping cream
1 tsp vanilla
1/2 tsp salt
2 1/4 cups (281 g) all-purpose flour, spooned and leveled
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 tbsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1 tsp ground nutmeg
1/4 tsp ground cloves
10 tbsp (140 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1/2 cup (110 g) light brown sugar, packed
3 eggs, at room temperature
2 tsp vanilla
1 cup (240 ml) buttermilk, at room temperature
1/3 cup (82 g) sour cream, at room temperature
1 cup (224 g) unsalted butter, softened
8 oz (226 g) cream cheese, cold
3 1/2 cups (455 g) powdered sugar

Instructions

Step 1: Prepare the salted caramel sauce. Heat 1 cup granulated sugar in a saucepan over medium heat, stirring occasionally. When most sugar is melted but a few crystals remain, lower heat to prevent burning. Once fully melted, add 5 tbsp butter and stir quickly until incorporated.
Step 2: Stir in 1/2 cup heavy whipping cream, 1 tsp vanilla, and 1/2 tsp salt. Let simmer 2–3 minutes until thick enough to coat the back of a spoon. Remove from heat and cool completely.
Step 3: Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 4: In a bowl, whisk together 2 1/4 cups flour, baking powder, baking soda, 1/2 tsp salt, cinnamon, ginger, allspice, nutmeg, and cloves.
Step 5: In a large bowl, beat 10 tbsp softened butter with 1 cup granulated sugar and 1/2 cup brown sugar on high speed until light and fluffy, about 2 minutes.
Step 6: Add eggs and 2 tsp vanilla, mixing on medium until smooth and pale.
Step 7: Mix in buttermilk and sour cream on medium-low speed until combined; the batter may look curdled but this is normal.
Step 8: Gradually add dry ingredients, mixing on low just until combined. Scrape bowl sides as needed.
Step 9: Divide batter evenly between pans and bake 23–26 minutes, or until a toothpick inserted comes out clean.
Step 10: Cool cakes in pans 5 minutes, then transfer to a wire rack to cool completely.
Step 11: For the cream cheese frosting, beat 1 cup butter on high speed until fluffy, about 5 minutes. Add cream cheese and mix medium speed until combined and fluffy.
Step 12: Sift in powdered sugar gradually, mixing low until combined then high for 1 minute until fluffy.
Step 13: Assemble the cake. Place a dollop of frosting on your serving plate, then layer the first cake on top to anchor it.
Step 14: Spread a generous layer of frosting on the first cake. Pipe a 1/2 inch thick, 1 inch high border of frosting around the edge, then spoon about 1/3 cup caramel sauce inside the border.
Step 15: Place the second cake layer on top. Apply a thin crumb coat of frosting over the cake and chill 20 minutes.
Step 16: Apply the final frosting layer smoothly and chill another 20 minutes.
Step 17: Add caramel drip by piping caramel sauce around the edges so it drips down the sides. Spread caramel on top smoothly. Do this just before serving.
Step 18: Pipe decorative frosting swirls on top, decorate with cinnamon sticks and star anise, then serve.

Tips & Variations

Room temperature ingredients help create a smooth, even batter and frosting.
Use parchment paper to prevent cakes from sticking and ensure easy removal from pans.
For a dairy-free version, substitute butter with vegan margarine and use coconut cream in place of heavy cream and sour cream.
Chill the cake after crumb coating to trap crumbs and make final frosting easier and cleaner.
Make caramel sauce ahead and keep refrigerated; warm gently before use.

Storage

Store the assembled cake in the refrigerator, covered, for up to 4 days. Allow the cake to come to room temperature 30 minutes before serving for the best texture and flavor. Leftover cake layers can be wrapped well and frozen for up to 2 months.

How to Serve

A two-layer light brown cake with a smooth layer of dark caramel sauce dripping down the sides and partially oozing between the layers, topped with six even swirls of white cream around the edge. Two cinnamon sticks stand upright in the center with a star anise placed at their base. The cake sits on a white round plate on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this spice cake without the caramel sauce?

Yes, the cake and frosting are delicious on their own. You can skip the caramel drizzle or substitute it with another sauce, like a simple vanilla glaze or chocolate ganache.

What can I use if I don’t have buttermilk?

Make a buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using in the recipe.