Name: Spice Cake with Salted Caramel Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 10 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 craving a dessert that perfectly captures the cozy flavors of fall with a touch of indulgence, look no further than this Spice Cake with Salted Caramel Buttercream Frosting. This cake is a warm hug on a plate, marrying aromatic spices like cinnamon, ginger, and cloves with a luscious, buttery frosting accented by rich salted caramel. It’s a recipe that invites smiles and second helpings, making every celebration feel extra special.

Spice Cake with Salted Caramel Buttercream Frosting Recipe - Recipe Image

Ingredients You’ll Need

Creating this Spice Cake with Salted Caramel Buttercream Frosting is straightforward thanks to simple, pantry-friendly ingredients that each play a vital role in building its complex flavor, moist texture, and beautiful color.

All-purpose flour: The backbone that gives structure to the cake.
Baking powder: Helps the cake rise to fluffy perfection.
Ground cinnamon, ginger, cloves, nutmeg: Spice blend that creates the warm, comforting flavor.
Fine sea salt: Enhances all the spices and balances sweetness.
Unsalted butter: Adds richness and tenderness to the cake and frosting.
Dark brown sugar: Adds deep molasses notes and moistness.
Granulated sugar: For balanced sweetness and light crumb.
Vegetable oil: Keeps the cake moist without weighing it down.
Large eggs: Provide structure and help emulsify the batter.
Whole milk: Adds creaminess and moisture.
Vanilla extract: Brings warmth and depth to the frosting.
Confectioners’ sugar: The essential ingredient for smooth, fluffy buttercream.
Salted caramel sauce: The star ingredient that makes the frosting irresistibly rich and slightly salty.

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. Get two 9-inch round pans ready by spraying them with cooking spray and lining the bottoms with parchment paper to ensure your cakes release effortlessly once baked.

Step 2: Combine Your Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, and the warm spices of cinnamon, ginger, cloves, and nutmeg along with the sea salt. This dry mix will evenly distribute the spices, creating that signature flavor in every bite.

Step 3: Cream Butter and Sugars

Using a stand mixer or hand mixer, cream the room-temperature butter on medium-high speed until smooth. Gradually add the dark brown and granulated sugars, beating until you get a light and fluffy mixture that feels like a sweet cloud in your bowl.

Step 4: Add Oil, Eggs, and Milk

Blend the vegetable oil into your butter and sugar mixture for moisture, then whisk the eggs and milk together separately until fluffy and well combined. Alternate adding portions of the dry ingredients and the egg milk mixture into the butter base, mixing gently after each addition to keep the batter tender.

Step 5: Bake the Cake Layers

Divide your batter evenly between the two pans. Bake for approximately 25 minutes or until a gentle press on top springs back and a toothpick comes out with just a few moist crumbs. Leave the cakes in the pans to cool for 10 minutes before transferring them to a wire rack to cool completely.

Step 6: Make the Salted Caramel Buttercream Frosting

Beat the softened butter on medium-high until smooth. Add vanilla extract, then gradually beat in the confectioners’ sugar, scraping the bowl as needed to avoid lumps. Once combined, add milk to lighten and fluff the frosting. Finally, fold in the salted caramel sauce, blending until velvety and beautifully silky.

Step 7: Frost the Cake

Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then add the second layer. Use the remaining frosting to coat the top and sides. The combination of spicy cake and creamy salted caramel frosting is utterly irresistible once assembled.

How to Serve Spice Cake with Salted Caramel Buttercream Frosting

Garnishes

To elevate your Spice Cake with Salted Caramel Buttercream Frosting, consider sprinkling crushed toasted pecans or a light dusting of cinnamon on top. These simple additions add texture and enhance the cozy flavors you love.

Side Dishes

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream to balance the richness. A cup of freshly brewed chai tea or spiced coffee also makes for a perfect companion, complementing the cake’s warm spices.

Creative Ways to Present

For a rustic look, try leaving the frosting a bit textured rather than completely smooth. Adding delicate caramel drizzles along the edges can create an elegant drip effect. For gatherings, cut the cake into petite squares or serve as mini cupcakes topped with the salted caramel buttercream for easy sharing.

Make Ahead and Storage

Storing Leftovers

After enjoying your cake, wrap any leftovers tightly with plastic wrap or store in an airtight container. It will keep fresh at room temperature for up to two days or refrigerated for about five days, preserving the moisture and flavor beautifully.

Freezing

You can freeze the baked cake layers before frosting by wrapping them well in plastic and foil to avoid freezer burn. Freeze for up to two months. Thaw in the fridge overnight before assembling with the salted caramel buttercream frosting.

Reheating

For a slice that tastes freshly baked, warm it gently in the microwave for about 15 seconds to soften the frosting slightly and bring out the aromas of those delicious spices and caramel. This step is especially delightful on cooler days.

FAQs

Can I use light brown sugar instead of dark brown sugar?

Yes, using light brown sugar is fine and will still give your cake a lovely sweetness, though dark brown sugar adds a richer, molasses flavor that complements the spices beautifully.

Is it necessary to use whole milk in the recipe?

Whole milk adds more richness and moisture, but you can substitute with 2% milk if needed. Just avoid skim milk as it might result in a drier cake.

Where can I find salted caramel sauce?

Salted caramel sauce can be homemade or purchased at most grocery stores in the baking or dessert topping aisle. Homemade adds freshness while store-bought is convenient and reliable.

Can I make the frosting without a stand mixer?

Absolutely! A hand mixer will work perfectly well — just be sure to beat the butter and sugars thoroughly for a smooth, fluffy texture.

How do I prevent the frosting from being too sweet?

Adding salted caramel sauce to the buttercream balances the sweetness with a hint of saltiness, cutting through the sugar and adding depth. Also, don’t skip the pinch of sea salt in the recipe, as it enhances all the flavors.

Final Thoughts

Making this Spice Cake with Salted Caramel Buttercream Frosting is more than just baking; it’s about creating joyful moments filled with warmth, comfort, and incredible flavor. Whether for a special occasion or an everyday treat, this cake promises smiles and cozy memories. Give yourself the gift of this delightful recipe—you won’t regret it!

Spice Cake with Salted Caramel Buttercream Frosting Recipe

★★★★★

4.9 from 15 reviews

Author: Zoe
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This old-fashioned Spice Cake with Salted Caramel Buttercream Frosting is the perfect fall dessert, featuring warm autumn spices like cinnamon, ginger, cloves, and nutmeg combined in a moist, fluffy cake. Topped with a rich, velvety salted caramel buttercream, this cake offers the perfect balance of sweet and salty flavors that will delight any crowd.

Instructions

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.
Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
Cream butter and sugars: In a stand mixer bowl, beat the butter on medium-high speed until smooth, about 30 seconds. Add dark brown sugar and granulated sugar, beating on medium-high speed until light and fluffy, about 2 to 3 minutes.
Add oil: Beat in the vegetable oil until well combined.
Combine eggs and milk: In a separate small bowl, whisk the eggs until fluffy, then whisk in the milk until blended.
Incorporate dry and wet ingredients: Add a third of the flour mixture to the butter mixture and stir gently to combine. Add half of the egg mixture and stir until blended. Alternate adding the remaining flour and egg mixtures, ending with the last third of the flour. Mix just until combined to avoid overmixing.
Bake the cake: Divide the batter evenly between the two prepared pans. Bake for around 25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top springs back when lightly pressed.
Cool the cakes: Let the cakes cool in the pans on a wire rack for 10 minutes before carefully removing from pans and cooling completely.
Make the frosting: In a stand mixer with paddle attachment, beat butter on medium-high speed until smooth. Add vanilla extract and blend well.
Add sugar: Gradually add confectioners’ sugar one cup at a time, beating on medium speed and scraping bowl frequently. The frosting will be slightly dry at this point.
Incorporate milk: Add milk and beat on high speed until the frosting is light and fluffy.
Add salted caramel sauce: Beat in the salted caramel sauce on medium-high speed until fully incorporated and fluffy.
Frost the cake: Place one cake layer on a serving plate. Spread a layer of frosting on top using an offset spatula. Place the second cake layer on top and spread the remaining frosting evenly over the top and sides of the cake.

Notes

For best results, use room temperature ingredients to ensure smooth mixing and better texture.
Be careful not to overmix the batter to keep the cake tender and light.
You can make salted caramel sauce from scratch or use a quality store-bought version for convenience.
This cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.
Bring refrigerated cake to room temperature before serving for optimal flavor and texture.

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