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.

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

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

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

Nutrition

Serving Size: 1 slice (1/12th of cake)
Calories: 480 kcal
Sugar: 42 g
Sodium: 180 mg
Fat: 25 g
Saturated Fat: 14 g
Unsaturated Fat: 9 g
Trans Fat: 0.5 g
Carbohydrates: 58 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 110 mg

Keywords: Spice Cake, Salted Caramel, Buttercream Frosting, Fall Dessert, Autumn Cake, Holiday Cake