Caramel Spice Cake With Salted Caramel Frosting

Caramel Spice Cake – Warm spiced cake that is soft and tender, frosted in caramel frosting, and swirls of homemade caramel.

There’s something truly special about the cozy fall flavors wrapped up in a rich, flavorful cake. This Caramel Spice Cake is your new favorite recipe, combining the warm spices of cinnamon, ginger, and cloves with a rich caramel frosting that drips down the sides. Perfect for any occasion, this cake offers the best balance of spice and sweetness, making it a lovely cake to share with family and friends. With its moist cake layers and a luscious caramel cream cheese frosting, this cake is sure to become one of your favorite fall recipes—whether you’re making it for the first time or it’s already your go-to dessert!

For more fall cake recipes

• Gooey Butter Pumpkin Cake Without A Box Mix
• Fall’s Best Caramel Apple Cake
• The Most Splendid Caramel Pumpkin Sheet Cake

Why You’ll Love This Recipe:

• This old-fashioned spice cake, filled with warm fall spices, is the perfect balance of rich caramel flavor and a moist, tender crumb.
• The easy spice cake recipe is perfect for the first time or seasoned bakers, bringing the flavors of the season right to your table.
• Topped with a luscious caramel frosting, this cake will quickly become one of your favorite recipes, especially during this time of year.

Ingredients:

First up, here’s a list of some key ingredients you will need to pick up from grocery store that are used in these Caramel Spice Cake. For a full list of ingredients, check out the recipe card below!

• Dry Ingredients: All-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, ground nutmeg, ground cloves.
• Wet Ingredients: Vegetable oil, brown sugar, applesauce, eggs, vanilla extract, buttermilk.
• For the Caramel Sauce: Granulated sugar, water, light corn syrup, heavy cream, vanilla extract, salt, butter.
• For the Cream Cheese Frosting: Unsalted butter, cream cheese, powdered sugar, caramel sauce, vanilla extract, pinch of salt.

Step-by-Step Instructions:

Prepare the Cake:

• Preheat your oven to 350°F (175°C). Spray your cake pans with baking spray and line with parchment paper.
• Mix Dry Ingredients: In a large mixing bowl, whisk together the dry ingredients. Set aside.
• Mix Wet Ingredients: In another large bowl, whisk together the wet ingredients until smooth.
• Combine: Gradually fold the dry mixture into the wet ingredients with a rubber spatula until no streaks remain. Avoid overmixing.
• Bake: Divide the batter evenly between the prepared pans. Smooth the tops with an offset spatula. Bake for 30-40 minutes, or until a cake tester inserted in the center comes out clean. Mine took about 33 minutes.

Make Caramel Sauce:

• Combine sugar, water, and corn syrup in a small bowl. Heat over medium, stirring until sugar dissolves.
• Let it caramelize without stirring, watching closely as it turns golden brown.
• Warm the cream in the microwave for a minute, then carefully stir it into the caramel. Stir in vanilla, salt, and butter. Cool.

Make Cream Cheese Frosting:

• In the bowl of a stand mixer with the paddle attachment, beat butter and cream cheese on medium speed for 2 minutes.
• Scrape the sides, then beat for another 2 minutes.
• On low speed, gradually add powdered sugar, then cooled caramel sauce, vanilla, and salt. Increase to medium-high and beat until fluffy.

How to Assemble the Caramel Spice Cake:

1. Cool the Cake: Let the cake cool completely in the pan on a wire rack.
2. Frost the Cake: Once the cake is fully cooled, use an offset spatula to spread the caramel cream cheese frosting evenly over the top.
3. Drizzle Caramel: Drizzle any remaining caramel sauce over the frosting, creating a beautiful swirl or drip effect on the top.
4. Serve: Slice and serve the cake directly from the pan. You can serve it at room temperature or chilled.

Tips and Tricks for Making Caramel Spice Cake:

1. Room Temperature Ingredients: Ensure your eggs, buttermilk, butter, and cream cheese are at room temperature before you start. This helps everything mix together smoothly, resulting in a tender, even-textured cake and creamy frosting.
2. Don’t Overmix: When combining the dry and wet ingredients, gently fold them together until just combined. Overmixing can make the cake dense and tough, which we definitely don’t want!
3. Watch the Caramel Closely: When making the caramel sauce, keep a close eye on it once it starts to brown. Caramel can go from golden and delicious to burnt in seconds. Have your warm cream ready to add as soon as it reaches that perfect golden-brown color.
4. Smooth Frosting: For the smoothest cream cheese frosting, make sure your butter and cream cheese are fully softened before beating. If your frosting is too thick, you can add a little bit of heavy cream to reach the desired consistency.
5. Make Ahead: You can bake the cake a day in advance. Just wrap the cooled cake tightly in plastic wrap and store it at room temperature. The caramel sauce and frosting can also be made ahead and stored in the fridge—just bring them to room temperature before using.
6. Easy Drip Effect: For that beautiful caramel swirl, use a spoon or a squeeze bottle to control the amount of caramel you drizzle over the cake. This gives you more control over the design and helps you achieve that perfect, even swirl.
7. Chill for Neater Slices: If you want clean, sharp slices, pop the frosted cake in the fridge for about 30 minutes before cutting. This firms up the frosting and caramel, making it easier to slice without smudging.

Recommended Tools for Making Caramel Spice Cake:

1. 9×13-Inch Cake Pan: A good quality, non-stick cake pan is essential for baking this cake evenly. Lining it with parchment paper helps with easy removal.
2. Large Mixing Bowls: You’ll need a few large bowls for mixing your dry and wet ingredients separately.
3. Whisk: A whisk is perfect for combining your dry ingredients and ensuring they’re evenly distributed.
4. Electric Mixer: Whether you’re using a stand mixer with a paddle attachment or a hand mixer with beaters, this will make mixing the frosting and cake batter much easier and faster.
5. Rubber Spatula: Great for folding the dry mixture into the wet ingredients and for scraping down the sides of your bowls to get every bit of batter and frosting.
6. Offset Spatula: This is a must-have for spreading the frosting smoothly over the top of the cake and creating that beautiful, even layer.
7. Small Saucepan: You’ll need this for making the caramel sauce, allowing you to control the heat and prevent burning.
8. Microwave-Safe Bowl: You’ll need this for warming the cream before adding it to the caramel sauce.

Frequently Asked Questions 

My caramel turned out too thick. What can I do?
If your caramel sauce is too thick, you can thin it out by warming it gently in the microwave or on the stove. Stir in a tablespoon of heavy cream or milk until it reaches the desired consistency.

Can I use store-bought caramel sauce?
Yes, if you’re short on time or prefer a shortcut, you can use store-bought caramel sauce. However, homemade caramel has a richer flavor and is worth the extra effort!

What’s the best way to achieve a smooth frosting?
To achieve a smooth frosting, make sure your butter and cream cheese are fully softened before mixing. If your frosting seems too thick, add a little bit of heavy cream. For the smoothest finish, use an offset spatula to spread the frosting evenly over the cake.

Can I use a different pan size?
Yes, you can use a different pan size, but the baking time will vary. If you’re using an 8×8 or 9×9 pan, make sure you hall the recipe.  For a thinner cake in a larger pan, like a sheet pan, reduce the baking time. Always use a cake tester or toothpick to check for doneness. You can also make this in 2 9 inch cake pans! 

What if I don’t have buttermilk?
If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5-10 minutes before using.

Storing and Freezing 

To store your Caramel Spice Cake, place it in an airtight container, like a cake carrier or a plastic storage container with a secure lid. This will keep the cake fresh and prevent it from drying out for up to 5 days.

Freezing – Caramel Spice Cake

To freeze your Caramel Spice Cake, first wrap the cake tightly in plastic wrap (cling film) to seal in moisture. Then, cover it with a layer of heavy-duty aluminum foil to protect it from freezer burn. The cake will stay fresh in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight before serving.

Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

• Spiced Pumpkin Bundt Cake With Brown Sugar Icing
• Easy Pumpkin Bread With Streusel Topping Recipe
• The Best Pumpkin Marshmallow Blondies
• Easy Pumpkin Chocolate Chip Bread

Recipe

Caramel Spice Cake

Molly Murphy

Warm spiced cake that is soft and tender, frosted in caramel frosting, and swirls of homemade caramel.

5 from 2 votes

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 16 Squares

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cake:

• 2 ½ cups all-purpose flour spooned and leveled
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 cup vegetable oil
• 1 ¾ cups packed brown sugar
• 1 cup unsweetened applesauce
• 4 large eggs room temperature
• 2 teaspoons pure vanilla extract
• ½ cup buttermilk room temperature

For the Caramel Sauce:

• 1 cup granulated sugar
• ¼ cup water
• 3 tablespoons light corn syrup
• ¾ cup heavy cream
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• 3 tablespoons butter

For the Cream Cheese Frosting:

• ¾ cup unsalted butter room temperature
• 4 ounces cream cheese room temperature
• 3 cups powdered sugar
• ⅓ cup cooled caramel sauce
• 1 teaspoon pure vanilla extract
• Pinch of salt

Instructions

 

• Preheat your oven to 350°F (175°C). Spray the bottom and sides of a 9×13-inch metal pan with cooking spray. Line it with parchment paper, securing the parchment with metal binder clips if necessary. Spray the parchment again.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
  2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves
• In a large bowl, whisk together the oil, brown sugar, applesauce, eggs, buttermilk and vanilla extract until well combined.
  1 cup vegetable oil, 1 ¾ cups packed brown sugar, 1 cup unsweetened applesauce, 4 large eggs, 2 teaspoons pure vanilla extract, ½ cup buttermilk
• Gradually fold the dry ingredients into the wet ingredients using a rubber spatula until no streaks of flour remain. Fold gently to avoid overmixing.
• Spread the batter evenly into the prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary; mine took approximately 33 minutes.

Make the Caramel Sauce:

• In a medium saucepan, combine the sugar, water, and corn syrup. Heat over medium heat, stirring gently until the sugar dissolves.
  1 cup granulated sugar, ¼ cup water, 3 tablespoons light corn syrup
• Bring the mixture to a boil without stirring. Once it begins to caramelize and turns golden brown, watch closely to prevent burning. It can change from brown to burnt really fast.
• Heat the cream in the microwave for 1 minute, covering the container loosely with a microwave-safe lid or paper towel to prevent splattering. When the caramel is golden brown, turn off the heat and carefully add the warm cream, stirring gently to avoid bubbling over. Stir until smooth.
  ¾ cup heavy cream
• Transfer the caramel to a bowl and stir in the vanilla extract, salt, and butter. Allow the sauce to cool.
  2 teaspoons pure vanilla extract, 1 teaspoon salt, 3 tablespoons butter

Make the Cream Cheese Frosting:

• In the bowl of an electric mixer with the paddle attachment (or a hand mixer with standard beaters), beat the room temperature butter and cream cheese on medium speed for about 2 minutes until creamy.
  ¾ cup unsalted butter, 4 ounces cream cheese
• Scrape down the sides and bottom of the bowl, then beat for an additional 2 minutes.
• With the mixer on low speed, gradually add the powdered sugar. Then add the cooled caramel sauce, vanilla extract, and a pinch of salt.
  3 cups powdered sugar, ⅓ cup cooled caramel sauce, 1 teaspoon pure vanilla extract, Pinch of salt
• Increase the mixer speed to medium and beat for 3-5 minutes, until the frosting is smooth and fluffy.

Assemble the Cake:

• Once the cake has completely cooled, frost it with the caramel cream cheese frosting using an offset spatula.
• Add dollops of caramel sauce on top of the frosted cake and swirl it into the frosting.
• Serve at room temperature or chilled. Store leftovers in an airtight container in the fridge.

Keyword spice cake, caramel, fall, caramel frosting

Tried this recipe?Let us know how it was!