Introduction

This Ultimate Spiced Caramel Cream Cake Recipe is a show-stopping dessert that masterfully blends warm, aromatic spices with rich, buttery caramel. The layers of tender cake and silky cream create a perfect balance of flavor and texture. If you love caramel desserts, you might also enjoy this Caramel Pecan Chocolate Cheesecake Recipe. It’s an indulgent treat ideal for celebrations or any occasion that calls for something truly special.

Ingredients

This Spiced Caramel Cream Cake recipe layers warm, aromatic spices with rich, buttery caramel for a dessert that is deeply comforting and luxuriously moist.

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 1 ¾ cup light brown sugar
• 1 cup vegetable oil (or other neutral oil)
• ⅔ cup sour cream, room temperature
• 4 large eggs, room temperature
• 1 cup milk
• 1/4 cup unsalted butter, room temperature
• 8 oz cream cheese, softened
• 3 – 4 cups powdered sugar
• 1 teaspoon vanilla extract
• ½ cup caramel sauce (homemade or store-bought)
• Salt to taste

Timing

Prep Time	45 minutes
Cook Time	30 minutes
Total Time	1 hour 15 minutes (plus cooling)

Context: This Spiced Caramel Cream Cake recipe is about 20% faster than similar layer cakes, thanks to a streamlined method for the caramel and spiced frosting.

Step-by-Step Instructions

Step 1 — Prepare the Spiced Cake Layers

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a separate large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes. Beat in the eggs one at a time, then stir in the vanilla.

Tip: Ensure your spices are fresh for the most vibrant flavor. The cake is done when a toothpick inserted into the center comes out clean and the edges just begin to pull away from the pan.

Step 2 — Bake and Cool the Cakes

Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Divide the batter evenly among the prepared pans and smooth the tops.

Bake for 25-28 minutes. Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. Wrap the cooled layers in plastic wrap and chill for at least 1 hour for easier handling.

Step 3 — Make the Salted Caramel Sauce

In a heavy-bottomed saucepan over medium heat, melt the sugar, stirring constantly with a heatproof spatula until it forms a deep amber liquid. Carefully whisk in the heavy cream—it will bubble vigorously. Remove from heat and whisk in the butter and a generous pinch of sea salt until smooth.

Let the caramel cool completely and thicken to a spreadable consistency before using it in the frosting. You can make this a day ahead and store it covered at room temperature.

Step 4 — Whip the Caramel Cream Frosting

Using a stand mixer with the whisk attachment, beat the cold heavy cream and powdered sugar on medium-high speed until soft peaks form. With the mixer on low, slowly drizzle in ¾ cup of the cooled salted caramel sauce. Increase speed to medium and whip until stiff, spreadable peaks form.

Tip: Ensure your cream, bowl, and beaters are very cold for the best volume. Reserve the remaining caramel for drizzling over the finished cake.

Step 5 — Assemble the Cake

Place one chilled cake layer on your serving plate. Spread a generous layer of the caramel cream frosting evenly over the top. Repeat with the second layer and more frosting. Top with the final cake layer.

Apply a thin layer of frosting over the entire cake to create a crumb coat. Chill for 20 minutes to set the frosting before applying the final, thicker layer.

Step 6 — Decorate and Finish

Use the remaining frosting to cover the cake smoothly. Create decorative swirls on top with an offset spatula or piping bag. Drizzle the reserved salted caramel sauce over the top, allowing it to drip down the sides decoratively.

For the best flavor and texture, let the assembled Spiced Caramel Cream Cake rest in the refrigerator for at least 2-3 hours before slicing. This allows the flavors to meld and the cake to set perfectly for clean slices.

Nutritional Information

Calories	420 kcal
Protein	6 g
Carbohydrates	52 g
Fat	22 g
Fiber	1 g
Sodium	280 mg

Note: These values are estimates for one slice of Spiced Caramel Cream Cake, based on typical ingredients and serving size. Actual nutrition can vary with specific brands and preparation.

Healthier Alternatives

This Spiced Caramel Cream Cake is wonderfully adaptable. Here are practical ingredient swaps to tailor it to various dietary needs without sacrificing its signature warmth and richness.

• Protein-Packed Flour — Replace half the all-purpose flour with almond flour or a scoop of unflavored protein powder for a boost that complements the spices.
• Lower-Carb Sweetener — Use a brown sugar substitute like erythritol or allulose in both the cake and caramel for a reduced-carb version with similar depth.
• Dairy-Free Cream — Opt for full-fat coconut milk or a barista-style oat milk to make the caramel and frosting luxuriously dairy-free.
• Gluten-Free Base — Swap the regular flour for a 1:1 gluten-free baking blend to create a celiac-friendly Spiced Caramel Cream Cake.
• Low-Sodium Spice Blend — Make your own pumpkin pie spice blend to control salt, using just cinnamon, ginger, nutmeg, and cloves.
• Lighter Frosting — For a less sweet option, whip chilled coconut cream or Greek yogurt with a touch of caramel extract instead of buttercream.
• Oil for Butter — Use avocado oil or melted coconut oil in the cake batter for a dairy-free, moist crumb with a neutral flavor.
• Fruit Puree Boost — Substitute half the oil or butter in the cake with unsweetened applesauce or pumpkin puree to add moisture and fiber.

Serving Suggestions

• Pair slices with a cup of strong coffee or a glass of dessert wine like a late-harvest Riesling to complement the rich caramel and warm spices.
• Serve this Spiced Caramel Cream Cake as a stunning centerpiece for holiday gatherings, birthdays, or autumn dinner parties.
• For an elegant plating, drizzle extra caramel sauce on the plate and garnish with a sprinkle of flaky sea salt and a few toasted pecans.
• Offer a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream on the side for a delightful contrast in temperature and texture.
• Transform leftovers into a decadent trifle by layering cake cubes with extra caramel cream and a sprinkle of cinnamon.
• For a brunch-friendly option, serve smaller, bite-sized portions alongside fresh fruit to balance the sweetness.

This Spiced Caramel Cream Cake is versatile enough for both casual and formal occasions, and its warm, inviting flavors are sure to impress any guest.

Common Mistakes to Avoid

• Mistake: Overmixing the cake batter, which develops too much gluten. Fix: Mix just until the dry ingredients are incorporated for a tender, delicate crumb.
• Mistake: Using spices that are past their prime, resulting in a flat flavor. Fix: Always check the freshness of your cinnamon, nutmeg, and ginger by smelling them before use.
• Mistake: Making the caramel sauce at too high a heat, causing it to burn. Fix: Cook sugar over medium heat and swirl the pan gently instead of stirring for a smooth, deep amber caramel.
• Mistake: Adding cold cream to hot caramel, which can cause dangerous splattering. Fix: Warm the cream slightly before slowly streaming it into the caramel while stirring constantly.
• Mistake: Frosting the cake layers before they are completely cool. Fix: Allow layers to cool on a wire rack for at least 2 hours to prevent the caramel cream from melting and sliding.
• Mistake: Not properly leveling the cake layers, leading to a lopsided final Spiced Caramel Cream Cake. Fix: Use a serrated knife or cake leveler to create a flat, even surface for stacking.
• Mistake: Under-whipping the caramel cream frosting, so it’s too soft to hold its shape. Fix: Chill your bowl and beaters, and whip the heavy cream to stiff peaks before folding in the cooled caramel.
• Mistake: Rushing the assembly and not letting the cake set before slicing. Fix: Refrigerate the fully assembled cake for at least 4 hours, or overnight, for clean slices and settled flavors.

Storing Tips

• Fridge: Store your Spiced Caramel Cream Cake, covered or in an airtight container, in the refrigerator for up to 4 days. Ensure it has cooled completely before storing to prevent condensation.
• Freezer: For longer storage, wrap the cake tightly in plastic wrap and then in foil, or place it in a heavy-duty freezer bag. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheat: Individual slices can be warmed in the microwave for 10-15 seconds to soften the caramel and cream. For food safety, ensure any reheated portion reaches an internal temperature of at least 165°F (74°C) if it contains dairy-based fillings.

Proper storage is key to enjoying the rich flavors of this Spiced Caramel Cream Cake for days. Always use clean utensils to serve and promptly return leftovers to the fridge to maintain quality and safety.

Conclusion

This Spiced Caramel Cream Cake is a stunning dessert that perfectly balances warm spices with rich, creamy caramel. It’s sure to impress at any gathering. We hope you love making it as much as we do! For more decadent treats, try our Gooey Coffee Caramel Cake Recipe or Baileys Chocolate Cheesecake Trifle Recipe. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

Can I make the components of this Spiced Caramel Cream Cake ahead of time?

Yes, you can prepare the cake layers and the caramel sauce a day in advance. Store the cooled layers wrapped tightly at room temperature and keep the caramel refrigerated. Assemble the cake with the freshly whipped cream frosting for the best texture.

What spices are typically used in this cake?

This Spiced Caramel Cream Cake commonly features warm spices like cinnamon, nutmeg, and a hint of ginger or cardamom. These spices are blended into the cake batter and often complement the caramel’s rich flavor perfectly.

How do I prevent the caramel from seizing or becoming grainy?

Use a clean saucepan and avoid stirring the sugar and water mixture once it begins to boil. When adding cream, ensure it is warm and pour it in slowly while whisking constantly. This technique helps create a smooth caramel for your Spiced Caramel Cream Cake.