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Spiced Caramel Cream Cake

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A moist and flavorful spice cake infused with warm fall spices, layered and topped with a rich caramel cream frosting that combines cream cheese and salted caramel for a luscious finish.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, baking soda, salt, and spices (cinnamon, ginger, nutmeg, cloves, allspice). Set aside.
  3. In a large bowl, whisk together brown sugar and oil until well combined. Add sour cream and whisk until smooth.
  4. Add eggs one at a time to the sugar mixture, mixing well after each addition. Then add milk and vanilla extract and mix thoroughly.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
  6. Divide batter evenly among prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Remove cakes from oven and cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For the frosting: In a stand mixer fitted with a paddle attachment, beat butter and cream cheese on medium speed until smooth and creamy, about 2 minutes.
  9. Gradually add powdered sugar one cup at a time, mixing well after each addition until fluffy.
  10. Add vanilla extract, caramel sauce, and a pinch of salt, then beat on medium-high speed until light and well combined.
  11. Assemble the cake by layering the cake rounds with caramel cream frosting between layers and covering the entire cake with the frosting.
  12. Optional: drizzle extra caramel sauce on top for decoration before serving.

Notes

Use room temperature ingredients for best texture. The caramel cream frosting can be adjusted for sweetness by adding more or less powdered sugar. For a more intense caramel flavor, use homemade salted caramel sauce. Store leftover cake refrigerated and bring to room temperature before serving.

Nutrition

Find it online: https://www.receipster.com/spiced-caramel-cream-cake/

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