Spice Cake Salted Caramel Frosting

This spice cake with salted caramel buttercream frosting is the ultimate celebration dessert for cozy evenings or fall gatherings. The warmth from cinnamon ginger and cloves carries through every bite while the buttery caramel frosting adds a decadent finish that draws everyone back for seconds.

The first time I baked this cake was for my sister’s birthday and our whole family hovered around the table as I poured the caramel sauce into the frosting. Since then it has become a signature treat I love to bring to autumn parties

Ingredients

• All-purpose flour: ensures the right crumb structure for tender and sturdy cake Choose a flour with moderate protein like Gold Medal for best texture
• Baking powder: gives the cake a gentle rise and helps keep it fluffy Be sure it is fresh for proper lift
• Ground cinnamon ginger cloves nutmeg: bring out that classic spice cake aroma and flavor Use fresh spices for strongest flavor
• Fine sea salt: balances sweetness and sharpens all the spices
• Unsalted butter: provides rich flavor and tender texture Always start with room temperature butter for easier creaming
• Dark brown sugar: adds deep molasses notes that amplify the warmth of the spices
• Granulated sugar: gives structure and just the right sweetness
• Vegetable oil: keeps the cake extra moist even after a couple days
• Large eggs: at room temperature give the cake lift and structure
• Whole milk: adds moisture and helps the cake remain soft
• Vanilla extract: rounds out flavors in the frosting Look for pure vanilla for best results
• Confectioners sugar: brings creamy volume to the frosting Sift if lumps are present
• Salted caramel sauce: gives a sophisticated sweet salty finish Homemade or high-quality store-bought sauce works beautifully

Step-by-Step Instructions

Prepare the Cake Pans:

Lightly spray two nine inch round metal pans with cooking spray then line each bottom with parchment paper This ensures the cake releases easily after baking

Mix Dry Ingredients:

In a small bowl thoroughly whisk flour baking powder all spices and salt Mixing well here prevents clumps in your batter

Cream Butter and Sugars:

In a stand mixer bowl beat room temperature butter on medium high speed until smooth about thirty seconds Add brown and granulated sugars continue to beat until fluffy about two to three minutes This is essential for a light crumb

Blend in Oil:

Pour in the vegetable oil and mix until the fats are completely combined with the creamed butter and sugar mixture

Combine Eggs and Milk:

In a separate small bowl whisk eggs until fluffy then whisk in the whole milk until evenly blended This helps them incorporate smoothly into the batter

Alternate Dry and Wet Additions:

Add about a third of the flour mixture to the butter mixture Stir until just combined Add half of the egg and milk blend Stir gently until smooth Repeat alternating flour and milk mixture ending with the flour Stir after each addition but do not over mix or the cake can become dense

Divide and Bake:

Scrape the batter evenly into the two prepared cake pans Level the tops gently with a spatula if needed Place pans in preheated oven at three hundred fifty degrees Fahrenheit Bake about twenty five minutes The cakes are done when tops spring back lightly and a cake tester or toothpick comes out with a few moist crumbs

Cool the Cakes:

Let cakes cool in their pans for ten minutes then run a thin knife around edge and carefully remove to a wire rack Remove parchment paper and cool completely before frosting

Make the Buttercream:

In a mixer beat room temperature butter on medium high until creamy Add vanilla and beat until just blended Slowly add confectioners sugar one cup at a time beating well and scraping bowl each time At this stage the frosting texture may look a little dry

Add Milk and Caramel Sauce:

Add three tablespoons milk Beat on high until light and fluffy Add salted caramel sauce Beat on medium high until creamy and fully incorporated

Assemble and Frost:

Place one cake layer on a serving plate Spread a generous layer of frosting on top Top with second cake layer Cover the top and sides with remaining frosting Use an offset spatula for a smooth finish If desired drizzle extra caramel over the top before serving

Save

Whenever I open my spice drawer for this recipe the smell brings me right back to childhood mornings helping my grandma with her baking She always let me eat the first slice with extra caramel on top and that is still my favorite way to enjoy it

Storage Tips

The frosted cake keeps best at room temperature in a cake stand or carrier covered for up to three days You can store it in the fridge for a couple extra days just make sure it is tightly covered as the fridge can dry out cakes if uncovered For longer storage wrap completely cooled unfrosted cake layers in plastic and foil then freeze up to two months Thaw the layers at room temperature before assembling and frosting

Ingredient Substitutions

You can swap out dark brown sugar with light brown sugar if needed but the flavor will be a little lighter If using unsalted caramel sauce in your frosting add a quarter teaspoon fine sea salt when you blend in the vanilla For dairy sensitive guests substitute a plain unsweetened plant milk but be aware it will change the flavor and texture slightly

Serving Suggestions

This cake shines on its own but for an extra special presentation garnish the top with toasted nuts or a sprinkle of flaky sea salt A drizzle of additional warm caramel just before serving makes it even more irresistible For fall celebrations I like to add apple slices or poached pears on the side

Cultural and Historical Notes

Spice cakes have a long tradition in American baking usually made for autumn and winter occasions The blend of cinnamon ginger cloves and nutmeg is classic for harvest time desserts Salted caramel as a pairing is a more recent trend but it brings a satisfying contrast that lifts the old-fashioned spice cake into something modern and crowd pleasing

Recipe FAQs

→ What spices create the signature flavor?

The flavor comes from cinnamon, ginger, cloves, and nutmeg, all blended for a classic warm profile.

→ Can I substitute the salted caramel sauce?

Store-bought or homemade caramel sauce work well. If using unsalted, add a pinch of salt to the frosting for balance.

→ How do I keep the cake layers moist?

Use room temperature eggs and butter, mix just until combined, and avoid overbaking for a tender, moist crumb.

→ What’s the best way to store the cake?

Keep covered at room temperature for 2–3 days, or refrigerate for longer storage. Bring to room temperature before serving.

→ Can the cake layers be made ahead?

Yes, cool and wrap unfrosted layers and freeze for up to 2 months. Thaw before frosting and assembling.

→ How do I achieve fluffy buttercream?

Beat the butter thoroughly, add sugar gradually, and whip at high speed with a stand or hand mixer for the best texture.