Spice Cake Salted Caramel Buttercream (Print)

A tender cake layered with warm spices and finished with salted caramel buttercream for a sweet-salty bite.

# What You'll Need:

→ Cake

01 - 2 ⅔ cups all-purpose flour
02 - 2 ½ teaspoons baking powder
03 - 1 teaspoon ground cinnamon
04 - 1 teaspoon ground ginger
05 - 1 teaspoon ground cloves
06 - 1 teaspoon ground nutmeg
07 - ½ teaspoon fine sea salt
08 - 12 tablespoons unsalted butter, room temperature
09 - 1 cup dark brown sugar
10 - 1 cup granulated sugar
11 - ¼ cup vegetable oil
12 - 5 large eggs, room temperature
13 - 1 cup whole milk

→ Frosting

14 - 1 ½ cups unsalted butter, room temperature
15 - 1 tablespoon vanilla extract
16 - 6 cups confectioners' sugar
17 - 3 tablespoons whole milk
18 - ½ cup salted caramel sauce

# How to Make It:

01 - 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.
02 - In a small bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
03 - Using a stand mixer or electric hand mixer, beat the butter on medium-high speed until smooth, about 30 seconds. Add the sugars and continue to beat on medium-high speed until light and fluffy, another 2 to 3 minutes.
04 - Add the oil to the butter-sugar mixture and continue mixing until fully blended.
05 - In another small bowl, whisk the eggs until fluffy. Add the milk and whisk until well combined.
06 - Add about a third of the flour mixture to the butter mixture and stir until combined. Alternate adding the flour mixture and egg mixture in three additions, ending with the flour mixture. Stir gently without overmixing.
07 - Divide the batter evenly between the prepared pans. Bake for 25 minutes, or until the top springs back when touched and a tester inserted in the center comes out with a few moist crumbs. Cool for 10 minutes in the pans, then transfer to a wire rack to cool completely.
08 - Using a stand mixer or electric hand mixer, beat the butter on medium-high speed until smooth. Add the vanilla and beat until combined. Gradually add confectioners' sugar, one cup at a time, beating on medium speed and scraping the bowl frequently. Add the milk and beat on high speed until the frosting is light and fluffy. Add the salted caramel sauce and mix until well blended.
09 - Place one cake layer on a serving plate. Spread a layer of frosting on top and place the second cake layer on top. Spread the remaining frosting evenly over the top and sides of the cake.

# Additional Notes:

01 - Store the frosted cake at room temperature for 2-3 days in a covered container. For extended storage, refrigerate the cake in a sealed container.
02 - The unfrosted cake layers can be frozen for up to 2 months when wrapped tightly in plastic wrap and aluminum foil.
03 - For the most tender cake, use an all-purpose flour with moderate protein content, such as Gold Medal flour.

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