Spice Cake with Salted Caramel Buttercream Frosting

Introduction: Spice Cake with Salted Caramel Buttercream Frosting is a comforting and indulgent dessert that combines the rich flavors of warm spices like cinnamon, nutmeg, and ginger with a velvety, sweet-salty caramel frosting. This cake is perfect for any occasion, whether it’s a cozy fall gathering or a special celebration. The balance of sweet and salty in the frosting complements the aromatic depth of the spice cake, making every bite irresistible.

The History of Spice Cake: Spice cake has a long tradition, particularly in Europe and North America, where it was made popular during the colder months when spices like cinnamon, cloves, and ginger were highly prized. In the 17th century, spice cakes became a staple in many households, often baked as a hearty, flavorful dessert to accompany the winter months. The addition of caramel frosting, particularly salted caramel, is a modern twist that elevates the traditional recipe, creating a perfect balance of sweet and savory.

Ingredients Breakdown:
For the cake:

• 2 cups (240g) all-purpose flour, spooned & leveled
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) brown sugar
• 2 large eggs, at room temperature
• 1/2 cup (120ml) whole milk, at room temperature
• 1/2 cup (120ml) hot water
• 1 teaspoon vanilla extract

For the salted caramel buttercream frosting:

• 1 cup (226g) unsalted butter, softened
• 3 cups (360g) powdered sugar
• 1/2 cup (120ml) salted caramel sauce, homemade or store-bought
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon sea salt (for sprinkling on top)

Step-by-Step Recipe:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt. Set aside.
3. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk and hot water. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
5. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
7. For the frosting, beat the softened butter on medium-high speed until creamy. Gradually add the powdered sugar, one cup at a time, beating well between each addition.
8. Add the salted caramel sauce, heavy cream, and vanilla extract, and continue to beat on high speed until light and fluffy. Taste the frosting and adjust the salt to your liking.
9. Once the cakes are completely cool, spread a layer of frosting on top of one cake, then place the second cake on top. Frost the entire cake with the salted caramel buttercream.
10. Garnish with a sprinkle of sea salt and drizzle with extra caramel sauce, if desired.

Tips for the Perfect Spice Cake with Salted Caramel Buttercream Frosting:

• Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off. Too much flour can make the cake dense.
• Allow the cakes to cool completely before frosting to prevent the frosting from melting.
• For a stronger caramel flavor, use homemade salted caramel sauce. If using store-bought, look for a high-quality version with a rich taste.
• You can use a hand mixer or stand mixer for the frosting, but make sure the butter is at room temperature to avoid lumps.
• If you want an extra layer of flavor, consider adding chopped pecans or walnuts to the frosting or cake layers.

Variations and Customizations:

• For a nutty twist, add 1/2 cup of chopped pecans or walnuts to the batter or sprinkle them on top of the frosting.
• To make the frosting even more decadent, try adding a swirl of chocolate ganache to the salted caramel buttercream.
• If you prefer a lighter frosting, you can substitute part of the butter with cream cheese for a tangy contrast to the sweetness of the caramel.
• For a dairy-free version, swap the butter and milk with plant-based alternatives like coconut milk and dairy-free butter.
• You can bake this cake as cupcakes instead of a layer cake. Just adjust the baking time to 18-20 minutes.

Health Considerations and Nutritional Value:
While this Spice Cake with Salted Caramel Buttercream Frosting is undeniably indulgent, it can be enjoyed as an occasional treat. The spice cake itself is relatively low in fat, especially when using light butter and less sugar. However, the frosting is rich in sugar and fat, making it a dessert best enjoyed in moderation. To lighten the cake, consider using lower-fat alternatives for the butter and milk, and opt for a smaller serving size.
Each serving of this cake is likely to provide a significant amount of calories due to the sugar and butter content, but it also contains a small amount of protein from the eggs and milk. The spices, including cinnamon and ginger, have anti-inflammatory properties and can provide health benefits when consumed in moderation. For those watching their sugar intake, it’s best to enjoy this cake occasionally or make modifications like reducing the sugar in the frosting.

FAQ:

1. Can I make this cake ahead of time?
   Yes, you can bake the cakes in advance. Store them in an airtight container for up to 2 days, or freeze them for up to 3 months. Frost the cake when you’re ready to serve.
2. Can I use store-bought caramel sauce?
   Yes, store-bought caramel sauce can be used, but homemade salted caramel sauce gives a richer flavor.
3. Can I make this cake gluten-free?
   Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Just make sure to check that the other ingredients are also gluten-free.
4. How do I store leftovers?
   Store the cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate for up to 5 days.
5. Can I add nuts to the cake or frosting?
   Yes, you can add chopped pecans or walnuts to the cake batter or sprinkle them on top of the frosting for added texture and flavor.

Spice Cake with Salted Caramel Buttercream Frosting

This Spice Cake with Salted Caramel Buttercream Frosting is a warm, aromatic dessert with a perfect balance of sweet and salty flavors. It's an indulgent treat ideal for celebrations or as a comforting dessert any time of year.

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Prep Time 40 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings 12

Ingredients

  

For the Cake:

• 2 ⅔ cups 333 grams all-purpose flour
• 2 ½ teaspoons 10 grams baking powder
• 1 teaspoon 2 grams ground cinnamon
• 1 teaspoon 2 grams ground ginger
• 1 teaspoon 2 grams ground cloves
• 1 teaspoon 2 grams ground nutmeg
• ½ teaspoon 3 grams fine sea salt
• 12 Tablespoons 168 grams unsalted butter, room temperature
• 1 cup 220 grams dark brown sugar
• 1 cup 200 grams granulated sugar
• ¼ cup 55 grams vegetable oil
• 5 large eggs room temperature
• 1 cup 244 grams whole milk

For the Frosting:

• 1 ½ cups 341 grams unsalted butter, room temperature
• 1 Tablespoon 13 grams vanilla extract
• 6 cups 720 grams confectioners’ sugar
• 3 Tablespoons 45 grams whole milk
• ½ cup 148 grams salted caramel sauce (homemade or store-bought)

Instructions

 

• Preheat your oven to 350°F. Grease two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Set them aside.
• Make the cake batter.
• In a small bowl, whisk together the flour, baking powder, spices, and salt. Set aside.
• In the bowl of a stand mixer (or a large bowl with an electric hand mixer), cream together the butter and sugar by first beating the butter on medium-high speed until smooth (about 30 seconds). Add the sugar and continue to beat on medium-high speed for 2 to 3 minutes until the mixture is light and fluffy.
• Add the oil to the butter and sugar mixture and beat until well blended.
• In a separate small bowl, whisk the eggs until fluffy. Add the milk to the eggs and whisk until combined.
• Gradually add one-third of the flour mixture to the butter mixture, stirring until incorporated. Then, add half of the egg mixture, stirring until blended. Continue to alternate adding the flour and egg mixtures to the batter, ending with the final third of the flour mixture. Mix gently and just until combined to avoid overmixing.
• Bake the cake.
• Divide the batter evenly between the two prepared cake pans.
• Bake the cakes for about 25 minutes, or until the top springs back when pressed and a cake tester inserted into the center comes out with only a few moist crumbs. Allow the cakes to cool in the pans on a wire rack for 10 minutes, then carefully remove them from the pans to cool completely.
• Make the frosting.
• In the bowl of a stand mixer with the paddle attachment (or a large bowl with an electric hand mixer), beat the butter on medium-high speed until smooth. Add the vanilla extract and beat on medium-high until well blended.
• Gradually add the powdered sugar, one cup at a time, beating on medium speed and scraping down the sides of the bowl often. The frosting will be slightly dry at this stage.
• Add the milk and beat on high speed until the frosting is light and fluffy.
• Add the caramel sauce and continue to beat on medium-high speed until the frosting is well blended and fluffy.
• Frost the cake.
• To assemble the cake, place one cake layer onto a cake plate or serving platter. Use an offset spatula to spread some frosting on top of the first layer. Place the second cake layer on top, then spread the remaining frosting over the top and sides of the cake.

Notes

Notes
Storage: The frosted cake can be stored at room temperature on a cake stand or in a cake carrier for 2 to 3 days. The sugar in the buttercream frosting acts as a preservative, so it’s safe to store the cake out of the fridge for a few days. If you want to store the cake for longer, refrigerate it in a cake carrier or a sealed container (or on a plate covered with plastic wrap).
Freezing: Unfrosted cake layers can be made ahead of time, cooled, wrapped, and frozen for up to 2 months. Make sure each layer is completely cooled before wrapping with plastic wrap and aluminum foil. For extra protection, place the wrapped layers in a sealed container or resealable plastic bag.
Flour choice: This recipe uses all-purpose flour. For the most tender cake, it’s best to use an all-purpose flour with a moderate protein content (like Gold Medal, 10.5%) rather than a high-protein flour (like King Arthur, 11.7%). If you only have high-protein flour, substitute 1 cup of it with cake flour to minimize gluten formation.
Salted caramel frosting variation: If you use regular (unsalted) caramel sauce, add ¼ teaspoon fine sea salt to the frosting when mixing in the vanilla.
This cake recipe was adapted from “How to Bake” by Nick Malgieri.