Can I make the spiced caramel cream cake ahead of time?

Yes, absolutely! The cake layers can be baked a day or two in advance and stored tightly wrapped at room temperature. The caramel sauce can also be made ahead and stored in an airtight container at room temperature. The assembled and frosted spiced caramel cream cake will stay fresh in the refrigerator for up to 3-4 days, making it perfect for entertaining.

How do I prevent my cream cheese frosting from being too runny?

The key to a thick, stable cream cheese frosting for your spiced caramel cream cake is using full-fat, block-style cream cheese and ensuring both the cream cheese and butter are softened, but not warm or greasy. Overbeating can also make it runny, so beat until just combined and fluffy. If it seems too soft, you can chill the frosting for 15-30 minutes before frosting your spiced caramel cream cake.

What are the best spices to use in a spiced caramel cream cake recipe?

For this spiced caramel cream cake recipe, a blend of cinnamon, ginger, nutmeg, and cloves provides a beautifully warm and aromatic flavor. You can adjust the ratios to your preference, adding a little more ginger for kick or more cinnamon for warmth. Using freshly ground spices will always elevate the flavor significantly.

Can I use store-bought caramel for this spiced caramel cream cake?

While homemade caramel sauce offers the best flavor and texture for the spiced caramel cream cake, you can certainly use a good quality store-bought caramel sauce in a pinch. Look for a brand that is rich and buttery. You'll need about 1 to 1.5 cups for the layers and drizzle.

spiced caramel cream cake recipe: 10 Steps to Your New

Name: Spiced Caramel Cream Cake
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 3 cups (360g) all-purpose flour; 2 cups (400g) granulated sugar; 1 cup (200g) packed light brown sugar; 2 tsp baking powder; 1 tsp baking soda; 1 tsp salt; 2 tsp ground cinnamon; 1 tsp ground ginger; 1/2 tsp ground nutmeg; 1/4 tsp ground cloves; 1 1/2 cups (360ml) buttermilk, room temperature; 1 cup (240ml) vegetable oil; 4 large eggs, room temperature; 2 tsp vanilla extract; 1 cup (200g) granulated sugar; 1/4 cup (60ml) water; 1/2 cup (120ml) heavy cream, warmed; 4 tbsp (56g) unsalted butter, cut into pieces; 1/2 tsp sea salt; 16 oz (450g) full-fat cream cheese, softened; 1 cup (226g) unsalted butter, softened; 6-8 cups (720-960g) powdered sugar, sifted; 2 tsp vanilla extract; 1/2 tsp ground cinnamon (optional); Pinch of salt

Ingredients

Scale

For the Cake:
3 cups (360g) all-purpose flour
2 cups (400g) granulated sugar
1 cup (200g) packed light brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 1/2 cups (360ml) buttermilk, room temperature
1 cup (240ml) vegetable oil
4 large eggs, room temperature
2 tsp vanilla extract
For the Homemade Caramel Sauce:
1 cup (200g) granulated sugar
1/4 cup (60ml) water
1/2 cup (120ml) heavy cream, warmed
4 tbsp (56g) unsalted butter, cut into pieces
1/2 tsp sea salt
For the Spiced Cream Cheese Frosting:
16 oz (450g) full-fat cream cheese, softened
1 cup (226g) unsalted butter, softened
6–8 cups (720-960g) powdered sugar, sifted
2 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
Pinch of salt

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line bottoms with parchment paper.
Step 2: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Step 3: In a separate medium bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract.
Step 4: Gradually add wet ingredients to dry ingredients, mixing on low speed until just combined. Do not overmix.
Step 5: Divide batter evenly among prepared pans. Bake for 28-32 minutes, or until a wooden skewer comes out clean.
Step 6: Cool cakes in pans for 10-15 minutes, then invert onto a wire rack to cool completely.
Step 7: For caramel: In a heavy-bottomed saucepan, combine 1 cup granulated sugar and water. Cook over medium heat, swirling occasionally, until deep amber. Remove from heat.
Step 8: Carefully and slowly whisk in warm heavy cream, butter, and sea salt until smooth. Let cool completely.
Step 9: For frosting: Beat softened cream cheese and butter until smooth and creamy (2-3 minutes).
Step 10: Gradually add sifted powdered sugar, beating until light and fluffy. Add vanilla, cinnamon, and salt; beat until just incorporated.
Step 11: To assemble: Place one cake layer on a serving plate. Spread with 1/2-3/4 cup frosting, then drizzle with 1/4 cup cooled caramel sauce.
Step 12: Repeat with the second cake layer, frosting, and caramel. Top with the third cake layer.
Step 13: Frost the top and sides of the entire cake with remaining cream cheese frosting, smoothing it out.
Step 14: Drizzle remaining caramel sauce over the top, allowing some to drip down the sides. Garnish if desired.

Notes

Ensure all dairy ingredients (buttermilk, eggs, cream cheese, butter) are at room temperature for the best cake batter and frosting consistency. For a super smooth frosting, make sure your cream cheese and butter are perfectly soft but not melted. You can also make the caramel sauce a day ahead and store it in an airtight container at room temperature.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Baked Goods
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 1/12th of cake)
Calories: 680 kcal
Sugar: 75g
Sodium: 480mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 1g
Carbohydrates: 98g
Fiber: 2g
Protein: 7g
Cholesterol: 120mg

Keywords: spiced caramel cake, cream cheese frosting cake, caramel layer cake, fall desserts, winter cakes, holiday baking, homemade caramel, moist cake recipe, celebration cake

Ingredients

Instructions

Notes

Nutrition

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