prep time: 1 hr | bake time: 30 min | total time: 2 hrs
If you’re looking for a cake that is easy to make but screams indulgence, look no further! This Caramel Spice Cake is made eggless and can easily be made dairy free. It has layers of moist spice sponge cake that are drizzled in the decadent homemade salted caramel. Each layer is filled with a crunch of toasted pecans, and cream cheese frosting that is light and fluffy. It is the ultimate fall and holiday treat that you can whip up before your guests arrive! The luxurious caramel is swirled into the cake layers and also drizzled as a glaze, adding a buttery sweetness that elevates the cake to a new level of indulgence. If you want a recipe that has all the warm spices like cinnamon and allspice to bring in the cozy season this is the cake for you!
In a medium saucepan, add 100g of cane sugar over low heat, stirring occasionally until it melts and turns a rich amber color. Add 40g of room-temperature butter in small portions, stirring constantly until fully incorporated. Slowly pour in 65ml of warm whipping cream, stirring to combine. Be cautious, as the mixture will bubble. Cook for another minute, then remove from heat and stir in 1/2 tsp of sea salt. Let the caramel sauce cool to room temperature before using.
In a mixing bowl, combine 170g of room-temperature salted butter and 170g of room-temperature cream cheese. Beat with an electric mixer until smooth and creamy. Add 2-3 tsp of vanilla extract and gradually sift in 120g of powdered sugar, mixing until the icing is light and fluffy. Store the icing in the fridge until ready to use.
Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans with parchment paper. In a bowl, combine 300ml of milk with 1 tbsp white vinegar and let it sit for 5 minutes to curdle. Add 70g cane sugar, 165g light brown sugar, 90ml vegetable oil, and 2 tsp vanilla extract.
In a separate bowl, whisk together 225g all-purpose flour, 2 tsp cinnamon powder, 1/2 tsp allspice, 2 1/4 tsp baking powder, 1/2 tsp baking soda, 15g cornstarch, and 1/4 tsp salt. Gradually mix the dry ingredients into the wet ingredients until smooth. Divide the batter between the prepared pans and bake for 25-30 minutes. Let the cakes cool completely on a wire rack.
Once the cakes have cooled, level the tops if necessary. Place the first cake layer on your serving plate and spread a generous layer of cream cheese icing on top. Drizzle with a bit of the prepared salted caramel sauce and sprinkle half of the toasted and chopped pecans. Place the second cake layer on top and repeat the process.
Apply a thin crumb coat of icing to the entire cake, then refrigerate for 30 minutes to set. Finish with a thicker layer of cream cheese icing, and drizzle more caramel sauce on top, allowing it to drip down the sides. Garnish with the remaining toasted pecans and pipe whipped cream around the edges if desired.
There are so many reasons to love this Caramel Spice Cake including the fact that it is perfect for the cozy holiday season! Surprise the ones you love with this delicious cake and watch their eyes light up at its beauty and flavor. It is the perfect cake to celebrate autumn, the holidays or any special occasion. The moist, spiced sponge cake is layered with creamy caramel sauce, toasted pecans, and a tangy cream cheese frosting. The caramel sauce adds a rich sweetness, while the pecans give a satisfying crunch.
Caramel cake can be stored at room temperature for up to 2 days, as long as it’s covered in an airtight container to prevent it from drying out. For longer storage, refrigerate the cake for up to 5 days. If your cake has cream cheese frosting, it’s best to refrigerate it. Before serving, bring the cake to room temperature for the best texture and flavor.
If your caramel is too thin, you can cook it for a few more minutes over low heat to allow more water to evaporate and the caramel to thicken. Keep stirring to prevent burning. Alternatively, you can add a little more butter or a pinch of cornstarch dissolved in water to help thicken it.
If your caramel is too thick, gently reheat it over low heat, stirring frequently. You can also add a small amount of warm cream or milk to loosen it up and achieve the desired consistency. Be careful not to add too much liquid, as this can make the caramel too runny.
Caramel that becomes gummy and chewy is usually the result of overcooking. If the caramel reaches too high a temperature, it can become too firm. For a softer caramel, you can also add a little more butter or cream during the cooking process. Check out this blog to get all the important details on how to make this caramel sauce – here.
A cake that sinks in the middle could be due to several factors, such as underbaking, too much leavening (baking soda or baking powder), or opening the oven door too early, which can cause the cake to collapse. Ensure that the cake is fully baked before removing it from the oven by inserting a toothpick or skewer into the center; it should come out clean.
Yes, this caramel sponge cake recipe can be made in different size cake tins. However, the baking time will vary depending on the size of the tin. For smaller tins, reduce the baking time, and for larger tins, increase the baking time slightly. Always check for doneness using a toothpick or skewer.
Yes, you can turn this caramel sponge cake recipe into cupcakes. Divide the batter into a lined cupcake tin, filling each about 2/3 of the way full. Bake at the same temperature, but reduce the baking time to 18-22 minutes, or until a toothpick inserted into the center comes out clean. Don’t forget to drizzle the caramel sauce over the cupcakes for a delicious finish!
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