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Caramel Spice Cake

A rich and aromatic Caramel Spice Cake layered with cream cheese frosting and topped with toasted pecans, perfect for any celebration or afternoon delight.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Spice Cake
  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • 1 cup unsalted butter, at room temperature
  • 1 ½ cups brown sugar, packed
  • ½ cup granulated sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
For the Caramel Sauce
  • 1 cup granulated sugar
  • 6 tbsp unsalted butter, diced
  • ½ cup heavy cream
  • A pinch of salt
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp milk (if needed) For desired consistency
For the Toasted Pecans
  • 1 cup pecans, chopped

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
  3. In a separate bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture.
Baking
  1. Divide the batter evenly between the prepared pans and smooth the tops.
  2. Bake for 25-30 minutes; the cakes should spring back when lightly touched.
Making the Caramel Sauce
  1. In a saucepan over medium heat, melt the sugar until it reaches a deep amber shade, swirling gently.
  2. Remove from heat and whisk in the butter and cream. Allow to cool as it thickens.
Frosting
  1. Beat together the cream cheese and butter until smooth, then gradually add the powdered sugar.
  2. Drizzle in the vanilla and adjust with milk for desired consistency.
Assembly
  1. Once the cakes are cooled completely, place one layer on a serving platter, drizzle with caramel, and spread a layer of frosting.
  2. Repeat for the second layer, then generously frost the top and sides.
  3. Sprinkle the toasted pecans atop the cake.

Notes

Ensure all ingredients are at room temperature for best results. Be cautious with the caramel to avoid bitterness. You can enhance the spices by toasting them lightly before adding to the batter. For variations, try incorporating apple puree into the batter or substituting pecans with walnuts or almonds.