Can I make this Spice Cake with Caramel Cream Cheese Frosting ahead of time?

Yes, absolutely! The cake layers can be baked up to 2 days in advance, cooled completely, wrapped tightly in plastic wrap, and stored at room temperature or refrigerated. The caramel cream cheese frosting can also be made 1-2 days ahead and stored in an airtight container in the refrigerator. Assemble the cake the day before serving for best results, allowing the flavors to meld. Leftovers should be stored in the refrigerator.

What spices are typically used in a spice cake, and can I adjust them?

A classic spice cake, like this Spice Cake with Caramel Cream Cheese Frosting, typically uses a blend of cinnamon, ginger, nutmeg, and cloves. Sometimes allspice or cardamom are also included. You can certainly adjust the spice levels to your preference; for a bolder flavor, increase the cinnamon and ginger, or for a more nuanced warmth, add a pinch of cardamom. Just be mindful not to overpower the other flavors.

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

Several factors can cause runny cream cheese frosting. Ensure you use full-fat block cream cheese (not whipped or low-fat) and that both the cream cheese and butter are at proper room temperature (soft, but not melted). Overmixing can also incorporate too much air, making it unstable. If your frosting seems too soft, try adding an extra 1/4 to 1/2 cup of sifted powdered sugar, or chill the frosting in the refrigerator for 15-30 minutes to firm it up before frosting your Spice Cake with Caramel Cream Cheese Frosting.

Can I freeze slices of Spice Cake with Caramel Cream Cheese Frosting?

Yes, you can! To freeze, place individual slices of the Spice Cake with Caramel Cream Cheese Frosting on a baking sheet and freeze until the frosting is firm (about 1-2 hours). Then, wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil. Store in an airtight container in the freezer for up to 2-3 months. Thaw in the refrigerator overnight or at room temperature for a few hours before serving.

Spice Cake with Caramel Cream Cheese Frosting: 7 Reasons It's Your New Favorite Dessert

Name: Spice Cake with Caramel Cream Cheese Frosting
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 cups granulated sugar; 1/2 cup packed light brown sugar; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 1 cup buttermilk; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 8 ounces full-fat cream cheese, softened; 1/2 cup (1 stick) unsalted butter, softened; 3-4 cups powdered sugar, sifted; 1/2 cup cooled caramel sauce (homemade or high-quality store-bought); 1 teaspoon vanilla extract; Optional: additional caramel sauce for drizzling, chopped pecans for garnish

Ingredients

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
For the Caramel Cream Cheese Frosting:
8 ounces full-fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3-4 cups powdered sugar, sifted
1/2 cup cooled caramel sauce (homemade or high-quality store-bought)
1 teaspoon vanilla extract
Optional: additional caramel sauce for drizzling, chopped pecans for garnish

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Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8 or 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
Step 2: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
Step 3: In a separate medium bowl, whisk together the buttermilk, vegetable oil, large eggs, and vanilla extract until well combined.
Step 4: Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer (or by hand) until just combined. Do not overmix.
Step 5: Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 6: Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the wire rack to cool completely.
Step 7: To make the Caramel Cream Cheese Frosting: In a large bowl, with an electric mixer, beat the softened cream cheese and softened butter on medium-high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
Step 8: Gradually add the sifted powdered sugar, one cup at a time, beating until smooth after each addition. Start with 3 cups and add more if you prefer a sweeter or thicker frosting.
Step 9: Beat in the cooled caramel sauce and vanilla extract until the frosting is smooth, creamy, and evenly colored.
Step 10: To assemble: Once the cake layers are completely cool, place one cake layer on your serving platter. Spread about a third of the caramel cream cheese frosting evenly over the top.
Step 11: Carefully place the second cake layer on top. Spread the remaining frosting over the top and sides of the cake, using an offset spatula for a smooth finish.
Step 12: Drizzle additional caramel sauce over the top of the cake, if desired, letting some drip down the sides. Garnish with chopped pecans if using.
Step 13: Chill the cake for at least 30 minutes before slicing and serving to allow the frosting to set.

Notes

Ensure all dairy ingredients (butter, cream cheese, buttermilk) are at room temperature for optimal mixing and a smooth cake batter and frosting. For the best caramel flavor, consider making your own homemade caramel sauce.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 550 kcal
Sugar: 50g
Sodium: 350mg
Fat: 30g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 70g
Fiber: 2g
Protein: 6g
Cholesterol: 100mg