Spiced Caramel Delight Cake

There’s something irresistibly comforting about the combination of warm spices and rich caramel. This Spiced Caramel Delight Cake brings that coziness to your kitchen with every bite.

Soft, fluffy layers infused with autumn-inspired spices, soaked in a buttery caramel sauce, and topped with a tangy cream cheese frosting make this dessert perfect for gatherings or a cozy night in.

Whether you’re celebrating a special moment or simply craving something indulgent, this cake strikes the perfect balance between sweet, spiced, and utterly satisfying.

Photo byBrent Carpone

Prep Time: 25 mins
Rest Time: 30 mins
Bake Time: 25 mins
Cooling Time: 1 hr
Total Time: 1 hr 25 mins
Servings: 10

707 Calories

32g Fat

98g Carbs

8g Protein

Ingredients:

• ¾ cup unsalted butter
• 3 large eggs
• 1 cup packed dark brown sugar
• ½ cup white sugar
• 2 teaspoons warm spice mix (such as pumpkin spice or apple spice)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• 2 teaspoons pure vanilla extract
• 2 ½ cups all-purpose flour
• 1 ⅓ cups buttermilk or homemade sour milk*
• 1 cup toasted pecans or walnuts, roughly chopped
• ¾ cup caramel sauce (store-bought or homemade)
• 1 batch Tangy Cream Cheese Frosting (see recipe below)

Tangy Cream Cheese Frosting:

• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 2 ¾ cups powdered sugar

Directions:

1. Set butter and eggs out to reach room temperature, about 30 minutes. While waiting, grease and flour two 9-inch round cake pans. Preheat your oven to 375°F.
2. In a large bowl, cream the butter with an electric mixer on medium speed for 30 seconds. Gradually add both sugars, a little at a time, mixing until the batter becomes smooth and fluffy. Add in your spice mix, baking powder, baking soda, and salt. Continue mixing for another 2 minutes.
3. Beat in the eggs, one at a time, ensuring each is well incorporated. Stir in the vanilla extract. Begin alternating between adding the flour and buttermilk to the butter mixture, starting and ending with the flour. Mix until just combined. Gently fold in ½ cup of your toasted nuts.
4. Pour the batter evenly into the prepared cake pans. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks.
5. Using a skewer, poke small holes across the surface of both cakes. Drizzle ¼ cup of the caramel sauce over each layer, spreading it evenly to let the flavor soak in. Allow the cakes to cool completely.
6. Place one cake layer on a serving plate, caramel side facing up. Spread half of the cream cheese frosting over the top. Stack the second cake layer on top, again caramel side up. Frost the top layer with the remaining cream cheese frosting, leaving the sides unfrosted. Sprinkle the top with the remaining toasted nuts and drizzle with the remaining caramel sauce.

Frosting Directions:

In a mixing bowl, beat the softened cream cheese, butter, and vanilla together until fluffy. Gradually add the powdered sugar, beating until you reach a smooth, spreadable consistency.

Making Sour Milk

If you don’t have buttermilk, make your own by adding 4 teaspoons of lemon juice or vinegar to a measuring cup. Pour enough milk to make 1 ⅓ cups in total. Let it sit for 5 minutes before using.

Storage:

Store this cake in an airtight container in the fridge for up to 3 days. Bring it to room temperature before serving for the best texture and flavor.

https://www.bhg.com/recipe/caramel-spice-cake/