How to Make Caramel Spice Cake - A Step-by-Step Guide

There's nothing quite like the warm, comforting flavors of a homemade spice cake. And when you add a decadent caramel topping to the mix, you've got a dessert that's sure to become a new family favorite. This Caramel Spice Cake recipe is the perfect blend of sweet, spicy, and indulgent flavors, making it the ideal treat for any occasion.

With its rich, moist texture and delicious combination of fall spices, this cake is guaranteed to be a hit at any gathering. Whether you're hosting a...

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Ingredients

  • ¾ cup shortening
  • 1 ⅓ cups packed brown sugar
  • 1 cup white sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups buttermilk
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 cup chopped pecans
  • ¼ cup butter
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground nutmeg
  • 3 cups confectioners' sugar, sifted
  • ¼ cup buttermilk

Information

  • Prep Time: 30 mins
  • Cook Time: 40 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 30 mins
  • Servings: 16
  • Yield: 1 to 2 - inch layer cake

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) pans. Sift together the flour, baking powder, baking soda, salt, cinnamon, 3/4 teaspoon nutmeg, cloves and allspice. Set aside.
  • In a large bowl, cream together the shortening, brown sugar and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with 1 1/2 buttermilk, mixing just until incorporated. Stir in pecans. Pour batter into prepared pans.
  • Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the frosting: In a large bowl, combine butter, 1/2 teaspoon salt, 1 teaspoon vanilla and about 1 cup of the confectioners' sugar. Beat well, then gradually beat in the remaining confectioners' sugar alternately with 1/4 cup buttermilk. Beat until smooth and creamy and spread on cake.
  • Nutrition

    481 cal.

    • Total Fat: 19g
    • Saturated Fat: 5g
    • Cholesterol: 44mg
    • Sodium: 354mg
    • Total Carbohydrate: 75g
    • Dietary Fiber: 2g
    • Total Sugars: 55g
    • Protein: 5g
    • Vitamin C: 1mg
    • Calcium: 89mg
    • Iron: 2mg
    • Potassium: 137mg