Spiced Cake With Cream Cheese Frosting & Salted Caramel

Hello there my loves. This recipe was meant to go up yesterday, but I was feeling way too under the weather to work. Somehow I caught the nasty flu bug that has been floating around here. I NEEDED to take the day or even a couple more so I can feel more alive, but I wanted to share this recipe with you all in case there were any of you waiting on it. It’s a lovely little thing filled with spices & a wonderful cream cheese frosting. And if you love salted caramel, you’re in for a treat with this one. I totally love the look of drip cakes in case you haven’t already noticed tehehe, and salted caramel is probably the best drip out of all the drips out there. Happy fall baking! And as always, tag me in those creations of yours, it truly makes my day when I see them! #thebutterywhisk is where it’s at ๐Ÿ˜‰ Love you all!

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SPICED CAKE WITH CREAM CHEESE FROSTING & SALTED CARAMEL RECIPEย 

INGREDIENTS

for the spiced cakeย 

  • 2 1/4 cups of AP flour
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 1/2 tsp. ground ginger
  • 1/2 tsp ground cloves
  • 3/4 unsalted butter (room temp)
  • 1 1/2 cups of dark brown sugar
  • 3 eggs
  • 2 tsp. vanilla extract
  • 1 cup apple sauce

for the cream cheese frosting

  • 1 (8oz.) pack of cream cheese (room temp)
  • 1/2 cup unsalted butter (room temp)
  • 2 cups of powdered sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

for the salted caramel

  • 1 cup of granulated sugar
  • 1/4 cup water
  • 1/2 cup heavy cream
  • 2 tbsps. sour cream
  • 2 tbsp. unsalted butter
  • 1/2 tsp. vanilla extract
  • 1 tsp. kosher salt

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DIRECTIONS

for the spiced cakeย 

  • Preheat oven to 350ยฐF
  • Butter & flour three 6in cake pans & line with parchment paper.
  • In a large bowl, sift together flour, baking soda, & all spices.
  • In another bowl, beat together butter and brown sugar till light and fluffy.
  • Add eggs one at a time, making sure to scrape down the sides of the bowl after each addition.
  • Add vanilla and mix to incorporate.
  • In alternating batches, starting & ending with the flour, add the flour and applesauce.
  • Pour into prepared pans & bake for 30mins or until a toothpick comes out clean.
  • Let it cool in the pan for 10mins before transferring to a wire rack to cool completely before frosting.

for the cream cheese frosting

  • In a bowl, beat together the cream cheese and butter till fluffy.
  • Beat in the vanilla extract & salt.
  • Gradually add the powdered sugar & beat until smooth.
  • Frost the cooled spiced cake (~ 1/4 cup frosting in between each layer) & cool in the fridge before adding the salted caramel drip.

for the salted caramel

  • In a medium saucepan, stir together the sugar and water.
  • Turn the heat on medium & cook for ~10mins or until the sugar begins to turn an amber color. DO NOT STIR.
  • Once it reaches this color, in a slow and steady stream, whisk in the heavy cream. BE VERY CAREFUL as to not burn your hand as the caramel will hiss and steam.
  • Cook for another minute & take off the heat.
  • Stir in the sour cream, butter, salt & vanilla extract, set aside to cool.
  • Once cooled, pour a good amount over the top of the cooled & frosted cake, using a spoon to assist with dripping the caramel over the edges. Return the cake to the fridge if not serving immediately.

 

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