SPICED CAKE WITH CREAM CHEESE FROSTING & SALTED CARAMEL RECIPE 

makes (1) 6in layered cake


INGREDIENTS

for the spiced cake 

  • 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


DIRECTIONS

for the spiced cake 

  • Preheat oven to 350°F
  • 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.