Autumn Spice Cake with Caramel Frosting

When the weather cools down and there is a chill in the air I begin craving homemade spice cake. The house smells wonderful while this cake is baking. It is moist and flavorful and the caramel frosting is divinely creamy and smooth. Be sure to cool the caramel before adding the powdered sugar for the frosting. The cake recipe is adapted from Emeril Lagasse.

Autumn Spice Cake with Caramel Frosting
2 c. light brown sugar
1/2 c. unsalted butter, softened
1/2 c. vegetable oil
1/2 tsp. vanilla extract
5 large eggs, separated
2 c. cake flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground cloves
1/4 tsp. ground allspice
pinch of freshly ground cardamom
pinch of kosher salt
1 c. buttermilk

Preheat oven to 350 degrees. Spray or grease a 9×13 metal pan, then line with parchment paper. In a mixing bowl beat brown sugar and butter together until mixed. Slowly add oil and beat until smooth. Add vanilla, then egg yolks one at a time, and beat until creamy. In a separate bowl sift together flour, baking soda, baking powder, spices, and salt. Slowly mix the dry ingredients into the wet mixture alternately with buttermilk. Remove the mixing bowl from the mixer and, in a separate bowl, beat the egg whites until stiff. Fold the beaten egg whites into the cake batter. Pour batter into prepared pan. Bake for 30 minutes or until an inserted toothpick comes out clean. Let cool on wire rack.

Caramel Frosting
1 c. unsalted butter
1 c. packed light brown sugar
pinch of kosher salt
1/4 c. evaporated milk
1-2 drops vanilla extract
1-1/2 c. powdered sugar

Combine butter, brown sugar, and salt in a 1-quart saucepan on medium high heat. Whisk often while the butter and sugar melts. When the caramel is almost to the boiling point add evaporated milk and bring to the boil, whisking constantly. Let boil for half a minute or so. Remove from heat and pour into a mixing bowl. Whisk for 2 minutes, then add the vanilla. Let cool, whisking occasionally (it should take about 30 minutes). Sift the powdered sugar slowly over the cooled caramel, whisking constantly to avoid lumps in the frosting. Spread over cooled spice cake. Serves 10-12.


This entry was posted in Cakes, Christmas, Desserts, Thanksgiving. Bookmark the permalink.

2 Responses to Autumn Spice Cake with Caramel Frosting

  1. Love spice cakes! will be trying this soon

  2. Let me know what you think of it Danielle. I love spice cake too.

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