Spice Cake With Caramel Frosting Recipes

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CARROT-SPICE CAKE WITH CARAMEL FROSTING

This cake starts with a mix, but it's loaded with extras to give it that "from-scratch" flavor. It's so moist and delicious-everyone asks for the recipe! -Nora Fitzgerald, Sevierville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 17



Carrot-Spice Cake with Caramel Frosting image

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the carrots, pineapple, coconut, pecans and raisins just until blended. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Add the confectioners' sugar, ice cream topping and enough milk to achieve desired consistency. Spread frosting between layers and over the top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 846 calories, Fat 40g fat (19g saturated fat), Cholesterol 150mg cholesterol, Sodium 701mg sodium, Carbohydrate 118g carbohydrate (88g sugars, Fiber 2g fiber), Protein 8g protein.

1 package spice cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs
3/4 cup water
1/2 cup sour cream
1/4 cup canola oil
1 cup shredded carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/4 cup raisins
FROSTING:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
6 cups confectioners' sugar
1/2 cup caramel ice cream topping
1 to 2 tablespoons 2% milk

CHOCOLATE SPICE CAKE WITH CARAMEL ICING

I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! -Mariann James, Ferguson, Missouri

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12 servings.

Number Of Ingredients 19



Chocolate Spice Cake with Caramel Icing image

Steps:

  • Preheat oven to 350°. Line bottoms of 2 well-greased 9-in. round baking pans with parchment; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly., In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition., Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla., Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn.

Nutrition Facts : Calories 589 calories, Fat 24g fat (15g saturated fat), Cholesterol 110mg cholesterol, Sodium 347mg sodium, Carbohydrate 92g carbohydrate (70g sugars, Fiber 2g fiber), Protein 6g protein.

3 ounces unsweetened chocolate, chopped
1/2 cup butter, softened
1 cup sugar
1 cup packed brown sugar
3 large eggs, room temperature
2 cups cake flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1-1/3 cups 2% milk
ICING:
1 cup plus 2 tablespoons packed brown sugar
3/4 cup heavy whipping cream
6 tablespoons butter, cubed
1-1/2 cups confectioners' sugar
1/4 teaspoon vanilla extract
Caramel popcorn with peanuts, optional

CARAMEL SPICE CAKE

Nice, old-fashioned cake. The recipe was given to me by my favorite aunt.

Provided by GINGER P

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h30m

Yield 16

Number Of Ingredients 21



Caramel Spice Cake image

Steps:

  • 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 Facts : Calories 481 calories, Carbohydrate 74.6 g, Cholesterol 43.6 mg, Fat 18.9 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 5.2 g, Sodium 353.6 mg, Sugar 55.2 g

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

CARAMEL-GLAZED SPICE CAKE

The perfect treat after a brisk fall walk, this fragrant cake has plenty of spice and an easy topping.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 12

Number Of Ingredients 17



Caramel-Glazed Spice Cake image

Steps:

  • Heat oven to 350°F. Spray bottom only of 9-inch round cake pan with baking spray with flour.
  • In large bowl, beat 1/3 cup butter, the granulated sugar and eggs with electric mixer on low speed until blended; beat on medium speed until creamy. On low speed, beat in flour, ginger, cinnamon, baking soda, baking powder, salt and cloves until mixed; beat on medium speed 1 minute. Stir in sour cream and walnuts just until blended. Pour into pan.
  • Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run table knife around edge of pan to loosen cake. Place heatproof serving plate upside down over pan; carefully turn plate and pan over and remove pan. Cool at room temperature 30 minutes.
  • In 2-quart saucepan, melt 1/4 cup butter over medium heat. Stir in brown sugar and corn syrup. Heat to boiling over medium-high heat, stirring constantly. Stir in whipping cream; boil and stir 3 minutes. Remove from heat; stir in vanilla. Cool about 25 minutes at room temperature, stirring occasionally.
  • Spread caramel topping over top of cake, allowing some to run down side of cake.

Nutrition Facts : Calories 270, Carbohydrate 32 g, Cholesterol 65 mg, Fat 3, Fiber 0 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g

1/3 cup butter or margarine, softened
1/2 cup granulated sugar
2 eggs
1 cup Gold Medal™ all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/3 cup sour cream
1/4 cup finely chopped walnuts
1/4 cup butter (do not use margarine)
3/4 cup packed brown sugar
1 tablespoon light corn syrup
3 tablespoons whipping cream
1/2 teaspoon vanilla

SPICE CAKE WITH CARAMEL FROSTING

Make and share this Spice Cake With Caramel Frosting recipe from Food.com.

Provided by Charlotte J

Categories     Dessert

Time 40m

Yield 1 cake, 10 serving(s)

Number Of Ingredients 18



Spice Cake With Caramel Frosting image

Steps:

  • Sift together dry ingredients.
  • Cream together shortening and sugars until fluffy.
  • Add vanilla and then eggs 1 at a time, beating well after each egg.
  • Add dry ingredients alternately with buttermilk.
  • Beat 2-3 minutes using high speed of mixer.
  • Pour into 2 greased and floured 8-in. pans.
  • Bake in 350 degree oven 25-30 minutes.
  • Frost when cool.
  • Caramel Frosting:.
  • Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
  • Add cream and continue stirring until mixture comes to a boil.
  • Remove from heat.
  • Gradually blend in powdered sugar and vanilla.
  • (Add extra cream if needed.).

Nutrition Facts : Calories 738.3, Fat 27.8, SaturatedFat 11, Cholesterol 92.8, Sodium 494, Carbohydrate 119.3, Fiber 0.7, Sugar 93.8, Protein 5.5

2 1/4 cups cake flour, sifted
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon baking soda
1/4 teaspoon ground cloves
1/16 teaspoon pepper
3/4 cup shortening
1 cup sugar
3/4 cup brown sugar, packed
3 eggs
1 teaspoon vanilla
1 cup buttermilk or 1 cup sour milk
1/2 cup butter
3 cups powdered sugar, sifted
1 cup brown sugar, packed
4 tablespoons cream
1 teaspoon vanilla

SPICE CAKE WITH CARAMEL FROSTING

This is from one of my all-time favorite cookbooks, The Best of Mennonite Fellowship Meals. I can't tell you how good this is! You just have to try it yourself. For those of you who don't have a sweet tooth like I do, try it without the frosting. It's still delicious!

Provided by Whisper

Categories     Dessert

Time 1h

Yield 15-20 serving(s)

Number Of Ingredients 16



Spice Cake With Caramel Frosting image

Steps:

  • Mix all cake ingredients with a whisk until well blended.
  • Pour batter into 9" x 13" pan.
  • Bake at 325 degrees F for 35-40 minutes.
  • Cool cake before frosting.
  • To prepare frosting, melt margarine and brown sugar over low heat, stirring for 2 minutes.
  • Add milk and bring to a boil.
  • Remove from heat and cool slightly.
  • Slowly add powdered sugar, beating until smooth and creamy.

Nutrition Facts : Calories 424.4, Fat 16.2, SaturatedFat 2.5, Cholesterol 0.6, Sodium 415.1, Carbohydrate 69, Fiber 0.9, Sugar 47.9, Protein 2.4

2 1/2 cups flour
2 cups brown sugar, packed
1/2 cup cornstarch
2 teaspoons baking soda
2 teaspoons allspice
2 teaspoons cinnamon
1 teaspoon ground cloves
1 teaspoon salt
2/3 cup cooking oil
2 tablespoons vinegar
2 cups water
1/2 cup margarine
1 cup brown sugar, packed
4 tablespoons milk
1/2 cup powdered sugar, plus
3 tablespoons powdered sugar

SPICED APPLE CAKE WITH CARAMEL ICING

Easy to prepare and popular with my friends and family, this apple cake is one of my all-time favorite autumn recipes. A slice of this soft treat is delicious with a hot cup of coffee or tea.-Monica Burns, Lusby, Maryland

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 12 servings.

Number Of Ingredients 18



Spiced Apple Cake with Caramel Icing image

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. tube pan. In a large bowl, toss apples with bourbon., In a large bowl, beat sugar, oil, eggs and vanilla until well blended. In another bowl, whisk flour, pie spice, salt and baking soda; gradually beat into sugar mixture. Stir in apple mixture and walnuts., Transfer to prepared pan. Bake 1-1/4 to 1-1/2 hours or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack., In a small heavy saucepan, combine butter, brown sugar, milk, bourbon and salt. Bring to a boil over medium heat, stirring occasionally; cook and stir 3 minutes. Remove from heat; stir in vanilla. Drizzle over warm cake. Cool completely.

Nutrition Facts :

3 cups chopped peeled Gala or Braeburn apples (about 3 medium)
1/2 cup bourbon
2 cups sugar
1-1/2 cups canola oil
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons apple pie spice
1 teaspoon salt
1 teaspoon baking soda
1 cup chopped walnuts, toasted
ICING:
1/4 cup butter, cubed
1/2 cup packed brown sugar
1 tablespoon 2% milk
1 tablespoon bourbon
Dash salt
1/8 teaspoon vanilla extract

CZECH RAISIN SPICE CAKE WITH CARAMEL FROSTING

Old Czech cake recipe. I need to get the water level right. When I made this it was too moist, probably because the raisins in the old days were drier. The icing sets up as it cools; it is very liquid when warm and gets firmer when cold.

Provided by Dienia B.

Categories     Dessert

Time 50m

Yield 1 cake

Number Of Ingredients 17



Czech Raisin Spice Cake With Caramel Frosting image

Steps:

  • Boil raisins in water for10 minutes.
  • Remove from heat; add shortening and lemon juice.
  • Cool.
  • Sift salt, cloves, cinnamon, nutmeg, allspice, flour, and baking soda.
  • Add to raisin mixture; beat well.
  • Add egg; beat again; add walnuts.
  • Pour into a greased cake pan.
  • Bake at 375 degrees Fahrenheit for 35 minutes until done.
  • FROSTING:.
  • For frosting, melt butter and brown sugar.
  • Cook over low heat for 2 minutes, stirring constantly.
  • Add milk and continue stirring until mixture mixture comes to a boil.
  • Remove from heat and cool.
  • Add powdered sugar until right spreading consistancy.

Nutrition Facts : Calories 4827.7, Fat 214.7, SaturatedFat 88.6, Cholesterol 438.6, Sodium 2855.8, Carbohydrate 716.4, Fiber 13.8, Sugar 506.7, Protein 39.1

1 cup raisins
2 cups water
1/2 cup shortening
1 tablespoon lemon juice
1/4 teaspoon salt
1/2 teaspoon clove
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 3/4 cups flour
1 teaspoon baking soda
1 egg
1/8 cup walnuts
1/2 cup butter
1 cup brown sugar
1/4 cup milk
1 3/4 cups powdered sugar

MASHED POTATO SPICE CAKE WITH CARAMEL FROSTING

Make and share this Mashed Potato Spice Cake With Caramel Frosting recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 20



Mashed Potato Spice Cake With Caramel Frosting image

Steps:

  • Preheat oven to 350°F.
  • Grease and flour two 9-inch layer pans.
  • Sift flour with cocoa, baking powder, cinnamon, salt and cloves.
  • In large bowl, with mixer at medium speed, beat butter with sugar, potato, and egg yolks until light and fluffy.
  • At low speed, gradually beat in flour mixture.
  • At hight speed, beat egg whites until stiff peaks form.
  • With whisk or rubber scraper, fold egg whites into flour mixture.
  • Stir in nuts, raisins and cherries.
  • Turn into pans.
  • Bake 40 minutes.
  • Let stand 1 minute before turning out to cool.
  • For Caramel Frosting:.
  • Melt butter in medium saucepan.
  • Remove from heat.
  • Add brown sugar, stirring until smooth.
  • Over low heat, bring to boiling, stirring.
  • Boil, stirring one minute.
  • Remove from heat.
  • Add milk.
  • Over low heat, return just to boiling.
  • Remove from heat and cool to 100°F on candy thermometer.
  • (Bottom of pan will feel lukewarm.).
  • To cool quickly, set pan in ice cubes.
  • Gradually add confectioners sugar.
  • Beat at low speed until blended inches.
  • Beat at high speed until frosting holds its shape - about 30 to 60 seconds.
  • Add vanilla.
  • Spread half on bottom layer of cake, letting it drip down sides.
  • Place second layer on cake.
  • Spread remaining frosting, allowing it to drip down sides.
  • Swirl top of cake with back of spoon.
  • Arrange pecans on top of cake.

Nutrition Facts : Calories 913.9, Fat 44.2, SaturatedFat 22.1, Cholesterol 153.1, Sodium 576.4, Carbohydrate 128.1, Fiber 3.3, Sugar 99.3, Protein 7.8

2 cups sifted all-purpose flour
5 teaspoons unsweetened cocoa
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon clove
1 cup butter or 1 cup margarine, softened
2 cups sugar
1 cup mashed potatoes
4 egg yolks, slightly beaten
4 egg whites
1 cup coarsely chopped pecans
1 cup raisins
3/4 cup maraschino cherry, drained and coarsely chopped
3/4 cup butter
1 1/2 cups brown sugar, packed
1/4 cup milk
1 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
8 pecan halves

SPICE CAKE WITH DULCE DE LECHE FROSTING

Packed with cinnamon, sugar, ginger and nutmeg, this flavorful spice cake is perfect for fall.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 16

Number Of Ingredients 24



Spice Cake with Dulce de Leche Frosting image

Steps:

  • Heat oven to 325°F. Grease 3 (8-inch) round pans with shortening; lightly flour. In large bowl, beat 1 1/2 cups butter, 1 1/2 cups brown sugar and 1 cup granulated sugar with electric mixer on medium speed until well blended, scraping bowl frequently. Add milk, 1 teaspoon vanilla and eggs. Beat on medium speed 3 minutes, scraping bowl occasionally. Beat in remaining cake ingredients until mixture is smooth and well blended. (Batter will be thick.) Spread about 2 1/2 cups batter in each pan.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edges of pans; remove from pans to cooling racks. Cool completely, about 40 minutes.
  • Meanwhile, place 16 caramels on microwavable plate. Microwave on High 15 seconds or until softened. Roll each into ball; pinch one side of ball to form acorn shape. Line cookie sheet with waxed paper. In microwavable custard cup, heat 3 tablespoons chocolate chips and shortening on High 45 seconds or until melted; stir until smooth. Dip tops of acorns into chocolate; press one chocolate chip onto top of each acorn for stem. Sprinkle with turbinado sugar. Place on cookie sheet. Let stand until chocolate sets, about 15 minutes.
  • In large bowl, beat 1/2 cup butter with electric mixer on medium speed 30 seconds. Beat in dulce de leche and 1 teaspoon vanilla, scraping bowl frequently. On low speed, beat in powdered sugar, 1 cup at a time. Add whipping cream and 1/8 teaspoon salt; beat until smooth and spreading consistency.
  • Using serrated knife, cut rounded top off each cake layer to make a level surface. Spread about 3/4 cup frosting between cakes layers. Frost top and side with remaining frosting. Place acorns on top of cake. break cinnamon sticks as desired to resemble twigs; place with acorns on cake.

Nutrition Facts : Calories 720, Carbohydrate 104 g, Cholesterol 135 mg, Fat 6, Fiber 1 g, Protein 7 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 80 g, TransFat 1 g

1 1/2 cups butter, softened
1 1/2 cups packed brown sugar
1 cup granulated sugar
1/2 cup milk
1 teaspoon vanilla
5 eggs
3 cups Gold Medal™ all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
16 vanilla caramels, unwrapped
3 tablespoons plus 16 miniature semisweet chocolate chips
3/4 teaspoon shortening
1 teaspoon turbinado sugar (raw sugar) or coarse sugar
1/2 cup butter, softened
1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
1 teaspoon vanilla
4 cups powdered sugar
1/4 cup whipping cream
1/8 teaspoon salt
Cinnamon sticks, if desired

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