Best 6 Chocolate Spice Cake With Caramel Icing Recipes
Indulge in a delectable journey of flavors with this exquisite Chocolate Spice Cake adorned with luscious Caramel Icing, a symphony of sweet and savory sensations. The moist and fluffy chocolate cake base, infused with a harmonious blend of aromatic spices, provides the perfect foundation for the rich and decadent caramel icing, creating an irresistible treat that tantalizes taste buds. Discover the secrets behind this culinary masterpiece with our comprehensive recipe that guides you through each step, ensuring a perfect outcome every time. Additionally, explore variations of this classic dessert, including a gluten-free option for those with dietary restrictions, a delightful Chocolate Ganache Frosting recipe, and a mouthwatering Caramel Sauce recipe that can elevate your cakes, ice creams, and more. Embark on a culinary adventure and create your own slice of heaven with these exceptional recipes.
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CHOCOLATE SPICE LAYER CAKE WITH CARAMEL ICING
Mariann James of Ferguson, Missouri created a sweet and salty favorite with her original recipe for chocolate spice cake with caramel icing. The spicy chocolate cinnamon cane sugar was a perfect addition to her unique cake. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; 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, spicy chocolate cinnamon sugar, 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 603 calories, Fat 24g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 373mg sodium, Carbohydrate 92g carbohydrate (71g sugars, Fiber 2g fiber), Protein 6g protein.
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
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.
BEST CHOCOLATE CAKE WITH CARAMEL ICING
from mrs aage peterson very old recipe from darlene kossman she says its very good i made the cake ,it was the icing looks complicated and i wrote recipe the way it was written im still working on it
Provided by Dienia B.
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- mix 1/2 cup sugar cocoa and shortening and water.
- put in microwave melt shorteniing.
- cool and add the rest of the sugar.
- sift dry ingredients.
- add alternately with buttermilk that has vanilla and eggs beaten inches.
- bake in moderate oven 350 for 40 minutes or until done.
- for icing.
- cook the sugars flour salt and boiling water 5 minutes pour cream in and cook until soft ball stage.
- remove and add butter and vanilla let cool and beat until ready to pour on cakle.
Nutrition Facts : Calories 607.7, Fat 16.8, SaturatedFat 6, Cholesterol 57.3, Sodium 433.8, Carbohydrate 110, Fiber 1.7, Sugar 82.5, Protein 6.5
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
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
CHOCOLATE SPICE CAKE WITH CARAMEL FROSTING
This is a perfect cake for fall weather. The caramel frosting is a bit tricky--you have to work quickly before it hardens. But the results are fantastic! Recipe & photo: tasteofhome.com
Provided by Ellen Bales
Categories Cakes
Time 1h
Number Of Ingredients 19
Steps:
- 1. Line the bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly.
- 2. 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.
- 3. Transfer batter to prepared pans. Bake in a preheated 350-degree oven for 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.
- 4. 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.
- 5. Place one cake layer on a serving plate; immediately pour half of the hot frosting over the cake. Top with remaining cake layer. Pour remaining frosting over top of cake. If desired, top with caramel popcorn.
CHOCOLATE PRETZEL CUPCAKES WITH CARAMEL FROSTING
Pretzels and caramel amp up ordinary cupcakes, giving them decadent, sweet and salty flavor. So easy, you won't believe it!
Categories Dessert
Time 45m
Yield 18
Number Of Ingredients 6
Steps:
- Preheat the oven to 350°F and prepare cupcakes according to package directions. Cool completely before proceeding.
- In a piping bag, add thick stripes of caramel to the sides of the bag before spooning in the chocolate frosting. This will give a caramel swirl when the frosting is piped onto the cupcake. Pipe frosting onto all cupcakes.
- Crush mini pretzels to sprinkle over the top of the frosting. Garnish each cupcake with one whole mini pretzel.
Nutrition Facts : ServingSize 1 Serving
Tips:
- Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any mishaps.
- Use High-Quality Ingredients: The better the ingredients you use, the better your cake will taste. Look for high-quality chocolate, spices, and butter.
- Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
- Bake the Cake in a Water Bath: This will help prevent the cake from drying out.
- Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting set properly.
- Make the Caramel Icing Ahead of Time: The caramel icing can be made up to 2 days ahead of time. This will give it time to thicken and develop its flavor.
Conclusion:
This chocolate spice cake with caramel icing is a delicious and decadent dessert that is perfect for any occasion. The cake is moist and flavorful, with a rich chocolate flavor and a hint of spice. The caramel icing is sweet and creamy, with a slightly salty finish. Follow these tips to make the best chocolate spice cake with caramel icing:- Use high-quality ingredients.
- Don't overmix the batter.
- Bake the cake in a water bath.
- Let the cake cool completely before frosting.
- Make the caramel icing ahead of time.
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