Best 5 Cinnamon Spiced Caramel Cake Recipes

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Indulge in a culinary symphony of flavors with our delectable Cinnamon Spiced Caramel Cake, a masterpiece that tantalizes taste buds and elevates any occasion. This extraordinary cake is an intricate dance of textures and aromas, seamlessly blending the warmth of cinnamon, the richness of caramel, and the delicate sweetness of vanilla frosting. Each bite is a journey through a flavor wonderland, leaving you captivated and craving more. Our comprehensive guide provides you with step-by-step instructions and expert tips to ensure your cake turns out perfect every time. Additionally, discover delightful variations such as our Gluten-Free Cinnamon Spiced Caramel Cake and Vegan Cinnamon Spiced Caramel Cake, catering to diverse dietary preferences. Embark on a baking adventure and create a dessert that will leave a lasting impression on your palate and memories.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL SPICE CAKE



Caramel Spice Cake image

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

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

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

MINI CARAMEL CAKES



Mini Caramel Cakes image

Mini Caramel Cinnamon Spiced Cakes. Soft, fluffy cakes with a hint of holiday spice and drizzled with caramel! Make in a mini loaf pan or cupcake pan

Provided by Lovefoodies

Categories     Cakes

Time 30m

Number Of Ingredients 10

3/4 cup or 175 g softened butter
3/4 cup or 175 ml milk
2/3 cup or 225 g light brown sugar
3 eggs, lightly beaten
3 Tablespoons Dulce De Leche, caramel
1 3/4 cups or 225 g Plain / All purpose flour, sieved
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 teaspoons Ground cinnamon
1 teaspoon Ground nutmeg

Steps:

  • Heat oven to 160 C, Gas 3, 300 F. Grease and line your baking tin. See here for how to line. or use cupcake liners.
  • Get all your ingredients ready, i.e sieve the flour, and add the salt and baking powder to the flour together with the cinnamon and the nutmeg.
  • Start with making the cake batter by creaming the butter and sugar until a pale light colour. Add the dulce de leche and combine.
  • Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
  • Add half the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the remaining milk and gently fold in the remaining flour until combined.
  • Transfer the cake mixture to the greased and lined loaf tin or mini cake pan.
  • Place in the oven for 1 hr if using a loaf pan or 15 - 20 minutes for mini cakes.
  • *** Please do test if the cake is done by using a skewer and poke it in the middle to see that it comes out clean. Every oven is different and cook times may vary a little.
  • When the cake (s) is done, take it out of the oven and leave in the cake tin until cool enough to transfer to a cooling rack. It is also nice to drizzle some of the dulce de leche over the top!
  • Allow to cool. Store in an airtight container.

Nutrition Facts : Calories 251 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 16 mini cakes, Sodium 224 milligrams sodium, Sugar 25 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

INDIVIDUAL CARAMEL CAKES



Individual Caramel Cakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 4 cakes

Number Of Ingredients 18

Butter, for greasing the pots
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup vegetable oil
1 cup sugar
3 large eggs
1 cup buttermilk
1 cup sugar
1/2 cup buttermilk
4 tablespoons (1/2 stick) butter
1 tablespoon light corn syrup
1/2 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 teaspoon kosher salt
Ice cream, for serving, optional

Steps:

  • For the cake: Preheat the oven to 300 degrees F and butter four 15-ounce cast-iron melting pots (or a 9-by-13-inch pan if using instead).
  • Sift together the flour, baking soda, allspice, cinnamon and nutmeg in a bowl. In a separate bowl, mix together the oil, sugar and eggs. Combine the wet and dry ingredients in one bowl and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy.
  • Pour into the prepared pots (or 9-by-13-inch pan if using) and put them on a baking sheet. Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes; do not over bake. (If using a 9-by-13-inch pan, bake for 25 to 30 minutes.)
  • For the icing: While the cake is baking, make the icing. Combine the sugar, buttermilk, butter, corn syrup, baking soda, vanilla and salt in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat without stirring. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable.
  • Remove the cakes from the oven. While they are very warm, pour the icing evenly over the tops. Work fast, as it will quickly start to soak into the cakes. Serve with ice cream if desired.

CARAMEL-CINNAMON CREPE CAKE



Caramel-Cinnamon Crepe Cake image

A crepe cake, while often considered a showstopper, can also be a great family project. A light and fluffy filling gets spread between crepe layers - a perfect job for kids - before being chilled overnight. Topped with whipped cream, chewy strands of caramel and crunchy caramelized sugar, this is a special dessert that will appeal to everyone.

Provided by Antonia Lofaso Bio and Recipes

Categories     dessert

Time 11h15m

Yield 8 servings

Number Of Ingredients 17

One 10.8-ounce bag soft caramels, unwrapped
2 cups milk
1/2 teaspoon kosher salt
1/2 cup granulated sugar
1/4 cup cornstarch
4 large egg yolks
1 1/2 cups cold heavy cream
3 tablespoons confectioners' sugar
2 cups milk, at room temperature
1 1/4 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon unsalted butter, melted, plus more for the pan
2 teaspoons pure vanilla extract
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
4 large eggs, at room temperature
Whipped cream, for topping

Steps:

  • For the caramels: Preheat the oven to 350° F. Line a baking sheet with a silicone mat.
  • Reserve 1/2 cup caramels for serving. Put 6 of the remaining caramels on the prepared baking sheet and bake until bubbly and slightly dark around the edges, about 5 minutes. Let cool completely on the baking sheet, then crush into a fine powder in a food processor; set aside.
  • For the filling: Combine the remaining caramels with the milk, salt and 1/4 cup of the granulated sugar in a medium saucepan. Bring to just below a simmer over medium heat, stirring occasionally, until melted and smooth, 3 to 4 minutes.
  • Meanwhile, whisk the cornstarch, egg yolks and remaining 1/4 cup granulated sugar in a large bowl until smooth. While continually whisking, slowly pour in about half of the milk mixture until combined. Transfer the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened like pudding, 2 to 4 minutes.
  • Strain the mixture through a fine-mesh sieve into a medium bowl. Cover with plastic wrap, pressing it directly on the surface, and refrigerate until chilled, 2 hours to overnight.
  • For the crepes: Puree the milk, flour, granulated sugar, butter, vanilla, salt, cinnamon and eggs in a blender on high speed until well mixed. Let the batter rest in the blender for 1 hour at room temperature or refrigerate up to 24 hours.
  • Before cooking, re-blend the batter on high speed for 30 seconds. Wipe 1/2 teaspoon butter on a medium crepe pan or 8-inch nonstick skillet in a very thin layer with a paper towel. Heat the pan over medium until hot.
  • Ladle 3 tablespoons batter into the pan. Working quickly off the heat, swirl and shake the pan to evenly coat the bottom. Return to the heat and cook the crepe, reducing the heat if it's browning too quickly, until the edges are light golden, about 2 minutes. Carefully loosen the crepe from the pan and flip it with a spatula. Cook until a few brown spots appear, 15 to 30 seconds. Transfer to a plate. Repeat with the remaining batter, wiping the pan with butter each time. Stack the crepes on the plate as you go (you should have about 20). Let them cool for 10 minutes before filling.
  • Finish the filling: Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Stir one-quarter of the cream mixture into the caramel filling, then gently fold in the rest.
  • Put 1 crepe on a platter and top with a 1/4 cup filling, spreading it to the edge. Repeat, stacking the remaining crepes and filling, and ending with a crepe. Refrigerate overnight.
  • Microwave the reserved 1/2 cup caramels, stirring every 30 seconds, until melted, about 1 minute. Top the cake with whipped cream, drizzle with the melted caramel and sprinkle with the caramel powder.

CINNAMON-SPICED CARAMEL CAKE



Cinnamon-Spiced Caramel Cake image

Categories     Cake     Milk/Cream     Mixer     Dessert     Bake     Christmas     Spice     Winter     Cinnamon     Party     Sour Cream     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 25

Stars
Nonstick vegetable oil spray
1/3 cup sugar
2 tablespoons water
Caramel Syrup
1 cup sugar
1/3 cup water
1/2 cup hot water
Cake
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup whole milk
1/2 cup (1 stick) unsalted butter, room temperature
4 large eggs
1 3/4 cups sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract
Frosting
2 cups chilled whipping cream
1 cup chilled sour cream
1 cup powdered sugar
1 tablespoon vanilla extract
2 teaspoons grated orange peel

Steps:

  • For stars:
  • Spray inside of 4 star-shaped cookie cutters with nonstick spray. Oil baking sheet; place cutters on sheet. Combine sugar and 2 tablespoons water in heavy small saucepan over low heat. Stir until sugar dissolves. Increase heat; boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 4 minutes. Immediately pour thin layer of hot syrup inside each cookie cutter. Cool stars completely. Push stars out of cutters; wrap in foil. (Can be made 1 day ahead. Store at room temperature.)
  • For syrup:
  • Stir sugar and 1/3 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 7 minutes. Add 1/2 cup hot water (mixture will bubble up). Stir over low heat until hard bits dissolve. Cool caramel syrup.
  • For cake:
  • Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pans with waxed paper; butter paper. Sift first 4 ingredients into small bowl. Stir milk and butter in small saucepan over low heat just until butter melts; set aside.
  • Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Add warm milk mixture; beat just until blended. Divide batter between prepared pans.
  • Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 20 minutes. Cut around pan sides and turn cakes out onto racks; peel off paper. Turn cakes right side up. Using toothpick, poke holes in tops of cakes. Brush half of caramel syrup over each cake. (Can be made 1 day ahead. Wrap cakes and let stand at room temperature.)
  • For frosting:
  • Combine all ingredients in large bowl; beat until firm peaks form. Place 1 cake layer on platter. Spread 1 1/2 cups frosting over. Top with second layer. Spread frosting over top and sides. Chill at least 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
  • Stand stars upright on cake. Serve cake cold or let stand up to 1 hour at room temperature before serving.

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and tools you need. This will help you stay organized and prevent any mishaps.
  • Use Fresh Ingredients: The fresher your ingredients, the better your cake will taste. If possible, use organic and locally-sourced ingredients.
  • Measure Accurately: Baking is a precise science, so it's important to measure your ingredients accurately. Use a kitchen scale for the most precise measurements.
  • Cream the Butter and Sugar Thoroughly: This step is essential for creating a light and fluffy cake. Make sure you cream the butter and sugar together until they are light and fluffy.
  • Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the Cake at the Right Temperature: The temperature of your oven can affect the texture of the cake. Make sure you preheat your oven to the correct temperature before baking the cake.
  • Don't Overbake the Cake: Overbaking the cake can make it dry and crumbly. Bake the cake just until a toothpick inserted into the center comes out clean.

Conclusion:

These are just a few tips to help you make a delicious cinnamon spiced caramel cake. With a little practice, you'll be able to make this cake like a pro. So what are you waiting for? Get baking!

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