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Ingredients
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- 2 ⅔ cups (333 grams) all-purpose flour
- 2 ½ teaspoons (10 grams) baking powder
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (2 grams) ground ginger
- 1 teaspoon (2 grams) ground cloves
- 1 teaspoon (2 grams) ground nutmeg
- ½ teaspoon (3 grams) fine sea salt
- 12 tablespoons (168 grams) unsalted butter, room temperature
- 1 cup (220 grams) dark brown sugar
- 1 cup (200 grams) granulated sugar
- ¼ cup (55 grams) vegetable oil
- 5 large eggs, room temperature
- 1 cup (244 grams) whole milk
- 1 ½ cups (341 grams) unsalted butter, room temperature (for frosting)
- 1 tablespoon (13 grams) vanilla extract
- 6 cups (720 grams) confectioners' sugar
- 3 tablespoons (45 grams) whole milk (for frosting)
- ½ cup (148 grams) salted caramel sauce (homemade or store-bought)
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round baking pans.
- In a bowl, whisk together flour, baking powder, spices, and salt.
- Cream unsalted butter and sugars until light and fluffy.
- Blend in vegetable oil and combine egg mixture into the batter.
- Pour batter evenly into cake pans and bake for about 25 minutes.
- Cool cakes for 10 minutes before transferring to a wire rack.
- For frosting, beat unsalted butter, add vanilla, mix in confectioners' sugar, and incorporate whole milk and caramel sauce.
- Layer and frost the cooled cakes, serving suggestions include drizzling extra caramel on top.
Notes
Ensure all ingredients are at room temperature for optimal mixing.
Careful measurement of spices is crucial for flavor.
Using high-quality salted caramel enhances the taste.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg