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Spice Cake with Dulce de Leche Frosting

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

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  • Prep Time 1 hr 10 min
  • Total Time 2 hr 0 min
  • Servings 16

Ingredients

Cake

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

Caramel Acorns

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

Frosting

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.

EXPERT TIPS

Expert Tips

Only have 2 cake pans? Refrigerate the batter for the third pan. Once the first 2 pans have baked, cooled 10 minutes and the cakes have been removed, wash the pan, grease and flour it; bake batter as directed.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
720
(
Calories from Fat
270),
% Daily Value
Total Fat
30g
30%
(Saturated Fat
18g,
18%
Trans Fat
1g
1%
),
Cholesterol
135mg
135%;
Sodium
410mg
410%;
Total Carbohydrate
104g
104%
(Dietary Fiber
1g
1%
  Sugars
80g
80%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
0%;
Calcium
15%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
7
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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