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Spice Cake with Dulce de Leche Frosting
Spice Cake with Dulce de Leche Frosting
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Prep Time:
1 hour 10 minutes
Total Time:
2 hours
Irresistible spiced cake bursting with autumn flavors.
Ingredients:
  • 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 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • 4 cups powdered sugar
  • 1/4 cup whipping cream
  • 1/8 teaspoon salt
  • Cinnamon sticks, if desired
Instructions:
  • Preheat your oven to 325°F. Grease three 8-inch round pans with a bit of shortening and dust with flour. In a large bowl, cream together 1 1/2 cups of butter, 1 1/2 cups of brown sugar, and 1 cup of granulated sugar using an electric mixer until smooth. Mix in milk, 1 teaspoon of vanilla, and eggs, and beat for about 3 minutes until well combined. Slowly incorporate the rest of the cake ingredients until the batter is thick and smooth. Divide and spread about 2 1/2 cups of batter into each prepared pan.
  • Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then run a sharp knife around the edges of the pans and transfer the cakes to cooling racks. Allow them to cool completely for about 40 minutes.
  • As you wait, place 16 caramels on a microwave-safe plate. Heat them on High for 15 seconds or until softened. Roll each caramel into a ball, then shape into an acorn, pinching one side. Prepare a cookie sheet lined with waxed paper. In a microwavable custard cup, melt 3 tablespoons of chocolate chips and shortening on High for 45 seconds. Stir until smooth. Dip the tops of the acorns into the chocolate and place a chocolate chip on top of each for the stem. Sprinkle with turbinado sugar, then place them on the prepared cookie sheet. Allow the chocolate to set for about 15 minutes before serving.
  • In a large bowl, whip 1/2 cup of butter with an electric mixer on medium speed for 30 seconds. Mix in dulce de leche and 1 teaspoon of vanilla, scraping the bowl often. Switch to low speed and gradually add powdered sugar, 1 cup at a time. Finally, add whipping cream and 1/8 teaspoon of salt, and continue beating until the mixture is smooth and spreadable.
  • Trim the top of each cake layer for a flat surface. Spread 3/4 cup of frosting between layers. Frost the top and sides with the remaining frosting. Decorate the cake with acorns and cinnamon sticks to resemble twigs.

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