Real Recipes From Real Home Cooks ®

chocolate spice cake with caramel frosting

★★★★★ 1
a recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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:

★★★★★ 1
serves 12
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For chocolate spice cake with caramel frosting

  • 3 oz
    unsweetened chocolate, chopped
  • 1/2 c
    butter, softened
  • 1 c
  • 1 c
    packed brown sugar
  • 3
  • 2 c
    cake flour
  • 3 tsp
    baking powder
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
  • 1/2 tsp
    ground allspice
  • 1/8 tsp
    ground cloves
  • 1 1/3 c
  • 1 c
    plus 2 tbsp. packed brown sugar
  • 3/4 c
    heavy whipping cream
  • 6 Tbsp
    butter, cubed
  • 1 1/2 c
    confectioners' sugar
  • 1/4 tsp
    vanilla extract
  • caramel popcorn with peanuts, optional

How To Make chocolate spice cake with caramel frosting

  • 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.