Spice Cake with Caramel Swiss Buttercream
Once upon a time I was intimidated by the prospect of making caramel from scratch. A pot of boiling hot sugar can induce fear in even the most accomplished of cooks and bakers. I can’t recall my first successful caramel making endeavor, but it’s pretty likely there were some nerves involved, and possibly a few choice words. Caramel and I became friends many years ago, and the greatest benefit in slaying that dragon is having the ability to make my own luscious, deep golden confectionery at any time.
There are endless recipes for caramel, most with similar ingredients and many requiring equipment like a pastry brush for washing the sugar crystals from the side of the pan and a thermometer to assure the sugar reaches a precise temperature. Depending on the end use, sometimes more precision is necessary, but not always. Perfectly delicious caramel can be achieved without a lot of muss and fuss. If you’re on board with learning a very simple caramel recipe, then right here is the perfect place to start.
Now about this cake. I have been a fan of spice cake since I was little. My dad was king of the boxed version iced with confectioners sugar buttercream frosting . No matter that it came from a box, it was perfect to me. As it baked, the heady aroma of cinnamon, nutmeg and ginger signaled ‘sugar and spice, and everything nice’ was just around the corner.
My folder of cake recipe clippings confirms my passion for spicy cakes, bundt, layer, and coffeecake alike. So when the mood struck, I had lots of options. There was one cake that stood out from the rest. It appeared in Country Living thirteen years ago. You read that right, I’ve been holding onto this one for thirteen years. I was intrigued by its title – ‘Grandma Stonesifer’s Spice Cake’. Heirloom cakes are often among the best, and this one goes back several generations. It’s the real deal, straight forward and uncomplicated.
To honor Grandma Stonesifer, I kept the integrity of the cake layers unchanged. Country Living had already adapted it slightly, so I didn’t want to get any further away from the original. I did however add a layer of caramel and finished it off with a caramel Swiss buttercream. I think Grandma Stonesifer would have approved.
Spice Cake with Caramel Swiss Buttercream
1/2 cup (1 stick) butter, at room temperature
1/2 cup vegetable shortening
1 cup firmly packed dark brown sugar
1 cup granulated sugar
4 large eggs
1 1/4 cups buttermilk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 tablespoon Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
2/3 cup caramel (recipe below)
1 recipe Caramel Swiss Buttercream (recipe below)
Preheat oven to 350˚F. Lightly coat two 9×2-inch cake pans with butter or cooking spray, dust with flour. Cut two 9-inch rounds of parchment or wax paper and fit them into the bottom of the pans.
In a large bowl, using a mixer on medium speed, cream butter and shortening until smooth. Add the sugars and mix until well blended. Add the eggs, one at a time, mixing well after each addition, until the mixture is smooth and light.
In a 2-cup glass measure, stir the buttermilk and vanilla together. In another large bowl, whisk together the flour through cloves. Add the flour mixture and buttermilk to the butter mixture in three additions, beginning and ending with the flour mixture, blending well after each addition.
Divide the batter equally between the prepared pans. Bake until a cake tester or toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool cakes completely on wire racks. Remove parchment from each layer.
Assemble the cake: Place one cake layer top side up on a serving platter. Using a wooden skewer, poke holes all over the cake, spacing them approximately an inch apart. Smooth 1/3 cup of caramel over cake layer, leaving a 1/2-inch border all around. Spread approximately 1 cup Caramel Swiss Buttercream over the caramel. Top with the second cake layer, top side down. Again, poke holes in the cake same as with bottom layer. Smooth an additional 1/3 cup caramel over top of cake, again leaving a 1/2-inch border all around. Frost top and side of cake. Pipe a decorative border if desired.
Caramel Swiss Buttercream
5 egg whites
1 cup granulated sugar
1/4 teaspoon salt
2 cups (4 sticks) butter, diced into tablespoon sized pieces
1/2 to 3/4 cup caramel (recipe below)
Combine the egg whites, sugar, and salt together in the bowl of a stand mixer. (Make sure the bowl is very clean and free from any residual fat.) Bring a pan of water to a gentle simmer. Place the bowl of egg whites over the simmering water, making sure the bottom of the pan does not come in contact with the water.
Whisk the egg until the sugar has melted, then stir frequently until the egg whites have reached a temperature between 145˚ and 150˚ on an instant read thermometer.
Remove the bowl from the pan and place on a stand mixer. Using the whisk attachment, beat the whites on medium-high speed until stiff peaks form. Continue to beat until the whites are completely cool. Test this by feeling the bottom of the bowl. It should feel completely cool to the touch.
Turn the mixer down to medium-low and begin adding the butter, a piece at a time. Once all the butter has been added, scrape down the side of the bowl and whisk for a few more seconds. With the mixer on low speed, drizzle in the caramel, and whisk until combined.
Caramel
1 1/2 cups granulated sugar
3 tablespoons corn syrup
1/2 cup heavy cream, warmed in the microwave for 30 seconds
1/2 teaspoon coarse salt
2 tablespoons butter
1 teaspoon vanilla extract
In a 10 or 12-inch heavy bottom skillet, cook the sugar and corn syrup over medium heat, stirring frequently, until the sugar has melted and turned a deep amber. (The sugar can go from perfect to burnt in seconds. Knowing the exact moment to remove the sugar from the heat can be tricky. A lighter amber color will result in less depth of flavor, where a dark amber will produce a deep caramel flavor.)
Remove the sugar from the heat and carefully stir in the cream and butter, and salt. Return to the heat and stir until combined and smooth. Remove from heat and cool to room temperature. Refrigerate for longer storage.
Note: Once completely cooled, this caramel will thicken. To thin, stir in warmed cream, one tablespoon at a time, to reach desired consistency.
Yield: One 9-inch double layer cake
Source: Cake – Country Living Magazine, March 2001
Buttercream and Caramel Recipes – Mary Weinberg | siftingfocus.com
Yum! Would be great for the Thanksgiving table. How far ahead can all of the components be made and then assembled?
I will probably make this again for Thanksgiving. Each component of the cake can be made ahead. The buttercream can be made weeks ahead if stored in the freezer. Bring to room temperature and give it a good whisking before frosting the cake. It can be stored in the refrigerator for up to three days. The cake layers can be baked a month ahead and frozen, or a day ahead, wrapped well and stored at room temperature. The caramel can be made several days ahead. This is the perfect cake to stretch out over the week before serving. Assembled a day ahead, cover well, and refrigerate. Bring to room temperature an hour before serving.
It’s a brisk California morning and I’m huddled with a steaming mug of tea trying to stay warm without turning on the ancient heater in our rambling mid-century home. A slice of the Spice Cake would be divine right now! Oh, if there’s any carmel left, may I please have an extra scoop?
Stay warm Deb. And yes, the recipe for caramel makes extra. Reason alone to make this cake. 😉
Oh Mary, I just might have to try this one … I, too, was raised on boxed spice cake and this post brought back wonderful childhood memories. And your photos look like Carravaggio paintings – gorgeous!
You are too kind Ann! Only you would be able to reference Carravaggio. Maybe I should try painting my own photo. 😉
Oh the Holidays are now official! This cake beckoned in Fall beautifully!
Every seasonal scent hits the nose as the mouth opens for this rich and dense, not-too-sweet cake. And with every spiced smell came memories. What is it about the nose and memories?
Thank you for sharing this TREAT of a cake with us on Halloween night, Mary!
You are welcome…and thank you for all your loving support.
I`ve only made caramel once and it was to make ice cream. I need to try it again, but I feel like I need to work up the confidence to do it each time I make caramel!
This cake looks so pretty. I love the sound of a spiced cake with a caramel swiss buttercream. The colors of the cake complement the season so well, too.