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Spice Cake with Dulce de Leche Frosting

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Betty Crocker Kitchens
Updated Mar 20, 2014
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Packed with cinnamon, sugar, ginger and nutmeg, this flavorful spice cake is perfect for fall.

Spice Cake with Dulce de Leche Frosting

  • Prep Time 1 hr 10 min
  • Total 2 hr 0 min
  • Servings 16
  • Ingredients 24
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

720 Calories
30g Total Fat
7g Protein
104g Total Carbohydrate
80g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
720
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
18g
89%
Trans Fat
1g
Cholesterol
135mg
44%
Sodium
410mg
17%
Potassium
210mg
6%
Total Carbohydrate
104g
35%
Dietary Fiber
1g
4%
Sugars
80g
Protein
7g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
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 Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.

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