Cinnamon Spice Cake with Caramel Frosting

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With the cooler weather here, I love to bake with warmer flavors like cinnamon, nutmeg, apples, and pumpkin.  All of these warmer flavors remind me of fall.  I’ve been doing a whole lot of apple and pumpkin baking, so today I wanted to make a cake that was spiced with cinnamon. Cinnamon Spice Cake with Caramel Frosting I recently received a few oils and an emulsion from LorAnn Oils. If you haven’t checked out their website yet you need to get on it!  They have a ton of different delicious flavored oils that are perfect for baking, candy making, and even flavoring ice cream!   The oils are more potent then traditional extracts so a little bit of flavor goes a long way!  They also sell bakery emulsions which are water based instead of alcohol based like most extracts so the flavor won’t “bake out” of your baked goods!  The emulsions are perfect for cakes, cookies, and frostings .LorAnn bakery emulsions and flavored oils Since I was looking for a spiced cake, I decided to make a Cinnamon Spice cake with the LorAnn Cinnamon Spice Bakery Emulsion.   It really gives the cake a deep cinnamon flavor which is perfect for fall.   Instead of frosting the cake with cinnamon frosting, which I thought would be a little much, I topped it with a rich caramel frosting using the caramel LorAnn Oil.  It was sweet, creamy, and absolutely delicious. Cinnamon Spice Cake with Caramel Frosting | Hezzi-D's Books and Cooks

The combination of cinnamon cake and caramel frosting was even better then I imagined!  Each bite was a sweet and spicy combination of flavors that practically melted in my mouth. I took the cake to work to share with my co-workers and it was gone in no time at all.  I think they enjoyed it just as much as I did!

Cinnamon Spice Cake with Caramel Frosting is a delicious fall treat

Cinnamon Spice Cake with Caramel Frosting
 
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Ingredients
For the cake:
  • 2 c. flour
  • 1½ t. baking powder
  • ¼ t. salt
  • 1 stick (1/2 c.) unsalted butter, room temperature
  • 1 c. sugar
  • ¾ c. brown sugar
  • 2 eggs
  • ¼ c. applesauce
  • 2 t. LorAnn Cinnamon Spice emulsion
  • 1 t. vanilla extract
  • 1 c. low fat milk
For the frosting:
  • 2 sticks (1 cup) butter, softened
  • 2-3 c. powdered sugar
  • 2-3 T. milk
  • 1 t. LorAnn Caramel oil
  • Edible Pearls and Cinnamon for decorating
Instructions
  1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with cooking spray and set aside.
  2. In a medium bowl combine the flour, baking powder, and salt. Mix and set aside.
  3. In a large bowl cream together the butter, sugar, and brown sugar. Beat until well combined.
  4. Add in the eggs and stir well. Mix in the applesauce.
  5. Add in the Cinnamon Spice emulsion and vanilla and mix well.
  6. Add half of the flour mixture to the butter mixture and stir until just combined. Add in the milk and mix well. Stir in the remaining flour mixture. Mix until smooth.
  7. Divide the batter between the two cake pans. Bake for 25-30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  8. Cool the cakes in the pans for 10 minutes. Run a butter knife around the edges of the cake pans and then invert the cakes onto a wire rack. Turn the cakes right side up and cool completely.
  9. To make the frosting beat the butter in a large mixing bowl until smooth. Add in the powdered sugar, ½ cup at a time, until desired consistency is reached.
  10. Mix together the milk and caramel oil in a small bowl. Add to the frosting and beat until incorporated. Taste the frosting. Add additional milk and caramel oil if desired.
  11. Place the bottom cake layer on a cake board. Spread with ¾ cup of frosting. Top with the other layer of cake.
  12. Place remaining frosting on top of the cake and spread it over the top and sides until smooth.
  13. Decorate cake as desired. I used gold and pearl colored edible pearls to decorate the bottom edge and the top edge of the cake. I then used leaf stencils on top of the cake and sprinkled them with cinnamon.
Notes
A Hezzi-D Original Recipe
Cinnamon Spice Cake with Caramel Frosting and cinnamon leaf decorations Check out all the other delicious recipes made with LorAnn oils and bakery emulsions:

Strawberry Fudge from The Stylish Nest

Pumpkin Spice Latte French Macarons from Rickabamboo

Amaretto Cookies from The Blonde in the Apron

No Soda Root Beer Cupcakes and Frosting from Juggling Act Mama

Coffee Donuts from the First Year Blog

Pumpkin Spice Brownie Cookies from Flippin’ Delicious

Pumpkin Spice Latte Cake from The Frugal Foodie Mama

Sink Freshening Tabs in a Snap from Christina, Plain and Simple

Marshmallow Cookies with Princess Cake Frosting from Mom’s Busy Helper

White Chocolate Key Lime Shortbread from It Bakes Me Happy

Toasted Coconut Hot Chocolate from Delightful E Made

Pumpkin Spice Protein Smoothie from Nel’s Nook

Cinnamon Spice Cake with Caramel Frosting from Hezzi-D’s Book and Cooks

Almond Cake Cookies with Cinnamon Spice Glaze from Mom’s Test Kitchen

Soft Pumpkin Spice Cookies from Love Bakes Good Cakes

Princess Sand Tarts from Diary of a Recipe Collector

Baked Pumpkin Donuts with Cinnamon Glaze from Deliciously Sprinkled

Pumpkin Cheesecake Mousse from Confessions of a Cooking Diva

Purple People Eater Popcorn Balls from Seven Alive

Green Apple High Hat Cupcakes from Pint Sized Baker

Pumpkin Pie Pudding Parfait from Fearlessly Creative Mamas

Mango Butter Cake from Clark’s Condensed

‎Pistachio Lemon cake from Self Proclaimed Foodie

Apple Crumb Coffee Cake from Healthy Delicious

Chocolate Chip Horchata Zucchini Bread from Gate to Plate

Key Lime Cookies from Cooking with Curls

Key Lime Margarita Cookies from Lori’s Culinary Adventures

Chocolate Irish Cream Bundt Cake from Lynsey Lou’s

Earl Grey Shortbread Cookies from Never Skip Dessert

‎Maple Pumpkin Bread Pudding with Salted Maple Caramel Sauce from The Paisley Barn

Pumpkin Cinnamon Cream Puffs from That’s my Home

Citrus Body Scrub from Melissa’s Cuisine

Pumpkin Spiced Tres Leches Cake from Flavor Mosaic

Salted Caramel Meringue Cookies from The Bitter Side of Sweet

Pumpkin Toffee from Eazy Peazy Meals

Movie Theater Chocolate from KC Bakes

Lactose Free Bacarian Cream Pudding from Travel Parent

Red Velvert Muffins from I Love my Disorganized Life

Maple Bacon Fruit Dip from Renee’s Kitchen Adventures

Maple Macadamia Nut Bread Pudding from Awesome on $20 a Day

Pumpkin Spice Caramel Corn Snacks from Grumpy’s Honey Bunch

Cranberry Cheesecake Bites from Lady Behind the Curtain

Pumpkin French Macarons from Sweet and Savory by Shinee

Caramelized Apple Spice Cake from The Freshman Cook

I was sent the LorAnn oils and bakery emulsion for review but did not receive any other compensation.  All opinions and photos are 100% my own.

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Comments

  1. Every year for our birthdays, my mother would bake us the cake of our choice. My big brother, whose birthday is in October, always asked for a Spice Cake with Caramel frosting. It was SO good, but by the time MY birthday rolled around the following March, I always wanted an Angelfood cake with the traditional Meringue frosting. What can I say? I was a strange little kid 😀 Or maybe not because I now know that Angelfood cake is a bit healthier because it uses just the egg whites instead of the whole egg.

    Anyway, I’m writing this because I have not had a Spice cake with Caramel frosting in years, but have been searching for a good recipe along with a Caramel (perhaps Buttercream) frosting to go with it. Yours could be it! It’s too late this year, but if tastes as good as it looks, I’ll give the recipe to my sister-in-law to bake for my brother NEXT year :O)

    Thank you so much and I’m really looking forward to baking this.

    Reply

  5. This cake sounds and looks amazing. I will have to check out the oils and an emulsion from LorAnn Oils. I have never heard of them. Thanks for sharing.

    Reply

  8. That cake certainly sounds delicious. I never knew about LorAn emulsions but now that I do I will certainly be looking for them. I am not that great of a baker so if you will kindly whip up another one and send it to me I would be forever grateful! (only kidding-but I really would like to taste it)

    Reply

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