Cinnamon Spice Cake with Caramel Frosting
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
  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.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at