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Spiced Cake with Dulce de Leche Frosting |

Spiced Cake with Dulce de Leche Frosting

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  • Author: URBAN BAKES
  • Total Time: 3 hours
  • Yield: 8 inch, 2 layered cake 1x
  • Diet: Vegetarian


Spiced Cake of Cinnamon and Nutmeg, fills the home with warmth. And the smooth Dulce de Leche Frosting generously coats the two layered cake and topped with caramel acorns and cinnamon sticks.


Units Scale


  • 1 1/2 cups unsalted butter, softened
  • 1 1/2 cups packed brown sugar
  • 1 cup granulated sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  • 5 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves


  • 16 soft vanilla caramels, unwrapped
  • 2 tablespoons + 16 miniature semi-sweet chocolate morsels
  • 3/4 teaspoon vegetable shortening
  • 1 teaspoon turbinado sugar


  • 1/2 cup unsalted butter, softened
  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners sugar
  • 1/4 cup heavy cream
  • 1/8 teaspoon salt
  • cinnamon sticks (optional)



  1. Heat oven to 325°F. Grease 3 8-inch round baking pans and lightly flour; set aside.
  2. In large bowl, cream butter and both sugars until light and fluffy.
  3. Whisk in milk, vanilla and eggs. Be sure to occasionally scrape the sides of the bowl for complete mixture of ingredients.
  4. Combine and mix remaining cake ingredients until mixture is well blended and smooth. Note: batter will be thick.
  5. Spread 2 1/2 cups of batter into each pan. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean.
  6. Cool in pans for 10 minutes. Remove cakes from pans and allow additional cooling on wire racks for an additional 40 minutes.


  1. Meanwhile, line cookie sheet with waxed paper.
  2. Microwave 16 caramels on HIGH for 15 seconds or until softened. Roll into a ball and pinch one side to form the apex of an acorn; set aside.
  3. In microwaveable custard cup, heat 2 tablespoons chocolate morsels and shortening on HIGH for 30 seconds or until melted. Stir until smooth.
  4. Dip tops of acorns into chocolate and place one chocolate chip in center as the “stem.”
  5. Sprinkle turbinado sugar only on the melted chocolate tops. Set to dry on cookie sheet about 15 minutes.
  6. Using baker’s tweezers, tweeze any unwanted sugar from the caramel portion of the acorns.


  1. In large bowl, beat butter, with an electric mixer on medium speed 30 seconds.
  2. Beat in dulce de leche and vanilla, scraping bowl frequently.
  3. On low speed, beat in powdered sugar 1 cup at a time. Add whipping cream and salt; beat until smooth and whipping consistency.


  1. Using a serrated knife, evenly cut rounded tops of each cooled cake layer to form a leveled surface.
  2. Spread 3/4 cup of frosting between cake layers.
  3. Frost top and sides with remaining frosting.
  4. Place acorns on top of cake and break cinnamon sticks as desired to resemble “twigs”; place with acorns on cake.
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 30 minutes
  • Cuisine: American

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