This cake is U N R E A L. I absolutely love having a September birthday because I get to experiment with different fall spices and flavors each year for my cake! I turned 23 this week and decided to jazz up the typical boring spice cake that is rarely made without a box mix. I added some of my favorite flavors like nutmeg, browned butter, and salted caramel, and I loved the way it turned out! But the very best part of this cake is the toppings. I had so much fun picking out seasonal fruits and flowers to decorate with, including eucalyptus, blackberries, white peaches, and bosc pears.
If you decide to recreate this cake, tag me in your pictures; I would love to see your take on it! Now get cookin good lookin!
Browned Butter Spice Cake with Salted Caramel and a Cinnamon Oat Crumble
Layers of nutty spice cake, salted caramel, oat crumble, and spiced buttercream.
- For the Cake
- 3 cup flour
- 1/2 tsp baking soda
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp each: nutmeg, ginger, allspice
- 1 cup browned butter (room temp)
- 1 cup sugar
- 1 cup brown sugar
- 1 cup buttermilk (room temp)
- 3 eggs (room temp)
- 2 tsp vanilla extract
- 3 Tbsp softened butter
- 1/4 cup brown sugar
- 1 Tbsp honey
- 1/4 tsp salt
- 1/4 cup flour
- 1/2 cup quick oats
- 1/2 tsp cinnamon
- 1 jar or batch of salted caramel (I use Trader Joe’s)
- 1 batch of spiced Swiss merengue buttercream
For the Cinnamon Oat Crumble
- Start by creaming softened butter with the sugars until fluffy and well incorporated. Add in the room temperature eggs one at a time, mixing gently to combine. Add vanilla.
- In a medium bowl, sift remaining dry ingredients (flour, baking powder, baking soda, spices) together and stir in the salt.
- Alternate pouring the flour mixture and the buttermilk into the butter mixture, stirring until just combined.
- Bake at 350 degrees for 30 minutes using 3, 8″ round pans or 4, 6″ round pans. To prevent sticking, line the pans with parchment paper rounds, running a knife around the perimeter after the cakes have cooled for 10-15 min. They should easily turn out onto a cooling rack, allowing you to peel off the parchment paper. Allow them to continue cooling for about 40 min.
- Once cakes are completely cool, trim any uneven edges and wrap in plastic wrap, placing in fridge or freezer until ready to use.
- Excluding the butter, stir all ingredients together.
- Add in the butter and mix with a fork until a crumbly dough forms.
- Spread the crumbs on a cookie sheet and bake at 375 degrees for 10 minutes, stirring halfway through. Allow to cool completely before assembly, storing in an airtight container until ready to use.
- Add 2 tsp vanilla extract, 1/2 tsp salt, and 1 tsp cinnamon to one batch of Swiss meringue buttercream.
- Between each layer of cake, spread buttercream and top with cinnamon oat crumbles and a drizzle of salted caramel (twice if making a 3 layer cake, three times if working with 4 layers).
- Once all the layers are stacked, add a simple coat of buttercream to the sides and top of the cake to lock in the crumbs (a crumb coat), then place in the fridge or freezer to set for 20-30 min before adding the final coat of buttercream. For smoothest results, use an icing scraper or a straight spatula to smooth the sides.
- Decorate as desired and chill until about an hour before serving. If you would like to add a caramel drip like I did, make sure the frosted cake is thoroughly chilled (for an hour+) before topping with caramel, then place back in the fridge right away. If you skip these steps the caramel will melt off the top of the cake and pull away the buttercream; trust me 🙂 Decorate as desired and enjoy!
Cinnamon Oat Crumble: