Show Subscription Form

Chocolate Spice Cake with Caramel Icing Recipe
Chocolate Spice Cake with Caramel Icing Recipe photo by Taste of Home

Chocolate Spice Cake with Caramel Icing Recipe

Read Reviews (5)
4.17 5
Publisher Photo
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! —Mariann James, Ferguson, Missouri
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
MAKES: 12 servings


  • 3 ounces unsweetened chocolate, chopped
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 2 cups cake flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1-1/3 cups 2% milk
  • ICING:
  • 1 cup plus 2 tablespoons packed brown sugar
  • 3/4 cup heavy whipping cream
  • 6 tablespoons butter, cubed
  • 1-1/2 cups confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • Caramel popcorn with peanuts, optional

Nutritional Facts

1 slice equals 589 calories, 24 g fat (15 g saturated fat), 110 mg cholesterol, 347 mg sodium, 92 g carbohydrate, 2 g fiber, 6 g protein.


  1. Preheat oven to 350°. Line bottoms of two well-greased 9-in. round baking pans with parchment paper; grease paper. In a microwave, melt chocolate; stir until smooth. Cool slightly.
  2. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate. In another bowl, whisk flour, baking powder, cinnamon, salt, allspice and cloves; add to creamed mixture alternately with milk, beating well after each addition.
  3. Transfer batter to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
  4. In a small saucepan, combine brown sugar, cream and butter. Bring to a boil over medium heat, stirring occasionally. Cook and stir 3 minutes. Remove from heat; gradually beat in confectioners' sugar and vanilla.
  5. Place one cake layer on a serving plate; pour half of the warm icing over the cake. Top with remaining cake layer. Pour remaining icing over top of cake. If desired, top with caramel popcorn. Yield: 12 servings.
Originally published as Chocolate Spice Cake with Caramel Icing in Taste of Home September/October 2013

Nutritional Facts

1 slice equals 589 calories, 24 g fat (15 g saturated fat), 110 mg cholesterol, 347 mg sodium, 92 g carbohydrate, 2 g fiber, 6 g protein.

Reviews for Chocolate Spice Cake with Caramel Icing(5)

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Nov. 16, 2013

This is a keeper for me. I actually thought the cake to be tasty but a little dry. Maybe I overbaked it. The icing however was the easiest homemade caramel I've ever made and it was delicious! I will use this recipe for icing on other cakes I love, as well.

Reviewed Oct. 22, 2013

Delicious cake and the icing is a little tricky. It can't be too hot or too cool. It should just start to thicken before you pour it over the cake, otherwise it's too hot and runny and will slide right off the cake.

Reviewed Sep. 23, 2013

I liked the cake but not the frosting. I would make it again but create a different topping.

Reviewed Sep. 2, 2013

The cake was very moist, and I like the mild chocolate flavor, but there was way too much clove. The next time I make this cake I will use about 1/2 of the amount of ground clove. The other problem I had was the icing. I followed the recipe, but when I put the hot icing on the cake it just ran off the cake and all over the counter. I made the mistake of putting the rest of the icing in the refrigerator to cool. That made it grainy. I will make the icing again, and let it cool on the counter, until it is spreadable.

Reviewed Aug. 26, 2013

My icing turned out too runny, so I poked holes in the cake layers and drizzled it on top, letting it soak into the cake itself. Then, I frosted the cake with chocolate icing. It turned out very moist and the chocolate, spices, and caramel flavor combination was a big hit with my family.

Loading Image
Advertise with us

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT