Go Back
+ servings
Chocolate and vanilla naked cake with figs on top.

Chocolate Spice Cake

Chocolate Spice Cake is a rich moist chocolate cake full of fall spice flavors. This chocolate layer cake is covered in salted caramel buttercream!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings 12 slices


Chocolate Spice Cake Layers

  • 1 1/4 Cups (160 grams) All Purpose Flour
  • 1 Cup (128 grams) Cake Flour
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1 tsp Sea Salt
  • 12 Tbsp Unsalted Butter melted
  • 3/4 Cup (64 grams) Unsweetened Cocoa Powder
  • 1 tsp Espresso Powder
  • 1/2 Cup (125 ml) Brewed Coffee warm
  • 1 1/2 Cups (330 grams) Dark Brown Sugar
  • 1/2 Cup (125 ml) Whole Milk warm
  • 4 Eggs room temperature

Caramel Buttercream

  • 8 Tbsp Salted Caramel Sauce *visit link in notes
  • 16 Tbsp Unsalted Butter softened
  • 3 Tbsp Whole Milk
  • 4-5 Cups (480-600 grams) Powdered Sugar


Chocolate Spice Cake Layers

  • Preheat oven to 350 F (176 C) and prepare two 8 inch round cake pans.
  • In a large bowl, hand whisk together flours, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  • Using stand mixer fitted with paddle attachment on medium speed, mix together coffee, melted butter, cocoa, and espresso powder until smooth.
  • Add dark brown sugar and mix until incorporated. Scrape bottom and sides of bowl as needed.
  • Next spoon in flour mixture, alternating with milk, continuing on medium speed.
  • Add in eggs one at a time until batter is smooth.
  • Transfer cake batter into pans, dividing evenly.
  • Place pans on the middle to lowest rack and bake for 30-35 minutes until toothpick inserted into the center comes out clean or with crumbs.
  • Set pans on cooling rack to cool completely.
  • Remove layers from pan and wrap in plastic wrap, set in freezer for 10-15 minutes to firm slightly before icing. (this helps prevent tearing of cake layers during assembly)

Caramel Buttercream

  • Make Salted Caramel Sauce the day before or 3-4 hrs prior.
  • In bowl of stand mixer or large bowl using hand mixer beat unsalted butter until light and fluffy (2-3 minutes).
  • Add 1 Cup of the powdered sugar, caramel, and whole milk. Mix until smooth.
  • Then add one cup of powdered sugar, mixing until desired thickness is reached.

Assemble Cake

  • Remove cake layers from freezer unwrap and peel away parchment paper.
  • Level cake tops with knife if needed.
  • Place a dollop of buttercream onto cake stand.Place bottom cake layer onto dollup, right side up.
  • Cover top of cake layer evenly with buttercream, using an offset spatula to smooth.
  • Flip second layer upside down and place onto buttercream. (This gives you a smooth surface for the top of the cake!)
  • Cover top of cake and lightly spread buttercream across the sides. Use a bench scraper to smooth top and sides. (You can do a semi-naked cake or cover the sides completely with buttercream.)
  • Top cake with desired fruit, I chose sliced figs. Slice and enjoy!!