Cinnamon-Spiced Caramel Cake Recipe

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Cinnamon-Spiced Caramel Cake
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  1. For stars: Spray inside of 4 star-shaped cookie cutters with nonstick spray. Oil baking sheet; place cutters on sheet. Combine sugar and 2 tablespoons water in heavy small saucepan over low heat. Stir until sugar dissolves. Increase heat; boil until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 4 minutes. Immediately pour thin layer of hot syrup inside each cookie cutter. Cool stars completely. Push stars out of cutters; wrap in foil. (Can be made 1 day ahead. Store at room temperature.)
  2. For syrup: Stir sugar and 1/3 cup water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber color, brushing down sides of pan with wet pastry brush and swirling pan occasionally, about 7 minutes. Add 1/2 cup hot water (mixture will bubble up). Stir over low heat until hard bits dissolve. Cool caramel syrup.
  3. For cake: Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line pans with waxed paper; butter paper. Sift first 4 ingredients into small bowl. Stir milk and butter in small saucepan over low heat just until butter melts; set aside.
  4. Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Add warm milk mixture; beat just until blended. Divide batter between prepared pans.
  5. Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 20 minutes. Cut around pan sides and turn cakes out onto racks; peel off paper. Turn cakes right side up. Using toothpick, poke holes in tops of cakes. Brush half of caramel syrup over each cake. (Can be made 1 day ahead. Wrap cakes and let stand at room temperature.)
  6. For frosting: Combine all ingredients in large bowl; beat until firm peaks form. Place 1 cake layer on platter. Spread 1 1/2 cups frosting over. Top with second layer. Spread frosting over top and sides. Chill at least 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
  7. Stand stars upright on cake. Serve cake cold or let stand up to 1 hour at room temperature before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 602.85 Kcal (2524 kJ)
Calories from fat 233.62 Kcal
% Daily Value*
Total Fat 25.96g 40%
Cholesterol 101.44mg 34%
Sodium 393.36mg 16%
Potassium 822.57mg 18%
Total Carbs 84.99g 28%
Sugars 53.23g 213%
Dietary Fiber 0.88g 4%
Protein 8.7g 17%
Vitamin C 1.3mg 2%
Iron 0.6mg 3%
Calcium 131.8mg 13%
Amount Per 100 g
Calories 291.77 Kcal (1222 kJ)
Calories from fat 113.07 Kcal
% Daily Value*
Total Fat 12.56g 40%
Cholesterol 49.1mg 34%
Sodium 190.38mg 16%
Potassium 398.11mg 18%
Total Carbs 41.13g 28%
Sugars 25.76g 213%
Dietary Fiber 0.43g 4%
Protein 4.21g 17%
Vitamin C 0.6mg 2%
Iron 0.3mg 3%
Calcium 63.8mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 14
  • 17

Good Points

  • saturated fat free

Bad Points

  • High in Sugar

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