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Fall Spice Cake with Pumpkin Spice Buttercream and Caramel Drizzle

3.09 from 24 votes
If you could bottle up fall and put it in a cake, that would be this cake. Its layers are flavored with delicious fall spices, the buttercream has a touch of pumpkin spice, and the caramel drizzle takes it to the next level.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Ingredients Method

Ingredients
  

  • 1 1/2 cup non-dairy milk we prefer soy
  • 1 tbsp apple cider vinegar
  • 2 1/4 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp ground ginger
  • 1 1/2 cup brown sugar
  • 1/2 cup canola oil
  • 1/2 tbsp vanilla extract
For the buttercream frosting:
  • 1 cup vegan buttery sticks
  • 2 cups powdered sugar
  • 1-3 tbsp nondairy milk we prefer soy
  • 1/2 tsp vanilla extract
  • 2 tsp pumpkin spice
For the caramel drizzle:
  • 1/4 cup vegan butter
  • 1/2 cup brown sugar
  • 1/4 cup soy milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt

Method
 

  1. Preheat the oven to 350°F. Line and grease two 8″ pans.
  2. Make the cakes: In a measuring cup or bowl, whisk the milk and vinegar. Set aside.
  3. In another bowl, whisk the flour, baking soda and powder, salt, and spices.
  4. In a large mixing bowl, add the brown sugar, oil, vanilla, and milk mixture and mix. Add in the dry mixture and blend until combined.
  5. Pour even amounts of batter into each of your pans. Bake for 30-35 minutes, until a toothpick comes out clean.
For the buttercream:
  1. In a large mixing bowl, add the buttery sicks. Beat until fluffy.
  2. Slowly add the powdered sugar and beat. Add milk as necessary to reach desired consistency.
  3. Beat in vanilla and pumpkin spice.
For the caramel:
  1. Melt the butter in a saucepan. 
  2. Add the brown sugar and milk and bring to a boil while consistently whisking. 
  3. Boil for a couple minutes, then remove from heat.
  4. Whisk in the vanilla and salt.
Assemble the cake
  1. Once the cake layers are chilled, cut each in half horizontally to make four equal sized layers.
  2. Pipe or spread buttercream on top of the first layer, then drizzle with caramel. 
  3. Top with another cake layer and repeat until you reach the last layer. 
  4. Top with a final layer of buttercream and drizzle the rest of the caramel around the sides. Decorate as you wish!