Irresistible Caramel Raisin Spice Cake: Your Guide to a Perfectly Moist & Flavorful Treat
Prepare to satisfy your deepest cravings for warm, cozy, and utterly delicious desserts with this incredible Caramel Raisin Spice Cake! This recipe delivers a cake that is exceptionally moist, unbelievably soft, and bursting with delightful flavors. Each bite offers the sweet, chewy goodness of premium California Raisins, harmoniously blended with a rich medley of classic autumn spices. To elevate this delightful creation even further, it’s generously crowned with a velvety caramel buttercream and a luscious drizzle of homemade salted caramel. The result is a cake that is not only easy to prepare but also promises an unforgettable taste experience perfect for any occasion, from festive holidays to a comforting weekend treat.
A special thank you to California Raisins for their partnership in bringing this truly special recipe to life! All creative concepts and opinions shared are, as always, 100% my own. For more inspiring holiday baking ideas featuring this versatile ingredient, be sure to visit their website at californiaraisins.ca.
Why This Caramel Raisin Spice Cake Will Be Your New Favorite
This Caramel Raisin Spice Cake isn’t just another dessert; it’s a culinary experience designed to bring warmth and comfort to your table. Here’s why this recipe is destined to become a staple in your baking repertoire:
Raisins for a Sweet, Chewy Bite: The inclusion of plump California Raisins transforms this spice cake, adding a wonderful natural sweetness and an irresistible chewy texture that contrasts beautifully with the soft cake crumb. These naturally sun-dried gems are not just an add-in; they are an integral component that infuses the cake with a delightful fruity note and helps maintain its incredible moisture, making every mouthful a delightful surprise.
Quick and Easy-to-Make Cake: Don’t let the decadent appearance of this cake fool you; it’s surprisingly simple to prepare! The cake batter comes together effortlessly in less than 15 minutes, requiring minimal fuss and basic kitchen tools. Even the luscious caramel buttercream and homemade salted caramel are straightforward processes. This means you can achieve bakery-quality results without spending hours in the kitchen, making it perfect for both seasoned bakers and beginners alike.
Warm and Cozy Spices: This spice cake is a symphony of classic, heartwarming spices that evoke the comforting feelings of autumn and holidays. We’ve carefully selected cinnamon, allspice, cloves, ginger, and nutmeg – a blend that creates a rich, aromatic profile. Each spice plays its part, contributing to a complex flavor that is both familiar and exciting, wrapping you in a blanket of cozy deliciousness with every forkful.
Soft and Incredibly Moist Spice Cake: The texture of this cake is truly a standout feature. It’s not just moist; it’s *incredibly* moist and exceptionally soft, melting in your mouth with every bite. This superior texture is achieved through a thoughtful combination of ingredients and techniques, ensuring a tender crumb that stays fresh and delightful for days. It’s the kind of cake that makes you close your eyes and savor the moment.
Decadent Salted Caramel: What truly sets this cake apart is the rich, homemade salted caramel. This golden elixir, with its perfect balance of sweet and savory notes, is remarkably simple to prepare and adds that extraordinary “oomph” factor. Not only is this delectable caramel folded into the buttercream, creating a silky, flavorful frosting, but it’s also drizzled generously over the top of the finished cake, adding visual appeal and an extra layer of gourmet indulgence.
Essential Ingredient Notes for Your Perfect Spice Cake
Understanding the role of each ingredient is key to achieving the best results with your Caramel Raisin Spice Cake. Here’s a closer look at the stars of this recipe:
California Raisins: For this recipe, I exclusively use classic California Raisins. These naturally sweet and nutrient-rich dried grapes are incredibly versatile. In this spice cake, they don’t just add sweetness; their inherent moisture contributes to the cake’s tenderness, and their chewy texture provides a delightful contrast to the soft crumb. They are perfect for snacking straight from the box or incorporating into a wide array of baked goods, adding depth and natural sugars.
Salted Caramel: While a homemade salted caramel (recipe provided below) truly elevates this cake with its depth of flavor and perfect balance, don’t hesitate to use a good quality store-bought version if time is a constraint. The homemade recipe uses simple ingredients like heavy cream and butter, resulting in a rich, velvety sauce that is far superior to many commercial alternatives and worth the small effort for that extra special touch.
Vegetable Oil: The secret to this cake’s exceptional moistness lies partly in the use of vegetable oil in the batter. Unlike butter, which can sometimes lead to a denser crumb, oil creates a lighter, more tender texture that stays moist for longer periods. It ensures a consistent, delicate crumb that is incredibly enjoyable and helps the cake retain its freshness.
Nutmeg, Cinnamon, Allspice, Ginger, and Cloves: This aromatic quintet forms the heart of our spice cake. Cinnamon provides comforting warmth, ginger adds a subtle, peppery zing, allspice contributes complex notes reminiscent of several spices (hence its name), cloves offer an intense, sweet-spicy aroma, and a delicate pinch of nutmeg rounds out the blend with its earthy, sweet undertones. Together, these spices create a truly inviting flavor profile that perfectly complements the sweetness of the raisins and the richness of the salted caramel.
Sour Cream: This humble ingredient is a powerhouse for adding incredible moistness and a rich, luxurious depth of flavor to the cake. The fat content in full-fat sour cream works wonders in tenderizing the crumb and preventing dryness, while its slight acidity helps to activate the baking soda, promoting a lighter, fluffier texture. For the best results and an undeniably moist cake, always opt for full-fat sour cream.
Baking Your Perfect Caramel Raisin Spice Cake: Step-by-Step
Creating this delightful cake is a straightforward process when you follow these simple steps:
1. Combine Wet Ingredients: Begin by gathering your large mixing bowl. Add the brown sugar, white sugar, sour cream, vegetable oil, eggs, and vanilla extract. With a whisk, gently but thoroughly beat these ingredients together until the mixture is beautifully smooth and all components are well-combined. This ensures a consistent base for your cake batter.
2. Whisk Together the Dry Ingredients: In a separate, medium-sized mixing bowl, add your dry ingredients: all-purpose flour, baking powder, baking soda, salt, and the aromatic blend of spices (cinnamon, allspice, cloves, ginger, and nutmeg). Whisk these thoroughly until they are uniformly combined. This step is crucial for even distribution of leavening agents and flavors throughout the cake.
3. Gently Add Dry to Wet: Now, carefully pour the prepared wet mixture into the bowl containing the dry ingredients. Whisk them together just until the batter becomes smooth and no pockets of dry flour remain. Be mindful not to overmix the batter, as this can develop the gluten too much, leading to a tougher, denser cake texture.
4. Fold in Raisins: Add the star of our cake, the California Raisins, to the batter. Using a spatula, quickly and gently fold them through the batter until they are evenly distributed. Avoid heavy stirring, which can crush the raisins and overwork the batter.
5. Add to Pan & Bake: Pour the luscious cake batter into your prepared non-stick cake pan. Gently tap the pan a few times on your counter to release any large air bubbles. Place the pan into your preheated oven and bake according to the recipe instructions. Once baked, ensure the cake cools completely on a wire rack before you even think about frosting it. A warm cake will melt your beautiful buttercream!
Crafting Your Own Luscious Salted Caramel
Making homemade salted caramel might seem intimidating, but with a few key techniques, you’ll achieve a perfect, smooth sauce every time. Here’s how to do it:
Begin by combining white sugar and water in a large, heavy-bottomed pot over medium heat. Stir occasionally until all the sugar crystals have completely dissolved and the mixture starts to boil. Once boiling, increase the heat to medium-high and allow the mixture to bubble and caramelize into a beautiful light amber color. During this crucial caramelization period, it is absolutely essential that you DO NOT stir the mixture with a spoon or whisk! Stirring at this stage can cause the sugar to crystallize and clump, resulting in a grainy, unsmooth sauce. If you feel the need to move the sugar around, gently swirl the pot by its handle.
Once your sugar mixture has reached that desirable amber hue, carefully remove the pot from the heat and immediately add the cubed, room-temperature butter. Whisk vigorously as you add it. Be cautious, as the mixture will bubble up quite significantly and release steam – this is normal! Ensure you use a large pot and a whisk with a long enough handle for safety. If the butter appears to separate or resists incorporation, continue to whisk energetically off the heat; it will eventually come together. After the butter is fully incorporated and the caramel is smooth, add the heavy cream, vanilla extract, and kosher salt. Whisk again until all ingredients are thoroughly combined and the caramel is silky. Allow the caramel to cool to at least room temperature before using it. It will thicken as it cools, achieving that perfect drizzling consistency for your cake and for incorporating into the buttercream.
Crafting Velvety Caramel Buttercream
A truly exceptional cake deserves an equally exceptional frosting, and this caramel buttercream is just that. It’s smooth, airy, and infused with the rich flavor of our homemade salted caramel:
1. Whip the Butter: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the softened unsalted butter. Beat the butter on high speed for several minutes until it becomes significantly lighter in color, doubled in volume, and incredibly fluffy. This step is crucial for achieving an airy, light buttercream texture.
2. Gradually Add Confectioner’s Sugar: Reduce the mixer speed to low. Slowly add the sifted confectioner’s sugar, about half a cup at a time, allowing each addition to fully incorporate before adding more. This prevents a powdery mess and ensures a smooth, lump-free frosting. Once all the sugar is in, beat on medium-high until the mixture is well-combined and fluffy again.
3. Infuse with Caramel & Vanilla: With the mixer still on low, pour in the cooled salted caramel and the vanilla extract. Increase the speed to medium-high and beat for another 1-2 minutes until everything is thoroughly combined, smooth, and reaches a light, spreadable consistency. Your rich, caramel-infused buttercream is now ready to adorn your cooled spice cake!
Expert Tips & Tricks for Baking Success
Achieving baking perfection often comes down to a few simple yet crucial techniques. Follow these expert tips for the best Caramel Raisin Spice Cake every time:
Use Room Temperature Ingredients: This is a golden rule in baking, especially for cakes and buttercreams. Ingredients like eggs, butter, and sour cream blend much more smoothly and evenly when they are at room temperature. This creates a homogeneous batter or frosting, leading to a perfectly emulsified mixture that bakes more uniformly, resulting in a softer, fluffier, and more tender cake texture.
Weigh Your Ingredients: For consistent and professional-level baking results, weighing your ingredients with a digital kitchen scale is highly recommended. Volumetric measurements (cups and spoons) can vary significantly depending on how ingredients are packed or leveled, leading to inconsistencies in your final product. Precise measurements, especially for flour, are vital for achieving the correct cake texture and avoiding a dry cake.
Whip Butter in Buttercream Until Pale: The secret to an airy, light, and fluffy buttercream lies in how well you cream the butter. Before adding any confectioner’s sugar, whip the softened butter on high speed for several minutes until it becomes noticeably pale in color and significantly increased in volume. This incorporates air, which is what gives buttercream its desirable light and ethereal texture, rather than a dense, greasy feel.
Don’t Overmix the Batter: Once you combine the wet and dry ingredients for the cake, mix only until the flour streaks disappear and the batter is smooth. Overmixing develops gluten in the flour, which can lead to a tough, dense, and chewy cake instead of a wonderfully soft and moist one. A light hand is key here!
Use Full-Fat Sour Cream: As mentioned in the ingredient notes, the full-fat content of sour cream is crucial for this recipe. The fat not only adds incredible moisture and richness to the cake, but its acidity also helps tenderize the gluten, contributing to an exceptionally soft and delicate crumb. Skimping on fat here will impact the cake’s texture.
Add Confectioner’s Sugar Slowly to Buttercream: When adding powdered sugar to your whipped butter, do so slowly, on the lowest mixer speed. This prevents a “sugar cloud” from forming in your kitchen and ensures that the sugar is properly incorporated without lumps. Gradually adding it allows for a smoother, more stable, and perfectly textured buttercream.
Low and Slow for the Caramel: Patience is a virtue when making salted caramel. While it can be tempting to crank up the heat to speed up the caramelization process, doing so significantly increases the risk of burning the sugar. Keep the heat at medium, or even slightly below, to ensure a gradual and even caramelization, yielding a beautiful amber color and rich flavor without any bitter, burnt notes.
Do Not Stir Caramelizing Sugar After it Boils: This is perhaps the most critical rule for perfect homemade caramel. Once your sugar and water mixture comes to a boil, refrain from stirring it with any utensil. Stirring can introduce sugar crystals back into the solution, causing the entire batch to crystallize and become grainy. If you need to encourage even caramelization, gently swirl the pot by its handle.
Use a Large Pot for the Caramel: While the initial volume of sugar and water might seem small, the caramel mixture will bubble up dramatically when you add the butter and especially the heavy cream. Using a large pot (one that seems almost too big) provides ample headroom, preventing the caramel from boiling over and creating a messy and potentially dangerous situation.
Essential Equipment for Your Baking Project
Having the right tools can make all the difference in your baking experience and results:
Cake Pan: I highly recommend using a high-quality non-stick 9-inch round cake pan with taller sides, similar to what you would use for a cheesecake. The taller sides provide ample space for the cake to rise beautifully and ensure even baking. Properly preparing your pan with baking spray and a parchment paper round is essential for an easy release.
Stand Mixer: A stand mixer is an invaluable tool for making the caramel buttercream, as it allows you to thoroughly whip the butter until it’s light and fluffy without tiring your arms. If you don’t have a stand mixer, a good quality electric hand mixer will work just as effectively for achieving that perfect buttercream consistency.
Storing Your Caramel Raisin Spice Cake for Maximum Freshness
Proper storage is key to enjoying your delicious cake for days to come:
Fridge: The frosted Caramel Raisin Spice Cake can be stored in an airtight container in the refrigerator for 5-6 days. Ensure it’s well-sealed to prevent it from drying out or absorbing other food odors.
Freezer: If you’re planning ahead or have leftovers, the unfrosted spice cake freezes beautifully. Wrap the cooled cake tightly in plastic wrap, then again in aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight, then frost as desired.
Frequently Asked Questions About This Recipe
I strongly advise against using light sour cream for this cake. The full-fat content in sour cream is crucial for contributing to the cake’s rich flavor and, more importantly, its incredibly moist and tender texture. While you could use it if it’s all you have on hand, be aware that the overall texture and richness of your finished cake will likely be compromised.
Absolutely! If you find yourself without allspice, you can easily create a suitable substitute. For every 1 teaspoon of allspice required, simply combine ½ teaspoon of ground cinnamon with ½ teaspoon of ground cloves and a tiny pinch of nutmeg. This blend will provide a similar warm and complex flavor profile.
While a stand mixer is certainly convenient, especially for whipping the buttercream to a perfect airy consistency, it’s not strictly necessary. You can achieve excellent results for both the cake batter and the buttercream using an electric hand mixer. For the cake batter itself, a good old-fashioned whisk is often sufficient!
For detailed information on how to store your cake, including refrigeration and freezing instructions, please refer to the “How to Store the Cake” section located above in this article. Following those guidelines will help maintain its freshness and deliciousness.
A common reason for a dry cake is the accidental addition of too much flour, especially when measuring volumetrically (using cups). Flour can compact in a cup, leading to an over-measurement. For the most precise and consistent results, I highly recommend weighing your dry ingredients using a digital kitchen scale. Overmixing the batter can also lead to a drier, tougher cake.
If you’re in a real pinch and absolutely have no sour cream, you can create a buttermilk substitute. For this recipe, you would mix a standard milk with 2 ¼ teaspoons of white vinegar or lemon juice. Let it sit for about 5-10 minutes until it slightly curdles. While this will provide some acidity, it won’t offer the same richness and moisture content as full-fat sour cream, so the cake’s texture may be slightly different.
Unfortunately, once caramel has burned, there is no way to rescue it. Burnt sugar imparts a bitter, acrid taste that cannot be masked or removed. It’s best to discard it and start fresh, ensuring you follow the “low and slow” and “do not stir” tips to prevent burning in your next attempt.
A grainy or unsmooth caramel is typically caused by two main issues. The first is stirring the sugar syrup after it has begun to boil during the caramelization process, which can lead to crystallization. The second common cause is not using a perfectly clean and dry whisk or utensils when stirring in the butter and cream, as any tiny sugar crystals or impurities can trigger further crystallization.
Discover More Delicious Recipes
If you loved this Caramel Raisin Spice Cake, be sure to explore these other fantastic recipes that celebrate warm flavors and sweet raisins:
Eggnog Raisin Spice Cupcakes
Raisin Pecan Pie Bars
Rum Raisin Cake
Raisin Oatmeal Cookie Muffins
Get the Recipe:
Caramel Raisin Spice Cake with Salted Caramel Buttercream
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Ingredients
For the Raisin Spice Cake
- 1 ¾ cups (210g) All Purpose Flour
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 3/4 tsp Salt
- 1 ½ tsp Ground Cinnamon
- 3/4 tsp Ground Ginger
- 1/2 tsp Allspice
- 1/2 tsp Ground Cloves
- Pinch of Nutmeg
- 1 cup (220g) Brown Sugar
- 1/3 cup (66g) White Sugar
- 3/4 cup (110g) Vegetable Oil
- 3/4 cup (180g) Sour Cream, (full fat, at room temperature)
- 2 Large Eggs,, at room temperature
- 2 tsp Vanilla Extract
- 1 cup (160g) California Raisins
For the Salted Caramel (yields 1 cup)
- 1 cup (200g) White Sugar
- 1/4 cup (60g) Water
- 6 tbsp (85g) Unsalted Butter,, at room temperature and cubed
- 1/2 cup (115g) Heavy Cream
- 1 tsp Vanilla Extract
- 1 tsp Kosher Salt
For the Caramel Buttercream
- 1 cup (227g) Unsalted Butter,, softened to room temperature
- 3 ½ cups (420g) Confectioner’s Sugar,, sifted
- 6 tbsp (130g) Cooled Salted Caramel
- 1/2 tsp Vanilla Extract
Equipment
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Stand mixer or Hand mixer
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9-inch round cake pan with tall sides
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Large saucepan
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Mixing bowls
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Whisks and Spatula
Instructions
For the Raisin Spice Cake
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Preheat your oven to 350°F (175°C). Prepare a 9-inch nonstick cake pan that has taller sides (like one you’d use for a cheesecake) by greasing it thoroughly with baking spray and lining the bottom with a parchment paper round. In a large mixing bowl, combine the brown sugar, white sugar, vegetable oil, room temperature sour cream, eggs, and vanilla extract. Whisk these ingredients together until the mixture is completely smooth and well-combined, ensuring no sugar lumps remain. Set this wet mixture aside.
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In a separate medium-sized mixing bowl, add all the dry ingredients: flour, baking powder, baking soda, salt, ground cinnamon, ground ginger, allspice, ground cloves, and a pinch of nutmeg. Whisk vigorously until all the dry components are thoroughly combined and evenly distributed. Now, pour the wet mixture from the large bowl into the dry mixture. Whisk them together gently, just until the batter becomes smooth and no dry flour pockets are visible. Be careful not to overmix! Finally, add the California Raisins and, using a spatula, quickly and gently fold them into the batter until they are evenly dispersed.
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Pour the prepared cake batter evenly into your greased and lined 9-inch cake pan. Place the pan into the preheated oven and bake for 35-45 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean, with no wet batter attached. Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack before attempting to frost it. This is crucial for maintaining the cake’s structure and preventing the frosting from melting.
For the Salted Caramel
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In a large, heavy-bottomed saucepan, combine the white sugar and water. Place the saucepan over medium heat. Stir occasionally with a clean, dry whisk until all the sugar crystals have completely dissolved and the mixture begins to boil vigorously.
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Once the mixture is boiling, increase the heat slightly to medium-high and allow the mixture to continue boiling without stirring it with any utensil. Watch it carefully as it transforms, turning into a beautiful amber color. Remember, stirring at this stage will cause crystallization, resulting in a grainy caramel. If necessary, you can gently swirl the pan by its handle to encourage even caramelization.
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As soon as the mixture reaches a rich amber color, immediately remove the saucepan from the heat. Carefully add the cubed, room-temperature unsalted butter. Whisk very vigorously and continuously to combine. Be extremely cautious during this step, as the mixture will bubble up rapidly and produce steam. If the butter seems to separate or doesn’t fully incorporate at first, continue whisking energetically off the heat until it comes together into a smooth emulsion.
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Next, very carefully pour in the heavy cream (it will bubble and rise rapidly again, so be prepared!), followed by the vanilla extract and kosher salt. Whisk everything thoroughly until the caramel is completely smooth and all ingredients are well-combined. Remove the finished caramel from the heat, allow it to cool in the saucepan for about 5 minutes, then transfer it to an airtight container. Cover tightly and let it cool completely to room temperature before using. The caramel will thicken considerably as it cools. This recipe yields approximately 1 cup of salted caramel.
For the Caramel Buttercream
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Add the softened unsalted butter to the bowl of a stand mixer fitted with the whisk attachment (or use an electric hand mixer). Beat the butter on high speed for about 5-7 minutes, or until it has doubled in volume, becomes very pale in color, and achieves a light, incredibly fluffy consistency. This step is key for an airy buttercream.
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Reduce the stand mixer speed to low. Gradually add the sifted confectioner’s sugar, about ½ cup at a time, allowing each addition to fully incorporate before adding more. Once all the sugar has been added, increase the speed to medium-high and beat for another 2-3 minutes until the mixture is completely smooth and fluffy. Then, add the cooled salted caramel and the vanilla extract.
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Beat the buttercream on medium-high speed until the caramel and vanilla are well-combined and fully incorporated, resulting in a perfectly smooth, rich caramel buttercream. Once the cake has cooled completely, generously spread this luscious buttercream over the top. For an extra touch of decadence, drizzle additional cooled salted caramel over the frosted cake before serving. Enjoy every delightful slice!