Fall Spice Cake with Pumpkin Spice Buttercream and Caramel Drizzle

Step 1

Preheat the oven to 350°F. Line and grease two 8″ pans.

Step 2

Make the cakes: In a measuring cup or bowl, whisk the milk and vinegar. Set aside.

Step 3

In another bowl, whisk the flour, baking soda and powder, salt, and spices.

Step 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.

Step 5

Pour even amounts of batter into each of your pans. Bake for 30-35 minutes, until a toothpick comes out clean.

Step 6

In a large mixing bowl, add the buttery sicks. Beat until fluffy.

Step 7

Slowly add the powdered sugar and beat. Add milk as necessary to reach desired consistency.

Step 8

Beat in vanilla and pumpkin spice.

Step 9

Melt the butter in a saucepan.

Step 10

Add the brown sugar and milk and bring to a boil while consistently whisking.

Step 11

Boil for a couple minutes, then remove from heat.

Step 12

Whisk in the vanilla and salt.

Step 13

Once the cake layers are chilled, cut each in half horizontally to make four equal sized layers.

Step 14

Pipe or spread buttercream on top of the first layer, then drizzle with caramel.

Step 15

Top with another cake layer and repeat until you reach the last layer.

Step 16

Top with a final layer of buttercream and drizzle the rest of the caramel around the sides. Decorate as you wish!