Whiskey Caramel Spice Cake

Seasonal and cozy! This Whiskey Caramel Spice Cake is the perfect dessert packed with warm fall flavors and covered in boozy whiskey caramel frosting.

Allergen FreePeanut Free, Tree Nut Free, Egg Free, Dairy Free, Soy Free, Wheat Free

Prep Time: 20 minutes / Cook Time: Cake~ 30 minutes / Caramel~ 20 minutes Total Time: 2 hours (cooling time included)

Yield: Makes 1 round cake 8.5″ inch x 1″ inch tall, 12 cupcakes, or a 2 layered personal mini cake. ** For a regular sized 2 layer cake or 24 cupcakes double the recipe.**



  • 1 1/2 Cups flour
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vinegar
  • 1/3 Cup oil (I use grapeseed)
  • 2 teaspoons vanilla extract
  • 2 tsp pumpkin pie spice
  • 3/4 Cup water
  • 4 tbsp Whiskey (I used Pendleton Canadian Whiskey)


  • 1 cup sugar
  • 6 tablespoons earth balance butter, room temperature
  • 1/2 cup oatly “full fat” oat milk (only add in 1/3 cup if you want a thicker caramel)

Caramel Cream Cheese Buttercream

  • 1 cup unsalted butter softened (earth balance -contains soy: alternative options~ use regular butter or shortening)
  • 16 ounces cream cheese softened (daiya – contains coconut; alternative options~ use regular cream cheese or make my allergy free buttercream instead)
  • 1/4 cup Whiskey Caramel Sauce
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract



  1. In a sauce pan, heat the sugar on medium low heat until its completely melted, whisk the sugar softly every 15-20 seconds to keep it from sticking and burning. The sugar will start to form clumps before melting. Keep an eye on it to make sure it does not burn, it tends to clump around the edges.
  2. Once melted, remove from heat immediately and whisk in your butter.
  3. Next, pour in the milk. Stir until everything is combined.
  4. Pour into small jar and allow to cool completely before using. Must be room temp so refrigerate for a faster cool.


  1. Mix all dry ingredients together in your mixer.
  2. Create a hole in the middle to add your wet ingredients.
  3. Mix well until nice and smooth
  4. Pour cake batter into desired pan. with proper lining of the pan (cupcake liners, parchments paper)
  5. Bake at 350F for 30 minutes or 15-20 minutes for cupcakes. Done when a toothpick comes out clean.

Caramel Cream Cheese Buttercream

  1. In a mixing bowl, beat butter, cream cheese, and caramel sauce until well blended.
  2. Mix in powdered sugar, vanilla, until fluffy.


  • For cupcakes: use a melon baller to scoop a little of the cupcake out to add your caramel. Put your frosting into your piping bag and pipe.
  • For cake: put frosting into your piping bag and on your first layer of cake put a ring around the top of the edge to build a little wall. Fill the center with caramel then stack your next layer of cake and repeat. Then pipe around the whole outside and top. Lightly take your frosting spatula with the angled edge to smooth it out. Add your dashes of pumpkin pie spice around the outside. Enjoy!

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