This Orange Salted Caramel Spice Cake is the ultimate cozy dessert for fall and winter baking.
Soft, tender, and perfectly spiced, it’s a single-layer cake that’s easy to make yet feels like it came from a bakery.
The cake is infused with warm cinnamon, pumpkin pie spice, and fresh orange zest for a bright, aromatic flavor.
Once baked, it’s soaked with a homemade orange simple syrup, making every bite incredibly moist and full of citrusy sweetness.
Topped with a silky salted caramel frosting made from real butter, creamy caramel sauce, and vanilla bean paste. This cake is rich, balanced, and indulgent without being heavy.
The finishing touch — a drizzle of caramel and sprinkle of flaky sea salt — takes it over the top.
Perfect for holidays, gatherings, or a cozy weekend bake, this easy single-layer cake delivers the best of both worlds: comforting spice and bright citrus, all in one beautiful, simple dessert.
Why you’ll love this recipe!
What ingredients do I need?
- For the Cake:
- Canola Oil – Keeps the cake extra moist and tender while letting the spice and orange flavors shine.
- Dark Brown Sugar – Adds deep caramel-like sweetness that pairs beautifully with the frosting.
- Granulated Sugar – Balances flavor and creates a soft, even crumb.
- Eggs – Bind the batter and provide richness.
- Sour Cream – Adds tang and moisture for that soft, plush texture.
- Whole Milk – Adds creaminess and helps create a smooth batter.
- Vanilla Bean Paste – Brings rich, aromatic vanilla flavor that complements the caramel and spice.
- All-Purpose Flour – Provides structure while keeping the cake light.
- Baking Powder & Baking Soda – Help the cake rise evenly and stay fluffy.
- Cinnamon & Pumpkin Pie Spice – Add cozy warmth and depth.
- Salt – Balances sweetness and enhances every flavor.
- Orange Zest – Adds brightness and natural citrus aroma.
- For the Orange Syrup:
- Fresh Orange Juice – Soaks into the warm cake, adding moisture and vibrant citrus flavor.
- Granulated Sugar – Sweetens and helps the syrup slightly thicken as it simmers.
- For the Salted Caramel Frosting:
- Unsalted Butter – The creamy, rich base of your frosting.
- Salted Caramel Sauce – Adds smooth sweetness with a hint of salt for contrast.
- Powdered Sugar – Thickens and sweetens the frosting.
- Vanilla Bean Paste – Deepens flavor and enhances the caramel notes.
- Heavy Cream – Whips the frosting into a fluffy, glossy texture.
- Flaky Sea Salt (optional) – For a final, irresistible touch on top.
Recipe Variations
- Orange Cardamom Cake: Swap pumpkin pie spice for 1 teaspoon of cardamom for a floral twist.
- Maple Spice Cake: Replace the orange syrup with a maple syrup soak — mix ¼ cup pure maple syrup with 1 tablespoon water and brush over the warm cake. Pair it with a maple caramel frosting for a cozy, wintery spin.
- Citrus Swap: Try lemon or blood orange zest and juice for a seasonal flavor shift.
- Toasted Pecan or Walnut Topping: Add crunch and contrast by sprinkling toasted pecans or walnuts over the caramel frosting. The nutty texture pairs beautifully with the smooth caramel and spiced cake.
- Cupcake Version: Bake in lined muffin tins for 16–18 minutes for mini versions.
- Brown Butter Frosting: Use browned butter instead of regular butter for deeper, nutty flavor.
Pro Tips
- Zest the orange first, then juice it. It’s much easier to zest a whole orange before juicing it.
- Don’t overmix the batter. Mix until ingredients are just combined for a tender crumb.
- Pour the orange syrup over the cake while both are still warm so it soaks in evenly.
- Don’t skip poking holes into the cake. This helps the syrup soak throughout.
- Don’t rush the frosting process. This could lead to it “breaking” and looking grainy. (Still tastes delicious though!)
- Cool before frosting. Always frost once the cake is completely cool for a smooth, silky finish.
- Finish with flaky salt. Enhances the caramel flavor and balances sweetness beautifully.
Leftovers and Storage
- Room Temperature: Store covered or in an airtight container for up to 2 days.
- Refrigerate: Keeps up to 5 days — bring to room temperature before serving.
- Freeze: Wrap slices or the whole cake tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge, then bring to room temp before serving.
Other Recipes You’ll Love
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Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Single Layer Orange Salted Caramel Spice Cake
Ingredients
Cake—
- 1/2 c. Canola oil
- 1/2 c. Dark brown sugar
- 1/4 c. Granulated sugar
- 2 eggs
- 1/4 c. Sour cream
- 1/3 c. Whole milk
- 2 tsp vanilla bean paste or pure vanilla extract
- 1 c. All purpose Flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- zest of 1 orange
Orange simple syrup—
- Juice of 3 oranges about 1/4 cup
- 1/4 c. Granulated sugar
Caramel Frosting—
- 1/2 c. Unsalted butter softened
- 1/2 c. salted caramel
- 2 c. powdered sugar
- Large pinch salt
- 1 tsp vanilla bean paste
- 4-6 tbsp Heavy cream add 1 tbsp at a time
Instructions
- Preheat oven to 350F and grease a 8” cake pan with baking spray. Set aside.
- In a large bowl, beat together the canola oil and sugars. Then add in the eggs and beat again. Add in the sour cream, whole milk, and vanilla and beat once more until combined.
- Add in the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt and stir until just combined.
- Fold in orange zest.
- Pour into cake pan and bake for 25-27 minutes and bake until toothpick inserted comes out with just a few crumbs on it.
- While cake it baking, make the orange simple syrup. Add the orange juice and sugar to a small skillet, over low-medium heat, and stir. Bring to a simmer for 2-3 minutes, stirring until thickened and sugar is dissolved.
- When cake is done, take out of the oven and poke holes all over the top of it (I do this with a wooden skewer). Then pour the simple syrup on top and spread. Let soak for about 1 hour.
- While waiting, make the frosting. In a medium bowl, beat the butter medium-high speed for 2–3 minutes, until very light and creamy. Then pour in the salted caramel and beat another 1–2 minutes until fully blended and smooth. Add in 1 cup of sugar at a time, mixing on low. Once incorporated, increase to medium-high and whip for 30 seconds before adding more. Add in the vanilla and salt and beat again.Finally, while beating on medium speed, add 1 tbsp of heavy cream at a time until fluffy, glossy and spreadable.
- Spread frosting over the top of the cake. Drizzle more caramel is you would like and then sprinkle with flaky sea salt. Enjoy!
Notes
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.