Spicy Layer Cake with Caramel Frosting | Flour & Fig

Name: Spicy Layer Cake with Caramel Frosting | Flour & Fig
Total time: 95 min
Ingredients: 1 cup granulated sugar (199g); 1/2 cup dark brown sugar (100g); 1/2 cup unsalted butter (114g); 1/2 cup vegetable oil (119ml); 2 tsp vanilla extract (8g); 4 egg yolks - large grade A; 1 cup buttermilk (237ml) - either full fat or low fat (check tips on buttermilk substitutes); 1 tbsp molasses (20g); 2 1/2 cup all purpose flour (300g); 2 tsp baking powder (8g); 1/2 tsp baking soda (2.4g); 1 tsp salt (6g); 2 tsp ground cinnamon (4.6g); 1 tsp ground ginger (2.3g); 1/2 tsp ground nutmeg (1.2g); 1/2 tsp ground mace (1.2g); 1/4 tsp ground cloves (0.6g); 4 egg whites; 1/4 tsp Cream of Tartar (1.2g); 1/4 cup granulated sugar (50g) for the egg whites; 1 cup dark brown sugar (200g); 1/4 cup heavy cream (60ml); 2 cups powdered sugar (250g); 8 oz cream cheese (226g); 1 cup toasted walnut pieces (110g); 1/4 cup water (59ml); a baking pan covered with a lightly buttered sheet of parchment paper

flourfig.com

Spice cake has always been a favorite, and this one from my Father's collection is particularly good. It's just spicy enough, with a hint of molasses in each bi

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Ingredients

1 cup granulated sugar (199g)
1/2 cup dark brown sugar (100g)
1/2 cup unsalted butter (114g)
1/2 cup vegetable oil (119ml)
2 tsp vanilla extract (8g)
4 egg yolks - large grade A
1 cup buttermilk (237ml) - either full fat or low fat (check tips on buttermilk substitutes)
1 tbsp molasses (20g)
2 1/2 cup all purpose flour (300g)
2 tsp baking powder (8g)
1/2 tsp baking soda (2.4g)
1 tsp salt (6g)
2 tsp ground cinnamon (4.6g)
1 tsp ground ginger (2.3g)
1/2 tsp ground nutmeg (1.2g)
1/2 tsp ground mace (1.2g)
1/4 tsp ground cloves (0.6g)
4 egg whites
1/4 tsp Cream of Tartar (1.2g)
1/4 cup granulated sugar (50g) for the egg whites
1 cup dark brown sugar (200g)
1/4 cup heavy cream (60ml)
2 cups powdered sugar (250g)
8 oz cream cheese (226g)
1 cup toasted walnut pieces (110g)
1/4 cup water (59ml)
a baking pan covered with a lightly buttered sheet of parchment paper