Spiced Raisin Caramel Cream Cake

Ingredients:

For the Cake Layers:

2 cups all-purpose flour

1 tsp baking soda

1 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp salt

¾ cup unsalted butter, softened

1 cup brown sugar

2 eggs

¾ cup sour cream

1 tsp vanilla extract

1 cup raisins (dark and golden mixed)

For the Cream Filling:

1 ½ cups heavy whipping cream

8 oz cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

For the Caramel Layer:

1 cup caramel sauce (store-bought or homemade)

Pinch of salt (optional, for salted caramel)

Topping:

Whipped cream

Extra raisins (soaked in warm water or rum for extra flavor)

Directions:

Bake the Cake Layers:

Preheat oven to 350°F (175°C). In a bowl, mix flour, baking soda, cinnamon, nutmeg, and salt. In another bowl, cream butter and brown sugar, then add eggs, sour cream, and vanilla. Gradually mix in dry ingredients, then fold in raisins. Divide batter into 2 round or square pans. Bake for 25–30 minutes. Cool completely, then slice each cake in half to make 4 layers.

Whip the Cream Filling:

Beat heavy cream until soft peaks form. In a separate bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Fold whipped cream into the cream cheese mixture.

Assemble the Layers:

Alternate cake layer → cream → caramel → raisins. Repeat for all layers. Finish with a thick layer of cream on top.

Top It Off:

Decorate the top with extra whipped cream and a handful of glossy soaked raisins.

Chill & Serve:

Refrigerate at least 2–3 hours (or overnight) before slicing to let layers set beautifully.

Prep Time: 30 minutes | Bake Time: 30 minutes | Chill Time: 2–3 hours

Calories: ~420 per slice | Protein: ~5g per slice