Nutmeg Cake

This moist nutmeg cake is made with buttermilk and frosted with caramel icing. It makes one frosted 9-inch layer cake or about 15 cupcakes.

• Preparation Time: 35 mins
• Cooking Time: 25 mins
• Total Time: 60 mins
• Calories: 410 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 cup buttermilk
• 3 tablespoons cream
• 3 eggs, room temperature
• 2 teaspoons ground nutmeg
• 0.25 cup butter
• 0.25 teaspoon salt
• 0.5 cup butter, softened
• 0.5 cup packed brown sugar
• 1.5 cups white sugar
• 1.5 cups confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 (9-inch) round cake pans.

Step 2

Make nutmeg cake: Beat butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs, one at a time, until well-blended. Stir in vanilla.

Step 3

Sift together flour, baking powder, baking soda, nutmeg, and salt.

Step 4

Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 of the buttermilk, mixing gently. Continue adding flour mixture alternately with buttermilk, mixing until combined. Spread batter into the prepared pans.

Step 5

Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.

Step 6

Make caramel icing: Combine brown sugar, cream, and butter in a medium saucepan over medium-high heat. Boil for 2 minutes, then remove from heat and let cool.

Step 7

Stir in confectioner's sugar and beat until smooth. Add more cream or confectioner's sugar to achieve desired spreading consistency.