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Nutmeg Cake
Nutmeg Cake
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Prep Time:
35 minutes
Cook Time:
25 minutes
Total Time:
180 minutes
Delicious nutmeg cake with buttermilk, topped with caramel icing. Can be made as a 9-inch layer cake or 15 cupcakes.
Ingredients:
  • 3 eggs, room temperature
  • 0.5 cup butter, softened
  • 1.5 cups white sugar
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground nutmeg
  • 0.25 teaspoon salt
  • 0.5 cup packed brown sugar
  • 3 tablespoons cream
  • 0.25 cup butter
  • 1.5 cups confectioners' sugar
Instructions:
  • Preheat your oven to 350°F (175°C) and lightly grease two 9-inch round cake pans.
  • In a large bowl, use an electric mixer to beat together butter and white sugar until light and fluffy. The mixture should become visibly lighter in color. Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
  • Combine and sift flour, baking powder, baking soda, nutmeg, and salt for a flavorful and fluffy batter.
  • Add a third of the flour mixture to the bowl and mix until just incorporated. Gently stir in half of the buttermilk. Alternate adding flour mixture and buttermilk, mixing until combined. Spread the batter into the prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes or until a toothpick comes out clean. Allow cakes to cool in pans for 10 minutes before transferring to a wire rack to cool completely before icing.
  • Prepare a decadent caramel icing by combining brown sugar, cream, and butter in a medium saucepan. Allow the mixture to boil for 2 minutes, then remove from heat and let it cool to perfection.
  • Mix in confectioner's sugar until creamy, adjusting with cream or more sugar for the perfect spreading texture.

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