Why You’ll Love This Recipe

I enjoy this cake because it’s different from the usual chocolate or vanilla options. The nutmeg gives it a unique, aromatic flavor, and the texture is tender and soft. I also love how easy the caramel icing is to make—it comes together quickly and spreads smoothly over the cooled layers.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Nutmeg Cake:
3 eggs, room temperature
1/2 cup butter, softened
1 1/2 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
1/4 teaspoon salt

Caramel Icing:
1/2 cup packed brown sugar
3 tablespoons cream
1/4 cup butter
1 1/2 cups confectioners’ sugar

Directions

1. I preheat the oven to 350 degrees F (175 degrees C) and lightly grease two 9-inch round cake pans.

2. To make the nutmeg cake, I beat the butter and white sugar in a large bowl with an electric mixer until light and fluffy. I add the eggs one at a time, mixing until fully incorporated, then stir in the vanilla.

3. I sift together the flour, baking powder, baking soda, nutmeg, and salt.

4. I add one-third of the flour mixture to the butter mixture and mix just until combined. I stir in half of the buttermilk, then continue alternating flour and buttermilk until everything is incorporated. I spread the batter evenly into the prepared pans.

5. I bake the cakes for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. I let them cool in the pans for 10 minutes, then invert onto wire racks to cool completely.

6. To make the caramel icing, I combine the brown sugar, cream, and butter in a saucepan over medium-high heat. I boil the mixture for 2 minutes, then remove it from the heat and let it cool slightly.

7. I stir in the confectioners’ sugar and beat until smooth, adjusting with a little extra cream or sugar if needed to reach a good spreading consistency. I frost the cooled cake layers and serve.

Servings and Timing

Servings: 12
Prep Time: 35 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 3 hours

Variations

• I sometimes add a pinch of cinnamon or allspice for a deeper spice profile.

• I like folding chopped pecans or walnuts into the batter for texture.

• I occasionally replace the caramel icing with a cream cheese frosting for a tangier finish.

• I enjoy adding a splash of maple extract to the icing for a richer flavor.

• I sometimes bake the batter in a Bundt pan instead of layers for an easy presentation.

Storage/Reheating

I store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To serve chilled slices, I let them sit at room temperature for about 20 minutes to soften. I also freeze unfrosted layers for up to 3 months and thaw before icing.

FAQs

Can I make the cake ahead of time?

Yes, I often bake the layers a day ahead and frost them once cooled.

Can I substitute the buttermilk?

I mix regular milk with a teaspoon of vinegar or lemon juice when I need a quick substitute.

Can I use whole nutmeg instead of ground?

Yes, I grate whole nutmeg fresh for even better flavor.

How do I keep the cake moist?

I avoid overbaking and store the cake well covered.

Can I double the icing?

Yes, I double it when I want thicker layers of frosting.

Can I make this into cupcakes?

Yes, I bake them for about 15–18 minutes.

Why sift the dry ingredients?

I sift them to prevent clumps and help the cake stay light.

Can I reduce the sugar?

I can reduce the sugar slightly, though it may affect texture.

What if my icing becomes too thick?

I add a splash of cream until it loosens.

Can I add fruit?

Yes, poached pears or spiced apples make a lovely topping.

Conclusion

I love making this nutmeg cake because it’s simple, warmly spiced, and irresistibly comforting. The tender crumb and rich caramel icing make it a cake I return to again and again, perfect for holidays, gatherings, or whenever I want something uniquely delicious.