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Nutmeg Cake

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A warmly spiced, tender nutmeg cake topped with a smooth, buttery caramel icing. Cozy, nostalgic, and perfect for cooler months or special gatherings.

Ingredients

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

1/2 cup packed brown sugar

3 tablespoons cream

1/4 cup butter

1 1/2 cups confectioners’ sugar

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. Beat the softened butter and white sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Sift together the flour, baking powder, baking soda, nutmeg, and salt.
  4. Add one-third of the dry mixture to the butter mixture and mix until just combined. Add half the buttermilk. Continue alternating flour and buttermilk, ending with the flour mixture.
  5. Divide the batter evenly between the prepared pans and smooth the tops.
  6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. For the caramel icing, combine the brown sugar, cream, and butter in a saucepan over medium-high heat. Bring to a boil and cook for 2 minutes.
  8. Remove from heat and allow to cool slightly. Stir in the confectioners’ sugar and beat until smooth, adjusting with cream or sugar as needed.
  9. Frost the cooled cake layers with the caramel icing and serve.

Notes

Add cinnamon or allspice for extra warmth.

Fold in chopped nuts for added texture.

Swap caramel icing with cream cheese frosting for a tangy option.

Add maple extract to deepen flavor.

Bake in a Bundt pan for an easier presentation.

Nutrition

Find it online: https://chocolatecoveredamy.com/nutmeg-cake/