Description
A warmly spiced, tender nutmeg cake topped with a smooth, buttery caramel icing. Cozy, nostalgic, and perfect for cooler months or special gatherings.
Ingredients
Scale
- 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
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- 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.
- Sift together the flour, baking powder, baking soda, nutmeg, and salt.
- 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.
- Divide the batter evenly between the prepared pans and smooth the tops.
- 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.
- 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.
- Remove from heat and allow to cool slightly. Stir in the confectioners’ sugar and beat until smooth, adjusting with cream or sugar as needed.
- Frost the cooled cake layers with the caramel icing and serve.
Notes
- Prep Time: 30 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg