Nutmeg Cake

Name: Nutmeg Cake
Prep time: 35 min
Cook time: 25 min
Total time: 2 h 60 min
Yield: 2 9-inch layers
Ingredients: 3 eggs, room temperature; ½ cup butter, softened; 1 ½ 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; ¼ teaspoon salt; ½ cup packed brown sugar; 3 tablespoons cream; ¼ cup butter; 1 ½ cups confectioners' sugar

Rating: 4.39 stars

57 Ratings
48 Reviews
14 Photos

This is not that common of a cake, but it sure is good.

By Carol

Gallery

Recipe Summary test

prep:

35 mins

cook:

25 mins

additional:

2 hrs

total:

2 hrs 60 mins

Servings:

Yield:

2 9-inch layers

Nutrition Info

Directions

Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.

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Step 2
Beat the 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 the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.
Step 3
Sift together the 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 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the 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 the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
Step 6
To make the Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.

Nutrition Facts

Per Serving:

410 calories; protein 4.6g; carbohydrates 66.4g; fat 14.7g; cholesterol 82.9mg; sodium 319.3mg. Full Nutrition

Reviews (48)

Most helpful positive review

FrancesC

09/21/2009

I'm just reviewing the cake, not the icing...and the cake is wonderful. It's tender and delicate, with a lovely nutmeg flavor. Because the cake itself is quite sweet, I think a cream cheese icing would work really well with this recipe, too. I made a maple-brown sugar buttercream because I wanted something that tasted like fall (if you know what I mean). I baked cupcakes instead of a layer cake; it made 15 regular-sized cupcakes. I baked them for 20 minutes (I had two pans of cupcakes; the first pan was done in 20 min. and the other pan took another minute and a half.) I would definitely make these again. Read More

Helpful

(28)

Most helpful critical review

Raechael

11/24/2016

Gave it 3 stars because the cake was amazing but the icing was not my favorite.... just a little too sweet for me, thought there was way too much confectioners sugar. Had to add an extra tbsp of cream to get a less pasty consistency, so I made a second batch because the first wasn't enough to cover the whole layer cake. This batch I used just 1 cup of confectioners sugar and it helped a lot. Next time I'll probably go with a cream cheese icing. Read More

Helpful

(39)

57 Ratings

5 star values: 34
4 star values: 16
3 star values: 3
2 star values: 3
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Raechael

11/23/2016

Helpful

(39)

naples34102

11/12/2013

My review is for the cake only, as I chose to use a different frosting. I made this recipe as cupcakes and what a pleasant surprise it was. This cake far exceeded the expectations I had for it. It is moist, delicately spiced with nutmeg (I used freshly grated), with a substantial yet light crumb. Frosting these with Cinnamon Coffee Frosting, also from this site, was like a match made in heaven. The proof was this: I beckoned Hubs to try a cupcake so that I might get his opinion for my review. I somehow missed that he had already eaten two of them, apparently when I blinked. Read More

Helpful

(34)

FrancesC

09/21/2009

Helpful

(28)

KATHY1962

10/10/2003

What a delicious change from the usual spice cake. I love nutmeg and I really loved this cake! Served with a scoop of cinnamon ice cream, it was the perfect dessert!!! Read More

Helpful

(13)

COOKYSNORK

05/09/2004

I made this cake with fresh nutmeg and it was fabulous. I did not use the frosting recipe with it instead used homemade vanilla buttercream frosting. I will make this one again!! Read More

Helpful

(10)

sunflowereyesmom

12/14/2007

YUM! If you like nutmeg this is the cake for you! I love gingerbread, but this is a close second. I did not use the frosting recipe here I did not have cream in the house. But used a home made buttercream frosting with just a tablespoon of cocoa. I also made it into a 9x13 pan so I can take to work for a co-worker treat. I also substituted Kir milk for the buttermilk. It worked fine. My daughter is lactose intollerant and kir is a help with rationing lactose in her diet. I am she will like this. I tried a sample before she came home from school. Read More

Helpful

(9)

cookin'mama

12/02/2009

This cake was moist and delicious with the flavor of the freshly grated nutmeg that I used shining through. The caramel icing was the perfect complement to this pleasant change to a traditional spice cake. Read More

Helpful

(7)

Bethie Jo

04/05/2007

Moist and delicious! Didn't have buttermilk on hand so used 1tsp. lemon juice and enough milk to fill the required amount. Simply wonderful! I made these as cupcakes and it yielded about 2 dozen. Read More

Helpful

(7)

KATYPI

04/14/2007

A truly lovely old-fashioned flavored cake. The nutmeg flavor really shines through (I used freshly grated nutmeg). Cake baked beautifully. Frosting was very good though I think I let it cool too much before adding the confectioners' sugar and beating it. Frosting only makes enough to frost the tops of the two layers which is adequate. I will certainly make this again! Read More

Helpful

(6)

More Reviews

Back to Nutmeg Cake

All Reviews for Nutmeg Cake

- of Reviews

Nutmeg Cake

Servings Per Recipe: 12
Calories: 410.2

% Daily Value *

protein: 9 %

carbohydrates: 21 %

dietary fiber: 3 %

sugars:

fat: 23 %

saturated fat: 44 %

cholesterol: 28 %

vitamin a iu: 10 %

niacin equivalents: 17 %

vitamin c:

folate: 12 %

calcium: 7 %

iron: 7 %

magnesium: 4 %

potassium: 3 %

sodium: 13 %

thiamin: 18 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Nutmeg Cake

1 of 48

All Reviews

Raechael

11/23/2016

Helpful

(39)

naples34102

11/12/2013

Helpful

(34)

FrancesC

09/21/2009

Helpful

(28)

KATHY1962

10/10/2003

What a delicious change from the usual spice cake. I love nutmeg and I really loved this cake! Served with a scoop of cinnamon ice cream, it was the perfect dessert!!!

Helpful

(13)

COOKYSNORK

05/09/2004

I made this cake with fresh nutmeg and it was fabulous. I did not use the frosting recipe with it instead used homemade vanilla buttercream frosting. I will make this one again!!

Helpful

(10)

sunflowereyesmom

12/14/2007

Helpful

(9)

cookin'mama

12/02/2009

Helpful

(7)

Bethie Jo

04/05/2007

Moist and delicious! Didn't have buttermilk on hand so used 1tsp. lemon juice and enough milk to fill the required amount. Simply wonderful! I made these as cupcakes and it yielded about 2 dozen.

Helpful

(7)

KATYPI

04/14/2007

Helpful

(6)