Nutmeg Cake

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9-inch round cake pans. (5 minutes)

Recipe View 5 mins In a large bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer. (5 minutes)

Recipe View 2 mins Beat in the eggs one at a time, then stir in the vanilla extract. (2 minutes)

Recipe View 3 mins In a separate bowl, whisk together the flour, baking powder, baking soda, nutmeg, and salt. (3 minutes)

Recipe View 5 mins Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix. (5 minutes)

Recipe View 2 mins Divide the batter evenly between the prepared cake pans and spread evenly. (2 minutes)

Recipe View 30 mins Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center comes out clean. (25-30 minutes)

Recipe View 10 mins Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)

Recipe View 5 mins For the caramel icing, combine the brown sugar, cream, and butter in a medium saucepan over medium-high heat. Bring to a boil, stirring constantly. (5 minutes)

Recipe View 7 mins Continue to boil for 2 minutes, then remove from heat and let cool slightly for about 5 minutes. (7 minutes)

Recipe View 5 mins Gradually whisk in the sifted confectioners' sugar until smooth. If the icing is too thick, add a teaspoon of cream at a time until desired consistency is reached. (5 minutes)

Recipe View 5 mins Once the cakes are completely cool, frost the top of one layer with half of the caramel icing. Place the second layer on top and frost with the remaining icing. (5 minutes)