Nutmeg Cake with Caramel Icing
Indulge in a delectable nutmeg cake made with tangy buttermilk, lovingly frosted with a rich caramel icing. This recipe yields either one frosted 9-inch layer cake or approximately 15 delightful cupcakes.
Ingredients
| 3 | eggs, room temperature |
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| 1/2 | cup butter, softened |
| 1 1/2 | white sugar |
| 1 | cup buttermilk |
| 1 | teaspoon vanilla extract |
| 2 | 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 | confectioners' sugar |
Instructions
| 1. | Begin by preheating the oven to 350 degrees F (175 degrees C) and lightly greasing 2 (9-inch) round cake pans. |
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| 2. | To create the nutmeg cake, using an electric mixer in a large bowl, beat softened butter and white sugar until the mixture is light and fluffy, presenting a noticeably lighter color. Gradually add eggs, one at a time, ensuring each is well-blended. Stir in the delightful essence of vanilla. |
| 3. | In a separate bowl, sift together all-purpose flour, baking powder, baking soda, ground nutmeg, and a hint of salt. |
| 4. | Gently incorporate 1/3 of the flour mixture into the batter. Alternately mix in the buttermilk, starting with half, blending gently. Continue this process, alternating the flour mixture and buttermilk until combined. Spread the delightful batter evenly into the prepared pans. |
| 5. | Bake the cakes in the preheated oven for about 25 to 30 minutes or until a toothpick inserted in the center emerges clean. Let the cakes cool in the pans for 10 minutes, then gracefully invert them onto a wire rack to cool completely before adorning with the luscious caramel icing. |
| 6. | For the decadent caramel icing, combine packed brown sugar, cream, and butter in a medium saucepan over medium-high heat. Boil for 2 minutes, then remove from heat and allow it to cool. |
| 7. | Stir in confectioners' sugar and beat until smooth. Adjust the consistency by adding more cream or confectioners' sugar until you achieve the desired spreading texture. |
Published on Jul 19, 2024 by Luminița