Nutmeg Cake Recipe -
Nutmeg Cake Recipe
  • READY IN 3 hr

Nutmeg Cake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 9-inch layers Change Servings
  • PREP

    35 mins
  • COOK

    25 mins

    3 hrs


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.
  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.
  3. Sift together the flour, baking powder, baking soda, nutmeg, and salt.
  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.
  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.
  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.
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Reviews More Reviews

Most Helpful Positive Review
Sep 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.

Most Helpful Critical Review
Jan 19, 2014

Not a bad cake but it was just ok in my opinion. I added layers of toasted pecans/brown sugar in between with the cream cheese icing and I think that is really what made the cake good. The recipe by itself is just ok.


33 Ratings

Nov 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.

Oct 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!!!

May 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!!

Dec 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.

Dec 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.

Mar 28, 2011

This cake is really, really wonderful! I ground my own nutmeg (There is SO much more complexity to the flavor than what you get in the pre-ground bottled variety. I purchased whole nutmeg seeds at Penzeys.), and this cake showcased the flavors exquisitely. The cake was very tender and moist. As far as the frosting, I can't say I'm a fan, though. Made per instructions, I did not have enough frosting for the sides of the cake, and the flavor didn't really compliment the cake. Next time (and I WILL make the cake again), I will take the other reviewers' advice and choose perhaps a butter cream.


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  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 66.4 g
  • 21%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 14.7 g
  • 23%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 319 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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