Nutmeg Cake Recipe

Warm spices like nutmeg, cinnamon, and ginger bring cozy charm to this moist and flavorful cake.

With a tender crumb and a subtle sweetness, this nutmeg cake is a delightful treat for any time of year.

Perfect for brunch, a snack, or even a special occasion, it’s sure to become a new favorite!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk, at room temperature
• 1/4 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C) and grease two 8-inch round cake pans, lining the bottoms with parchment paper.

In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, nutmeg, cinnamon, and ginger.

Set aside.

In a large mixing bowl, use an electric mixer to cream the butter until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Stir in the chopped walnuts, if using.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Slice and serve!

Notes

Make sure to use room temperature milk for a tender crumb.

Don’t overmix the batter, as it can result in a dense cake.

Grease the pans properly to ensure the cakes release smoothly.

If using walnuts, be gentle when folding them into the batter to avoid breaking.

To ensure even baking, rotate the pans halfway through the baking time.

The cakes are perfect for a snack or as a base for a layer cake.

Nutrional Value

• Calories: 340
• Total Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 60mg
• Sodium: 250mg
• Total Carbohydrates: 42g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 4g