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Nutmeg Spice Cake

This Nutmeg Spice cake is frosted with a Rum Buttercream and topped with toffee candy and caramel. Makes a great holiday dessert.

Decadent Nutmeg Spice Cake with Rum Buttercream and Toffee Shards.

Nutmeg Spice Cake with Rum Buttecream and Cinnamon Toffee

Oh, my! This Cake! It’s amazing what some extra nutmeg will do to a spice cake! I loved it. This cake, with the toffee, took me two hours to make from start to finish. Start with baking the cake. While that’s in the oven, make the toffee. When the cakes are done and cooling you can make the frosting. By the time the frosting is done, the cakes and toffee should be cooled and ready to assemble. There’s no excuse not to make this cake.

Nutmeg Spice Cake with Rum Buttercream, caramel drizzle, and toffee. An amazing holiday cake!

So, what have you been watching on TV this season? Me, I’m all about Survivor, Scandal, Once Upon A Time, and How to Get Away with Murder. My current guilty pleasure show, that I watch by myself while baking, is American Horror Story. I know, I know. It’s complete garbage, but I gotta admit that it just sucks me in!

It’s completely dumb and would never really happen in real life, but I just put it on and get to work. I have it on in the background and I listen and watch. Season two is getting a bit out of control with all the plot lines and crazy scenarios, but  I keep watching.

It’s free, I can binge watch, it takes up no brain cells to keep up with it and it’s been my substitute for The Walking Dead.

This Spice Cake is easy to decorate yet makes a big impression! Sever it front and center on your dessert table.

I was able to watch two shows while I baked this cake. Loved it!

I think another factor to baking the cake relatively quickly is that my daughter had a play-date over. The two girls stayed out of my hair and out of the kitchen while I baked, cleaned, cooked, cleaned, whipped, frosted, decorated, and cleaned some more. I think I might have spent more time cleaning rather than actually spending hands on baking time.

Gotta love that play-date time. It’s golden in my household!

Dig in to this Nutmeg Spice cake and enjoy the flavors of the nutmeg and rum! I loved it!

I hope that you dig into this cake this holiday season. Make it for your holiday dinner party, your gift wrapping group of gals, your work office party, or just to sit around with your special someone and watch your favorite TV show. It’s that good!

"Nutmeg

Find the Cinnamon Toffee Topping HERE.

Toffee with Chocolate covered Cocoa Nibs and a hint of Cinnamon.

Find the Rum Buttercream Recipe HERE.

Easy Buttercream made with egg whites and butter. Smooth and silky every time!

Yield: 16 slices

Nutmeg Spice Cake

Nutmeg Spice Cake

Nutmeg Spice Cake with Rum Buttercream and toffee pieces come together quickly and easily to make any day just a bit more special.

Prep Time 10 minutes
Cook Time 40 minutes
Inactive Time 2 hours
Total Time 2 hours 50 minutes

Ingredients

  • 1/4 C butter
  • 1/4 C unsweetened applesauce
  • 1 1/2 C sugar
  • 1 tsp vanilla extract
  • 3 eggs
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp nutmeg (fresh is best if you have it)
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 C buttermilk

Instructions

  1. Preheat the oven to 350℉ and prepare two 8" round cake pans. Grease and flour or line them with parchment.
  2. Beat the butter and applesauce with a paddle attachment until combined. Add in the sugar and vanilla and beat for 2 minutes. Add in the eggs one at a time.
  3. Sift the dry ingredients together. Add a third of the flour mixture followed by half of the buttermilk into the mixer. Scrape the bowl as needed and add another third of the flour with the remaining of the buttermilk. Scrape the bowl again and mix in the remaining flour.
  4. Divide the batter between the two cake pans and bake for 35 - 40 minutes.
  5. While the cake is cooking, you can make your Cinnamon Toffee.
  6. Remove from the oven and cool.
  7. While the cakes are cooling, make your Rum Buttercream.
  8. When the cake is cool, frost it, add some caramel to the edge of the cake, and add the toffee shards to the top.

Notes

If you are going to refrigerate the cake, do not add the toffee pieces. Only add them before you are ready to serve the cake.

Recipe from Flour

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 178Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 208mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 3g

Nutrition information isn’t always accurate.

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Mary

Sunday 14th of June 2020

You might want to credit the creator of this cake - Joanne Chang, the owner of Flour in Boston, who wrote the cookbook "Flour" where this recipe came from.

Karyn Granrud

Sunday 14th of June 2020

Thanks so much for letting me know. It was added back in 2014 when the post was first written, but that was lost over the years (with a few other details). I just went back into the post and updated the recipe card with the information.

Jefferson

Friday 30th of January 2015

Greetings from Ohio! I'm bored at work so I decided to check out your blog on my iphone during lunch break.

I enjoy the information you present here and can't wait to take a look when I get home.

I'm shocked at how fast your blog loaded on my cell phone .. I'm not even using WIFI, just 3G .. Anyways, excellent site!

Karyn Granrud

Monday 2nd of February 2015

Well, that's good to know :) Sorry you were board at work last week. Did you get to work today? I saw all the crazy snow in Ohio! Stay warm!

Tammy

Wednesday 21st of January 2015

This cake looks gorgeous! Save me a slice :D

Munching Mondays #20 » Skinny Sweets Daily

Sunday 21st of December 2014

[…] Nutmeg Spice Cake with Rum Buttercream & Cinnamon Toffee, by Dieters Downfall […]

nibbles by nic

Sunday 21st of December 2014

Congrats!! Your super creative cake will be featured this week at Munching Mondays!!!! xo Nic

Karyn Granrud

Tuesday 23rd of December 2014

Thanks so much Nic! Always a good feeling to be featured!