Name: Nutmeg-Spice Cake with Creamy Rum Buttercream
Yield: Makes one 8-inch, 2-layer cake (serves 8 to 10)
Ingredients: ½ teaspoon kosher salt; 1½ cups (300 grams) sugar; 1 teaspoon vanilla extract; ¼ teaspoon kosher salt; 1 teaspoon freshly grated nutmeg; 1 cup (240 grams) nonfat buttermilk, at room temperature; 6 egg whites; ¼ to ⅓ cup (60 to 80 grams) dark rum; ¼ teaspoon ground cinnamon; 1 teaspoon baking powder; ¼ teaspoon ground cloves; ¼ cup (50 grams) canola oil; ¼ teaspoon ground ginger; 3 eggs; 1½ cups (3 sticks/336 grams) unsalted butter, at room temperature, cut into 2-inch chunks; ¼ cup (½ stick/56 grams) unsalted butter, at room temperature; 2 cups (280 grams) unbleached all-purpose flour; ½ teaspoon baking soda

Preparation info

Makes one 8-inch, 2-layer cake (serves
8 to 10
)

Difficulty
Easy

Appears in

Flour

By Joanne Chang

Published 2010

About

One of the things I enjoy most about being in the baking business—besides baking, of course—is being surrounded by people who are passionate about what they do. It’s not uncommon at Flour for one of the bakers to end his or her shift and then remain in the kitchen concocting some delicious pastry for his or her own party or event. That’s how this cake came about. Shira, one of the head bakers at F2, spent many afternoons working on a layered spice cake for her best friend’s wedding. I kept