Nutmeg Cake

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 (9-inch) round cake pans.

Make nutmeg cake: Beat 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 eggs, one at a time, until well-blended. Stir in vanilla.

Sift together flour, baking powder, baking soda, nutmeg, and salt.

Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 of the buttermilk, mixing gently. Continue adding flour mixture alternately with buttermilk, mixing until combined. Spread batter into the prepared pans.

Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.

Make caramel icing: Combine brown sugar, cream, and butter in a medium saucepan over medium-high heat. Boil for 2 minutes, then remove from heat and let cool.

Stir in confectioner's sugar and beat until smooth. Add more cream or confectioner's sugar to achieve desired spreading consistency.