Step 1

Preheat the oven to 170 C/ 340 F.

Step 2

Grease and line 3 x 6-inch round cake pans or 2 x 7-inch round cake pans.

Step 3

Dry ingredients - In a bowl combine flour with baking powder, nutmeg, and salt - set aside.

Step 4

In the bowl of a stand mixer with the paddle attachment, cream the brown butter and sugars until light and fluffy.

Step 5

Add the eggs one at a time. Followed by the vanilla extract.

Step 6

Next, add the flour mixture along with the whipping cream. Scrape the bottom of the bowl to ensure you have a smooth mixture.

Step 7

Divide batter equally between the prepared baking pans.Tip - I like to use cake strips to ensure my layer cakes bake flat.

Step 8

Bake for 30 to 35 minutes or until a skewer inserted in the center comes clean.

Step 9

Cool in the baking pan for 5 minutes. Invert and cool on a wire rack completely before you decorate.

Step 10

In a bowl of a stand mixer with the paddle attachment cream the butter until smooth.

Step 11

Add salt and vanilla – mix a minute longer, until well combined

Step 12

Then, add the powdered sugar one cup at a time

Step 13

Once all the powdered sugar has been incorporated. Gradually add the whipping cream while the mixer is still running.

Step 14

Continue to mix on medium-high for 2 to 3 minutes more until you have a light and fluffy buttercream.

Step 15

The cream in the mixture will whip and give you almost stiff peaks.Tip- If the buttercream is too soft, you haven't whipped enough. However, If the butter is melting chill the bowl for 10 minutes then whip again. (this can happen in warmer temperatures)

Step 16

Prepare simple syrup - cool completely before using.Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.

Step 17

Using a bread knife or cake leveler cut the domes off the cake layers

Step 18

Brush each layer with the cooled simple syrup

Step 19

Place a cake layer on the cake board or cake stand

Step 20

Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.

Step 21

Then top the second cake layer on top followed by more buttercream and the last layer.

Step 22

Place the cake in the fridge to chill for 10 to 15 minutes.Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.

Step 23

Smear the remaining buttercream around and top of the cake.Tip - A straight-edge spatula fo the top, an off-set spatula and bench scraper for the sides work better.

Step 24

For a naked cake-effect scrape off as much buttercream from the outside of the cake with a bench scraper.

Step 25

Place any remaining frosting in a piping bag with a star tip and pipe a border or swirls on top of the cake.

Step 26

Enjoy!