Ingredients:

  • 1 cup (227g) unsalted butter, softened to room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 3 cups (375g) all-purpose flour, leveled
  • 1/2 tsp (2.5g) baking powder
  • 1/4 tsp (1.5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1/4 tsp (1g) freshly grated nutmeg
  • 2 cups (240g) powdered sugar, sifted
  • 3 tbsp (45ml) whole milk
  • 1 tsp (5ml) vanilla bean paste

Instructions:

  1. Beat the 1 cup of softened butter and 1 1/4 cups sugar in a stand mixer for 3-4 minutes until pale, fluffy, and significantly increased in volume.
  2. Add eggs one at a time, followed by the vanilla extract, ensuring each is fully incorporated to maintain the emulsion.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and nutmeg.
  4. Gradually add the dry mixture to the wet ingredients on low speed. Mix until just a few streaks of flour remain visible. Don't overwork it!
  5. Using a 1.5 tablespoon cookie scoop, place rounded portions of dough onto lined baking sheets, spacing them 2 inches apart.
  6. Bake for 10-12 minutes at 350°F (175°C) until the edges are barely set and the tops look matte. They should not be dark brown.
  7. Let the cakes rest on the pan for 5 minutes before moving to a wire rack. They need this time to carry over cook in the center.
  8. Prepare the glaze by whisking sifted powdered sugar, milk, and vanilla bean paste until the mixture flows like thick ribbons.
  9. Dip the cooled tops of each cake into the glaze, letting the excess drip off. Set on a rack until the glaze is firm and crackling.