Incredibly soft honey butter cake topped with a whipped honey buttercream and fresh summer berries is a scrumptious treat that will leave you wanting more!
This post is sponsored in partnership with Cabot Creamery Co-operative. However, all expressed thoughts and opinions are my own. Thanks for supporting the brands that help make Nourished Endeavors possible.
If you have never experienced the greatness that is honey butter, then you are seriously missing out. The pairing of creamy, rich butter and delicately sweet honey is pure magic! Since butter and honey are the key ingredients in this recipe, it is important that both ingredients are of high quality. With that said, I was intrigued to make this honey butter cake with Cabot Creamery Co-operative’s butters. Made with all-natural ingredients, Cabot Creamery Co-operative’s selection of butters – salted and unsalted – are one of the best butters I have ever had the opportunity to bake with. I really loved how the creamy texture of the butter blended so nicely in the honey butter cake and honey butter cream. The final addition of seasonal, summer berries adds a nice refreshing note to this perfectly soft, melt-in-your-mouth honey butter cake.
(NOTE: The full recipe with exact measurements is down at the bottom of this post in the recipe card!)
How to Make Honey Butter Cake
Honey Butter Cake
Key Ingredients
- Flour
- Baking Powder
- Baking Soda
- Salt
- Eggs
- Milk
- Raw Unfiltered Honey – may substitute with regular honey.
- Butter – I used Cabot Creamery Co-operative’s Unsalted Butter.
- Vinegar/Lemon Juice
- Vanilla Extract
How To Make Honey Butter Cake
- Preheat – oven to 325F (165C). Properly grease, flour and line the bottom of an 8” or 9” round baking pan with parchment paper. Set aside.
- Whisk – in a standard measuring cup/small bowl, add the milk and vinegar/lemon juice. Whisk mixture to combine. In a medium mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine.
- Cream – in the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream the butter and sugar at medium high speed for 5 minutes or until mixture becomes thick and pale, yellow in appearance.
- Mix – in the honey followed by the vanilla extract into butter-sugar mixture.
- Beat – the eggs into wet mixture one at a time allowing the initial egg to be fully mixed into batter before adding the next one. Stop mixer and with a rubber spatula, scrape down the sides and base of bowl to catch any unmixed ingredients. Resume mixing batter at medium high speed for an additional 30 seconds.
- Mix – set mixer speed to low and in an alternating fashion beginning and ending with the dry ingredients, mix in the dry ingredients and milk mixture into batter. Stop mixer and with a rubber spatula, scrape down the sides and base of bowl to catch any unmixed ingredients. Resume mixing honey butter cake batter for additional 30 seconds at medium low speed.
- Bake – pour honey butter cake batter into prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center of cake comes out clean.
- Cool – honey butter cake in pan for 5 minutes, run a knife along the rim of cake and invert onto a cooling rack to cool completely to room temperature.
Whipped Honey Buttercream
Key Ingredients
- Butter – I used Cabot Creamery Co-operative’s Salted Butter. The saltiness of the butter nicely balanced out the overall sweetness of the buttercream while enhancing the flavor of the honey.
- Powdered Sugar
- Honey
- Heavy Cream – gives the honey buttercream its whipped consistency.
- Vanilla Extract
How To Make Whipped Honey Buttercream
- Cream – in the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream the butter at medium high speed until smooth and fluffy in appearance, about 3-4 minutes.
- Mix – reduce mixer speed to low and mix in the powdered sugar into creamed butter. Once all of the powdered sugar has been added, mix in the honey, heavy cream, and vanilla extract into buttercream. Increase speed to medium high and mix honey buttercream for 1-2 minutes. The resulting buttercream should thick and fluffy in appearance.
Bringing It All Together – Honey Butter Cake
- Transfer – cooled honey butter cake to serving platter/large plate.
- Spoon – whipped honey buttercream into the center of honey butter cake and spread out with a rubber/offset spatula to cover the surface of cake.
- Drizzle – some honey over whipped honey buttercream.
- Decorate – top of cake with fresh summer berries of choice and fresh mint.
How to Store Honey Butter Cake
- Unfrosted honey butter cake tightly wrapped in plastic wrap will last up to 5 days in the refrigerator and 1-3 months in the freezer. When ready to use frozen honey butter cake, simply thaw out in the refrigerator overnight.
- Whipped honey buttercream stored in an airtight container will last up to 1 week in the refrigerator and 3 months in the freezer. When ready to use frozen buttercream, simply thaw out in the refrigerator overnight and re-whip to restore fluffy texture before using.
Looking for More Cake Recipes, See the Links Below:
If you make this recipe, please make sure to let me know by tagging me @nourishedendeavors on Instagram or by leaving a comment in the comment section down below so I can find out how this recipe turned out for you! If you have any questions, ask away! I would love to answer your questions! Happy baking!
PrintHoney Butter Cake
Incredibly soft honey butter cake topped with a whipped honey buttercream and fresh summer berries is a scrumptious treat that will leave you wanting more!
- Prep Time: 60 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 Slices 1x
Ingredients
Honey Butter Cake
- 2 Cups (250 g) Unbleached All-Purpose Flour
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1/2 Cup (100 g) Granulated Sugar
- 2 Large Eggs, Room Temperature
- 2/3 Cups Milk (157 ml), Dairy/Non-Dairy, Room Temperature
- 1/4 Cup (60 ml) Raw Unfiltered Honey
- 5 Ounces (1/2 Cup + 2 Tablespoons) Unsalted Butter, Room Temperature
- 2 Teaspoons Apple Cider/White Vinegar, May Use Fresh Lemon Juice
- 2 Teaspoons Vanilla Extract
Whipped Honey Buttercream
- 6 Ounces (3/4 Cup) Salted Butter, Room Temperature, Firm to Touch
- 11/2 Cups (165 g) Powdered Sugar, Sifted
- 2 Tablespoons (30 ml) Heavy Cream, Cold
- 1 Tablespoon (15 ml) Raw Unfiltered Honey
- 3/4 Teaspoon Vanilla Extract
Assembly
- Honey, for Drizzling, Optional
- Fresh Summer Berries/Fruits of Choice
- Fresh Mint Leaves, Optional
Instructions
Honey Butter Cake
- Preheat oven to 325F (165C). Properly grease, flour and line the bottom of an 8” or 9” round baking pan with parchment paper. Set aside.
- In a standard measuring cup/small bowl, add the milk and vinegar/lemon juice. Whisk mixture to combine.
- Add the flour, baking powder, baking soda, and salt into a medium mixing bowl and whisk to combine.
- In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream the butter and sugar at medium high speed for 4-5 minutes or until mixture becomes thick and pale, yellow in appearance.
- Mix in the honey followed by the vanilla extract into butter-sugar mixture.
- Beat the eggs into wet mixture one at a time allowing the initial egg to be fully mixed into batter before adding the next one. Stop mixer and with a rubber spatula, scrape down the sides and base of bowl to catch any unmixed ingredients. Resume mixing batter at medium high speed for an additional 30 seconds.
- Reduce mixer speed to low and in an alternating fashion beginning and ending with the dry ingredients, mix in the dry ingredients and milk mixture into batter. Stop mixer and with a rubber spatula, scrape down the sides and base of bowl to catch any unmixed ingredients. Resume mixing honey butter cake batter for additional 30 seconds at medium low speed.
- Pour honey butter cake batter into prepared pan and bake for 40-45 minutes or until a toothpick inserted into the center of cake comes out clean.
- Cool honey butter cake in pan for 5 minutes, run a knife along the rim of cake and invert onto a cooling rack to cool completely to room temperature.
Whipped Honey Buttercream
- In the bowl of a stand mixer fitted with paddle attachment or with a hand-held electric mixer, cream the butter at medium high speed until smooth and fluffy in appearance, about 3-4 minutes.
- Reduce mixer speed to low and mix in the powdered sugar into creamed butter.
- Once all of the powdered sugar has been added, mix in the honey, heavy cream, and vanilla extract into buttercream.
- Increase speed to medium high and mix honey buttercream for 1-2 minutes. The resulting buttercream should thick and fluffy in appearance.
Assembly
- Transfer cooled honey butter cake to serving platter/large plate.
- Spoon whipped honey buttercream into the center of honey butter cake and spread out with a rubber/offset spatula to cover the surface of cake.
- Drizzle some honey over whipped honey buttercream.
- Decorate top of cake with fresh summer berries of choice and fresh mint.
Notes
- For a more leveled cake, cut off peaked center of cake. This is completely optional if cake peaks slightly in the center.
- If possible, use high quality butter and honey in recipe. You will definitely be able to taste the difference.
- For an extra light and fluffy honey butter cake, make sure to cream the butter and sugar together until mixture is thick and pale yellow in appearance, about 4-5 minutes. This step is very important for a light, melt in your mouth cake.
- For the whipped honey buttercream, I used salted butter to help balance out the sweetness of the buttercream but also enhance the honey flavor as well. However, if desired, unsalted butter may be used in place of salted butter.
- I used fresh blackberries and blueberries to decorate honey butter cake but any selection of your favorite summer berries or fruits will work great as well.
- Frosted and decorated honey butter cake that is sliced and stored in an airtight container will last up to 3-4 days in the refrigerator.
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