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Honey Butter Cake

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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! 

Ingredients

Scale

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 

  1. 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.
  2. In a standard measuring cup/small bowl, add the milk and vinegar/lemon juice. Whisk mixture to combine.
  3. Add the flour, baking powder, baking soda, and salt into a medium mixing bowl and whisk to combine.
  4. 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. 
  5. Mix in the honey followed by the vanilla extract into butter-sugar mixture.
  6. 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.
  7. 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.
  8. 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.
  9. 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

  1. 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.
  2. Reduce mixer speed to low and mix in the powdered sugar into creamed butter.
  3. Once all of the powdered sugar has been added, mix in the honey, heavy cream, and vanilla extract  into buttercream.
  4. Increase speed to medium high and mix honey buttercream for 1-2 minutes. The resulting buttercream should thick and fluffy in appearance. 

Assembly

  1. Transfer cooled honey butter cake to serving platter/large plate.
  2. 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.
  3. Drizzle some honey over whipped honey buttercream.
  4. 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. 

 

Find it online: https://nourishedendeavors.com/honey-butter-cake/