Honey Cake is a timeless classic, rich with the deep, natural sweetness of honey. This cake is incredibly moist, thanks to the combination of buttermilk, oil, and honey, and is further enhanced by a touch of warm spices like cinnamon and nutmeg. The flavor of honey shines through beautifully in this cake, making it an irresistible treat. It’s perfect for any occasion, whether for a cozy dessert after dinner, a celebration, or even a holiday gathering. This cake is guaranteed to satisfy any sweet tooth with its soft, tender texture and heavenly flavor.
Ingredients (Makes one 9-inch round or 8×8-inch square cake)
For the Honey Cake:
- All-purpose flour – 240 g (2 cups)
- Baking soda – 1 tsp
- Ground cinnamon – 1 tsp
- Ground nutmeg – ½ tsp
- Ground ginger – ½ tsp
- Salt – ½ tsp
- Unsalted butter (softened) – 115 g (½ cup)
- Granulated sugar – 150 g (¾ cup)
- Honey – 200 g (¾ cup)
- Large eggs – 3 large
- Buttermilk – 120 g (½ cup)
- Vegetable oil – 80 g (⅓ cup)
- Vanilla extract – 2 tsp
- Hot water – 120 g (½ cup)
For the Honey Glaze (Optional):
- Honey – 60 g (¼ cup)
- Powdered sugar – 120 g (1 cup)
- Water – 2 tbsp
Step-by-Step Instructions
Step 1: Preheat & Prepare the Pan
- Preheat your oven to 175°C (350°F).
- Grease and line a 9-inch round or 8×8-inch square cake pan with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Step 3: Cream the Butter, Sugar, and Honey
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the honey and continue mixing until smooth and well combined.
Step 4: Add the Eggs and Wet Ingredients
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the buttermilk, vegetable oil, and vanilla extract until fully combined.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Start with the dry ingredients and end with the wet. Mix until just combined. The batter will be slightly runny, but that’s normal.
Step 6: Bake the Honey Cake
- Pour the batter into the prepared cake pan.
- Bake at 175°C (350°F) for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Step 7: Make the Honey Glaze (Optional)
- In a small saucepan, combine the honey and water. Heat over medium heat until warmed.
- Stir in the powdered sugar until smooth and fully dissolved.
- Drizzle the glaze over the cooled cake for an extra touch of honey sweetness.
How to Serve Honey Cake
✔ Serve with Tea or Coffee – This cake pairs beautifully with a warm cup of tea or coffee, making it perfect for afternoon tea.
✔ Add Fresh Fruit – Pair the cake with fresh fruit, such as berries, to balance the sweetness.
✔ Top with Whipped Cream – A dollop of whipped cream or ice cream makes this cake even more indulgent.
Nutrition Information (Per Serving – Based on 12 Servings)
- Calories: 310 kcal
- Protein: 3 g
- Fat: 14 g
- Carbohydrates: 45 g
- Sugar: 35 g
- Fiber: 1 g
- Sodium: 180 mg
Tips & Tricks for the Best Honey Cake
✔ Use High-Quality Honey – Since honey is the star of this cake, opt for high-quality honey for the best flavor. A darker honey, like buckwheat honey, can give the cake a richer flavor.
✔ Room Temperature Ingredients – Make sure the butter, eggs, and buttermilk are at room temperature to ensure they mix well and create a smooth batter.
✔ Don’t Overmix – Be gentle when mixing the wet and dry ingredients to avoid overdeveloping the gluten, which could result in a dense cake.
✔ Bake Evenly – If you’re baking this cake in two layers, check the cake halfway through the bake to rotate the pans for even cooking.
Extra Additions for More Flavor
- Orange Zest – Add 1-2 teaspoons of orange zest for a fresh, citrusy twist.
- Chopped Nuts – Add ½ cup of chopped walnuts or pecans to the batter for some extra crunch and flavor.
- Spices – Experiment by adding 1/4 tsp of cloves or allspice for a more complex spice profile.
- Almond Extract – Add ½ teaspoon of almond extract for a nutty depth of flavor.
Make-Ahead & Storage Tips
- Room Temperature: This cake stays moist and fresh at room temperature for up to 3 days when covered.
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Freeze: Wrap the cooled cake tightly in plastic wrap and foil to freeze it for up to 3 months. Thaw in the fridge overnight before serving.
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