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Honey Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 61 reviews
  • Author: Villerius
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic Honey Cake is a moist and tender dessert that combines the natural sweetness of honey with a delicate crumb. Perfect for any occasion, this cake is easy to prepare and features a subtle almond aroma complemented by a smooth, creamy texture thanks to sour cream. Serve it plain or with a dusting of powdered sugar for a simple yet elegant treat.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking soda

Wet Ingredients

  • 1/2 cup (1 stick) butter, softened
  • 1 cup honey
  • 3 large eggs
  • 1/4 tsp. almond extract
  • 1/2 cup sour cream

For Preparation

  • Cooking spray
  • Powdered sugar, for serving

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper and lightly grease it with cooking spray to ensure the cake doesn’t stick during baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, kosher salt, and baking soda until well combined. Set this dry mixture aside.
  3. Cream Butter and Honey: In another large bowl, use a hand mixer to beat the softened butter and honey together until the butter becomes smooth and the mixture looks light and creamy, creating a fluffy base for the cake batter.
  4. Add Eggs and Almond Extract: Incorporate the eggs one at a time into the butter and honey mixture, beating thoroughly after each addition to ensure a smooth blend. Then add the almond extract and mix well.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, beating just until they are barely combined to avoid overmixing, which can make the cake tough.
  6. Add Sour Cream: Stir in the sour cream gently with the mixer until the batter is just combined, which helps keep the cake moist and tender.
  7. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30 to 35 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
  8. Cool and Serve: Allow the cake to cool completely in the pan. Serve the cake as is or sprinkle generously with powdered sugar for a sweet finishing touch.

Notes

  • Make sure the butter is softened but not melted for optimal creaming with the honey.
  • Do not overmix the batter once the dry ingredients are added to maintain a light texture.
  • If powdered sugar is unavailable, a light drizzle of honey or a dusting of cinnamon can be used as an alternative topping.
  • Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This cake pairs well with a cup of tea or coffee for a comforting treat.

Nutrition

  • Serving Size: 1 slice (1/8 of cake)
  • Calories: 320 kcal
  • Sugar: 26 g
  • Sodium: 150 mg
  • Fat: 15 g
  • Saturated Fat: 9 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 4 g
  • Cholesterol: 85 mg

Find it online: https://emilyscook.com/honey-cake-recipe/