Honey Butter Cake Recipes

HONEY BUTTER CAKE

Steps:

• Preheat oven to 350 degrees. Butter and lightly flour three 8″ round pans.
• In medium bowl, whisk together the flour, baking powder and salt. Set aside.
• In small bowl, mix together the buttermilk, honey and vanilla. Set aside.
• In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until fluffy.
• Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
• Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients. Mix until just combined, being careful not to over mix.
• Divide batter evenly between the three 8″ round pans.
• Bake for 30-35 minutes, until toothpick inserted into center comes out clean.
• Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
• In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
• Gradually add confectioners' sugar and continue to mix, scraping down sides of bowl as needed.
• Add honey and mix until smooth.
• Combine sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves and you have a liquid.
• Continue to cook without stirring, swirling pan occasionally. Mixture will bubble and start to darken in color.
• Once mixture is butterscotch brown, stir using a wooden spoon and remove from heat.
• Carefully pour in the cream and stir until combined.
• Add butter and stir until smooth. Add salt and stir once more.
• Let sauce cool completely before using on the cake! This can be made in advance and stored in the refrigerator. Allow glaze to come to room temperature before using so that it pours easily.
• Place one layer of cake onto serving plate or cake stand and top with about one cup of honey cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake.
• Crumb coat and frost cake with remaining frosting. Refrigerate for 20 minutes or until frosting is set.
• Drizzle butterscotch glaze over the top with small drips overflowing the edge. Refrigerate for 20 minutes or until glaze is set. Sprinkle top with gold sanding sugar, if desired.

THE BEST HONEY BUTTER

Steps:

• Place softened butter in a medium bowl or the bowl of your stand mixer. Using a hand mixer or stand mixer, beat the butter until smooth.
• Add the remaining ingredients to the bowl and continue beating at medium speed, scraping down the sides of the bowl as needed, until the ingredients are fully incorporated and the butter is smooth.
• Take a moment to taste the honey butter. Add more honey or salt if needed.
• Serve immediately with additional honey and/or a sprinkle of sea salt OR transfer butter to a storage jar or airtight container and refrigerate for up to 2 weeks.

EASY HONEY BUTTER

Steps:

• Take the butter out of the fridge at least 30 minutes prior to starting to recipe so it has a chance to soften up (room temperature is ideal).
• Add the butter to a mixing bowl, and using an electric hand mixer, beat the butter until it's fluffy.
• Pour in the honey, and some salt, and continue mixing until you've got a smooth mixture.
• Transfer the honey butter to a bowl or jar.

HONEY BUTTER

Steps:

• In a small bowl mix butter and honey until smooth.
• Store, covered, in the refrigerator.

HONEY CAKE RECIPE

Steps:

• Preheat oven to 340°F/170°C. Grease a 9×5-inch loaf pan.
• In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, cloves, and cardamom/nutmeg. Set aside.
• In a mixer bowl fitted with the whisk attachment, whisk together eggs, granulated sugar, and honey on medium-high speed until light and fluffy, 2-3 minutes. On low speed and with the mixer running, slowly add the oil and vanilla extract and beat until combined. Turn off mixer. Beat in the flour mixture in 3 additions, alternating with the coffee/tea in 2 additions, starting and ending with the flour. Beat until smooth. Do not over mix.
• Pour the batter into prepared loaf pan. Sprinkle with nuts. Bake for 35-45 minutes or until a toothpick inserted into the center of the cake comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool for 10 minutes, then remove from pan and set on a wire rack to cool completely.
• The cake tastes better a day after it's made. It's best served at room temperature. Cake will keep for 5 days in an airtight container in the refrigerator.

HONEY'S BUTTER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well with each addition, then stir in the vanilla.
• Add the flour mixture alternately with the sour cream; beat well.
• Spread half of the batter into the prepared pan.
• Mix together the cinnamon and 1 cup of sugar. Sprinkle most of it over the batter in the pan. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean.
• Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

HONEY BUTTER CAKE

Steps:

• Preheat the oven to 170 degrees Celsius. Grease and flour a 23 cm round pan.
• Cream the butter and sugar. Add the honey and beat until light and fluffy.
• Add the vanilla and eggs and beat well to combine.
• Add half the flour and mix well.
• Add the milk, mixing thoroughly, followed by the remaining flour. Mix until smooth.
• Place in the prepared pan and bake 15 minutes. Reduce the temperature to 160 degrees and bake until golden brown. The sides of the cake will pull away from the pan when ready. If the cake browns too much before the sides pull away, reduce the temperature to 150 and continue baking.
• Serve with honey frosting or whipped cream.

HONEY'S BUTTER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Mix together the cinnamon and 1 cup of sugar. Sprinkle most of it over the batter in the pan. Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

HONEY CAKE GLAZE

Steps:

• Bring honey, brown sugar, and butter to a boil in a small saucepan, stirring until sugar dissolves.
• Add vanilla, and remove from heat.
• Let cool for 1 minute.
• Coat top of of each cake. Spoon remaining warm honey glaze over cake until the cake is completely covered.
• Let stand until set.