Honeys 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.

HONEY BUTTER

Steps:

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

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 BUN CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
• Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
• To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.