Subscribe Our Newsletter

New!

Discover Our Fresh Recipe Collection

New!

Discover Our Fresh Recipe Collection

Honey Cake

This rich, golden honey cake is moist, fluffy, and delicately spiced with cinnamon. Finished with a warm honey syrup and toasted almonds, it’s a comforting dessert perfect for holidays or tea time.

Ingredients & Equipments

For the Cake:

  • 2 cups all-purpose flour (240g)

  • ½ tsp kosher salt

  • ½ tsp baking soda (3g)

  • ½ tsp ground cinnamon

  • ½ cup unsalted butter, room temp (113g / 1 stick)

  • 1 cup honey (350g)

  • 3 large eggs (150g)

  • 1 tsp pure vanilla extract (4g)

  • ½ cup sour cream, room temp (114g)

For the Honey Syrup:

  • ½ cup honey (175g)

  • ¼ cup water (57g)

  • â…“ cup sliced almonds, toasted (29g)

Instructions

  1. Prep the pan:
    Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

  2. Mix dry ingredients:
    In a medium bowl, whisk together flour, salt, baking soda, and cinnamon.

  3. Cream butter & honey:
    In a stand mixer fitted with the paddle attachment, beat the butter and honey until smooth.

  4. Add eggs & vanilla:
    Add eggs one at a time, mixing well after each. Scrape down the bowl as needed. Stir in the vanilla. (It may look slightly curdled — that’s fine.)

  5. Combine batter:
    Add dry ingredients and mix on low speed until just combined. Then mix in the sour cream until smooth.

  6. Bake the cake:
    Pour the batter into the prepared pan and level the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

  7. Cool:
    Let the cake cool in the pan on a wire rack for 30 minutes.

  8. Make honey syrup:
    In a small saucepan, combine honey and water. Bring to a boil, then simmer for 5 minutes to reduce slightly. Stir in toasted almonds and set aside.

  9. Soak the cake:
    Turn the cake out onto a serving plate. Use a skewer to poke holes all over the cake. Spoon the warm syrup evenly over the top. Let it absorb for 20 minutes before slicing.

For extra flavor and moisture, lightly toast the sliced almonds in a dry pan before adding them to the syrup — it enhances their nuttiness and gives the syrup a richer taste.

Subscribe

for new recipes