Honeys Butter Cake Recipes

HONEY VANILLA POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
• Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

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.

MILK AND HONEY CAKE

Steps:

• Heat oven to 350 degrees. Grease two 8-inch round cake pans, line the bottoms with parchment paper and grease the parchment.
• Sift flour, baking powder, baking soda and salt into a large bowl.
• In a small bowl, beat eggs until smooth.
• In a medium bowl, stir together buttermilk, honey and vanilla.
• Using an electric mixer fitted with the paddle attachment, beat butter on medium speed to break it up, then gradually beat in sugar, continuing to beat until very light and fluffy, 2 to 3 minutes.
• With the mixer on medium speed, add eggs, 1 tablespoon at a time. If the mixture looks curdled at any point, add 1 tablespoon of the flour mixture to bind it back together.
• Reduce mixer to low and mix in a third of the flour mixture. Scrape down sides of bowl with a rubber spatula, then mix in half the buttermilk mixture. Mix in another third of the flour mixture, scraping down sides of bowl, then mix in remaining buttermilk mixture followed by remaining flour. Scrape down bowl.
• Scrape batter evenly into prepared pans and smooth tops with a spatula. Bake until the cake springs back when lightly pressed, and a toothpick inserted into center of the cake comes out clean, 30 to 40 minutes.
• Transfer to a wire rack to cool for 10 minutes. Run an offset spatula or butter knife around edges of pan to loosen cakes, then unmold onto the rack, remove parchment and allow to cool completely.
• Just before serving, whip the cream with a drizzle or two of honey, to taste (up to 2 tablespoons if you like it sweet). Frost the top of one cake, top with the remaining cake then frost the top of the stacked cake. Drizzle with additional honey and garnish with berries, if you like.

HONEY BUN CAKE FROM SCRATCH

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Grease a fluted tube pan (such as Bundt®) with 2 tablespoons butter. Add 1/4 cup sugar; shake pan gently until sides are evenly coated with sugar.
• Combine remaining 2/3 cup butter and 1 3/4 cup sugar in a large bowl; beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
• Mix flour, baking powder, and salt together in a bowl. Beat flour mixture into the butter mixture alternately with sour cream, beginning and ending with flour mixture and beating batter well after each addition.
• Mix brown sugar and cinnamon together in a small bowl.
• Pour 1/3 of the batter into the prepared pan. Sprinkle 1/2 of the brown sugar-cinnamon mixture over the batter. Repeat once more. Pour remaining batter on top. Swirl batter with a butter knife.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 5 minutes; invert onto a wire rack to cool completely.

RUSTIC HONEY CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

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.

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.

GOOEY BUTTER CAKE

Steps:

• Preheat oven to 325°. In a large bowl, combine flour, sugar, baking powder and salt. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Press onto bottom of a greased 13x9-in. baking dish., For topping, in a large bowl, beat cream cheese and eggs until smooth. Add confectioners' sugar and stir to combine. Pour over crust. Bake until center is almost set and edges start to brown, 40-45 minutes. Cool 1 hour on a wire rack. Sprinkle with additional confectioners' sugar if desired.