Honey lovers will find today’s cake to be the best. With its buttery undertones, soft sweetness, and tender honey-infused cake, it is easy to enjoy the delicious cake straight from the oven. The honey cream cheese frosting will make this cake even more delicious if you can’t resist the honey aromas in the air. Next comes the dramatic drop of liquid sunshine: the honey butterscotch glaze. This glaze is gently drizzled over the cake and allowed to drip down the sides. Sprinkle the honey butterscotch glaze over the top.
INGREDIENTS
Honey Cake
- 3 cups all-purpose flour
- Two teaspoons of Baking Powder
- One teaspoon Salt
- 1 cup buttermilk
- 1/2 cup honey
- Two teaspoons vanilla
- 8 ounces unsalted Butter, Room Temperature
- 1 1/2 cups sugar
- Four eggs, room temperature
Honey Cream Cheese Frosting
- 12 ounces unsalted Butter, Room Temperature
- 8 ounces of cream cheese, softened
- 4 – 6 cups confectioners’ sugar
- 1/3 cup honey
Honey Butterscotch Glaze
- 1/3 cup sugar
- 1/4 cup honey
- 1/2 Cup heavy Cream
- 1 Tablespoon Unsalted Butter
- Acceptable sea salt in a pinch
- Gold Sanding Sugar (optional).
INSTRUCTIONS
Make the Honey Cake
- Preheat oven to 350°F. Three 8-inch round pans should be butter and lightly floured.
- Mix the flour, baking powder, and salt in a medium bowl. Set aside.
- Mix the buttermilk, honey, and vanilla in a small bowl. Set aside.
- Use the paddle attachment to beat butter and sugar in a bowl fitted with a stand mixer until they are fluffy.
- Mix eggs one at a., beating well between each addition, scraping down the sides of the bowl as necessary.
- Gradually add the wet and dry ingredients, alternately starting with dry ingredients and ending with dry. Mix well, taking care not to overmix
- Divide the batter equally between the three 8-inch round pans.
- Bake for between 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cooling in the pans for about 10 to 15 minutes. Then, transfer to a wire rack to complete cooling.
Use the Honey Cream Cheese Frosting
- Use a stand mixer fitted with the paddle attachment to beat butter and cream cheese together in a bowl.
- Gradually add confectioners sugar. Continue to mix, scraping the sides as necessary.
- Mix honey with the milk until well combined
Use the Honey Butterscotch Glaze
- Combine honey and sugar in a medium saucepan over medium heat. You will get a liquid when you stir the sugar into it.
- Cook on low heat, stirring occasionally. The mixture will bubble up and begin to darken in color.
- The mixture should be butterscotch brown. Stir with a wooden spoon until it is completely melted.
- Mix the cream until well combined.
- Stir in butter until well combined. Stir in salt, and then stir again.
- Before you use the sauce on the cake, let it cool completely. You can make this ahead of time and store it in the fridge. To ensure that glaze pours easily, let it cool to room temperature before use.
Assemble the cake:
- One cake layer should be placed on a cake stand or serving plate. Top it with approximately one cup of honey cream cheese frosting. Continue with the second layer of cake, adding more frosting, and finally, the last layer.
- Frost the cake with the remaining frosting. Allow frosting to set for at least 20 minutes before storing it in the refrigerator.
- Sprinkle butterscotch glaze on top, allowing small drips to reach the edges. Allow the glaze to set for at least 20 minutes before storing it in the refrigerator. If desired, sprinkle with gold sanding sugar.
