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Soft Honey Cake

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If you’ve been looking for a solution to satisfy your cravings for something sweet, your search is over now that you’ve found this Honey Cake. It is certain to satisfy any cravings for something sweet that you have. A mouthwatering dessert that features a flavorful centre and rims that have been lightly caramelized, making it nearly impossible to say no to. The cake is perfect for any celebration because it has just the right amount of sweetness and is also sufficiently moist.

This honey cake recipe calls for a manageable number of pantry staples and requires only a brief amount of hands-on time to put together before serving. Given that all you need to make this cake is flour, eggs, and butter, the fact that it turns out so wonderfully is all the more impressive when you consider how simple the ingredients are. The crunchy almonds that are sprinkled on top of the fluffy cake offer an appealing contrast to the cake’s light and airy texture. You don’t like almonds, do you? All right, don’t worry your pretty little head about it!

This cake is delicious at any time of the day, but I recommend having it with a cup of tea in the middle of the day because it really brings out the flavour of the tea. Any occasion would benefit from having this mouthwatering treat, which can be put together in a hurry and transported with ease.


  • This honey cake only requires a few basic ingredients, including flour. Only flour suitable for all purposes is needed for this recipe.
  • Use baking powder in your cake recipe if you want it to be fluffy and light, but check the expiration date first.
  • Cinnamon is a great spice to add for flavour and warmth; it pairs wonderfully with honey.
  • Because you will be adding salt to the batter in a specific proportion, it is best to use unsalted butter in the recipe. Before you use the butter, it is absolutely necessary for it to reach room temperature. You should be able to make a ding in it by pressing your finger into it. It should be that delicate. When the butter is at room temperature, it is much easier to whip it into a creamy consistency than when it is cold. After taking butter out of the refrigerator, it needs to be allowed to sit at room temperature for at least one hour on the counter.
  • The savoury flavour of the cake is partially attributed to the brown sugar, which contains molasses. Brown sugar yields a cake that is not only softer but also more moist when compared to granulated sugar. Brown sugar’s caramel undertones are wonderfully enhanced by the addition of honey.
  • Honey, of course, but the honey that you like best! Honey made from clover, honey made from wildflowers, or honey made from orange blossoms would all be wonderful in this cake.
  • Almonds — I’ve discovered that sprinkling the cake with sliced almonds gives it a deliciously satisfying crunch in addition to enhancing the flavour.


  • 1 cup all-purpose flour (120g)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon ground cinnamon (optional)
  • ¼ teaspoon baking soda
  • 1 cup unsalted butter softened (227g)
  • ½ cup packed light brown sugar (110g)
  • ⅓ cup honey plus more for garnish (80mL)
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup sliced almonds optional (30g)


  • Calories: 419kcal
  • Carbohydrates: 38g
  • Protein: 6g
  • Fat: 28g
  • Saturated Fat: 16g Polyunsaturated Fat: 2g
  • Monounsaturated Fat: 8g
  • Trans Fat: 1g
  • Cholesterol: 154mg Sodium: 276mg
  • Potassium: 118mg
  • Fiber: 1g
  • Sugar: 25g
  • Vitamin A: 844IU
  • Vitamin C: 0.1mg
  • Calcium: 78mg
  • Iron: 2mg


In a small bowl, you need to combine the flour, baking powder, salt, cinnamon (if you’re using it), and baking soda.

2.In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and honey until light and fluffy, about 3 minutes on medium-high speed in the bowl of a stand mixer.

After adding each egg, give the mixture a thorough beating, and stop the mixer occasionally to scrape the sides and bottom of the bowl. Vanilla extract should be added, then the mixture should be thoroughly mixed.

While continuing to beat on a low speed, gradually add in the flour mixture until everything has been incorporated.

Spread the batter out in an even layer on the bottom of a round cake pan measuring 9 inches in diameter that has been greased and lined with parchment paper.

To bake, wait 40 minutes. After twenty minutes, you will have the option of topping the dish with almonds. Cover the top of the cake and the almonds with aluminium foil and tent it loosely if they begin to brown too quickly. The cake should be allowed to cool on a wire rack while it is still in the pan for a total of twenty minutes. Serve while still hot, with additional honey drizzled over the top.


  • For this particular cake, the honey should have a very slight runniness to it. If it has solidified, you can re-liquefy it by heating it very slowly in a small saucepot filled with water. This will allow it to return to its liquid state.
  • Always use a scale to measure your flour for the most accurate results and the lightest cake you can get away with making. If you do not have a scale, fluff your flour using a spoon, then spoon it into the cups, and use a knife to level off the tops of the cups. By carrying out the procedure in this fashion, you will eliminate the possibility of overfilling the measuring cup by accident.
  • If you mix the batter for the cake for too long, you will end up with a dense and difficult to cut cake. Put everything in a bowl together, and stir it until it’s completely mixed together.
  • Tap the pan on the counter a few times to release any air bubbles and smooth out the batter. This will help ensure that the baking is even. Using an offset spatula is the most effective method for spreading the batter over the top.
  • Use eggs that have been allowed to come to room temperature in order to achieve perfectly even batter. Place the eggs in a large bowl, cover them with warm water from the sink, and set them aside. If you realised too late that you had forgotten to remove them from the refrigerator, allow them to come to room temperature for five minutes.
  • Because honey is the primary component responsible for imparting flavor, I recommend selecting a variety of the highest possible quality.


When is the best time for me to eat this cake?

If it is well-wrapped and airtight, the cake can be stored in the refrigerator for up to four days. If you wrap it tightly or store it in a container that prevents air from escaping, it will keep for a longer period of time.

Is it possible to put this cake in the freezer?

You certainly have the ability to! When you are ready to store the honey cake in the freezer, unwrap it and then wait until it has cooled to room temperature before tightly wrapping it in plastic wrap followed by a layer of tin foil. If you freeze the cake, it will maintain its freshness for a period of three months. After it has been thawed and is ready to be served, slice it.

How does honey affect the flavour of baked goods, specifically cakes?

Honey imparts flavour to the cake while also assisting it in retaining its moisture. Both the colour and the flavour of the cake will be improved as a result of this addition.

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