Honey Cake Recipe

Course: cake, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 40

Soak Time: 20

Total Time: 1 15

Servings: slices

Calories: 488kcal

Honey is the perfect sweetener for this moist cake that will simply melt-in-your-mouth!

Step-by-step photos can be seen below the recipe card.

Preheat oven to 350°F. Grease and line a 9-inch round cake pan with a parchment paper circle.
In a medium bowl, whisk the flour, salt, baking soda, and cinnamon together.
2 cups all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon baking soda, ½ teaspoon ground cinnamon
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and honey together until smooth.
½ cup unsalted butter, 1 cup honey
Add the eggs, one at a time. Mix well on medium speed after each and scrape down the bowl as needed. The mixture will not be smooth - that’s okay. Mix in the vanilla extract.
3 large eggs, 1 teaspoon pure vanilla extract
Add in the dry ingredients and mix on low until just combined.
Mix in the sour cream on low until just combined.
½ cup sour cream
Pour the batter into the prepared pan and smooth the top into an even layer. Bake for 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
Place the cake on a wire rack to cool for 30 minutes.
While the cake cools, make the honey syrup. Add the honey and water to a small saucepan. Stir and bring to a boil. Reduce to a simmer and cook for about 5 minutes, until slightly reduced. Stir in the almonds and set aside.
½ cup honey, ¼ cup water, ⅓ cup sliced almonds
Turn the cake out onto a plate. Use a skewer to poke holes all over the cake. Spoon over the honey syrup. Let the cake soak in the syrup for 20 minutes before serving.

Note: To toast the almonds, spread them out on a sheet pan and bake at 350°F for 5-7 minutes. The almonds will be fragrant and lightly toasted when done.

Storage: Store honey cake in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.