Honey Butter Cake

A honey infused layer cake recipe topped with honey cream cheese frosting and drizzled with a dramatic honey butterscotch glaze.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350 degrees. Butter and lightly flour three 8″ round pans.

Step 2

Make the Honey Cake: Preheat oven to 350 degrees. Butter and lightly flour three 8″ round pans.

Step 3

In small bowl, mix together the buttermilk, honey and vanilla. Set aside.

Step 4

In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until fluffy.

Step 5

Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.

Step 6

Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients. Mix until just combined, being careful not to over mix.

Step 7

Divide batter evenly between the three 8″ round pans.

Step 8

Bake for 30-35 minutes, until toothpick inserted into center comes out clean.

Step 9

Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.

Step 10

In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.

Step 11

Make the Honey Cream Cheese Frosting: In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.

Step 12

Add honey and mix until smooth.

Step 13

Combine sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves and you have a liquid.

Step 14

Make the Honey Butterscotch Glaze: Combine sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves and you have a liquid.

Step 15

Once mixture is butterscotch brown, stir using a wooden spoon and remove from heat.

Step 16

Carefully pour in the cream and stir until combined.

Step 17

Add butter and stir until smooth. Add salt and stir once more.

Step 18

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.

Step 19

*NOTE: You may bake this as two full-sized 8″ round cake layers, with an increased bake time. Alternatively, I baked it as three intentionally shorter 8″ round layers that do not need to be torted (cut in half horizontally).

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