This is the best almond honey cake! It has moist almond honey cake layers, it's frosted with almond honey buttercream and finished with a honey caramel drip.
This delicious recipe is full of honey and almond flavor and is the prefect cake to bake for any special occasion!
This post is sponsored by Local Hive. Thank you for supporting the brands that make In Bloom Bakery possible!
Why You'll Love this Honey Almond Cake Recipe
It's a moist cake. The buttermilk and honey give it a perfect soft texture.
It's full of almond and honey flavor. Almond extract pairs beautifully with the nutty flavors in Local Hive Utah varietal.
It's frosted with the smoothest almond honey buttercream. It makes each bite just completely melt in your mouth.
Simple Ingredients
- All Purpose Flour- gives this cake the best crumb
- Baking Powder & Baking Soda- helps to leaven the cake and give it its fluffy texture
- Salt- brings out all the flavors in the cake
- Butter- make sure it's softened
- Sugar- granulated white sugar is used to sweeten and add moisture to the cake
- Eggs- make sure they're room temperature
- Vanilla Extract- adds a sweet note to the cake layers
- Almond Extract- adds a wonderful almond flavor to the cake and frosting
- Buttermilk- helps to make the cake super moist
- Honey- we'll be using Local Hive Utah varietal
- Powdered Sugar- used to sweeten the frosting
- Slivered Almonds- used as a garnish on the cake
- Heavy Cream- used to make the honey caramel
Step by Step Instructions
Please see recipe card below or complete measurements and baking time!
STEP ONE: In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.
STEP TWO: In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (You can also use the bowl of a stand mixer fit with the paddle attachment.)
STEP THREE: Then add in the eggs, vanilla and almond extract and mix on medium-high speed until smooth and pale in color, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.
STEP FOUR: Add in the honey and buttermilk and mix on medium speed just until combined. The buttermilk mixture will look curdled at this point but don't worry. It will pull together once the dry ingredients are added.
STEP FIVE: Add the flour mixture to the wet mixture and mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
STEP SIX: Evenly distribute the cake batter between parchment paper lined cake pans. Bake the cakes for 29-32 minutes, or until a toothpick comes out clean from the centers. (They will be a light golden brown color.) Let the cake cool in the pans for 5 minutes, then transfer the cake layers to a wire rack to completely cool.
STEP SEVEN: While the cakes bake, make the honey caramel. Add the honey, heavy cream, butter, vanilla and salt to a small saucepan. Let the mixture come to a simmer over medium heat, then simmer for 4-5 minutes until thicker. Remove the caramel from the heat and allow it to cool completely. Once cool transfer it to a piping bag.
STEP EIGHT: To make the almond honey buttercream frosting, add butter and salt to a large bowl and whip on high speed with an electric mixer until light and fluffy, about 5 minutes. (If using a stand mixer, use the whisk attachment.) Then add in the honey and mix until combined on medium speed. Sift in the powdered sugar, and mix on medium speed just until combined. Add in the vanilla and almond extract, then whip on high speed until fluffy, about 1-2 minutes.
Assembling the Cake Step by Step
For these steps you'll need:
- a cake scraper
- a rotating cake turntable
- an offset spatula
- a piping bag
STEP ONE Creating the Crumb Coat Place the first cake layer on the rotating cake turntable. Then add a generous portion of almond honey buttercream on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Place the next cake layer over top and repeat the step. Then place the final layer over the top and place small dollops of frosting on the sides of the cake and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. This coat of frosting is called the crumb coat and it will be thin. Place the cake in the fridge to chill for 30 minutes.
STEP TWO Final Layer of Frosting: Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides of the cake and the top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you a smooth finish of almond honey buttercream on the entire cake. Then return the cake to the fridge to chill for 30 minutes.
STEP THREE Caramel Drip: Once the cake has finished chilling, squeeze honey caramel around the top edges of the cake so it starts to drip down the sides. Then squeeze caramel on the top of the cake and smooth it out with an offset spatula. Once the caramel drips are on the cake, pop it back in the fridge to chill for about 15 minutes, or until the caramel is a little more firm.
STEP FOUR Decorating the Cake: Rewhip if necessary and then transfer the remaining frosting to a piping bag fit with a decorative tip. Pipe decorative swirls of frosting on top of the cake. Decorate the cake with sliced almonds if you wish. Transfer to a serving plate, then serve the cake!
FAQS
How do I store this cake? Store leftovers in an airtight container in the fridge for up to three days. The cake is best enjoyed at room temperature, so for the best taste, let it sit at room temperature for 30 minutes before enjoying. You can also freeze individual pieces by wrapping each in plastic wrap, and then putting them in an airtight container. Freeze for up to 2 weeks.
Can I use 3 8-inch cake pans? Yes, but the baking time will be different. Start with 23 minutes, and add more time as necessary until a cake tester comes out clean from the centers.
Can I use almond flour instead of all purpose flour? No, this recipe has only been tested with AP flour.
PRO TIPS
Measure your flour properly. This is always my #1 baking tip. Do not ever scoop a measuring cup into your flour. This will always lead to using too much flour. Instead sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. Or better yet, weigh your flour. 1 cup of flour equals 125 grams.
Make sure all your wet ingredients for the cake layers are room temperature. You'll have the best textured cake when the ingredients are room temperature instead of cold. Cold wet ingredients can lead to a "gummy" cake.
Troubleshooting buttercream:
- Make sure you really whip the butter until it is pale in color and fluffy, before adding the rest of the ingredients in. This will give you the best, and most fluffy, frosting.
- Make sure your butter is the right temperature, not too cold and not too soft. Usually 30-40 minutes out of the fridge is just right.
- Rewhip your frosting in between applications to the cake so that it's always fluffy.
If you make this cake please leave a star review! Also, tag me on Instagram @inbloombakery_ so I can see! Follow me on Pinterest for other dessert ideas!
Recipes to Try Next Time
Almond Honey Cake
Ingredients
For the Almond Honey Cake
- 2 ¼ cups (281 g) all purpose flour, spooned and leveled
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoon (140 g) unsalted butter, softened
- 1 cup (200 g) granulated white sugar
- 3 eggs, at room temperature
- 2 teaspoon vanilla extract
- 2 teaspoon almond extract
- ½ cup (182 g) honey Local Hive™ Utah varietal
- 1 cup (240 ml) buttermilk, at room temperature
For the Honey Caramel
- ½ cup (182 g) honey Local Hive™ Utah varietal
- 3 tbsp (42 g) unsalted butter, at room temperature
- ¼ cup (60 ml) heavy cream, at room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Almond Honey Buttercream
- 1 ½ cups (336 g) unsalted butter, softened
- ¼ teaspoon salt
- ¾ cup (273 g) honey Local Hive™ Utah varietal
- 1 ½ cups (195 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
For the Almond Honey Cake
- Preheat the oven to 350 degrees. Spray 3 6-inch cake pans with non stick spray, and line the bottoms with parchmnet paper rounds. Set aside.
- In a medium bowl, whisk together the all purpose flour, baking powder, baking soda and salt. Then set aside the dry ingredients.2 ¼ cups (281 g) all purpose flour, spooned and leveled, 1 ½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, cream together the butter and granulated white sugar with an electric hand mixer on high speed until fluffy, about 3-4 minutes. (You can also use the bowl of a stand mixer fit with the paddle attachment.)10 tablespoon (140 g) unsalted butter, softened, 1 cup (200 g) granulated white sugar
- Then add in the eggs, vanilla and almond extract and mix on medium-high speed until smooth and pale in color, about 2-3 minutes. Scrape the sides of the bowl with a rubber spatula as needed.3 eggs, at room temperature, 2 teaspoon vanilla extract, 2 teaspoon almond extract
- Add in the honey and buttermilk and mix on medium speed just until combined. The buttermilk mixture will look curdled at this point but don't worry. It will pull together once the dry ingredients are added.½ cup (182 g) honey, 1 cup (240 ml) buttermilk, at room temperature
- Add the flour mixture to the wet mixture and mix on low then medium speed just until the batter is combined and smooth, scraping the sides of the bowl as necessary.
- Evenly distribute the cake batter between the prepared pans. Bake the cakes for 29-32 minutes, or until a toothpick comes out clean from the centers. (They will be a light golden brown color.)
- Let the cake cool in the pans for 5 minutes, then transfer the cake layers to a wire rack to completely cool.
For the Honey Caramel
- While the cakes bake, make the honey caramel. Add the honey, heavy cream, butter, vanilla and salt to a small saucepan. Let the mixture come to a simmer over medium heat, then simmer for 4-5 minutes until thicker.½ cup (182 g) honey, 3 tablespoon (42 g) unsalted butter, at room temperature, ¼ cup (60 ml) heavy cream, at room temperature, ½ teaspoon vanilla extract, ¼ teaspoon salt
- Remove the caramel from the heat and allow it to cool completely. Once cooled, transfer it to a piping bag.
For the Almond Honey Buttercream
- To make the almond honey buttercream frosting, add butter and salt to a large bowl and whip on high speed with an electric mixer until light and fluffy, about 5 minutes. (If using a stand mixer, use the whisk attachment.)1 ½ cups (336 g) unsalted butter, softened, ¼ teaspoon salt
- Then add in the honey and mix until combined on medium speed.¾ cup (273 g) honey
- Sift in the powdered sugar, and mix on medium speed just until combined.1 ½ cups (195 g) powdered sugar
- Add in the vanilla and almond extract, then whip on high speed until fluffy, about 1-2 minutes.1 teaspoon vanilla extract, 1 teaspoon almond extract
Assembling the Cake
- STEP ONE Creating the Crumb Coat Place the first cake layer on the rotating cake turntable. Then add a generous portion of almond honey buttercream on top of the cake layer and even it out with your offset spatula, turning the cake table as you go. Place the next cake layer over top and repeat the step. Then place the final layer over the top and place small dollops of frosting on the sides of the cake and top of the cake. Even out the frosting as much as possible with your offset spatula. Then with your cake scraper, scrape the icing across the cake, turning the cake turntable as you go to make this as easy as possible. This coat of frosting is called the crumb coat and it will be thin. Place the cake in the fridge to chill for 30 minutes.
- STEP TWO Final Layer of Frosting: Once the cake has chilled in the fridge, remove it and apply the final coating of frosting. You may need to rewhip the frosting at this point. Apply generous dollops of frosting on the sides of the cake and the top of the cake and smooth them out with your offset spatula. Then with your cake scraper even out the frosting, turning the cake turntable as you go, to give you a smooth finish of almond honey buttercream on the entire cake. Then return the cake to the fridge to chill for 30 minutes.
- STEP THREE Caramel Drip: Once the cake has finished chilling, squeeze honey caramel around the top edges of the cake so it starts to drip down the sides. Then squeeze caramel on the top of the cake and smooth it out with an offset spatula. Once the caramel drips are on the cake, pop it back in the fridge to chill for about 15 minutes, or until the caramel is a little more firm.
- STEP Four Decorating the Cake: Rewhip if necessary and then transfer the remaining frosting to a piping bag fit with a decorative tip. Pipe decorative swirls of frosting on top of the cake. Decorate the cake with sliced almonds if you wish. Transfer to a serving plate, then serve the cake!