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Almond Honey Cake

  • Author: Sally Thompson
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 12 slices 1x

Description

Craving a showstopping dessert that blends elegance with everyday ingredients? This Almond Honey Cake is just the answer — a stunning, bakery-worthy creation that’s ideal for birthdays, brunches, dinner parties, or simply indulging in a sweet afternoon escape. With tender almond-infused sponge layers, silky honey buttercream, and a golden honey drizzle cascading over toasted almonds, this easy recipe brings warmth, richness, and delicate sweetness in every bite.

Whether you’re looking for new dessert ideas, easy recipes for gatherings, or beautiful breakfast ideas for special occasions, this cake offers a unique balance of flavor and texture. Light enough for a springtime tea but rich enough to satisfy deeper cravings, it’s the kind of cake that gets remembered — and requested again and again.

Ingredients

Scale

For the Cake Layers:

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • ½ cup honey
  • 4 large eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 cup buttermilk

For the Honey Buttercream:

  • 1 cup unsalted butter, room temperature
  • 3–3½ cups powdered sugar
  • ¼ cup honey
  • 2 tbsp heavy cream
  • Pinch of salt
  • Optional: ½ tsp almond extract

For Decoration:

  • ¼ cup warm honey (for drip)
  • Toasted sliced almonds
  • Extra frosting for piped swirls

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line three 6″ or 8″ cake pans.
  2. Whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. Cream butter, sugar, and honey on medium-high until fluffy (3–5 minutes).
  4. Add eggs one at a time, then mix in almond and vanilla extracts.
  5. Alternate adding dry ingredients and buttermilk, beginning and ending with dry mix. Mix until just combined.
  6. Divide batter evenly into pans. Bake for 25–30 minutes or until a toothpick comes out clean.
  7. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Make the frosting: Beat butter, then add powdered sugar, honey, salt, and cream. Whip until fluffy.
  9. Assemble the cake: Stack layers with frosting in between. Add a crumb coat and chill for 30 minutes.
  10. Final frosting: Smooth out the sides and top. Drizzle warm honey over the top and allow it to drip.
  11. Decorate with piped swirls and toasted almonds.
  12. Chill and serve at room temperature for best flavor and texture.

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Find it online: https://sallymeals.com/almond-honey-cake/