Honey Cake

This honey cake puts honey front and center. Two full cups of it go into the batter, making this far more than a regular cake with a drizzle on top. Creamed with butter, that honey creates a dense, sticky crumb that stays moist for days.

Buttermilk and baking soda work together here as the leavening team. The acid in the buttermilk reacts with the soda to give the cake lift, while also tenderizing the crumb and adding a subtle tang that keeps all that sweetness from becoming one-note.

Ginger and cinnamon bring warmth without overpowering the honey’s floral flavor. The spicing is restrained on purpose, letting the honey speak for itself.

This cake bakes low and slow for a reason. Honey has more sugar than granulated sugar and browns faster, so a lower oven temperature prevents the outside from burning before the inside sets. Keep a close eye on it after the 25-minute mark.

Chef Tips

• Use a good-quality, flavorful honey. Wildflower or buckwheat honey will give a more complex flavor than generic clover.
• Cream the butter and honey thoroughly. This step traps air and gives the cake structure since there’s no granulated sugar doing that job.
• Sift the flour with the baking soda and spices to distribute the leavening evenly. Clumps of soda leave bitter spots.
• This cake improves overnight. Wrap the layers tightly and let them sit before frosting or serving.

Variations

• Rosh Hashanah style: Add a splash of strong coffee and a pinch of allspice for a traditional Jewish honey cake.
• Glazed: Drizzle warm honey thinned with lemon juice over the finished layers for extra shine and sweetness.