So, I have no idea where it came from, but I got this massive craving for a honey cake. I don’t remember ever eating a cake made with honey, but I know they’re out there. I started thinking about ways I could incorporate it and the idea of a cake made with honey and then a honey glaze on top just came to me. I couldn’t get it out of my mind and my craving just got worse.
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I then started thinking about what buttercream would be good, but also a little different to pair with the honey cake. Well marshmallow just seemed to pop into my mind. Oh yes, I know that’s a super sweet combination and if a really rich and sweet cake is not your kind of thing, this might not be for you. But if you’re drooling already, then you’re in the right place.
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I used honey and brown sugar to sweeten this cake. It makes it super rich and gives it a deep flavor. Be careful not to over-bake this cake. Honey cakes seem to over-bake easily and dry out on you if you leave it in too long.
There’s also a honey glaze that you’ll add to the cake before adding the buttercream. You just want to poke some holes in your warm cake with a skewer.
Then you’ll want to pour your honey glaze over it and let it soak in well.
As if that wasn’t enough to make your eyes roll back, now you’ll cover it in marshmallow buttercream. The combination is amazing. Trust me.
Just look at that fluffy marshmallow buttercream. Ok, I’ll stop because I’m drooling now.
By the time I sat down to write this blog post, we (and by we, I mean mostly me) had already eaten all of it. Now, looking at these pics, I’m feeling the craving again and ready to make more. Just look at that honey glaze soaking into the cake. Yum!
Oh and the cool thing is that if you’re not into honey cake, you can top a different flavor of cake with the marshmallow buttercream…I’m thinking chocolate. Yummmm. You can find an easy chocolate cake here: Easy Double Chocolate Cake
And here’s the video to see how this cake comes together:
Recipe:
Honey Cake with Marshmallow Buttercream
Ingredients
The Cake
- 2 ⅔ cups all-purpose flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 3 large eggs
- ⅔ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ¼ cup honey
The Honey Glaze:
- ½ cup honey
- ¼ cup brown sugar
- ¼ cup unsalted butter
Marshmallow Buttercream
- 1 cup unsalted butter room temperature
- 1 large jar marshmallow cream
- 3 cups powdered sugar can add an extra cup if needed to thicken
- 1 tablespoon milk optional
- 1 teaspoon vanilla extract
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Instructions
For the cake:
- Preheat the over to 350 degrees. Grease and flour a 13 x 9 inch pan.
- Combine the flour, baking soda, baking powder and salt in a mixing bowl.
- In another bowl, combine the oil, vanilla, eggs, milk, honey and sugars. Mix well.
- Add half of the liquid mixture to the dry mixture and mix just until combined. Add in the second half and mix for about 30 seconds.
- Pour into greased and floured pan and bake at 350 for about 25 minutes. Start checking at 20. Be careful not to over-bake. Honey cakes can over-bake quickly and dry out.
- Once baked, let it cool for approximately 10 - 15 minutes. Use a wooden skewer to poke holes into the cake. Pour the honey glaze over and spread it evenly over the cake. Let it soak in well. I let mine soak in for almost an hours. Then cover with marshmallow buttercream.
Honey Glaze:
- Add butter, brown sugar and honey into a saucepan. Heat until melted. Cool slightly before pouring over cake.
Marshmallow Buttercream:
- Mix the room temperature butter in a mixer. Add in the marshmallow cream and vanilla and mix well. Add in 3-4 cups of confectioners sugar depending on how thick you want your buttercream. Add in a tablespoon of milk if needed to thin the buttercream.
Notes
Nutrition
How to Share
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TOOLS USED:
- [easyazon_link identifier=”B003OXNBYC” locale=”US” nw=”y” nf=”y” tag=”iscreamforbut-20″]KitchenAid Mixer[/easyazon_link]
- [easyazon_link identifier=”B004A15870″ locale=”US” nw=”y” nf=”y” tag=”iscreamforbut-20″]Flat Beater Attachment[/easyazon_link]
- [easyazon_link identifier=”B079MBVT8Q” locale=”US” nw=”y” nf=”y” tag=”iscreamforbut-20″]13 x 9 inch glass baking pan[/easyazon_link]
I hope you enjoy this one as much as I did!
DON’T FORGET TO PIN IT BELOW!
Ashley
I’ve always made an all butter buttercream but this marshmallow buttercream sound amazing! Could you use this buttercream to frost a 2 tier cake or is it too soft?
Kara Jane
Hi Ashley, you might be able to if you chilled the cake, but it really is a softer buttercream and would do better with a 13 x 9 cake or something similar. If you try it, let me know how you like it!
AC
Maybe I did something wrong but this cake took well over 25 minutes to bake. At least for me. Any suggestions?! Thanks in advance!
Kara Jane
Hmmm I’m not sure unless it was a smaller pan and the batter was thicker. I would have to do a recheck of this one as I haven’t baked it in quite awhile. I remember this one baking really quickly for me the times I tested it out. I did use a glass pan and that may have baked faster than a different type of pan. How long did you end up baking it for and what was the final result?
Sarah
I’m currently making this and I’m up to 55 min so far – glass pan as well. Maybe it’s altitude .. not sure but I just keep checking it every 5 min to see if the middle is done yet. So far it’s still really wet on all the other checks … tastes good licking off the skewer though haha
Kara
Oh no Sarah! Hmmm, I haven’t had this issue with this cake, but 55 minutes is a long time. Are you at a high altitude? I’m pretty low down here in Texas. If your altitude is much higher, you may need to make adjustments to the temp and the ingredients. I’m not an expert on high-altitude baking though as I have no way to test it out down here. I usually refer people to King Arthur’s website. They have a nice graph on there with changes that should be made. It does state the temp needs to be higher and a few other things. Here’s the link for that: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking
I hope it eventually bakes all the way through!
Peggy
Mine took around 40 minutes and the middle still was not done, which I didn’t realize how bad until it cooled and the middle sunk and when cut into, a pile of goo. BUT! The cake was delicious! The frosting could have been cut in half and had been plenty. This is a very rich, sweet cake. My coworkers loved it!
Kara
Oh no! That is weird…I wonder why it wasn’t done in the middle? I just can’t say for sure what could have happened. Are you at higher altitude? Have you checked your oven with an oven thermometer? I would think it would burn at 350 F after 40 minutes, but you never know. Ovens vary so much I guess. Hmmm.
I’m glad it was still good though and that your coworkers liked it! And yes, you’re probably right about the frosting. I tend to end up making way too much frosting. I am a frosting nut…lol!
Jenifer
Amazing ! I made them into cupcakes instead !
Kara Jane
Yay! Thanks Jenifer for the great review! So glad you liked the recipe. 🙂
Jude
Do you measure your honey in a liquid measuring cup, or dry?
Kara Jane
I really just use whatever I have on hand. Sometimes it’s easier to get it out of a dry measuring cup though because they’re more shallow.
Emmi
Can I bake this cake batter in a Bundt pan ? If so, how large of a bundt pan can I use. I love the idea of this cake.
Kara Jane
Hi Emmi, I haven’t tried this cake in a bundt pan. It might work, but I’m just not sure. If you try it, use around a 9 or 10 inch bundt pan. Make sure to grease and flour it very well and bake at 325 degrees F instead of 350. Start checking at about 30 minutes, but I’m guessing it’ll take longer than that to bake…maybe even up to 40-45 minutes.