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.
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.
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:
Honey Cake with Marshmallow Buttercream
- 2 2/3 cups all-purpose flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 3 large eggs
- 2/3 cup vegetable oil
- 1 tbsp vanilla extract
- 1 cup whole milk
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/4 cup honey
The Honey Glaze:
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/4 cup unsalted butter
- 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 tbsp milk optional
- 1 tsp vanilla extract
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.
- Add butter, brown sugar and honey into a saucepan. Heat until melted. Cool slightly before pouring over cake.
- 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.
I hope you enjoy this one as much as I did!
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