Honey Cake with Marshmallow Buttercream
Servings: 15 servings
A rich cake sweetened with honey and brown sugar with a honey glaze soaked in, then topped with marshmallow buttercream. Amazingly yummy.
- 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.
This cake is best served at room temperature or slightly warm.
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Calories: 566kcal | Carbohydrates: 80g | Protein: 4g | Fat: 26g | Saturated Fat: 18g | Cholesterol: 79mg | Sodium: 204mg | Potassium: 119mg | Sugar: 62g | Vitamin A: 555IU | Vitamin C: 0.1mg | Calcium: 57mg | Iron: 1.4mg