It was my partner’s birthday in September and the family got together for a little party. Unfortunately, I got the flu that same weekend but it didn’t stop me from baking her a birthday cake, and decorating the house (it did stop me from functioning the next week, though)! She asked for two flavours for her birthday: honey and lemon. So, I made this honey butter cake as well as some lemon bakewell slices.
This recipe comes courtesy of Carrie Sellman at TheCakeBlog.com. The cake turned out quite dense, but it had a great flavour. I think the best part about it was the honey cream cheese icing; delicious!
1 cup unsalted butter, room temperature
1 1/2 cups sugar
3 cups flour
2 tsp. baking powder
1 tsp. salt
1 cup buttermilk
1/2 cup honey
2 tsp. vanilla
Preheat the oven to 170C. Butter and line three 8″ round tins.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a small bowl, mix together the buttermilk, honey, and vanilla. Set aside.
With an electric mixer, beat the butter and sugar on medium speed for 4 minutes until fluffy.
Add the eggs, one at a time, beating well after each addition, and scraping the sides of the bowl.
Gradually add the dry and wet ingredients, alternating, starting and ending with the dry ingredients. Mix until just combined, being careful not to over mix. (I think I may have over mixed slightly.) [Get the rainbow whisk here]
Bake for 30-35 minutes, until a toothpick inserted comes out clean. My cakes were ready after 28 minutes.
Let cool in the tins for a few minutes, and then transfer to a wire rack to finish cooling.
While the cake is cooking and cooling, prepare the butterscotch glaze.
1/4 cup honey
1/2 cup heavy cream
1 tbsp. unsalted butter
pinch fine sea salt
gold sanding sugar for decorating
Combine the sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves to a liquid.
Continue cooking without stirring, swirling the pan occasionally. The mixture will bubble and start to darken in colour.
Once the mixture is butterscotch brown (mine was a bit too light, but I didn’t want it to burn), stir using a wooden spoon and remove from heat.
Carefully pour in the cream and stir until combined.
Add the butter and stir until smooth. Add the salt and stir again.
Let the sauce cool completely before using on the cake. I stored it overnight in the fridge, and brought it up to room temperature while I was icing the cake the following morning.
Honey Cream Cheese Frosting
*This recipe made way too much frosting, and I ended up throwing so much out! I suggest cutting the recipe by 1/3.
1 1/2 cups unsalted butter, room temperature
8 ounces cream cheese, softened
6 cups icing sugar
1/3 cup honey
In a bowl, beat the butter and the cream cheese with an electric mixer until combined.
Gradually add the icing sugar and continue mixing, scraping the sides of the bowl as needed.
Add the honey, and mix until smooth.
To assemble the cake, place one layer on the serving stand and add 1 cup of the icing. Repeat with the second cake layer, and then add the top layer of cake. Crumb coat and frost the cake with the remaining icing. Refrigerate the cake until frosting is set. Drizzle the room-temperature butterscotch glaze over top, making sure it drips over the edge of the cake. Refridgerate until the glaze is set. Sprinkle with gold sanding sugar.
Store in the refrigerator. Serve at room temperature.
*I used some paper towel and a teaspoon to tidy up the excess puddled butterscotch glaze on the plate.