Honey Vanilla Cake
A moist and tender Honey Vanilla Cake with a delicate honey flavor, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup honey
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, use an electric mixer to cream the softened butter and honey until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, serve the cake with a drizzle of honey or a dollop of whipped cream for added flavor.
- Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for better mixing. Ingredient Substitutions: Substitute buttermilk with milk mixed with a tablespoon of lemon juice if needed. How to Serve: Best served with a dollop of whipped cream or fresh berries. Storage & Freshness: Wrap tightly and store at room temperature to keep moist. Make-Ahead Tips: Bake the cake a day in advance and store wrapped in plastic wrap.