Soft Milk and Honey Cake
A delightfully soft and moist cake that combines the richness of milk with the sweetness of honey. 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
- 1 cup honey
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 3/4 cup whole milk
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream together the softened butter and honey until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined and the batter is smooth.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Serving
- Once cooled, slice the cake into 8 pieces. Serve as is or with a dusting of powdered sugar and a drizzle of honey.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week for extended freshness.
Notes
Pro Tips: Use room temperature ingredients for best results. Ensure the honey is not crystallized when mixing.
Ingredient Substitutions: Substitute all-purpose flour with gluten-free flour for a gluten-free version. Use almond milk instead of whole milk as a dairy-free option.
How to Serve: Serve with a light dusting of powdered sugar and a drizzle of honey. Pair with tea or coffee for a delightful treat.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. For longer storage, keep refrigerated.
Make-Ahead Tips: Prepare the batter in advance and store in the refrigerator for up to 24 hours before baking.
Ingredient Substitutions: Substitute all-purpose flour with gluten-free flour for a gluten-free version. Use almond milk instead of whole milk as a dairy-free option.
How to Serve: Serve with a light dusting of powdered sugar and a drizzle of honey. Pair with tea or coffee for a delightful treat.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days. For longer storage, keep refrigerated.
Make-Ahead Tips: Prepare the batter in advance and store in the refrigerator for up to 24 hours before baking.