Indulge in the ultimate treat with this mouthwatering almond honey cake! With its moist almond honey layers, decadent almond honey buttercream, and luscious honey caramel drip, this recipe is bursting with flavor and perfect for any special occasion.
Why You’ll Fall in Love with This Almond Honey Cake Recipe
- Moist and Tender: Thanks to the magical combination of buttermilk and honey, this cake boasts a perfect soft texture that’ll leave you craving for more.
- Rich Almond and Honey Flavor: The delightful almond extract perfectly complements the nutty goodness of Local Hive Utah varietal honey, creating a flavor sensation that’s simply divine.
- Smooth Buttercream Bliss: Get ready to experience pure bliss with the smoothest almond honey buttercream frosting. Each heavenly bite melts in your mouth, leaving you in sweet ecstasy.
Almond Honey Cake
Ingredients
#### For the Almond Honey Cake
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 10 tablespoons unsalted butter softened
- 1 cup granulated white sugar
- 3 eggs at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons almond extract
- ½ cup honey Local Hive™ Utah varietal
- 1 cup buttermilk at room temperature
#### For the Honey Caramel
- ½ cup honey Local Hive™ Utah varietal
- 3 tablespoons unsalted butter at room temperature
- ¼ cup heavy cream at room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
#### For the Almond Honey Buttercream
- 1 ½ cups unsalted butter softened
- ¼ teaspoon salt
- ¾ cup honey Local Hive™ Utah varietal
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
Instructions
#### For the Almond Honey Cake
- Preheat your oven to 350 degrees Fahrenheit. Grease three 6-inch cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until fluffy using an electric hand mixer.
- Add the eggs, vanilla, and almond extract, mixing until smooth and pale in color.
- Mix in the honey and buttermilk until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Divide the batter evenly between the prepared pans and bake for 29-32 minutes.
- Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
#### For the Honey Caramel
- In a small saucepan, combine the honey, butter, heavy cream, vanilla extract, and salt.
- Simmer the mixture for 4-5 minutes until thickened.
- Remove from heat and let it cool completely before transferring to a piping bag.
#### For the Almond Honey Buttercream
- In a large bowl, whip the softened butter and salt until light and fluffy.
- Mix in the honey until combined.
- Gradually add the powdered sugar, mixing until smooth.
- Stir in the vanilla and almond extract until fluffy.
#### Assembling the Cake
- Apply a crumb coat of frosting to the cake layers and chill for 30 minutes.
- Apply the final layer of frosting and chill for another 30 minutes.
- Drizzle honey caramel around the edges of the cake and on top.
- Decorate with almond slices and piping swirls of frosting.
- Serve and enjoy the irresistible goodness!