Almond Honey Cake
Servings 8 slices
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!