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Honey Cloud Cake

by Mari Vasseur
Fluffy, moist golden honey cake topped with honey butter glaze and a fluffy cloud of subtly sweet whipped cream cheese frosting
Print Recipe
Course Brunch, Dessert
Servings 8

Ingredients
  

Honey Butter Glaze

  • 2 tablespoons unsalted butter, cubed
  • 1 tablespoon (21g) honey
  • 1 tablespoon (15ml) orange juice
  • ¼ cup (30g) powdered sugar, sifted
  • 1 pinch fine sea salt or to taste

Honey Cake

  • 1 cup (128g) all purpose flour, sifted
  • 1 ¼ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup (113g) unsalted butter, room temperature
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (42g) honey
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • ¼ cup (59ml) whole milk, room temperature
  • ¼ cup (57g) sour cream, room temperature

Whipped Cream Cheese Frosting

  • 3 oz (85g) cream cheese, room temperature
  • ¼ cup (30g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (355ml) cold heavy whipping cream

Instructions
 

Honey Butter Glaze

  • In a small saucepan, melt the butter over medium-low heat. Whisk in the honey, orange juice, powdered sugar and salt until smooth and well blended. Add additional salt to taste if desired.

Honey Cake

  • Preheat the oven to 325ºF (165ºC). Line the bottom of an 8-inch round cake pan with parchment paper. Grease and flour the insides.
  • In a medium-sized bowl, whisk together the flour, baking powder, baking soda & salt.
  • In a large bowl, beat the butter and sugar together, with an electric mixer at medium speed, until pale and fluffy. Add the honey and beat until well blended. Mix in the egg, egg yolk and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next.
  • In a small bowl, whisk the milk and sour cream together until well blended. On low speed, add the flour mixture into the batter in 2 additions, followed by half of the milk mixture after each addition. Beat just until smooth and combined. Do not over mix.
  • Transfer the batter to the cake pan. Smooth the top with a spatula. Bake until the cake is golden and a toothpick inserted into the center comes out clean, about 25-28 minutes. Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer it to a cooling rack. Brush the warm cake with Honey Butter Glaze.

Whipped Cream Cheese Frosting

  • In a large bowl, stir the cream cheese with a spatula until smooth and lump-free. Beat the cream cheese and powdered sugar together, with an electric mixer on medium speed, until smooth. Mix in the vanilla extract. On medium speed, gradually beat in the heavy cream. Turn the speed up to high and continue whipping until medium peaks form. Refrigerate until ready to use.

Notes

I topped my cake with edible flowers and chunks of honeycomb. To find honeycomb, click here.
Keyword cake, honey