Almond Honey Cake Recipe

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Golden and elegant, the Almond Honey Cake is a luxurious dessert that captures the comforting warmth of honey and the rich nuttiness of toasted almonds. With its beautifully smooth buttercream finish, golden honey drip, and delicate almond slivers, this cake isn’t just a sweet treat — it’s a celebration centerpiece. Whether you’re hosting a special occasion or simply treating yourself to something extraordinary, this cake delivers both beauty and flavor.

Each bite of this soft, moist cake offers a sweet complexity thanks to the blend of almond flour, natural honey, and a touch of vanilla. The buttercream is whipped until light and silky, providing a perfect canvas for the honey glaze that cascades down the sides. Finished with piped rosettes and sliced almonds, this cake is as delightful to look at as it is to eat.

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Ingredients for this Almond Honey Cake

For the Cake Layers:

• 1 ¾ cups all-purpose flour
• ¾ cup almond flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¼ cup neutral oil (like canola or sunflower)
• ¾ cup honey
• ½ cup granulated sugar
• 3 large eggs
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1 cup buttermilk

For the Honey Buttercream:

• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 3 tbsp honey
• 1 tbsp heavy cream or milk
• ½ tsp almond extract (optional)
• Pinch of salt

For the Honey Drip:

• ¼ cup honey
• 2 tbsp unsalted butter

For Garnish:

• Sliced almonds, toasted
• Optional: almond slivers or edible flowers for decorating rosettes

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Step 1: Prepare the Cake Pans and Preheat

Preheat your oven to 350°F (175°C). Grease and line three 6-inch round cake pans with parchment paper. This helps the layers release cleanly and maintain their structure, especially important for a tall, elegant finish.

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Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set this aside—these dry ingredients will create the base structure for your almond-rich cake layers.

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Step 3: Cream the Butter, Oil, and Sugars

Using a hand or stand mixer, beat the softened butter, oil, honey, and granulated sugar on medium-high speed until the mixture is light, pale, and fluffy—about 3 to 5 minutes. This aerates the batter for a soft, tender crumb.

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Step 4: Add Eggs and Extracts

Reduce the mixer speed to low. Add the eggs one at a time, making sure each is fully incorporated before the next. Then mix in the almond and vanilla extracts for that sweet, nutty aroma.

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Step 5: Alternate Mixing Dry Ingredients and Buttermilk

Add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the dry mixture. Mix just until combined; don’t overbeat, or the cake can turn dense.

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Step 6: Bake the Cakes

Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

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Step 7: Make the Honey Buttercream

Beat the butter on medium speed until creamy. Gradually add the powdered sugar, one cup at a time, mixing well between each. Pour in the honey, cream, salt, and almond extract if using. Whip until light and smooth—about 4 minutes.

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Step 8: Assemble and Frost the Cake

Once your cake layers are cool, level them if needed. Spread a generous layer of buttercream between each. Apply a crumb coat and chill the cake for 20 minutes. Then frost with a smooth final layer of honey buttercream.

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Step 9: Add the Honey Drip

In a small saucepan, gently melt the butter and honey together. Let it cool slightly, then pour or pipe it along the top edge so it drips down naturally. Let it set before decorating.

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Step 10: Garnish and Finish

Pipe rosettes around the top edge using a star tip, then place sliced almonds vertically into each swirl. Decorate the base of the cake with toasted sliced almonds for an elegant touch.

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Estimated Nutrition

Per slice (based on 12 servings):

• Calories: 540
• Total Fat: 30g
• Saturated Fat: 14g
• Cholesterol: 105mg
• Sodium: 220mg
• Carbohydrates: 65g
• Sugar: 45g
• Protein: 6g
• Fiber: 2g

Note: Nutrition values are approximate and may vary based on ingredient brands and portion sizes.

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Frequently Asked Questions

1. Can I make this cake ahead of time?

Yes! You can bake the layers up to two days in advance and store them wrapped in the fridge. The whole frosted cake can also be made a day ahead.

2. Can I use almond milk instead of buttermilk?

For best texture, stick with real buttermilk. If needed, substitute with a mix of 1 cup almond milk + 1 tbsp lemon juice, let sit for 10 minutes.

3. What’s the best honey to use?

Use a light, floral honey like clover or wildflower. Avoid dark or overly bold honeys, which may overpower the delicate almond flavor.

4. Is this cake gluten-free?

Not as written. You can try replacing the all-purpose flour with a 1:1 gluten-free baking flour, but results may vary.

5. Can I use only almond flour?

Not recommended. Almond flour alone lacks the structure needed for a tall, layered cake.

6. How do I get clean honey drips?

Cool the honey mixture slightly and use a spoon or piping bag to apply it slowly around the chilled cake edges.

7. Can I decorate it differently?

Absolutely. Try edible flowers, gold leaf, or fresh herbs like thyme for a rustic look.

8. Can I make cupcakes instead of a layer cake?

Yes, this batter makes about 24 cupcakes. Bake at 350°F for 18–20 minutes.

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