Honey Bundt Cake with Whipped Honey Caramel

Honey Bundt Cake with with Whipped Honey Caramel. Soft, perfectly sweet, super easy to make, very moist, extra honey flavor, and smells amazing. Drizzled with a homemade whipped honey caramel, there’s no way to not love this amazing cake! Perfect with berries, a non-sweetened whipped cream, and an extra drizzle of honey. This cake is not only gorgeous but it’s perfect for every occasion!

honey cake with berries and mint leaves on a marble board

We’re starting the weekend off right with this honey cake. I mean, it’s officially the middle of winter so is there really a better way to warm up than making a cake?

I can’t think of one!

This cake is so moist and delicious. It just melts in your mouth. Perfect with a cup of coffee or even a glass of wine! It’s the best way to satisfy your sweet tooth.

honey bundt cake with berries and mint leaves on a marble board with a white napkin

I absolutely love honey. It’s one of my favorite sweeteners to use.

Honestly, it has such a comforting flavor for me because I grew up eating so much! from our Homemade Granola to just drizzling a little on my pancakes and waffles. I do have quite the sweet tooth.

But surprisingly, this cake isn’t overly sweet. It’s just the perfect amount to satisfy.

how to make a honey cake

This recipe is super easy and comes together fairly quickly! First, gather the ingredients for the cake.

ingredients for honey cake

In a mixer, mix together the butter and the honey until smooth and there are no more lumps of butter. This’ll take about 3 minutes.

Now, add the eggs one at a time. Mix well after each addition.

Next, alternate the dry ingredients (flour, baking powder, baking soda, and salt) with the milk.

Once the flour and milk are added, stir in the vanilla.

Now, spoon the batter into a greased and floured bundt pan. Bake at 350 for 30-35 minutes, or until the cake tests done.

honey cake batter in a bundt pan

Once the cake is baked, let it cool slightly and turn out onto a cooling rack.

honey cake on a wire cooling rack

While the cake cools, gather the ingredients for the honey caramel.

ingredients for honey caramel

Combine honey, brown sugar, and butter in a small pot and place over a low heat. Stir until the sugar completely dissolves, about 5 minutes. Take off the heat.

Add the vanilla and gently stir it in.

Using a hand mixer, beat the honey caramel until a light golden color, Add heavy cream and mix.

Once the caramel is done and the cake is cooled, drizzle the cake with the honey caramel and serve.

honey cake with honey caramel on a cooling rack

how long does honey cake last

If kept covered and at room temperature, I’d say about a week. The cake will start to dry out in the first few days because this is a very moist cake.

can you freeze honey cake

Sure! But I would leave the honey caramel off until the cake is ready to be served.

honey bundt cake on a white plate with a slice taken out

expert tips:

  • The only flavor of this cake is honey. So, make sure you try the honey you have and that you like the flavor!
  • Make sure the butter and eggs are room temperature.
  • You can make this into a layer cake. Divide the batter into three equal parts and bake for 25-30 minutes, or until the cakes test done.
  • If you have honey caramel left over, you can keep it in airtight container in the fridge.

When you make this Honey Bundt Cake with Whipped Honey Caramel recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MsDeltaHospitality.

honey cake with berries and mint leaves on a marble board

Honey Bundt Cake with Whipped Honey Caramel

Traci
A delicious and easy to make honey cake! With only 9 simple ingredients, this cake comes together quickly and is perfect for any occasion.
4.8 from 5 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Desserts
Cuisine American
Servings 1 cake
Calories 260 kcal

Ingredients
 

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup salted butter room temperature
  • ¾ cup honey
  • 2 large eggs
  • ½ cup whole milk
  • 1 teaspoon vanilla

Honey Caramel Glaze

  • ½ cup honey
  • ¼ brown sugar firmly packed
  • 1 Tablespoon salted butter
  • 2 Tablespoons heavy cream
  • 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees.
  • Spray pan with baking spray. Set aside.
  • Combine flour, baking powder, baking soda, and salt. Set aside.
  • In the bowl of an electric mixer, cream butter and honey until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in flour mixture alternately with milk, beginning and ending with flour mixture.
  • Add vanilla.
  • Pour into prepared pan and bake for 30-35 minutes until cake tests done.
  • Cool in pan before turning out.

To Make Glaze:

  • Combine honey, brown sugar, and butter in a small saucepan.
  • Cook over low heat until sugar melts completely.
  • Remove from heat and stir in vanilla.
  • Add heavy cream and mix well.
  • Drizzle over cake.

Notes

  • The only flavor of this cake is honey. So, make sure you try the honey you have and that you like the flavor!
  • Make sure the butter and eggs are room temperature.
  • You can make this into a layer cake. Divide the batter into three equal parts and bake for 25-30 minutes, or until the cakes test done.
  • If you have honey caramel left over, you can keep it in airtight container in the fridge.

Nutrition

Serving: 1Calories: 260kcalCarbohydrates: 43gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 49mgSodium: 266mgFiber: 1gSugar: 29g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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2 Comments

  1. Hi! I’m hoping to make your honey caramel. Any suggestions on how to thicken it to make it more of a syrup? (for a drip look on a cake)

    Thanks!

    1. Hi Sarah! The glaze sinks into this cake because it is not frosted. It should work fine for a drip cake as long as you frost it.