Honey Cake W Cinnamon Cream Cheese Frosting
Indulge in the warm, comforting flavors of fall with this Honey Cake with Cinnamon Cream Cheese Frosting—a dessert that seamlessly balances sweetness and spice. This moist honey-infused cake is enriched with aromatic cinnamon and nutmeg, creating a rich, tender crumb that melts in your mouth. The crowning glory is the luscious cinnamon cream cheese frosting, whipped to perfection for a velvety, tangy finish that complements the cake’s natural sweetness. Ideal for celebrations or cozy gatherings, this show-stopping layer cake is simple to make yet impressive to serve. Garnish with a drizzle of honey or a sprinkle of cinnamon for an elegant touch, and watch it become the star of your dessert table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 cups Unsalted butter (softened)
- 1 cup Light brown sugar
- 1 cup Honey
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 8 ounces Cream cheese (softened)
- 0.5 cups Unsalted butter (softened, for frosting)
- 2.5 cups Powdered sugar
- 1 teaspoon Ground cinnamon (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
In another large bowl, beat the softened butter and brown sugar until creamy and light, about 2 minutes using a hand or stand mixer.
Add the honey to the butter mixture and mix until fully incorporated.
Mix in the eggs one at a time, ensuring each is well blended before adding the next. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk (starting and ending with the dry ingredients). Mix on low speed until just combined.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To make the frosting, beat the cream cheese and butter together until smooth and creamy, about 2 minutes.
Add the powdered sugar, one cup at a time, beating on low speed until fully incorporated. Stir in the cinnamon and vanilla extract.
Once the cakes are fully cooled, spread a generous layer of frosting on top of the first cake layer. Place the second layer on top and frost the top and sides of the cake.
Optional: Decorate the cake with a drizzle of honey, a sprinkle of cinnamon, or a few fresh flowers for a stunning presentation.
Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. Serve at room temperature and enjoy!
Nutrition Facts
Calories |
6670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.7 g | 380% | |
| Saturated Fat | 179.1 g | 896% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1355 mg | 452% | |
| Sodium | 4480 mg | 195% | |
| Total Carbohydrate | 962.0 g | 350% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 711.8 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 910 mg | 70% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1608 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
