Honey Spice Cake
Warm, fragrant, and irresistibly moist, this Honey Spice Cake is the ultimate treat for cozy gatherings or indulgent tea breaks. Infused with aromatic spices like cinnamon, ginger, and cloves, and sweetened with rich honey and a hint of brown sugar, this cake delivers classic comfort with every bite. Its tender crumb is heightened by the creamy richness of butter and the delicate balance of vanilla and milk, making it a showstopping centerpiece on any dessert table. Effortless to prepare, this cake bakes to golden perfection in just 40 minutes, with a dusting of powdered sugar adding the final elegant touch. Whether you're celebrating the holidays or craving a slice of homemade sweetness, this honey spice cake is your go-to recipe for an unforgettable dessert. Keywords: honey spice cake, moist spice cake, spiced desserts, easy cake recipes, holiday baking ideas.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 1 teaspoons Ground ginger
- 0.25 teaspoons Ground cloves
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter
- 0.75 cups Brown sugar
- 0.75 cups Honey
- 2 pieces Large eggs
- 1 teaspoons Vanilla extract
- 0.75 cups Milk
- 2 tablespoons Powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan. Optionally, line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, and salt. Set aside.
In a large mixing bowl, use an electric mixer to cream the unsalted butter and brown sugar until light and fluffy, about 2-3 minutes.
Add the honey to the creamed butter and sugar, and beat until well incorporated.
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Add the vanilla extract and mix again.
Reduce the mixer speed to low and alternately add the flour mixture and milk in three additions, starting and ending with the dry ingredients. Mix until just combined—do not overmix.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Once the cake is fully cooled, dust the top with powdered sugar before serving, if desired.
Nutrition Facts
Calories |
432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 337 mg | 15% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 48.3 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 68 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 157 mg | 3% | |
*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.
