Honey Spice Cake with Orange Cream
Indulge in the warm, comforting flavors of a Honey Spice Cake with Orange Cream, a delightful dessert that’s perfect for any occasion. This moist and tender cake is infused with a fragrant blend of ground cinnamon, ginger, and nutmeg, while a hint of rich honey adds natural sweetness. Topped with a luscious orange cream made from whipped heavy cream, fresh orange zest, and a touch of powdered sugar, this dessert achieves the perfect balance between spiced warmth and citrus brightness. Easy to prepare in under an hour, this stunning centerpiece is ideal for family gatherings, holiday celebrations, or a cozy night in. Serve it with a dollop of orange cream for an irresistible treat that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cup Unsalted butter, softened
- 0.75 cup Brown sugar, packed
- 0.5 cup Honey
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Whole milk
- 1 cup Heavy cream, chilled
- 2 tablespoons Powdered sugar
- 1 teaspoon Orange zest (from 1 orange)
- 1 tablespoon Orange juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large mixing bowl, using an electric mixer or a whisk, cream the softened butter and brown sugar until light and fluffy, about 3 minutes.
Add the honey to the butter-sugar mixture and continue mixing until well incorporated.
Beat in the eggs, one at a time, followed by the vanilla extract, until the mixture is smooth.
Reduce the mixer speed to low (if using) and alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
While the cake cools, make the orange cream. In a cold mixing bowl, use a hand mixer or whisk to whip the chilled heavy cream until soft peaks form.
Add the powdered sugar, orange zest, and orange juice to the whipped cream. Continue whipping until stiff peaks form. Be careful not to overbeat.
Once the cake is completely cooled, transfer it to a serving platter. Generously spread the orange cream on top, or serve it on the side as a topping.
Slice the cake and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 317 mg | 14% | |
| Total Carbohydrate | 50.3 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 30.8 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 111 mg | 2% | |
*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.
