• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Broken Oven Baking
  • Recipes
  • Contact
  • About
  • Resources
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
menu icon
go to homepage
  • Easter
  • Recipes
  • Newsletter
  • Coaching
  • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Easter
    • Recipes
    • Newsletter
    • Coaching
    • About
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    Broken Oven Baking » Recipes » Cakes & Cupcakes

    Honey Vanilla Cake

    Published: Jun 3, 2022 by Kayla Burton · This post may contain affiliate links · 14 Comments

    415 shares
    • Facebook
    • Twitter
    Jump to Recipe

    Have you ever sweetened a cake using honey? I can't believe it's taken me this long to try it! This Honey Vanilla Cake recipe is 3 delicious honey flavored sponges layered with homemade vanilla whipped cream! It's so easy to whip up and is the perfect size for small gatherings. Top it with fresh fruit and it's the best sweet treat in the summer!

    Drizzling honey on top of a honey vanilla layer cake.

    This post was originally published on May 26, 2021 and updated on June 3, 2022.

    Why We Love This Recipe

    • It's an incredibly simple layer cake that doesn't require any freezing or crumb coating!
    • The honey flavor is delicate and delicious in every bite!
    • This delicious honey cake is layered with lightly sweetened whipped cream and topped with natural berries, so the whole cake isn't overly sweet.
    • If you prefer individual cakes for all, it can be made into honey vanilla cupcakes as well!
    • It's less sweet but just as delicious as my Almond Cupcakes with Raspberry Frosting!
    • It uses basic ingredients - no cake flour needed!

    Looking for more simple cake recipes?

    • Orange Bundt Cake with Cranberry Glaze
    • Spiced Walnut Cake
    • Milk and Berries Cake
    • Strawberries and Cream Crepe Cake
    Jump to:
    • Why We Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Equipment
    • Step by Step Instructions
    • Expert Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Ingredients needed to make a honey vanilla cake with homemade whipped cream.
    • All purpose flour
    • Baking powder
    • Baking soda
    • Salt
    • Unsalted butter
    • Large eggs
    • Vanilla extract
    • Honey: I recommend using a local variety of honey to really hone in on specific flavor notes!
    • Granulated sugar
    • Buttermilk
    • Sour cream
    • Heavy whipping cream
    • Powdered sugar

    See recipe card below for quantities.

    Substitutions & Variations

    • For a sweeter cake, try using a vanilla buttercream frosting or a cream cheese frosting.
    • Make it a honey almond cake by replacing the vanilla extract with ¼ teaspoon of almond extract and sprinkling with sliced and/or ground almonds!
    • Add a teaspoon of lemon zest to the butter and sugar while making the batter for a citrusy flavor!
    • Next time, turn the cake into 18 cupcakes! Use a large ice cream scoop to top them with whipped cream and then add summer berries and honey on the tops.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Equipment

    You'll only need some basic baking tools to make this vanilla honey cake recipe!

    • 3 6-inch round cake pans
    • Parchment paper rounds (or cut your own from a roll)
    • An electric hand mixer or stand mixer
    • A cooling rack

    Step by Step Instructions

    Before you get started, preheat your oven to 350°F. Prepare your pans by lightly coating them with a non-stick spray and pressing a piece of parchment paper inside just so it covers the bottoms.

    Wet cake ingredients in a bowl after being combined with a hand mixer.

    Step 1: Cream together the softened butter and sugar in a large mixing bowl with a hand mixer (or stand mixer with paddle attachment) on medium speed until light and fluffy. Mix in the honey, eggs, vanilla extract and sour cream.

    Whisking dry cake ingredients in a bowl.

    Step 2: Whisk together the dry ingredients - flour, baking powder, baking soda and salt - in a small bowl.

    Folding honey-flavored vanilla cake batter in a bowl.

    Step 3: Alternately fold a third of the flour mixture and buttermilk at a time into the wet ingredients just until everything is combined.

    Three 6-inch round cake pans filled with honey vanilla cake batter.

    Step 4: Evenly distribute the cake batter across the prepared pans and bake, all on the middle oven rack, until a toothpick comes out clean (about 25 minutes). Let the cakes cool in the pans and then carefully flip them out, peel the parchment off, and place them on a wire rack.

    Homemade whipped cream in a bowl.

    Step 5: While the cakes are cooling, make the whipped cream. In a medium bowl, whisk the heavy cream until it thickens, add the vanilla extract and powdered sugar and continue whisking until it reaches stiff peaks. This is easiest and quickest using a mixer but can be done by hand!

    A photo showing the top of a vanilla layer cake decorated with whipped cream, fresh fruit and honey.

    Step 6: Assemble the cake by spreading whipped cream on the completely cool cake layers with an offset spatula. Garnish with your favorite fruits, edible flowers and extra honey!

    Expert Tips

    Tip #1 - Use local honey! Did you know raw honey looks and tastes different depending on where it's from? Its flavor can range from citrusy to floral based on the pollen in the area. If you make this cake using locally sourced honey, it'll bring out the flavor profile of that specific honey. I like to decorate this cake to match the honey's taste. I used honey with floral notes in this cake, so I topped it with edible flowers! It also pairs extremely well with fresh berries!

    Tip #2 - Make sure the cakes have cooled to room temperature before frosting. If you add the whipped cream while the cakes are even still slightly warm, the cream can melt and then you'll have a droopy cake. It's also important not to keep the assembled cake in heat for very long.

    Tip #3 - Use a scale to weigh your flour. It tends to get packed into measuring cups, so this is the best way to ensure an accurate measurement and a fluffy, moist cake. Grams can be found by switching over to "Metric" in the recipe card below.

    Recipe FAQs

    Does this cake have a strong honey flavor?

    While you can definitely taste the honey in the cake layers, it isn't a super strong flavor.

    My natural, raw honey has crystalized. Can I still use it?

    Sure you can! Microwave it for a few seconds until it's liquidized and then measure it out.

    A fluffy slice of honey vanilla cake with whipped cream and fresh berries.

    Storage

    Room Temperature: The cake layers can be wrapped and stored at room temperature for a couple of days before assembling the honey vanilla cake.

    Refrigerator: The whipped cream and assembled cake should be stored in the fridge for up to 3 days.

    Freezing Instructions: Individually wrap the cooled cake layers in plastic wrap and freeze for up to 1 month. When ready to serve, let the cakes thaw at room temperature and make the whipped cream.

    More Recipes You'll Love

    • The Best Carrot Cake Cupcakes
    • Cinnamon Streusel Muffins
    • Sweet Potato Cupcakes with Toasted Meringue Frosting
    • Cowboy Cookie Cake

    Did you try this recipe? I'd love to see it! Tag @brokenovenbaking on Instagram & Facebook and leave a ⭐️ review below!

    📖 Recipe

    Honey Vanilla Cake

    Kayla Burton
    Honey Vanilla Cake is 3 delicious honey flavored sponges layered with homemade vanilla whipped cream! It can also be made into cupcakes!
    5 from 15 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 1 cake
    Calories 5284 kcal

    Equipment

    • (3) 6-inch round cake pans
    • Mixing bowls
    • Measuring spoons
    • Measuring cups/scale
    • Whisk
    • Spatula
    • Hand mixer or stand mixer with paddle attachment (recommended)
    • Wire rack

    Ingredients
     
     

    Honey Cake

    • ¾ cup (1½ sticks) unsalted butter room temperature
    • ¾ cup granulated sugar
    • 6 tablespoons honey
    • 2 large eggs room temperature
    • 1½ teaspoons vanilla extract
    • ½ cup sour cream room temperature
    • 2 cups all-purpose flour
    • ½ teaspoon baking soda
    • 1½ teaspoon baking powder
    • ½ teaspoon salt
    • ¼ cup buttermilk room temperature

      *see notes below to make your own

    Whipped Cream

    • 2 cups heavy whipping cream cold
    • 1 teaspoon vanilla extract
    • 2 tablespoons powdered sugar

    Instructions
     

    Honey Cake

    • Preheat oven to 350°F. Spray three 6-inch round cake pans with cooking spray and line the bottoms with round sheets of parchment paper.
    • In a large bowl, cream together the softened butter and sugar until light and creamy (about 2 minutes). One at a time: stir in the honey, eggs, vanilla, and sour cream (mixing after each addition).
    • In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
    • Slowly mix ⅓ of the dry ingredients into the wet ingredients, followed by ⅓ of the buttermilk. Repeat until all of the dry ingredients and buttermilk are incorporated into the batter. Be careful not to overmix - stop stirring as soon as everything is combined.
    • Evenly distribute the cake batter into the 3 cake pans and smooth the tops out as much as possible with a spatula.
    • Bake all 3 cakes on the middle shelf for 23-29 minutes. You may want to rotate the pans halfway through if they aren't baking evenly. They're done when the tops are light brown and a toothpick inserted into the middle comes out clean.
    • Let the cakes cool in the pans for about 30 minutes and then carefully flip them onto a wire rack to finish cooling. While they're cooling, make the whipped cream.

    Whipped Cream

    • Whisk the heavy whipping cream vigorously until they've reached soft peaks (thick enough to hold together but droop when you lift the whisk). Add the vanilla and powdered sugar, and continue whisking to stiff peaks (thick enough to hold together and remain stable when you lift the whisk).

    Assemble the Cake

    • Alternately layer the honey cakes with the whipped cream.
    • Decorate the cake however you'd like or leave it plain. I recommend adding a bit of fresh fruit!

    Notes

    *To make your own buttermilk, measure out ¼ cup of 2% or whole milk and add ¾ teaspoon of vinegar or lemon juice.
    This recipe makes 18 cupcakes. Follow the recipe to make the batter and then scoop evenly into 18 cupcake liners. Bake at 350F for 14-19 minutes.
    Store the frosted cake in the refrigerator for up to 3 days.
    The provided nutrition information is an estimate for the entire cake, the calorie accuracy is not guaranteed.

    Nutrition

    Calories: 5284kcalCarbohydrates: 484gProtein: 54gFat: 357gSaturated Fat: 219gPolyunsaturated Fat: 16gMonounsaturated Fat: 98gTrans Fat: 6gCholesterol: 1472mgSodium: 2856mgPotassium: 1133mgFiber: 7gSugar: 278gVitamin A: 12787IUVitamin C: 5mgCalcium: 1005mgIron: 15mg
    Tried this recipe?Let us know how it was!

    More Cake & Cupcake Recipes

    • Almond cream cake on a cake stand with slices taken out of it.
      Easy Homemade Almond Cream Cake
    • A chocolate mint cupcake with green mint buttercream frosting and a chocolate drizzle.
      Chocolate Mint Cupcakes
    • A slice of blueberry sour cream coffee cake sticking out of a bundt cake.
      Best Blueberry Sour Cream Coffee Cake
    • Lemon snack cake with lemon cream cheese frosting.
      Lemon Snack Cake with Cream Cheese Frosting

    Reader Interactions

    Comments

    1. Ana says

      April 14, 2022 at 10:09 pm

      5 stars
      So delicious! I made these as cupcakes and honestly found them so hard to stop eating. The cupcakes have a lovely flavor and crumb. Thanks for the great recipe, Kayla!

      Reply
      • Kayla says

        April 18, 2022 at 10:24 am

        I'm happy you enjoyed them! They looked so pretty, thanks again for making and sharing on IG and TT!!

        Reply
    2. Christina says

      April 06, 2022 at 9:55 pm

      Hi 🙂
      Will this recipe hold up to become a decorated layer cake?

      Reply
      • Kayla says

        April 08, 2022 at 10:19 am

        Hi Christina! I don't have much experience with decorated layer cakes but I have seen a reader make and frost the entire cake successfully so I think it should hold up 🙂 I'd love to hear about it if you try it!

        Reply
    3. Julien B says

      March 06, 2022 at 12:32 am

      5 stars
      Made this recipe for my son's birthday party. Multiplied the recipe by 1.5 for two 8" round pans. I had to double the baking time.

      I frosted this with Leite's cream cheese frosting, added red food coloring at the birthday boy's request, and topped with strawberries and kiwi. For the honey in the recipe, I used Costco's very flavorful dark honey "Kirkland Signature Washington Raw Unfiltered Honey". The frosting in the recipe (link below) was the perfect amount for the two layer cake, including sides and middle layer.

      Guests really enjoyed the cake, multiple compliments. I definitely recommend.

      Leite's frosting:
      https://leitesculinaria.com/237410/recipes-cream-cheese-frosting.html

      Honey:
      https://www.amazon.com/Kirkland-Signature-Washington-Unfiltered-Honey/dp/B07PMFJGN2

      Pictures of the cake:
      https://photos.google.com/share/AF1QipNf-jP1oQMvPOsy0eqAk5b5-YKJFQC_KlJ1Rj7FyqjvQW5fr5i2j27Nu3pbvCeXAQ?key=R3AwSW5DRWE2YUx5U3FhRlFyZkcxQ3laRzZoZ0ln

      Reply
      • Kayla says

        March 06, 2022 at 7:10 am

        Thank you very much for sharing, Julien! I'm so happy this cake was a hit, the frosting and strawberry kiwi addition looks so good!! I hope the birthday boy had an amazing time celebrating 🙂

        Reply
    4. Melody Pratt says

      September 07, 2021 at 11:21 am

      5 stars
      I doubled the recipe and it made 2 delicious 9" rounds and 1 8" round perfect amount! My hubby and I saved the 8" for us and it was amazing! Taking the 9" layers to granddaughters birthday party will top with the whip cream, strawberries and blueberries! It had more of a corn bread consistency, is this the way it's supposed to be? Reminded me of home made shortcake. Delicious!

      Reply
      • Kayla says

        September 07, 2021 at 11:28 am

        Hi Melody! I'm so happy to hear that doubling the recipe worked out for the cake and you liked it! Thank you for trying it and sharing this info! I hope your granddaughter enjoys it & has a wonderful birthday 🥳 Yes that's a good way to describe it, like a cornbread cake ☺️

        Reply
    5. Melody says

      September 02, 2021 at 1:16 pm

      Thank you for answering me! Can I use 2 9" cake pans? Would there be enough batter? Want to make this for my granddaughters 2nd birthday!

      Reply
      • Kayla says

        September 02, 2021 at 7:15 pm

        You're welcome! If you double the recipe you should have enough for two 9" rounds with some leftover batter. It might even be enough for three 9" pans. I hope this helps!

        Reply
    6. Melody says

      August 30, 2021 at 10:48 pm

      Can I use this to make a 9×13 layer cake or sheet cake?

      Reply
      • Kayla says

        August 31, 2021 at 12:09 pm

        Hi Melody! I haven't tested anything other than the 6 inch rounds and cupcakes, but I'm not sure it'd be quite enough to fill a 9x13. I think a 10 inch square pan would work, or if you have an 8 or 9 inch square pan, one you could use leftover batter to make a few cupcakes!

        Reply
    7. Luzmaria Diaz says

      June 25, 2021 at 1:05 pm

      5 stars
      Oh lord, this recipe is amazing!! I rarely trust American cakes, because they are so dry and depend on American buttercream. I used this recipe for cupcakes and it yielded the fluffiest, tastiest, moist, and delicious cupcakes! I do not regret ever coming across this recipe! Y’all need to try it! I made them for Father’s Day and some birthdays and they were gone in a flash! My uncle that only eats once a day took 3 cupcakes! You will not regret this recipe!

      Reply
      • Kayla says

        June 26, 2021 at 3:32 pm

        Ah thank you, Luzmaria! It makes me so happy that you and your family loved them so much!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

    Featured On

    Good Morning America logo
    Sur La Table logo

    Bake & Learn With Me!

    Easter Brunch and Dessert Recipes

    • Top view of mini egg blondies cut into squares.
      Easy Mini Egg Blondies (Quick Easter Dessert)
    • A slice of blueberry sour cream coffee cake sticking out of a bundt cake.
      Best Blueberry Sour Cream Coffee Cake
    • A stack of sour cream cookies with vanilla buttercream frosting.
      Soft and Easy Sour Cream Cookies with Frosting
    • Mini lemon cheesecakes with lemon curd, whipped cream, and Biscoff cookie crust.
      No Bake Mini Lemon Cheesecakes

    Favorite Cookies

    • Soft Almond Sugar Cookies
    • Classic Chocolate Chip Cookies
    • Top view of espresso chocolate chip cookies with flaky salt.
      Salted Espresso Chocolate Chip Cookies
    • Lucky Charms Cookies
    • Sourdough Discard Chocolate Chip Cookies
    • Soft M&M Sugar Cookies

    Trending Recipes

    • Mini Brownie Bites
    • No Bake Cheesecake Bites
    • Easy Raspberry Cream Cheese Danish Recipe
    • Cinnamon Streusel Muffins

    Did you try a recipe?
    Tag @brokenovenbaking and #brokenovenbaking on Instagram, Facebook, & TikTok!

    Join our Instagram baking collab!

    Be a part of our fun & supportive baking community where we choose a theme and share our bakes on Instagram every month!

    Baking & Photography Essentials!

    Let's Connect!

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Footer

    ↑ back to top

    About

    About Me
    Privacy Policy
    Terms of Service
    Accessibility Policy

    Let's Connect!

    Newsletter
    Work With Us
    Food Blog Coaching
    Free Food Blogging Tips

    Contact

    Contact Page
    Baking Collaboration

    At no cost to you, I may earn from qualified purchases made through affiliate links on my website.

    Copyright © 2023 Broken Oven Baking Company LLC