Simple Honey Vanilla Layer Cake
Honey Vanilla Cake is 3 delicious honey flavored sponges layered with homemade vanilla whipped cream! It can also be made into cupcakes!
Servings: 1 cake
Calories: 5284kcal
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) (169 g) unsalted butter room temperature
- ¾ cup (150 g) granulated sugar
- 6 tablespoons (6 tablespoons) honey
- 2 large (2 large) eggs room temperature
- 1½ teaspoons (1½ teaspoons) vanilla extract
- ½ cup (120 g) sour cream room temperature
- 2 cups (250 g) all-purpose flour
- ½ teaspoon (½ teaspoon) baking soda
- 1½ teaspoon (1½ teaspoon) baking powder
- ½ teaspoon (½ teaspoon) salt
- ¼ cup (59.15 ml) buttermilk room temperature
*see notes below to make your own
Whipped Cream
- 2 cups (473.18 ml) heavy whipping cream cold
- 1 teaspoon (1 teaspoon) vanilla extract
- 2 tablespoons (16 g) 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: 5284kcal | Carbohydrates: 484g | Protein: 54g | Fat: 357g | Saturated Fat: 219g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 98g | Trans Fat: 6g | Cholesterol: 1472mg | Sodium: 2856mg | Potassium: 1133mg | Fiber: 7g | Sugar: 278g | Vitamin A: 12787IU | Vitamin C: 5mg | Calcium: 1005mg | Iron: 15mg
