Go Back

Honey Almond Cake

A moist and flavorful cake that combines the rich taste of almonds with the natural sweetness of honey, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • ⅔ cup all-purpose flour Adds structure to the cake.
  • 1 teaspoon baking powder Ensures the cake rises and becomes fluffy.
  • ¼ teaspoon kosher salt Enhances the sweetness and flavors.
Wet Ingredients
  • ¾ cup unsalted butter (room temperature) Provides richness and moisture.
  • 1 cup granulated sugar Sweetens the cake and aids in browning.
  • 1 teaspoon vanilla paste or extract Adds depth of flavor.
  • 1 teaspoon almond extract Intensifies the almond flavor.
  • 3 large eggs (room temperature and whisked) Binds the ingredients together.
  • ⅓ cup honey Sweetens and gives a beautiful glaze to the cake.
  • ⅓ cup water Helps create the syrup.
Almond Ingredients
  • 1 cup finely ground almond flour Offers a nutty flavor and supports moisture.
  • ⅓ cup sliced almonds Provides a nice texture contrast on top.

Method
 

Preparation
  1. Preheat your oven to 375℉. Grease an 8” cake pan and line it with a parchment paper round with slings for easy removal.
  2. In a small bowl, whisk together the all-purpose flour, baking powder, and salt.
Mixing
  1. In a stand mixer fitted with the paddle attachment, cream the room-temperature butter and granulated sugar on medium speed for two minutes until light and fluffy.
  2. With the mixer on low speed, add the vanilla and almond extracts. Gradually drizzle in the whisked eggs until fully incorporated.
  3. Keeping the mixer on low speed, spoon in the dry ingredient mixture until almost fully blended.
  4. Gently fold in the almond flour by hand, ensuring a thorough mix.
Baking
  1. Pour the batter into the prepared cake pan, spreading it evenly. Sprinkle sliced almonds on top.
  2. Bake in the center of the preheated oven for 28-35 minutes. The sides should pull away slightly, and a toothpick should come out with moist crumbs.
Finishing Touches
  1. While the cake bakes, combine honey and water in a small saucepan over medium-low heat. Stir until heated and fully combined, then set aside.
  2. Once the cake is baked, remove it from the oven and place it on a wire rack. Slowly pour the honey syrup over the top and sides, allowing it to soak in.
  3. Let cool for 20 minutes before transferring onto a wire rack to cool completely.
Serving
  1. Enjoy the cake warm or at room temperature.

Notes

Keep the Honey Almond Cake in an airtight container at room temperature for up to three days. It can be frozen wrapped well in plastic wrap for up to three months.