The Mad Cake Batter

sweet treats and savory deets

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Honey Cake with Caramel Buttercream

layersAnother birthday party, another cake. Over the course of one weekend, i have managed to make three cakes… only one wasn’t really edible… Lucky for me, this one went off without a hitch. This recipe is from the Vanilla Bean Blog and I would make this again in a heart beat. The sponge cake was so decadent with the honey…


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup honey
  • 3 large eggs, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk

frostingPreheat the oven to 350F and prepare three 8-inch cake rounds. Whisk together the flour, baking powder, baking soda, and salt. In standing mixer with a paddle attachment, cream the butter at medium speed until light and fluffy. Add the sugar and mix until combined. Scrape down the sides of the bowl, add the honey, and mix on medium for about 2-3 minutes. Add the eggs and the yolk one at a time, add the vanilla, and mix until combined. Beat the batter again at medium speed for one minute.

On low speed, add a third of the flour mixture, and half of the buttermilk. Repeat the process, ending with the flour mixture. Mix until combined. Divide batter evenly among the prepared cake pans and bake 22-30 minutes, or until set in the center and a cake tester comes out clean. Move the pans to a wire rack to cool.


  • 8 egg whites
  • 2 cups sugar
  • 1 1/2 pound butter, room temperature
  • pinch of salt
  • 1 tsp vanilla
  • 1/2 cup leftover caramel from the Coffee Cake post

cakeIn the bowl of your stand mixer combine the egg whites and sugar (the consistency will be very grainy). Over a double boiler, stir the egg mixture with a rubber spatula until the sugar is completely melted. Brush the sides down with the spatula to make sure all the sugar is melted and there are no grains. Once smooth, move the bowl back to the stand mixer and beat with the whip attachment on medium high speed.

Beat it until it is light, fluffy, glossy and the bowl feels just about room temperature. If the whites are not cooled off sufficiently it will melt the butter when you add it. Whip at medium speed for about a minute the buttercream should be creamy.


Level out the cakes so they are flat. Spread a layer of buttercream before repeating the process two more times. Take the remaining frosting and cover the cake until smooth and add whatever toppings you chose. Enjoy!