Honey Cake with Marshmallow Buttercream Recipe

Introduction

This Honey Cake with Marshmallow Buttercream is a moist and flavorful dessert perfect for any occasion. The rich honey glaze soaks into the tender cake, topped with a fluffy, sweet marshmallow frosting that is simply irresistible.

Ingredients

• 2 2/3 cups all-purpose flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3 large eggs
• 2/3 cup vegetable oil
• 1 tbsp vanilla extract
• 1 cup whole milk
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup honey (for batter)
• 1/2 cup honey (for glaze)
• 1/4 cup brown sugar (for glaze)
• 1/4 cup unsalted butter (for glaze)
• 1 cup unsalted butter (room temperature, for buttercream)
• 1 large jar marshmallow cream
• 3 cups powdered sugar (plus extra if needed for thickness)
• 1 tbsp milk (optional, for buttercream)
• 1 tsp vanilla extract (for buttercream)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease and flour a 13 x 9 inch baking pan.
2. Step 2: In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
3. Step 3: In another bowl, combine the vegetable oil, vanilla extract, eggs, milk, honey, granulated sugar, and light brown sugar. Mix well until smooth.
4. Step 4: Add half of the wet ingredients to the dry ingredients and stir until just combined. Then add the remaining half and mix briefly for about 30 seconds.
5. Step 5: Pour the batter into the prepared pan. Bake at 350°F for about 25 minutes, starting to check at 20 minutes to avoid over-baking. Use a toothpick to check doneness.
6. Step 6: While the cake cools for 10-15 minutes, prepare the honey glaze by melting butter, brown sugar, and 1/2 cup honey together in a saucepan. Let cool slightly.
7. Step 7: Poke holes in the warm cake using a wooden skewer. Pour the honey glaze evenly over the cake and let it soak for up to an hour for best flavor.
8. Step 8: To make the marshmallow buttercream, beat the room temperature butter in a mixer until creamy. Add marshmallow cream and vanilla extract, mixing well.
9. Step 9: Gradually add powdered sugar, 3 to 4 cups, until desired thickness is reached. Add a tablespoon of milk if the frosting is too thick.
10. Step 10: Spread the marshmallow buttercream evenly over the soaked cake. Serve and enjoy!

Tips & Variations

• For extra moisture, allow the honey glaze to soak into the cake for at least 30 minutes before frosting.
• If you prefer a lighter frosting, fold in some whipped cream into the marshmallow buttercream.
• Substitute vegetable oil with melted coconut oil for a subtle flavor twist.
• Use a hand mixer for even mixing and smoother batter and frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting fresh. Allow it to come to room temperature before serving for the best flavor and texture. You can also freeze the cake, wrapped tightly, for up to 2 months; thaw in the fridge overnight before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend. Be sure to choose one that includes xanthan gum or another binder for best texture.

How do I know when the cake is done baking?

Insert a toothpick or wooden skewer into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Avoid over-baking since honey cakes can dry out quickly.

Honey Cake with Marshmallow Buttercream Recipe

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★★★★★

4.5 from 64 reviews

This Honey Cake with Marshmallow Buttercream is a moist and flavorful dessert perfect for any occasion. The cake is tender with a subtle honey sweetness and a luscious honey glaze, topped with a fluffy, sweet marshmallow buttercream that complements the warm flavors beautifully.

• Author: Cleo
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 5 minutes (including cooling and glazing time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake

• 2 2/3 cups all-purpose flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 3 large eggs
• 2/3 cup vegetable oil
• 1 tbsp vanilla extract
• 1 cup whole milk
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/4 cup honey

Honey Glaze

• 1/4 cup brown sugar
• 1/4 cup unsalted butter
• 1/2 cup honey

Marshmallow Buttercream

• 1 cup unsalted butter (room temperature)
• 1 large jar marshmallow cream
• 3 to 4 cups powdered sugar (adjust to desired thickness)
• 1 tbsp milk (optional)
• 1 tsp vanilla extract

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 13 x 9 inch baking pan to prevent the cake from sticking.
2. Mix Dry Ingredients: In a mixing bowl, combine 2 2/3 cups all-purpose flour, 1/4 tsp baking soda, 1 tsp baking powder, and 1 tsp salt. Set aside.
3. Combine Wet Ingredients: In a separate bowl, whisk together 3 large eggs, 2/3 cup vegetable oil, 1 tbsp vanilla extract, 1 cup whole milk, 1 cup granulated sugar, 1/2 cup light brown sugar, and 1/4 cup honey until well combined.
4. Mix Batter: Add half of the wet mixture to the dry ingredients and stir until just combined. Add the remaining wet mixture and mix for about 30 seconds to fully incorporate. Avoid overmixing.
5. Bake Cake: Pour the batter into the prepared pan and bake in the preheated oven for about 25 minutes. Begin checking at 20 minutes with a toothpick or skewer; it should come out clean or with a few moist crumbs. Be careful not to overbake to keep the cake moist.
6. Cool and Glaze Cake: Let the cake cool for 10-15 minutes. Use a wooden skewer to poke holes all over the surface. Pour the honey glaze evenly on top to allow it to soak into the cake. Let it sit for about an hour to absorb fully.
7. Prepare Honey Glaze: In a small saucepan, combine 1/4 cup brown sugar, 1/4 cup unsalted butter, and 1/2 cup honey. Heat over medium heat until melted and smooth, then let it cool slightly before pouring.
8. Make Marshmallow Buttercream: In a mixing bowl, beat 1 cup room temperature unsalted butter until creamy. Add 1 large jar of marshmallow cream and 1 tsp vanilla extract, mixing well. Gradually add 3 to 4 cups powdered sugar to reach your desired thickness. Add 1 tbsp milk if the frosting is too thick to spread easily.
9. Frost the Cake: Once the glaze has soaked in, spread the marshmallow buttercream evenly over the top of the cake. Serve and enjoy!

Notes

• Be cautious not to overbake the honey cake, as it dries out easily.
• The honey glaze adds moisture and enhances the honey flavor.
• You can adjust the powdered sugar in the buttercream to achieve your preferred frosting consistency.
• Allow the cake to cool slightly before glazing to prevent melting the glaze too quickly.
• Store leftover cake in an airtight container refrigerated for up to 3 days.

Keywords: honey cake, marshmallow buttercream, honey glaze, moist cake, dessert recipe