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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.

Ingredients

Scale

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

Find it online: https://cookedbycleo.com/honey-cake-with-marshmallow-buttercream-recipe/