Martha Stewart Honey Cake

This Martha Stewart Honey Cake is a moist and gently spiced dessert, which uses real honey and rich cream cheese frosting. It’s a classic, foolproof recipe, ready in about 55 minutes.

Martha Stewart Honey Cake Ingredients

For the Cake:

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 2 cups sifted all-purpose flour, plus more for pan
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 5 large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 3/4 cup sugar
• 1/2 cup honey

For the Honey Cream Cheese Frosting:

• 1 8-ounce package cream cheese, room temperature
• 1/4 cup honey

How To Make Martha Stewart Honey Cake

1. Prep oven and pan: Preheat oven to 325°F with rack in center. Butter and flour an 8x8x2-inch baking pan.
2. Mix dry ingredients: In a medium bowl, whisk together flour, salt, and nutmeg. Set aside.
3. Mix wet ingredients: In a small bowl, whisk together eggs and vanilla. Set aside.
4. Cream butter, sugar, and honey: In a mixer with paddle attachment, beat butter until fluffy. Add sugar and honey; beat until light and fluffy, about 3 minutes.
5. Add egg mixture: Gradually add the egg mixture, beating well after each addition. Increase speed to high and beat until very thick and pale, 4–5 minutes.
6. Add flour mixture: Beat in dry ingredients in 3 batches, mixing just until combined.
7. Bake: Pour batter into prepared pan and bake 40–50 minutes, or until a toothpick comes out clean. Let cool 5 minutes in pan, then invert onto a rack and cool completely.
8. Make frosting: Beat cream cheese until fluffy. Add honey and beat until smooth.
9. Frost and serve: Spread frosting evenly over the cooled cake. Serve.

Recipe Tips

• Can I make this cake ahead? Yes, bake the cake a day in advance and frost before serving.
• How to enhance the honey flavor: Use a bold-flavored honey like buckwheat or wildflower.
• Can I freeze this cake? Yes, freeze unfrosted cake layers wrapped tightly in plastic for up to 1 month.
• How to soften cream cheese quickly: Cut into cubes and let sit at room temp for 15–20 minutes.

What To Serve With Honey Cake

This sweet and spiced cake pairs well with:

• Hot tea or chai
• A glass of cold milk
• Fresh berries
• Roasted nuts

How To Store Honey Cake

Refrigerate: Store frosted cake in an airtight container for up to 4 days.

Freeze: Freeze unfrosted cake for up to 1 month. Thaw overnight in the refrigerator.

Honey Cake Nutrition Facts

• Calories: ~420
• Fat: ~24g
• Saturated Fat: ~14g
• Sugar: ~35g
• Carbohydrates: ~45g
• Protein: ~6g

Nutrition information is estimated and may vary based on ingredients and methods.

FAQs

Can I substitute maple syrup for honey?
Yes, but the flavor and moisture may vary slightly.

Do I need to refrigerate the frosted cake?
Yes, because of the cream cheese frosting.

Can I make cupcakes with this batter?
Yes, adjust the baking time to 18–22 minutes for standard cupcakes.

Try More Recipes:

• Martha Stewart Hedgehog Cake
• Martha Stewart Heart Cake
• Martha Stewart Halloween Cake