Desserts don’t have to be fancy to wow, as this delicate Buttermilk Honey Cake demonstrates. The flavor is crisp and pleasant, and depending on the type of honey used, it can be moderate or strong. Clover honey is light and gentle, but buckwheat or chestnut honey is more aggressive and has deeper depth. For a more casual gathering, serve plain cake with powdered sugar or whipped cream on the side, or frost and fill it with berries or other fruit for a more joyous occasion. So, if you’re looking for a simple yet delicious dessert, what are you waiting for to try the Buttermilk Honey Cake recipe?
4 cups flour
2 cups honey
1 cup butter
1 cup buttermilk
2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
Step 1: Preheat the oven to 325 degrees F (163 degrees C), grease two 8-inch diameter round cake pans with non-stick spray or butter (or line the pan with parchment if desired), and coat the entire cavity with non-stick spray or butter.
Step 2: Combine flour, baking soda, and salt in a mixing basin, stir well, and sift through a sieve to obtain a smooth consistency.
Step 3: Stir in the cinnamon and ginger to the flour mixture in step 2, then set it aside.
Step 4: Combine the butter and honey in the bowl of a stand mixer fitted with a whisk or in a medium mixing bowl with an electric mixer and beat on medium-high until the mixture is pale and well integrated. finished (about 3 to 4 minutes).
Step 5: With the mixer on low, add the eggs one at a time to the butter mixture in step 4, stirring after each addition until the mixture is uniform.
Step 6: Reduce the speed of the electric mixer to low and stir in half of the dry powder from step 2 into the mixture from step 5 until it comes together.
Step 7: Toss in the buttermilk and stir until the batter is almost completely mixed.
Step 8: Toss in the remaining dry flour from step 2 into the step 7 mixture and mix on low until almost smooth, then beat by hand until the dough is thoroughly incorporated.
Step 9: Divide the dough evenly into the two cake molds that were previously prepared, being sure to smooth the dough surface using a spatula.
Step 10: Bake the cake for 20 to 25 minutes in a preheated oven, or until a skewer inserted in the center of the cake comes out clean.
Step 11: When the cake is done, remove it from the oven and cool for about 15 minutes in the mold before gently removing it from the shape and cooling entirely on a wire rack.
Step 12: Garnish the cake with a dusting of powdered sugar, whipped cream, or berries, as desired. The leftover cake is covered and stored at room temperature or in the refrigerator.