Honey Almond Cake with Honey Buttercream and Honeycomb

Quick Recipe Version (TL;DR)

• Yield: 12 servings (two 8-inch layers)
• Prep Time: 45 minutes
• Cook Time: 35 minutes
• Total Time: 2 hours 15 minutes (includes cooling and decorating)

Quick Ingredients

• Butter, unsalted: 2 1/4 cups total (3/4 cup for cake, 1 1/2 cups for buttercream)
• All-purpose flour: 2 1/2 cups (300 g)
• Baking powder: 2 1/2 tsp; baking soda: 1/2 tsp; fine salt: 1/2 tsp
• Honey (mild, runny): 1 1/2 cups total (1 cup for cake, 1/3 cup for frosting, plus extra for drizzle)
• Granulated sugar: 1 1/4 cups total (1/4 cup for cake, 1 cup for honeycomb)
• Powdered sugar: 4 1/2 cups (540 g), sifted
• Eggs: 3 large
• Whole milk: about 3/4 cup for cake; plus 2–4 tbsp (or cream) for frosting
• Sour cream: 1/2 cup (120 g)
• Vanilla extract: 4 tsp total; almond extract: 2 tsp total
• Sliced almonds: 1 1/2–2 cups, toasted, for decorating
• Honeycomb candy: homemade (sugar, honey, water, baking soda) or store-bought, for topping

Do This

• 1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment. Lightly toast sliced almonds (350°F, 5–7 minutes) and cool.
• 2. Whisk flour, baking powder, baking soda, and salt. In another bowl, beat butter, honey, and sugar until fluffy; beat in eggs, vanilla, and almond extract.
• 3. Mix in dry ingredients alternately with milk and sour cream until just combined. Divide batter between pans; bake 25–30 minutes until a toothpick comes out clean. Cool completely.
• 4. (Optional) Make honeycomb: boil sugar, honey, and water to 300°F (149°C). Whisk in baking soda, pour into lined pan, cool, and break into chunks.
• 5. For buttercream, beat butter until creamy. Gradually add powdered sugar, then honey, vanilla, almond extract, salt, and enough milk/cream to reach a smooth, spreadable consistency.
• 6. Level cooled cakes if needed. Place first layer on a stand, spread a thick layer of honey buttercream, then top with second layer.
• 7. Frost top and sides with remaining buttercream. Press toasted sliced almonds around the sides, decorate top with honeycomb pieces, and finish with a light honey drizzle.

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Why You’ll Love This Recipe

• Sweetened primarily with fragrant honey, so the flavor is deep, floral, and naturally complex instead of just sugary.
• Almond extract adds a bakery-style aroma and sophistication that pairs beautifully with honey.
• Honey buttercream, toasted almonds, and honeycomb candy create a stunning texture contrast and show-stopping presentation.
• Clear, step-by-step instructions make this impressive layer cake very doable for home bakers.

Grocery List

• Produce: None required (optional: fresh berries for serving)
• Dairy: Unsalted butter, whole milk, heavy cream or additional milk (for frosting), sour cream
• Pantry: All-purpose flour, baking powder, baking soda, fine salt, honey, granulated sugar, powdered sugar, vanilla extract, almond extract, sliced almonds, baking parchment, optional flaky sea salt

Full Ingredients

Honey Almond Cake Layers

• 2 1/2 cups (300 g) all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 3/4 cup (170 g) unsalted butter, softened to room temperature
• 1 cup (340 g) mild, runny honey (such as clover or wildflower)
• 1/4 cup (50 g) granulated sugar
• 3 large eggs, at room temperature
• 2 tsp pure vanilla extract
• 1 1/2 tsp almond extract
• 3/4 cup (180 ml) whole milk, at room temperature
• 1/2 cup (120 g) full-fat sour cream, at room temperature

Honey Buttercream

• 1 1/2 cups (340 g) unsalted butter, softened to room temperature
• 4 1/2 cups (540 g) powdered sugar, sifted
• 1/3 cup (115 g) mild, runny honey
• 2 tsp pure vanilla extract
• 1/2 tsp almond extract
• 2–4 tbsp heavy cream or whole milk, as needed
• 1/4 tsp fine sea salt (or to taste)

Honeycomb Candy (for decoration, optional but recommended)

• 1 cup (200 g) granulated sugar
• 1/4 cup (85 g) honey
• 1/4 cup (60 ml) water
• 1 1/2 tsp baking soda, sifted to remove lumps

For Assembly & Decoration

• 1 1/2–2 cups (135–180 g) sliced almonds, lightly toasted and cooled
• 2–4 tbsp additional honey, for drizzling
• Honeycomb candy pieces (from above or store-bought), broken into shards or chunks
• Optional: a small pinch of flaky sea salt for finishing

Step-by-Step Instructions

Step 1: Prepare pans, toast almonds, and preheat the oven

Preheat your oven to 350°F (175°C). Grease two 8-inch (20 cm) round cake pans with butter or nonstick spray, line the bottoms with parchment circles, and lightly grease the parchment as well. This ensures your honey-rich cakes release cleanly.

Spread the sliced almonds for decoration in a single layer on a baking sheet. Toast in the preheated oven for 5–7 minutes, stirring once, until fragrant and lightly golden. Watch closely; they can go from golden to burnt quickly. Remove from the oven and let cool completely. Set aside for later decorating.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. This step helps distribute the leavening agents evenly so that your cake rises uniformly. Set the bowl aside.

Step 3: Make the honey almond cake batter

In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened butter on medium speed for about 1–2 minutes, until smooth and creamy. Add the honey and granulated sugar, and beat on medium-high speed for 3–4 minutes, until the mixture is pale and slightly fluffy. Scrape down the bowl as needed.

Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extract until combined.

With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk and sour cream. Begin and end with the dry ingredients: add about 1/3 of the flour mixture, then half the milk, another 1/3 of the flour mixture, all of the sour cream, then the remaining flour mixture along with the remaining milk. Mix on low just until the batter is smooth and no dry streaks remain. Avoid overmixing; a few small lumps are fine.

Step 4: Bake and cool the cake layers

Divide the batter evenly between the prepared pans (a kitchen scale helps make the layers even). Smooth the tops with an offset spatula or the back of a spoon.

Bake at 350°F (175°C) for 25–30 minutes, or until the cakes are lightly golden, the centers spring back when gently pressed, and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Let the cakes cool in their pans on a wire rack for 10–15 minutes. Then run a thin knife around the edges, invert each cake onto the rack, peel off the parchment, and turn them right-side up. Allow the layers to cool completely before frosting (about 1 hour). Warm cake will melt the honey buttercream, so do not rush this step.

Step 5: Make the honeycomb candy (optional)

If you are making your own honeycomb candy, line an 8-inch square pan or a baking sheet with parchment and lightly grease it. In a medium, deep saucepan, combine the granulated sugar, honey, and water. Stir gently just to moisten the sugar, then bring to a boil over medium heat without stirring further. Cook until the mixture reaches 300°F (149°C) on a candy thermometer (hard-crack stage). The syrup should be a deep golden color but not burnt.

Remove the pan from the heat. Immediately and quickly whisk in the sifted baking soda. The mixture will foam up dramatically; this is what creates the airy honeycomb texture. Stir only until just combined, then pour the foaming mixture into the prepared pan without spreading it. Let it cool completely, then break into rustic chunks or shards. Store in an airtight container at room temperature until ready to decorate.

Step 6: Prepare the honey buttercream

In a large mixing bowl, beat the softened butter on medium-high speed for 2–3 minutes until very light and creamy. Gradually add the sifted powdered sugar, about 1/2 cup at a time, mixing on low speed after each addition to prevent a sugar cloud. Scrape down the sides and bottom of the bowl as needed.

Once all the powdered sugar is incorporated, add the honey, vanilla extract, almond extract, and salt. Beat on medium-high speed for 2–3 minutes, until the frosting is fluffy and fully combined. Add 2 tablespoons of heavy cream or milk and beat again; if the buttercream seems too thick, add more liquid 1 teaspoon at a time until it is smooth, creamy, and spreadable but still holds its shape.

Taste and adjust: add a pinch more salt if it tastes too sweet, or a drizzle more honey if you want a stronger honey flavor (just be careful not to thin it too much).

Step 7: Assemble, frost, and decorate the cake

If your cake layers domed in the oven, use a long serrated knife to level the tops so they are flat. Place one layer on a cake stand or serving plate, securing it with a small dab of buttercream underneath.

Spread a generous layer of honey buttercream (about 1 to 1 1/2 cups) over the first cake layer, pushing it slightly over the edges. Place the second layer on top, cut side down if leveled, and press gently to adhere.

Apply a thin “crumb coat” of buttercream over the top and sides of the cake to trap any loose crumbs. Chill in the refrigerator for 20–30 minutes to set. Then frost the cake with a thicker, smooth final layer of honey buttercream.

To decorate, gently press the cooled toasted sliced almonds around the sides of the cake, covering them as high as you like. Arrange honeycomb candy chunks on top in a loose cluster, leaving some space at the edges. Just before serving, drizzle honey in thin ribbons over the top and partly down the sides. If you like, finish with a tiny pinch of flaky sea salt scattered over the honeycomb and honey drizzle to enhance the flavors.

Pro Tips

• Use a mild, light-colored honey so it does not overpower the almond and vanilla; strong, dark honeys can taste bitter when baked.
• Room-temperature ingredients (butter, eggs, milk, sour cream) help the batter emulsify properly, giving you a tender, even crumb.
• Do not overmix once the flour is added. Stop stirring as soon as the batter is mostly smooth to avoid a dense cake.
• Chill the crumb-coated cake before the final layer of frosting; it makes getting clean sides and edges much easier.
• Add the honey drizzle just before serving to keep it from soaking too much into the buttercream or running off in the fridge.

Variations

• Citrus Honey Almond Cake: Add 1–2 tbsp finely grated orange or lemon zest to the cake batter and sprinkle extra zest on top of the cake with the honey drizzle for a bright, aromatic twist.
• Sheet Cake Version: Bake the batter in a greased and parchment-lined 9×13-inch pan at 350°F (175°C) for 30–35 minutes. Cool, then frost the top with a thick layer of honey buttercream, sprinkle with toasted almonds, and drizzle with honey. Skip the layering for a simpler presentation.
• Cupcakes: Divide the batter among 24 lined muffin cups, filling each about 2/3 full. Bake at 350°F (175°C) for 18–22 minutes. Frost with honey buttercream, dip the tops into toasted almonds, and finish with tiny honey drizzles and miniature honeycomb shards.

Storage & Make-Ahead

The fully assembled cake can be stored, covered, at cool room temperature for up to 1 day, or in the refrigerator for up to 4 days. If refrigerating, bring the cake to room temperature for about 30–45 minutes before serving so the buttercream softens and the flavors bloom.

You can bake the cake layers up to 2 days ahead. Once completely cool, wrap each layer tightly in plastic wrap, then in foil, and store at room temperature or refrigerate. Layers also freeze well for up to 2 months; thaw overnight in the refrigerator before frosting.

The honey buttercream can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. Allow it to come to room temperature, then rebeat briefly to restore its creamy texture before using.

Honeycomb candy is best made the day you plan to serve the cake, as it can soften in humid conditions. Store it in an airtight container at room temperature and add it to the cake just before serving for the best crunch.

Nutrition (per serving)

Estimated for 1 of 12 servings (including frosting and decorations): about 630 calories; 31 g fat; 18 g saturated fat; 85 mg cholesterol; 230 mg sodium; 82 g carbohydrates; 1 g fiber; 60 g sugars; 7 g protein. These values are approximate and will vary based on specific ingredients and portion sizes.