Name: HONEY-BUTTER CAKE WITH HONEY-CREAMCHEESE FROSTING AND HONEY-BUTTERSCOTCH GLAZE TOPPED WITH HONEYCOMBS. recipe by Ishika Uppal at BetterButter
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 8
Ingredients: For honey butter cake :; 3 cups all purpose flour; 2tsp Baking powder; 1tsp Salt; 1 cup buttermilk; 1/2 cup Honey; 2tsp vanilla extract; 8oz unsalted butter (room temperature); 1 1/2 cup Sugar; 4eggs( room temperature ); For honey cream cheese frosting; 12oz unsalted butter (room temperature); 8oz creamcheese (softened); 4cups confectioner's sugar; 1/3cup honey; For honey-butterscotch glaze:; 1/3 cup sugar; 1/4cup Honey; 1/2 cup Heavy Cream; 1tbsp unsalted butter; Pinch of fine sea salt; For honeycomb:; 1/2tbsp baking soda; 5/8 cup castor sugar; 1/4cup Honey; Pinch of salt

Ingredients Serving: 8

For honey butter cake :
3 cups all purpose flour
2tsp Baking powder
1tsp Salt
1 cup buttermilk
1/2 cup Honey
2tsp vanilla extract
8oz unsalted butter (room temperature)
1 1/2 cup Sugar
4eggs( room temperature )
For honey cream cheese frosting
12oz unsalted butter (room temperature)
8oz creamcheese (softened)
4cups confectioner's sugar
1/3cup honey
For honey-butterscotch glaze:
1/3 cup sugar
1/4cup Honey
1/2 cup Heavy Cream
1tbsp unsalted butter
Pinch of fine sea salt
For honeycomb:
1/2tbsp baking soda
5/8 cup castor sugar
1/4cup Honey
Pinch of salt

Instructions

Make the Honey Cake: Preheat oven to 350 degrees.
Butter and lightly flour three 8″ round pans.
In medium bowl, whisk together the flour, baking powder and salt. Set aside.
In small bowl, mix together the buttermilk, honey and vanilla. Set aside.
In bowl of stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed 4 minutes until fluffy.
Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
Gradually add the dry and wet ingredients, alternating, starting and ending with dry ingredients. Mix until just combined, being careful not to overmix.
Divide batter evenly between the three 8″ round pans.
Bake for 30-35 minutes, until toothpick inserted into center comes out clean.Let cool in pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Make the Honey-Creamcheese frosting :
In bowl of stand mixer fitted with the paddle attachment, beat butter and cream cheese until combined.
Gradually add confectioners’ sugar and continue to mix, scraping down sides of bowl as needed.Add honey and mix until smooth.
Make the Honey-butterscotch Glaze
Combine sugar and honey in a medium pan over medium heat. Stir until the sugar dissolves and you have a liquid.
Continue to cook without stirring, swirling pan occasionally. Mixture will bubble and start to darken in color.
Once mixture is butterscotch brown, stir using a wooden spoon and remove from heat.Carefully pour in the cream and stir until well combined.
Add butter and stir until smooth. Add salt and stir once more.Let sauce cool completely before using on the cake!
Make the Honeycomb
Line a baking tray with greaseproof/baking paper.Sift the baking soda.
In a large pot, heat the sugar, honey and salt until the mixture reaches 145 C, stirring it with a spatula to ensure even caramelisation. The mixture will turn a deep golden colour.
Turn off the heat and immediately mix in the baking soda. The mixture will bubble/foam quite a bit. Continue stirring the mixture until the baking soda is completely dissolved.
Pour the honeycomb mixture onto the prepared baking tray.Allow the honeycomb to cool completely before breaking it up and storing it in an airtight container.
Assemble the cake:
Place one layer of cake onto serving plate or cake stand and top with about one cup of honey cream cheese frosting. Repeat with second cake layer, more frosting and then last layer of cake.Crumb coat and frost cake with remaining frosting.
Refrigerate for 20 minutes or until glaze is set.
Set the honey combs over the top of cakes as desired.

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