I’ve made many flavours of old school, classic Butter Cakes and there’s one I love that I finally have a recipe for – Honey Butter Cake. Over the years, I’ve made the classic butter cake, marble butter cake, alongside fruit flavours such as my banana butter cake and orange butter cake. Honestly, butter forms the core of many cakes, and I love the fragrance they give in Butter Cakes!

My inspiration for this Honey Butter Cake is simple and almost comical. I came across a video of bee’s being saved including the beauty of the honey comb. Thereafter, I opened the fridge to a block of butter and I had my answer for the next recipe. Furthermore, I have a newfound love for honey and was so glad to have finally put the honey to a good use!

The making of this Honey Butter Cake isn’t complicated too but you will certainly need to be mindful of techniques! As I would say, the simpler the cake and steps, the easier it is to make mistakes. Here are some tips I have for a perfect butter cake:

  1. Firstly, ensure that you cream the butter and sugar well so that the sugar is well-incorporated. I would give this about three minutes or so!
  2. Secondly, it is important to have all the ingredients at room temperature so that they integrated well.
  3. Finally, mix well at each stage, such as the incorporation of eggs and milk!

Once you have the basics nailed down, the making of a perfect, fluffy and moist Honey Butter Cake is certainly within reach. I serve my Honey Butter Cake with an extra dose of honey with toasted, sliced almonds for that extra crunch.

Make sure to give this recipe a go especially if you’re a fan of honey!

Honey Butter Cake Recipe
by Javier Tan April-20-2024

This fragrant Honey Butter Cake comes with all the natural sweetness and aroma. With it’s fluffiness, you will be left wanting another bite!


For Honey Butter Cake:

  • 1 Cup or 225g Unsalted Butter, softened at room temperature
  • 1/3 Cup + 1 Tbspn or 80g of White Sugar
  • 2 Large Eggs, Room Temperature, 55g each
  • 1/3 Cup or 100g of Honey
  • 1 Teaspoon or 5ml Vanilla Extract or 10ml of Vanilla Essence
  • 1/3 Cup or 90ml Full Cream Milk, Room Temperature
  • 2 Cups or 240g All Purpose Flour, Sifted
  • 1 Teaspoon or 4g Baking Powder
  • 1/4 Teaspoon or 1.4g Table Salt

For Honey Glaze:

  • Approx 60 – 80g more of Honey
  • Sliced Almonds, for Topping


  1. Preheat your oven to 160 degrees C / 320F and line your 8 inches round baking tray with parchment paper.
  2. Then, beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
  3. Next, cream butter and and sugar until light and fluffy.
  4. Add in the eggs, mixing well after each addition. Thereafter, mix in the honey.
  5. Then, add in the milk, vanilla extract and salt and mix well.
  6. Sift in the flour and baking powder and fold them using a spoon / spatula until the dry ingredients are incorporated (approx 30s).
  7. Transfer the batter to the baking tin and bake the cake for about 52-55 minutes. You can use a toothpick to test and it should only have a couple of crumbs. If you observe the cake browning too much half way, place an aluminium foil over.
  8. Cool at room temperature for an hour before glazing with honey and topping with almonds. This cake softens and tastes better after being stored at room temperature for 24 hours.
  9. Enjoy!


  • Prep time: 3 hours
  • Cook time: 20 mins
  • Total time: 3 hours 20 mins
  • Yield: 1 Fragrant and Fluffy Honey Butter Cake


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself and up to 4 days) or in a fridge (up to a week). If refrigerated, do remove it 20 – 30 mins prior to serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan