This almond honey cake is a buttery, tender round cake sweetened with honey, finished with a warm honey syrup brushed over the top, and scattered with crunchy almond flakes.
The batter comes together with a hand mixer in about 15 minutes, and the cake bakes in a single 8 inch pan. The syrup soaks in while the cake is still warm, which keeps the crumb moist and gives the top a glossy, lightly sticky finish.
Table of Contents
Why This Almond Honey Cake Recipe Works
Creaming the butter with honey until pale and fluffy traps air in the batter, which gives the cake a soft, even crumb. Adding the eggs one at a time keeps the mixture smooth and stable.
The honey is split between the batter and the syrup, so you get gentle honey flavor all through the cake and a glaze on top without making the cake heavy or cloying.
A splash of warm milk loosens the thick batter, and a pinch of orange zest and a little lemon juice in the syrup brighten the honey so it tastes rounded instead of flat.
Ingredients for Almond Honey Cake
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup unsalted butter (2 sticks), at room temperature
- 1/3 cup honey, for the batter
- 4 large eggs, at room temperature
- 3 tablespoons whole milk, slightly warmed
- 1 pinch orange zest (optional)
- 1/3 cup almond flakes
- 1/3 cup honey, for the syrup
- 1/4 cup water
- 3/4 teaspoon lemon juice
Unsalted butter. Butter gives the cake its tender crumb and rich flavor. Let it soften to room temperature so it creams smoothly with the honey.
Honey. A mild floral honey such as clover or orange blossom works best, since strong honey can taste bitter when baked.
Eggs. Four eggs provide structure and lift. Room temperature eggs blend more easily and keep the batter from curdling.
Warm milk. A few spoonfuls of lightly warmed whole milk loosen the batter and help the flour mix in without overworking it.
Almond flakes. Flakes folded into the batter add gentle crunch and a nutty note, and a handful toasted for serving adds extra aroma.
How to Make Almond Honey Cake
1. Prepare the pan and oven Heat the oven to 350 degrees F. Grease an 8 inch round cake pan with butter, line the bottom with parchment, and dust the sides lightly with flour.
2. Whisk the dry ingredients Whisk the flour, baking powder, and salt in a medium bowl.
3. Cream the butter and honey Beat the butter and 1/3 cup of honey together with a mixer for about 3 minutes, until light and fluffy.
4. Add the eggs Beat in the eggs one at a time, making sure each one is fully mixed in before adding the next.
5. Finish the batter Add the dry ingredients in two additions and mix until just combined. Stir in the warm milk, then fold in the orange zest, if using, and the almond flakes.
6. Bake the cake Spread the batter in the pan and smooth the top. Bake for 40 to 45 minutes, until a toothpick in the center comes out clean.
7. Make the syrup While the cake bakes, simmer the remaining 1/3 cup of honey, the water, and the lemon juice in a small saucepan over medium heat for a few minutes, until slightly thickened.
8. Glaze and cool Let the cake cool for a few minutes, then brush the warm syrup over the top. Cool completely in the pan before slicing.
How to Serve Almond Honey Cake
Slice the cake and serve it with a spoonful of cream, vanilla ice cream, or a scatter of toasted almonds. It makes a lovely partner for coffee or tea next to a slice of streusel coffee cake. On a dessert platter, add creamy cheesecake, strawberry cake, and vanilla cake so guests can choose.
How to Store and Reheat Almond Honey Cake
Keep the cake covered at room temperature for up to 3 days, or refrigerate it for up to 5 days and bring slices to room temperature before serving. The cake can be frozen for up to 3 months, wrapped well and without extra syrup, then thawed at room temperature.
Tips and Variations for Almond Honey Cake
Soften the butter well. Butter that dents under light pressure creams faster and gives a lighter crumb.
Do not overmix. Stop mixing as soon as the flour disappears so the cake stays tender.
Pick a mild honey. Use a mild honey for the syrup, because heat concentrates strong flavors.
Toast the almonds. Toast extra flakes in a dry skillet for a couple of minutes for deeper flavor on top.
Brush while warm. Apply the syrup while the cake is warm so it soaks in evenly instead of sitting on top.
Check early. Ovens vary, so start testing for doneness at 40 minutes.
Swap the nuts. Slivered almonds or chopped pistachios can replace the flakes.
Mind the eggs. Do not eat raw batter, since it contains eggs, and Montana State University Extension egg safety guidance explains safe handling.
Frequently Asked Questions About Almond Honey Cake
Can I make almond honey cake without orange zest?
Yes, the zest only adds a faint citrus note. Leave it out and the cake will still taste of honey and butter.
How do I know when almond honey cake is done?
A toothpick in the center should come out clean, and the edges should pull slightly away from the pan.
Can I bake almond honey cake in a different pan?
A 9 inch round pan works with a slightly shorter bake time, so begin checking around 35 minutes.
Why is my honey syrup too thin?
Simmer it a few minutes longer. It thickens as it cools, so do not boil it hard.
Can I use maple syrup?
You can, although the flavor will be different and the cake will taste less floral.
Almond Honey Cake with Honey Syrup
Equipment
- 8 inch round cake pan
- Hand mixer
- Small saucepan
- Pastry brush
Ingredients
Main Ingredients
- 1 cup all-purpose flour for the cake
- 1 ½ tsp baking powder for the cake
- ¼ tsp kosher salt for the cake
- 1 cup unsalted butter for the cake; at room temperature (2 sticks)
- ⅓ cup honey for the cake
- 4 large eggs for the cake; at room temperature
- 3 tbsp whole milk for the cake; slightly warmed
- 1 pinch orange zest for the cake; optional
- ⅓ cup almond flakes for the cake
- ⅓ cup honey for the syrup
- ¼ cup water for the syrup
- ¾ tsp lemon juice for the syrup
Instructions
Cooking
- Prep. Heat the oven to 350 degrees F. Butter an 8 inch round pan, line it with parchment, and flour the sides.
- Mix the dry. Whisk the flour, baking powder, and salt together.
- Cream. Beat the butter and 1/3 cup honey for 3 minutes until pale and fluffy.
- Eggs and flour. Beat in the eggs one at a time, then mix in the dry ingredients and warm milk until just smooth.
- Fold and bake. Fold in the zest and almond flakes, spread in the pan, and bake 40 to 45 minutes until a toothpick comes out clean.
- Syrup. Simmer the remaining honey, water, and lemon juice a few minutes until slightly thickened.
- Glaze. After a few minutes of cooling, brush the warm syrup over the cake, then cool completely in the pan.
