Honey Drip Cake
Prep
30 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This honey drip cake is one of my favorite quick desserts to whip up when I want something special without spending hours in the kitchen. The whole thing comes together in just an hour, and honestly, the ingredient list won't break the bank. What I love most is how the honey adds natural sweetness along with wonderful antioxidants that refined sugar alone can't provide. The almonds give it a lovely texture and nutty flavor, while keeping things deliciously simple. This is the kind of cake that tastes fancy enough to impress but easy enough that you'll find yourself making it again and again.
Ella x
Ingredients
- 300 gall-purpose flour
- 250 ggranulated sugar
- 150 gunsalted butter
- 4 egglarge eggs
- 150 ghoney
- 10 gbaking powder
- 5 gsalt
- 100 galmonds
- 100 mlmilk
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm round cake pan and line the bottom with parchment paper.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large bowl, whisk together butter, eggs, honey, milk, and vanilla extract.
- 4
Add the dry ingredients to the wet ingredients and mix until just combined.
- 5
Fold in the almonds.
- 6
Pour the batter into the prepared cake pan and smooth the top.
- 7
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- 8
Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
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