From Junia’s Kitchen: Honey Cake with Buttercream and Fruit Filling

“A perfect springtime treat, inspired by the magic of the garden. This delicate cake, adorned with wildflowers and buzzing bees, reminds me of the beauty that blooms when we take the time to nurture our surroundings. A simple slice of nature’s wonders, topped with buttercream clouds and flowers gathered from the meadow. If you’re looking for a sweet, floral indulgence, this one’s for you.”

Ingredients:

For the Honey Cake:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon cinnamon (optional, for a hint of warmth)
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• ¾ cup honey (preferably a mild-flavored honey like clover)
• 1 teaspoon vanilla extract
• 1 cup whole milk

For the Honey Filling:

• ½ cup heavy cream
• ¼ cup honey
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch (optional, for thickening)

For the Honey Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 3-4 tablespoons honey
• 1 teaspoon vanilla extract
• 1-2 tablespoons heavy cream (to adjust consistency)

Instructions:

1. Make the Honey Cake:

• Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
• In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
• In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Mix in the honey and vanilla extract.
• Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
• Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
• Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

2. Make the Honey Filling:

• In a small saucepan, combine the heavy cream, honey, butter, and vanilla extract. Heat over medium heat, stirring occasionally until the mixture is smooth and just starts to simmer.
• If you’d like a thicker filling, whisk in cornstarch and cook for an additional 2-3 minutes until it thickens. Let it cool to room temperature before using as a filling between the cake layers.

3. Make the Honey Buttercream Frosting:

• In a large bowl, beat the softened butter until smooth and creamy.
• Gradually add the powdered sugar, 1 cup at a time, beating on medium speed until smooth.
• Mix in the honey and vanilla extract, then add heavy cream, 1 tablespoon at a time, until you reach your desired frosting consistency (smooth but thick enough to hold its shape).
• Beat the frosting on high speed for 1-2 minutes to make it light and fluffy.

4. Assemble the Cake:

• Once the cakes have cooled completely, place one layer on your cake stand or serving plate.
• Spread a generous layer of the honey filling on top of the first cake layer.
• Place the second cake layer on top, and frost the entire cake with the honey buttercream frosting, smoothing it out with a spatula.
• For decoration, you can add edible flowers, like in the picture, or a few decorative bees made of fondant or piped frosting for a whimsical touch.

Fruit Filling Options:

1. Lemon Curd Filling

Lemon’s bright, tangy flavor would perfectly complement the sweetness of the honey cake. It’s light, creamy, and a little tart, balancing the richness of the frosting.

Ingredients for Lemon Curd:

• 4 large egg yolks
• ¾ cup granulated sugar
• 1/3 cup fresh lemon juice
• 1 tablespoon lemon zest
• 6 tablespoons unsalted butter, cubed
• Pinch of salt

Instructions:

1. In a medium heatproof bowl, whisk together the egg yolks, sugar, lemon juice, and lemon zest.
2. Place the bowl over a pot of simmering water (double boiler method), and whisk constantly until the mixture thickens and reaches about 170°F (77°C).
3. Remove from heat and stir in the butter, one piece at a time, until smooth. Add a pinch of salt to balance the flavors.
4. Let the lemon curd cool to room temperature, then refrigerate until chilled and set.
5. Spread a generous layer of lemon curd between the cake layers before frosting with the honey buttercream.

2. Raspberry or Strawberry Jam Filling

A berry jam filling would add a burst of fruity sweetness and a vibrant color contrast. Raspberries or strawberries are ideal choices for a sweet, slightly tart filling that works well with the richness of honey cake and buttercream.

Instructions for Jam Filling:

• Use your favorite store-bought raspberry or strawberry jam, or if you prefer homemade, gently heat the jam in a saucepan for a few minutes to make it easier to spread and ensure it’s smooth.
• For a smoother texture, you could strain the jam to remove seeds (if using raspberry).
• Spread a generous amount of jam between the cake layers for a pop of flavor.

3. Mixed Berry Compote Filling

If you’d like a more complex fruit filling, a mixed berry compote can add depth and a bit of tartness that balances the sweetness of the honey cake.

Ingredients for Berry Compote:

• 1 cup mixed berries (blueberries, strawberries, raspberries, blackberries)
• 2 tablespoons sugar (adjust to taste)
• 1 tablespoon lemon juice

Instructions:

1. In a saucepan, combine the berries, sugar, and lemon juice.
2. Heat over medium heat, stirring frequently, until the berries break down and the mixture thickens (about 10 minutes).
3. Let the compote cool completely before spreading it between cake layers.

How to Incorporate the Fruit Filling:

• After baking and cooling the cakes, place the first layer on your cake stand.
• Spread a generous amount of your chosen fruit filling over the cake layer.
• Top with the second cake layer and then frost the entire cake with honey buttercream.
• You could even decorate the top with additional fresh fruit or edible flowers to tie the flavors together visually.