This Honey Spice Cake boasts of warm flavors and aromas. Between each layer lies cool fresh cream, frosting and sweet berries.

"Life would be infinitely happier if we could only be born at the age of eighty and gradually approach eighteen." - Mark Twain

Of all the beautiful, whimsical sayings floating around about age and beauty, this one always stood out to me. Perhaps it's because it is so true.

It seems to me most of us spend a good amount of time reflecting...looking back at past failures rather than look forward and anticipating. Why can't we do now, some of the things we think our sixteen year-old selves could have done then?

I have come to realize that each year will hold some disappointments but those can be easily outweighed by the joys and blessings. The problem is we take the good things for granted too often and choose to focus on that which is not in our power. Nature takes it's own course, much to my own dismay as I may not be the most patient person at times.

One month ago, I had my birthday planned from the twelfth hour. I played it out in my head so many times, it began to feel like a distant memory.

Jump forward a few weeks, and as the hours drew nearer, the family gathered into the den as we usually do to watch a show.

What a beautiful blessing it is, to be able to have a routine with those you love.

No, my birthday did not go as planned, but my birthday turned out infinitely better than expected.

Nothing went accordingly, not even my cake.

I originally pictured a strawberry shortcake, one of my absolute favorite desserts. Then, the night before, while browsing online, I came across this Honey Cake from Bon Appetit. I fell in love with it immediately and decided to make it instead, with my own variations of course.

I divided the cake and layered it with a combination of vanilla frosting and whipped cream with fresh berries speckled throughout. I topped it off with a drizzle of honey, a light dusting of confectioner's sugar and roses to garnish.

It is one of my favorite cakes to date. I am absolutely in love with how it came out and how it tastes.

Celebrate Spring with this seasonal delight...I promise you will not be disappointed.

Springtime Honey Spice Cake

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5 from 8 reviews

Author: Living the Gourmet
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 6 1x
Category: Dessert

Ingredients

Units Scale

Honey Spice Cake:

2 cups gluten-free all-purpose baking flour
11/2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
2/3 cup granulated sugar
1/4 cup (packed) dark brown sugar
1/2 cup vegetable oil
1/2 cup honey
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/2 cup orange juice
1/2 cup buttermilk or sourmilk*

Topping and Garnish:

1 cup whipping cream
1 tablespoon confectioner sugar, plus more for dusting
1 teaspoon vanilla
Vanilla frosting
Honey for drizzle
Roses for garnish
1 cup sliced strawberries
1 cup sliced black berries

Instructions

Preheat oven to 350 degrees F.
Butter a 9-inch springform pan and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
In the bowl of your stand mixer with the paddle attachment, blend sugars, oil, honey, egg and egg yolk. Add orange juice and butter milk.
*To make sour milk, take 1 cup of milk and mix with 1 tablespoon vinegar. Let stand for about 10 minutes until curdled.
Beat the mixture until frothy. Add dry ingredients and mix until a smooth batter forms.
Pour the batter into the prepared springform pan and bake for about 45 minutes or until cake tester comes out clean.
Transfer the cake to a cooling rack and let cool completely.

Assembly:

Whip the whipping cream, confectioner's sugar and vanilla together until firm peaks form. Set aside.
Divide the cake in half.
Spread a thin layer of vanilla frosting over the bottom half of cake and place 1/2 cup of the freshly whipped cream on top. Spread out evenly and place berry slices throughout.
Frost the top half of the cake before place it on top the bottom half. Finally, top the cake with the remaining whipped cream and berries. Garnish with rose buds, drizzle with honey and sift power sugar lightly over the entire cake.
Best when served immediately, but can be stored in the refrigerator a few hours ahead of serving.

Notes

Adapted from Bon Appetit

xo,
Tammy<3

Springtime Honey Spice Cake