Honey Cake with Candied Apples
Candied Apples Honey Cake is a sweet, autumn-flavored dessert featuring a delightful contrast of tender honey cake layers and a candied apple jam filling.
Honey and apples are a classic pairing that deserves more attention. If you haven’t tried it, cut a fresh apple slice and dip it into honey — the simple combination highlights how well these two flavors complement each other.
This cake was inspired by a batch of candied apple jam: once I made that jam, building a layered honey cake around it was the obvious next step.
Now let’s talk about this Candied Apples Honey Cake:
- I baked the cake in four 9.75″ x 3.75″ rectangular pans. The original recipe calls for one 9″ round pan if you prefer a more traditional appearance.
- If you use rectangular pans, remove the cake gently once it has cooled for a while. These layers are relatively thin and can be fragile when warm.
- For best flavor and texture, serve the cake at room temperature so the honey and apple jam shine through.
- Make the candied apple jam ahead of time; its concentrated flavor makes assembling the cake quick and rewarding.
Happy baking!
If you bake this cake, please tag the original creator on social media so they can see your version.
Candied Apples Honey Cake
Ingredients
Honey Cake
- 2 1/2 Cups AP Flour (300 g / 11 oz)
- 2 tsp Baking Powder
- 1 tsp Fine sea salt
- 14 TBS (1 and 3/4 sticks) Unsalted Butter, softened (200 g / 7 oz)
- 3/4 Cup Sugar (150 g / 5 1/4 oz)
- 1/3 Cup Honey (112 g / 4 oz)
- 2 tsp Pure Vanilla Extract
- 2 Large Eggs, room temperature
- 1 Large Egg Yolk, room temperature
- 3/4 Cup Buttermilk, room temperature
Old-Fashioned Honey Buttermilk (for the buttercream)
- 1/4 Cup AP Flour (30 g / 1 oz)
- 1 Cup Milk
- 1/3 Cup Honey (112 g / 4 oz)
- 2 Sticks Unsalted Butter, softened (226 g / 8 oz)
- 1 Cup Sugar (200 g / 7 oz)
For the filling
- 1 batch Honey Buttercream
- 1 1/2 Cups Candied Apple Jam
Instructions
To Make the Cake
- Preheat the oven to 350°F (175°C). Line four 9.75″ x 3.75″ rectangular cake pans, or one 9″ x 2″ round pan, with parchment and grease the sides. Set aside.
- In a medium bowl, sift the flour, baking powder, and salt together and whisk to combine.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, honey, and vanilla on medium speed for 5–7 minutes until light and fluffy. Stop once or twice to scrape down the sides and bottom of the bowl.
- Reduce the mixer speed to low and add the eggs and egg yolk one at a time, waiting until each is fully incorporated before adding the next.
- With the mixer still on low, add the flour in three additions, alternating with the buttermilk.
- After the final flour addition, stop the mixer and finish folding by hand with a rubber spatula to make sure everything is evenly combined.
- Divide the batter between the pans and spread it evenly. Bake on the middle rack for 15–18 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.
- Remove the cakes from the oven and allow them to cool completely in their pans before removing.
To Make the Buttercream
- Whisk 3 tablespoons of the flour with a portion of the milk to make a smooth paste. Gradually whisk in the remaining milk until combined, then stir in the honey.
- Pour the milk-and-flour mixture into a saucepan and heat over medium, stirring occasionally.
- When the milk begins to simmer, whisk vigorously for about 45 seconds until the mixture thickens into a paste. Remove from heat.
- Transfer the paste to a bowl, cover with plastic wrap touching the surface, and let it cool to room temperature.
- In the bowl of a stand mixer, beat the butter and sugar on medium-high for about 5 minutes until light and fluffy.
- Add the cooled flour-milk paste to the butter and sugar, and beat on high for about 5 minutes until the frosting has thickened and is spreadable.
To Assemble
- Place one cake layer on a serving plate. Spread about 1/3 cup of the buttercream over the layer, then add half of the candied apple jam on top.
- Repeat with the remaining layers: buttercream, jam, then top layer. Use the remaining buttercream to frost the outside of the cake.
- For best presentation, chill briefly to set the frosting, then allow the cake to come to room temperature before serving so the flavors are more pronounced.
Baker’s Tips and Serving Suggestions
Because the cake layers are relatively thin, handle them carefully, especially while they are still warm. If you prefer a more rustic look, bake in a single 9″ round pan and slice into layers once cooled. The candied apple jam provides a concentrated apple flavor and a slightly chewy texture; spread it sparingly if you like a lighter finish. This cake is lovely for fall gatherings, holiday desserts, or any time you want a sweet, comforting treat.
Storage
Store the assembled cake in the refrigerator if your kitchen is warm; remove it about 30–60 minutes before serving to let it come to room temperature. If you have leftover slices, they will keep covered in the refrigerator for a few days. For longer storage, you can freeze individual slices wrapped well in plastic and foil.
Variations
Try adding a pinch of cinnamon or ground nutmeg to the cake batter for a warm spice note, or fold chopped toasted nuts into the buttercream for added texture. If you prefer a lighter filling, mix a little of the buttercream with the candied apple jam before spreading.