This is the most tender and moist pumpkin cake with a hint of honey and a light pumpkin taste. This pumpkin honey cake can be eaten plain or with pumpkin cheese frosting for a more decadent dessert.
I have made this dessert the most out of any on my blog and there’s two reasons for it: simplicity and tenderness. It has a deliciously tender crumb that still stays soft a day or two after baking. I enjoy this cake plain as a single layer or I double the recipe to make two layers with a pumpkin cream cheese frosting (recipe below). Most of my family doesn’t like pumpkin, but they all LOVE this cake. Trust me, it definitely will impress! But if you’re really not into pumpkins at all but are craving cake, try my spice apple mini cakes that uses almost the same recipe!
Process Steps:
Pumpkin Honey Batter
- Using a handheld mixer or stand mixer, combine butter and sugars on medium speed for 2-3 minutes. You want the mixture to be a bit paler and fluffier.
- Add in the rest of the wet ingredients and combine until all incorporated.
- Sift in the flour and dry ingredients. You can dump it all in, but sifting will cut down on air bubbles in the batter.
- Feel free to add in chopped pecans, walnuts or chocolate chips once everything is combined!
Baking
- Baking times will depend on ovens, pans, etc. but I’ve made this cake a dozen times and each time it has taken 26-28 minutes. The best way to check to see if the cake is done is by inserting a toothpick or knife end to the center of the cake. If it comes out clean that means the cake is done. If not, add time in increments of 2 minutes making sure to check for doneness at each interval.
To Frost or Not to Frost
- The recipe below is enough for one 8-inch round cake, which is perfect for a simple bake or weeknight dessert.
- But if you’d like to elevate the cake, bake 2 rounds and make a pumpkin cream cheese frosting (or a frosting of your choice!) to add to the middle layers and the top or sides of the cake.
Pumpkin Honey Cake
Equipment
- 1 8-inch round pan
- 1 handheld mixer or stand mixer
Ingredients
- 8 tbsp butter, plus 1 tbsp for greasing pan room temp
- ¼ cup dark brown sugar
- ¼ cup sugar
- ¼ cup honey
- 1 egg, room temp
- 1 tbsp heavy cream
- 1 tsp vanilla extract
- ½ cup pumpkin purée
- 1¼ cup flour
- ¾ tsp baking powder
- ¾ tsp baking soda
- ⅛ tsp salt
- ¼ tsp cinnamon
Pumpkin Cream Cheese Frosting
- 8 tbsp butter, (melted or room temp)
- 8 oz cream cheese, room temp
- ¼ cup pumpkin purée
- 1 tsp vanilla extract
Instructions
- Heat oven to 350°. Grease the pan with butter. If you're using a tin with grooves in it, use a pastry brush to make sure the butter gets in all the crevices. Sprinkle flour over the pan to ensure each one is lightly floured.
- Cream butter with the sugars until paler and fluffier. About 3 minutes.
- Add honey, heavy cream, egg, vanilla and pumpkin purée. Mix until combined.
- Add in the flour, salt, baking powder, baking soda, and cinnamon until the batter comes together (it will get thicker).
- Pour into prepared mold and bake for 26-30minutes. Check doneness by inserting a knife or toothpick into the center of one (it should come out clean when ready).
- Let cool for 10 minutes then remove cake from pan and let cool completely on wire rack. Serve plain, sprinkle with powdered sugar, or frost with pumpkin cream cheese frosting (instructions below).
Pumpkin Cream Cheese Frosting
- Combine all ingredients together until a pale orange frosting comes together. Using an offset spatula or a knife, frost the top of the cake or if you made multiple layers, frost in between the layers and the top. The frosting is enough to completely frost two layers on top of each other.