Pumpkin Honey Cake
This is the most tender and moist pumpkin cake with a hint of honey and a light pumpkin taste. Serve plain or with pumpkin cheese frosting for a more decadent dessert.
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.