This Honey Cake with Raspberry Jam and Basil Simple Syrup tastes like a summer garden in a bite. The raspberry jam is tart against the sweetness of the buttercream and the basil simple syrup that is painted onto each cake layer adds just a touch of basil flavor while keeping the cake moist. The cake layers themselves are rich and have a depth from the honey that is unique and delicious! It’s such a fun cake to make and the flavors all come together so perfectly. I hope you love it too!
Honey Cake with Raspberry Jam and Basil Simple Syrup
What you’ll need:
Honey Cake
- Milk
- Apple Cider Vinegar
- Butter
- Honey
- Eggs
- Vanilla Extract
- Avocado Oil
- Flour
- Baking Powder
- Salt
Raspberry Jam
- Raspberries
- Water
- Vanilla
- Salt
- Honey
Classic Buttercream
- Butter
- Powdered Sugar
- Milk
- Vanilla Extract
- Salt
Basil Simple Syrup
- Basil, fresh
- Water
- Sugar
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
Hungry for more?
Here are some more cake recipes to make and love:
- Carrot Cake Snack Cake
- Almond Flour Lemon Cake
- Orange Almond Cake
- Chocolate Covered Cherry Cake
- Chocolate Snack Cake with Strawberry Jam Frosting
- Vanilla Prosecco Berry Cake
- Peaches and Cream Drop Biscuit Shortcake
- Drop Biscuit Strawberry Shortcake
FOLLOW ALONG!
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PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Allow your butter and eggs to come to room temperature.
- Preheat your oven to 350℉ and line 2 nonstick 6 inch cake pans with parchment rounds on the bottom.
- Combine the milk and apple cider vinegar and set aside.
- In a bowl or the bowl of a stand mixer, combine the room temperature butter and honey. Mix until combined.
- Add in the eggs, vanilla, avocado oil and milk/apple cider vinegar mixture and mix until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder and salt, then mix it into the wet ingredients until smooth and combined.
- Pour equal amounts of batter into the 2 cake pans and bake for 50 minutes-1 hour or until a toothpick comes out clean (every oven is a little different!). While the cakes bake, prepare the jam, syrup and buttercream.
- Once done, allow the cakes to rest for 10 minutes in their pans, then remove them to completely cool. If the tops raised a little, you can allow them to rest on a cooling rack upside down which will flatten them!
- Once cool, evenly slice both cake layers in half horizontally for thinner layers. Then, paint the top and bottom of each layer with the basil simple syrup.
- From there, you'll assemble the cake layers! You can do this however you'd like, but this is how I do it! Have fun with it! Start with your first layer and spread a thin layer of buttercream overtop. Then, with some frosting in a piping bag, pipe a circle of frosting on the outside edge of the circle to create a barrier for the jam. Then, spoon in ⅓ of the jam into the center on the frosting ring and spread into an each layer. Top with your second layer of cake and repeat until the top layer.
- Once you place the top layer of cake on top, you can decorate it however you'd like! I like to coat mine in the rest of the buttercream for an imperfect, rustic look and garnish with fresh raspberries and raspberry clippings from my garden!
- Add raspberries and water to a pot and place it on the stove over medium/high heat, bringing it to a boil.
- While it boils just slightly, mash the raspberries into the water.
- Add in the honey and a pinch of salt and allow it to simmer while continuing to mash together the ingredients.
- Continue mixing until the mixture is thick, then remove it from the heat and allow the jam to fully cool. Once cool, stir in the vanilla.
- Add water and sugar to a sauce pan and put on the stove over medium to low heat.
- Bring to a simmer for about 3-5 minutes while stirring, ensuring it doesn't burn. Once the sugar is dissolved, turn off the heat and add in the basil. While it steeps, I like to use a wooden spatula to smash the basil into the syrup and release more of that basil flavor.
- Allow syrup to cool to the touch, then strain the basil out.
- Whip room temperature butter on medium speed until creamy and smooth.
- Add the salt and powdered sugar, one cup at a time, thoroughly mixing in the powdered sugar with each addition.
- Pour in the milk 1 tbsp at a time and whip for 20-30 seconds each time. Add the vanilla extract and mix on medium-high until fully mixed and thick.
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