Recipes Desserts Cakes Wildflower Honey Cake 4.3 (7) 7 Reviews 3 Photos Wildflower honey cake is a very old-fashioned cake made with my personal favorite kind of honey, produced by the happiest bees, wildflower honey. Finished with a toasted honey syrup, it has so much more flavor than cakes made with plain sugar, and is one of the easiest cake batters ever. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on May 29, 2024 Save Rate Print Share Add Photo 3 3 3 Prep Time: 20 mins Cook Time: 40 mins Cool Time: 40 mins Total Time: 1 hr 40 mins Servings: 8 Jump to Nutrition Facts Jump to recipe I don’t usually sit around wondering what it’s like to be a bee, but this Wildflower Honey Cake had me pondering just that. I know Queen is out, since that’s just too much responsibility, but if I had to be a bee, I’d want to be a worker bee. I think I’d enjoy the freedom of flying around all day collecting nectar, as well as once in a while stinging someone being a jerk to a server in an outdoor dining area. Hey, they had it coming. No matter what bee I would be, I’d want to work in a field of wildflowers. Being able to collect nectar from a wide variety of flowers just seems so much nicer than having to visit the same flower every day, all day, forever. That would get old real quick, but no matter what kind of honey you use for this, it’s one of the easiest, and most delicious cakes ever, and I really do hope you give it a try soon. Enjoy! More recipes: Try the latest and greatest recipes from Chef John! Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings Cake 1 cup all-purpose flour 1 1/2 teaspoons baking powder 3/4 teaspoon kosher salt 1 cup unsalted butter, softened 2/3 cup wildflower honey 3 tablespoons plain yogurt 1/2 teaspoon vanilla extract 4 large eggs 1/3 cup sliced almonds Toasted Honey Syrup 1/3 cup wildflower honey 3 tablespoons water Directions Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch round cake pan, and line the base with a circle of parchment. Whisk flour, baking powder, and kosher salt together in a bowl; set aside. Beat butter and honey together in a bowl with an electric mixer until light and fluffy. Add yogurt, vanilla, 2 eggs, and about 1/3 of flour mixture. Mix until everything is incorporated. Add the remaining 2 eggs and flour; mix just until flour disappears. Use a spatula to spread batter into the prepared pan. Smooth top and apply almonds to the surface. Bake in the preheated oven until a toothpick comes out clean, about 40 minutes. Cool in the pan for 20 minutes. Meanwhile, make syrup: Toast honey in a saucepan over medium-high heat until it turns a light brown, and takes on a caramelized honey aroma. Turn off heat and add water. Swirl the pan to stir in the water, and let cool until needed. Invert cake onto a plate, and soak the top evenly with toasted honey syrup. Cool cake completely before serving. John Mitzewich I Made It Print Nutrition Facts (per serving) 456 Calories 28g Fat 49g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 456 % Daily Value * Total Fat 28g 36% Saturated Fat 15g 77% Cholesterol 154mg 51% Sodium 254mg 11% Total Carbohydrate 49g 18% Dietary Fiber 1g 4% Total Sugars 36g Protein 6g 13% Vitamin C 0mg 0% Calcium 99mg 8% Iron 2mg 9% Potassium 126mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.