I still remember the first time I made these Brown Butter Honey Cakes on a crisp Saturday afternoon—my kitchen smelled of warm butter, sweet honey, and a whisper of ginger. As I pulled the golden cakes from the oven and drizzled the honey butter glaze over them, I felt that little spark of magic every home baker chases. These cakes are the kind of comfort dessert I want to curl up with alongside a cup of tea or share with friends over laughter and clinking mugs.
There’s something about the nutty depth of brown butter combined with pure honey that elevates these cakes beyond the ordinary. Soft, tender crumb; gentle sweetness; and a glaze that sings “eat me”—it’s one of those recipes that wins hearts with first bite.
Brown Butter Honey Cakes
Ingredients
- 165 g unsalted butter, softened can use salted butter and omit extra salt
- 100 g brown sugar muscovado or dark brown sugar also works
- 180 g pure honey mild-flavored like clover or wildflower
- 3 large eggs at room temperature
- 300 g self-raising flour or plain flour + 4½ tsp baking powder
- 1½ tbsp lemon juice white vinegar can be used instead
- 2 tsp vanilla extract or vanilla bean paste
- 1¼ tsp ground ginger or substitute with 1 tsp cinnamon
- 130 g unsalted butter for glaze
- 100 g pure honey for glaze
- 1 tsp vanilla bean paste for glaze
- 150 g icing sugar sifted, for glaze
Instructions
- Preheat the oven to 160°C (fan-forced). Line a 12-hole cupcake tray with paper cases and lightly grease.
- In a stand mixer, beat the softened butter and brown sugar for 4–5 minutes until pale and fluffy.
- Add honey and mix until fully incorporated.
- Add eggs one at a time, beating well after each addition.
- Sift in self-raising flour and ground ginger. Add lemon juice and vanilla.
- Mix on low speed just until combined. Do not overmix.
- Divide batter evenly into cupcake cases using a ¼-cup measure (or ⅓-cup for taller cakes).
- Bake for 20–25 minutes, or until golden and a skewer inserted comes out clean.
- Cool cakes in the tray for 10–15 minutes before glazing.
- To make the glaze, melt butter over medium heat or in the microwave.
- Remove from heat, then stir in honey and vanilla bean paste.
- Sift in icing sugar and whisk until smooth and lump-free.
- While cakes are still warm, spoon glaze generously over each top.
- Let the glaze set before serving.
Notes
Nutrition
Why This Recipe Is Great
Deep, Rich Flavor
The secret star here is brown butter. Browning the butter before creaming it with the sugar allows the milk solids to toast, giving you warm, nutty undertones—think hazelnut or toffee. That depth plays beautifully with the floral sweetness of honey.
Balanced Sweetness
Many honey cakes lean heavily on honey or sugar, but this recipe marries the two: brown sugar for some molasses richness, and honey for brightness and aroma.
Simple Yet Elegant
You don’t need fancy techniques or equipment. A stand mixer helps, but a hand mixer works fine. The ingredients are pantry-friendly, and the method is straightforward.
Glaze That Bonds the Flavors
The honey butter glaze is creamy, smooth, and lightly sweet. When poured over slightly warm cakes, it seeps into every nook, creating sticky, luscious heaven.
Ingredients Breakdown & Substitutions
Here’s a closer look at each ingredient—with notes on possible swaps:
| Ingredient | Role | Substitutions / Tips |
|---|---|---|
| 165 g unsalted butter (softened) | Base fat, browns to nutty flavor | Use salted butter and skip extra salt elsewhere, if any |
| 100 g brown sugar | Adds deeper sweetness and moisture | Muscovado or dark brown sugar works too |
| 180 g pure honey | Aroma, sweetness, natural flavor | Use mild-flavored honey like clover or wildflower |
| 3 eggs | Structure, lift, richness | Use large eggs at room temp |
| 300 g self-raising flour | Leavening + body | If using plain flour, add 1½ tsp baking powder per 100 g |
| 1½ tbsp (30 ml) lemon juice | Adds brightness, cuts sweetness | Use white vinegar as substitute (same quantity) |
| 2 tsp vanilla extract | Aroma, depth | Vanilla bean paste or scraped seeds |
| 1¼ tsp ground ginger | Warm spice note | Use 1 tsp ground cinnamon instead, or omit if undesired |
For the glaze:
- 130 g unsalted butter
- 100 g pure honey
- 1 tsp vanilla bean paste
- 150 g icing (powdered) sugar
No major substitutions here—stick with good-quality butter and honey for best results.
Step-by-Step Instructions
Preheat + Prep
- Preheat oven to 160 °C (fan-forced).
- Line a 12-hole cupcake tray with paper cases and grease lightly.
Make the Cake Batter
3. In a stand mixer, beat softened butter and brown sugar for 4–5 minutes until pale and fluffy.
4. Add honey, then mix until fully combined.
5. Add eggs one at a time, beating well after each addition.
6. Sift self-raising flour and ground ginger into the bowl. Add lemon juice.
7. Mix on low speed just until combined—don’t overmix!
8. Using a ¼-cup measure, divide batter evenly into cases (or use 1/3-cup for taller cakes).
Bake
9. Bake 20–25 minutes until the tops are golden and a skewer inserted comes out clean.
10. Cool cakes in tray for 10–15 minutes before glazing.
Make the Honey Butter Glaze
11. Melt butter over medium heat (or microwave).
12. Remove from heat, stir in honey and vanilla until combined.
13. Sift in icing sugar, whisk until smooth and lump-free.
Glaze the Cakes
14. While cakes are still warm, spoon glaze generously over each top.
15. Let the glaze set before serving.
Time & Yield
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Servings: 12 cakes
- Approx. Calories: 410 kcal per serving
Variations, Storage & Serving Ideas
Variations
- Nutty Twist: Stir in 50 g chopped walnuts or pecans into the batter for added crunch.
- Spiced Version: Add ½ tsp cinnamon and a pinch of cloves alongside ginger for a warm spice blend.
- Citrus Zing: Add 1 tsp finely grated lemon or orange zest into the batter for extra brightness.
- Mini Version: Use a mini muffin pan and reduce baking time to ~12–15 minutes.
Storage
Storage & Make-Ahead
- Room Temperature (Up to 2 Days): Store in an airtight container at room temperature for up to 2 days.
- Refrigerator (Up to 4 Days): For longer storage, refrigerate (covered) up to 4 days—bring to room temp before serving for best texture.
- Freezer (Up to 2 Months): Freeze unglazed cakes (well wrapped) for up to 2 months. Thaw, then glaze before serving.
Serving Suggestions
- Enjoy with a dollop of crème fraîche or lightly sweetened whipped cream.
- Serve alongside strong black tea or your favorite coffee.
- A small scoop of vanilla ice cream makes a dreamy dessert pairing.
FAQs
Brown Butter Honey Cakes – FAQs
1) Can I use all-purpose flour instead of self-raising flour?
Yes — if using all-purpose (plain) flour, add 1½ teaspoons baking powder per 100 g to the mix. Sift it in along with the flour and ginger to keep the texture light.
2) Why did my glaze run off the cakes?
Probably because the cakes were too hot or the glaze too thin. Let cakes cool for 10 minutes, and ensure your glaze is thick and smooth before pouring slowly.
3) Can I replace the eggs with an egg substitute?
You can try using 3 “flax eggs” (1 tbsp flaxseed meal + 2½ tbsp water each), but texture may be denser. Honey cakes rely on eggs for lift and structure.
4) How do I get a more domed top on these cakes?
Use ⅓-cup batter per case instead of ¼-cup, and avoid opening the oven in the first 15 minutes. A hot oven spring helps create domed tops.
A Sweet Finale Worth Sharing
These Brown Butter Honey Cakes are the kind of bake that instantly makes your kitchen feel like home — buttery, golden, and kissed with honey sweetness. They’re perfect for gifting, brunches, or simply enjoying warm from the oven with a cup of tea. Every bite brings that nutty brown butter flavor balanced by the light floral note of honey — proof that simple ingredients can create extraordinary comfort.
For
more heartwarming bakes, explore my cozy creations:Pistachio Knafeh Cheesecake
Best Pumpkin Pie Cookie Recipe
Let’s stay connected! Share your baking moments or tag your photos on
Pinterest and Facebook — I’d love to see your creations.
Until next bake, keep your butter browned, your glaze glossy, and your kitchen filled with love.