Sticky Honey Loaf Cake with Vanilla and Orange Buttercream and Honeycomb

This Sticky Honey Loaf Cake is a twist on the classic Golden Syrup Sponge. It replaces golden syrup with honey, and I add a light and fluffy buttercream to compliment the flavours and add a little zest. The honeycomb makes the perfect accompaniment, adding a texture contrast (and who doesn’t love a little honeycomb/cinder toffee/whatever you call it!).

The cake is a simple recipe, that then needs a good amount of time in the oven. Make the honeycomb whilst the cake is baking and then when the cake is cooling you can make the buttercream. Feel free to add any other decorations or toppings that you like. For more honey recipes, try out these White Chocolate and Honey Brownies. For videos, and baking inspiration, check out my Instagram.

Sticky Honey Loaf Cake with Vanilla and Orange Buttercream and Honeycomb

Makes: 12 Slices (2″ loaf tin)
Prep Time: 40 Minutes
Bake Time: 50 Minutes
Total Time: 1 Hour 10 Minutes

Ingredients

• 110g Butter
• 180g Honey
• 75g Light Brown Sugar
• 75g Granulated Sugar
• 1 Egg
• 150ml Milk
• 235g Plain Flour
• 1.5 Tsp Baking Powder

For the Buttercream:

• 125g Butter (room temperature)
• 300g Icing Sugar
• 1 Tsp Vanilla Extract
• 1 Tsp Orange Extract

For the honeycomb: See Recipe

Method

1. Preheat the oven to 190C/175C Fan/Gas 5. Line a 2lb loaf tin.
2. In a small microwaveable bowl, combine the butter, honey and both sugars. Melt for 30 seconds – 1 minute, until everything is beginning to melt together. Pour into a larger mixing bowl and whisk together.
3. Once this has cooled a little, add the egg, orange zest/juice and the milk and whisk again.
4. Add the flour and baking powder and fold together until just combined. The batter should be smooth and may be fairly thin.
5. Pour into the loaf tin and bake for about 50-55 minutes, until the top is a dark golden brown and a knife inserted into the cake comes out clean.
6. Whilst this is baking, make the honeycomb (if using, or alternatively buy some!).
7. Let cool on a wire rack.
8. Once cool, make the buttercream by combining the butter with half the icing sugar with an electric mixer/stand mixer on high. Add the orange and vanilla extracts, then the other half of the icing sugar and mix on high again until combined. If the texture is too thin, add more icing sugar. If too thick, add a little milk.
9. Spread the buttercream over the cooled cake, decorate with the honeycomb and serve!