Honey Rose Cake

Light, fragrant, and beautifully delicate, this Honey Rose Cake is the perfect floral snacking cake for spring brunches, afternoon tea, or an easy sweet treat that still feels special. Soft layers are gently infused with rosewater and naturally sweetened with BeeMaid Clover Honey, creating a balanced flavour where floral notes and honeyed sweetness come together without overwhelming the palate.

The cake is finished with a silky honey-infused buttercream that ties everything together. Whipped until smooth and airy, it carries a subtle rose essence alongside the natural sweetness of BeeMaid Clover Honey, creating a melt-in-your-mouth frosting that complements the tender crumb of the cake. Perfect for spring dessert tables, garden gatherings, baby showers, or casual snacking, this cake is as versatile as it is elegant. It slices beautifully for sharing, yet feels just as right enjoyed with a quiet cup of tea.

Nut Free

Vegetarian

Ingredients

Honey Rose Cake

3/4 Cup

BeeMaid Clover Honey

1/2 Cup

Salted Butter (room temp)

1/2 Cup

Buttermilk (room temp)

1 3/4 Cups

All Purpose Flour

2 Tsp

Baking Powder

1/2 Tsp

Fine Sea Salt

1/2 Cup

Granulated Sugar

1 -2 Tbsp

Rose Water

Honey Rose Buttercream

2 Tbsp

BeeMaid Clover Honey

1/2 Cup

Salted Butter (room temp)

1 Cup

Powdered Sugar

1 Tsp

Rose Water

1/4 Tsp

Fine Sea Salt

Garnish:

Dried Flower Petals for Decor

Directions

Cake
1. Preheat the oven to 350ºF and prepare an 8-inch cake pan with non-stick baking spray and parchment paper.
2. In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a stand mixer or mixing bowl with electric mixer, cream the butter, honey, and sugar on igh speed for 3 minutes. Scrape the sides of the bowl halfway through.
4. Add the eggs and rose water and mix until fully combined and smooth.
5. Add in half of the flour mixture and begin to mix on low. With the mixer on low, slowly pour in the milk. Follow with the remaining flour mixture and mix on low until just combined and smooth.
6. Spread the batter into the prepared cake pan and bake for approximately 40-45 minutes or until the edges are a golden brown and are pulling away from the cake pan, and a toothpick inserted in the middle comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before inverting on a cooling rack to cool fully.

Honey Rose Buttercream
1. In the bowl of a stand mixer or a large mixing bowl with an electric mixer, beat the butter and honey on high speed until light and fluffy. This should take approximately 5-10 minutes.
2. Add in the powdered sugar, rose water, and salt and mix on low until combined. Turn the mixer up to high and allow to beat for another 5 minutes.
3. Spread the frosting over the fully cooled cake and enjoy. I used a wilton 1M piping tip and piped rosette swirls around the top border on the cake and placed dried roses on for decor.
4. Store leftover cake in an airtight container at room temperature for up to 3 days, in there fridge for up to 5 days, or frozen for up to 3 months.