Amber Honey Pumpkin Cake


  • 15 oz can 
    pumpkin puree
  • 1.25 cups 
    BeeMaid Amber Honey
  • 3/4 cup 
    canola or vegetable oil
  • 1/2 cup 
  • 3 large 
    eggs, room temp
  • 2 cups 
    all purpose flour (can sub 1:1 gluten free blend)
  • 2 tsp. 
    baking soda
  • 2 tsp. 
    pumpkin pie spice
  • 1 tsp. 


  • 1 cup 
    salted butter, room temp
  • 1 package (8oz) 
    cream cheese, softened
  • 6 cups 
    icing sugar
  • 2 Tbsp. 
    BeeMaid Amber Honey
  • 1 tsp. 


  • 1 cup 
    chocolate chips
  • 1/2 cup 
    heavy cream
  • chocolate cookies 
    for decor


Cake Instructions:
1. Preheat the oven to 350ºF and prepare three 6-inch round cake pans with non-stick baking spray and parchment paper.
2. In a large mixing bowl combine the pumpkin, honey, oil, applesauce, and eggs and whisk together until smooth and fully combined.
3. Add in the flour, baking soda, pumpkin pie spice, and salt and mix until just combined. Be careful to not over-mix the batter.
4. Divide the batter evenly between the prepared cake pans and bake for approximately 30-35 minutes or until the cake edges begin to pull away from the pans, the center springs back to the touch, and a toothpick inserted in the middle comes out with a few moist crumbs.
5. Allow to cool in the pans for 10 minutes and then avert on a cooling wrack to fully cool.

Buttercream Instructions:
1. In a stand mixer or large mixing bowl with electric beaters, combine the butter, cream cheese, and honey and beat together on high until light and fluffy. This should take
approximately 5-10 minutes.
2. Add in the powdered sugar and salt and mix on low until combined.
3. Turn the mixer up to high and allow to beat for 5 minutes.
4. Place in the fridge until ready to use.

Chocolate Ganache Instructions:
1. Combine the chocolate chips and heavy cream in a microwave-safe bowl and begin to heat in 30-second intervals. Stir after each interval and continue until fully melted and smooth.

Cake Assembly:
1. Level each full cooled cake layer with a knife or cake leveller.
2. Place one cake layer on a plate, cake board, or cake turntable. Top with approximately 1½ cups of buttercream. Repeat with the remaining layers.
3. Cover the outside of the cake with a thin layer of buttercream and allow to chill in the refrigerator for 10 minutes.
4. Cover the cake with a second layer of buttercream and smooth the sides and top with an offset spatula or cake smoother. Place in the fridge to chill for another 10 minutes. Prepare the chocolate ganache if doing so at this time.
5. With a piping bag, spoon, or drip bottle, drip the chocolate ganache over the top of the cake. Place back in the fridge to chill for another 10 minutes.
6. Place chocolate cookies around the top of the cake and pipe buttercream swirls in between each cookie. Enjoy!
7. Leftover cake should be stored in an airtight container in the fridge for up to 5 days or frozen for up to 6 months.

Recipe courtesy of Caked by Katie