Gingerbread Cookies?

How about gingerbread cake this holiday season!

Gingerbread cookies are a holiday staple, but have you ever tried gingerbread cake? If not, well, have we got a recipe for you! And when it comes to baking, we always substitute sugar with SUE BEE® honey, when possible.



1 cup SUE BEE® honey

2 1/2 cups flour

2 teaspoons baking soda

1 cup unsalted butter, at room temperature, plus more for the baking pans

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 tablespoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

2 eggs

1 1/2 teaspoons pure vanilla extract

1/2 cup water


½ cup SUE BEE® honey

3 cups powdered sugar

1 teaspoon pure vanilla extract

1 stick of unsalted butter

8 oz. cream cheese

Whole cream, as needed for thinning

Directions: For the cake

  • Preheat the oven to 350 degrees F.
  • Butter and flour two round cake pans.
  • Stir together the flour, cinnamon, ginger, nutmeg, baking soda, cloves and salt in a large bowl and set aside. 
  • Combine the brown sugar and butter in another large bowl and mix until light and fluffy.
  • Add eggs and vanilla and combine.
  • Stir the honey into the boiling water and mix on low speed while adding the flour mixture to the butter mixture.
  • Divide the batter between the prepared pans and bake for 25 minutes.
  • Let the cakes cool completely.
  • Flip the cakes onto a rack.

For the Frosting:

  • Combine the butter and cream cheese in a mixer bowl and mix on high until light and fluffy.
  • Reduce the speed to low and gradually add the powdered sugar and honey and combine.
  • Add the vanilla and gradually increase mix speed. Mix until frosting is light and fluffy (you can add a half-tablespoon to 1 tablespoon of milk if needed so the frosting is spreadable.
  • Place one cake layer flat side down on a cake stand or platter.
  • Top with about 3/4 cup of the frosting.
  • Place the remaining cake layer on top, flat side up, and spread the remaining frosting on the entire cake.
Categories: Honey Stories

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