Honey Spice Cake with Royal Honey Buttercream



  • 1 cup Sue Bee® Honey
  • 11/2 teaspoon cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon Oriental Five Spice powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 3 1/4 cups flour
  • 2 teaspoons vanilla
  • 4 eggs
  • 1 cup butter
  • 1 cup brown sugar
  • 11/2 cups buttermilk

Royal Honey Buttercream

  • 1/3 cup Sue Bee® honey
  • 6 egg yolks
  • 2 cups butter

Honey-Nut Nougatine Crunch

  • 1/4 cup Sue Bee® honey
  • 1/3 cup sugar
  • 2 teaspoons butter
  • 1/2 cup almonds



  • Beat butter with Sue Bee® honey and brown sugar.
  • Beat in eggs and vanilla.
  • Sift together dry ingredients and add to mixture alternately with buttermilk.
  • Pour into three 8" pans that have been greased and floured.
  • Bake at 350 F for 35 to 40 minutes.
  • Cool 10 minutes in pan and invert on wire racks.
  • Cool completely.


  • Place egg yolks in a mixer bowl and beat.
  • Heat Sue Bee® honey in saucepan to rolling boil, stirring constantly.
  • Beat the Sue Bee® honey into the egg yolks, being careful not to let the hot Sue Bee® honey fall on the beaters.
  • Continue beating until cool.
  • Beat in butter, 1 tablespoon at a time.

Honey-Nut Nougatine Crunch

  • Heat sugar and Sue Bee® honey in a saucepan to 320 degrees.
  • Remove from heat and stir in butter and almonds.
  • Spread thinly on an oil baking sheet.
  • When cool, chop coarsely.
  • Spread Royal Honey Buttercream between cake layers.
  • Frost top and sides.
  • Coat sides of cake with Honey-Nut Nougatine Crunch.
  • Cut a piece of bubble wrap to the size of the cake and press onto the top of the frosting.
  • Refrigerate until frosting hardens.
  • Remove bubble wrap and serve.
Sue Bee Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Sue Bee® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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