It hasn't felt like winter here at all and so I've been wanting to make Spring inspired desserts. So, I thought why not share this amazing Cinnamon Maca Honey Cake with you all. This would be a great cake to bake for someone special this Valentine's Day because it's light and sweet. I made this cake last fall when I entered the Jem Organics contest to have a recipe featured in their cookbook. And they chose this one! I used Jem Organics Cinnamon Maca Almond Butter, which you can pick up in the bake shop or you can find it here.
Cinnamon Maca Honey Cake
Makes 3 Layer 6-inch Cake
1/2 cup (113 grams) organic salted butter, softened
142 grams (1/2 cup plus 2 tablespoons) organic cane sugar
28 grams (1 tablespoon plus 1 teaspoon) organic raw honey
1 teaspoon organic vanilla extract
2 organic large eggs
1/2 cup organic heavy whipping cream
170 grams (1 cup plus 3 tablespoons) all natural cake flour
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 cup (226 grams) organic butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
2 teaspoons organic vanilla extract
Method Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.
To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar, honey and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks. Add the eggs and cream mix to combine.
In a separate bowl, add the cake flour, baking powder and sea salt and whisk together. Add the cake flour mixture to the mixing bowl and mix on low until you have a smooth cake batter.
Divide batter evenly into the prepared cake pans, about 219 grams each.
Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, vanilla extract and Jem Organics Cinnamon Maca Almond Butter. Mix on low until combined, then speed mixer up to high for 1 minute or until light and fluffy.
On a cake spinner or cake stand, place the first cake layer. Spread a generous amount of frosting, drizzle with honey and sprinkle with sea salt. Top with the second cake layer and repeat this process. Find our crumb coat tutorial here. Frost the outside of the cake.
Top with a drizzle of honey and a sprinkle of sea salt.
Store in a cake dome for up to 3 days.
Gluten Free - Replace the cake flour with 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend. Our favorite is Namaste Organic Perfect Flour Blend.
High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.
Did you make this recipe? Make sure to tag @dessertdorganic on Instagram!