Mary Berry’s Honey Cake is a delightful, moist, and lightly spiced cake that sings with the natural sweetness of honey. Known for her no-fuss, classic British bakes, Mary Berry presents this cake as a perfect teatime treat, ideal for those cozy moments when only something soft and sweet will do.
Unlike heavier fruit cakes or overly sweet frosted cakes, this one strikes a delicate balance. The honey lends it a warm, rich flavor without overwhelming the senses. Its texture is light yet moist, and when baked just right, it develops a slightly sticky top and a tender crumb underneath.
Sometimes, it’s topped with a honey glaze, a light dusting of icing sugar, or even flaked almonds. But at its heart, this cake is simplicity at its most elegant-and that’s exactly why it’s so beloved.
Mary Berry’s Honey Cake Recipe
Ingredients Needed
Mary Berry’s Honey Cake relies on pantry staples and, of course, the star ingredient: honey. Here’s everything you’ll need:
For The Cake Batter
- 225g (1 cup) unsalted butter – softened, for creaminess and richness
- 225g (about ⅔ cup) clear honey – floral or mild honey works best
- 100g (½ cup) light brown sugar – adds depth and a hint of molasses
- 3 large eggs – room temperature, for structure and moisture
- 300g (about 2 ½ cups) self-raising flour – gives the cake a lovely rise
- 1 tsp ground cinnamon – optional, but adds subtle warmth
- 1 tsp baking powder – ensures a light texture
- 2 tbsp milk – helps loosen the batter
Optional Topping (for Glaze)
- 2 tbsp clear honey – warmed slightly
- A handful of flaked almonds – lightly toasted
Equipment Needed
Having the right tools can make baking this honey cake not only easier but also more enjoyable. Here’s what you’ll want at hand:
- Mixing bowls – medium to large size
- Electric mixer or hand whisk – to cream the butter and sugar properly
- Spatula or wooden spoon – for folding and scraping down the bowl
- Sieve – for the flour, to avoid lumps
- Measuring spoons and kitchen scale – precision matters
- 20cm (8-inch) round cake tin – ideally loose-bottomed or springform
- Baking parchment – to line your tin and avoid sticking
- Cooling rack – to let the cake rest and avoid a soggy bottom
- Small saucepan (for glaze) – if you’re adding that final honey drizzle
Instructions To Make Mary Berry’s Honey Cake
Alright, let’s get down to the good stuff. Follow these step-by-step instructions to bring this gorgeous bake to life:
Step 1: Preheat And Prep
- Preheat your oven to 160°C (140°C fan) / 325°F / Gas Mark 3.
- Grease your 20cm round cake tin and line the base with baking parchment.
Step 2: Melt Butter, Honey, And Sugar
- In a small saucepan over low heat, gently melt together the butter, honey, and light brown sugar.
- Stir until the mixture is smooth and all ingredients are well combined.
- Remove from heat and allow to cool for 5-10 minutes-this is important so you don’t scramble the eggs in the next step!
Step 3: Combine Wet And Dry Ingredients
- In a large mixing bowl, sift together the self-raising flour, cinnamon (if using), and baking powder.
- In a separate bowl, beat the eggs.
- Slowly add the cooled honey-butter mixture and eggs into the dry ingredients, stirring continuously until a smooth, glossy batter forms.
- Stir in the milk to loosen the batter slightly.
Step 4: Bake The Cake
- Pour the mixture into your prepared cake tin, smoothing out the top.
- Bake for 50-60 minutes, or until a skewer inserted into the center comes out clean.
- The cake should be golden brown with a slight sheen on top.
Step 5: Add The Glaze (Optional)
- While the cake is still warm, gently heat 2 tbsp of honey until it becomes a little runny.
- Brush it over the surface of the cake for a shiny, sticky glaze.
- Sprinkle with flaked almonds, if desired.
Step 6: Cool And Serve
- Let the cake cool in the tin for 10-15 minutes, then transfer it to a wire rack to cool completely.
- Serve in generous slices with tea or coffee.
Tips And Tricks
Want to take your honey cake from good to utterly unforgettable? Here are some insider tips:
- Choose the Right Honey: Avoid strong, dark honeys like buckwheat or manuka. Stick with lighter varieties such as acacia or clover-they lend a subtle sweetness without overpowering the cake.
- Don’t Overmix the Batter: Once the flour is added, mix just until everything is combined. Overmixing can make the cake dense.
- Add a Little Zest: A hint of orange or lemon zest can brighten the flavor profile beautifully.
- Make it Ahead: This cake actually improves after a day or two! Store in an airtight tin and let the honey deepen the moisture and flavor.
- To Toast Almonds: Place them in a dry pan over medium heat for a few minutes until golden. Stir constantly to avoid burning!
- Freezer Friendly: Yes, this cake freezes like a dream. Wrap it tightly in cling film and foil, and it’ll keep for up to 3 months.
Mary Berry’s Honey Cake is more than just a recipe-it’s an experience. Each slice captures that comforting, nostalgic essence of homemade baking, blending the natural sweetness of honey with a tender, soft crumb. Whether you’re baking for guests, family, or just a quiet afternoon treat for yourself, this cake delivers joy in every bite.
It’s simple, unpretentious, and absolutely delicious. And with the tips and instructions above, you’ll be more than ready to bring this classic bake into your own kitchen. Happy baking-and don’t forget to lick the spoon (we won’t tell)!
Easy Recipe Variations For Mary Berry’s Honey Cake
Mary Berry’s Honey Cake is a timeless classic-moist, warmly spiced, and rich with the natural sweetness of golden honey. But one of the beautiful things about this cake is how incredibly adaptable it is. Whether you’re catering to seasonal tastes, dietary preferences, or simply want to get creative in the kitchen, there are so many ways to put your own spin on this homely delight.
1. Nutty Honey Cake
To introduce a satisfying crunch and a deeper nutty flavor, try folding chopped walnuts or pecans into the batter. Toasting the nuts beforehand really brings out their earthy essence and pairs beautifully with the cake’s sweet, mellow flavor. A scattering on top as well adds visual appeal and texture.
2. Spiced Autumn Version
Warm spices turn this honey cake into a cozy, aromatic treat-perfect for cooler months. Add a teaspoon of ground cinnamon, a pinch of ground cloves, and a whisper of nutmeg to the dry ingredients. The scent alone while baking is enough to make your kitchen feel like a sanctuary.
3. Citrus-Infused Honey Cake
For a fresher, brighter take, add the finely grated zest of an orange or lemon into the batter. The citrus cuts through the sweetness and enhances the floral notes of the honey, making the cake feel lighter and more vibrant-ideal for spring gatherings or afternoon teas.
4. Layered With Cream Cheese Frosting
To elevate the cake for special occasions, consider slicing it into layers and spreading a thin coat of tangy cream cheese frosting between them. The mild acidity balances the richness of the honey, creating a layered cake that feels indulgent but not overpowering.
5. Dairy-Free Or Vegan Adaptation
A few swaps can make this cake accessible to those avoiding dairy or eggs. Use plant-based milk like almond or oat, replace butter with a neutral oil or dairy-free margarine, and sub in flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) for a surprisingly moist and satisfying result. Choose agave syrup if you’re going fully vegan and want to skip honey.
Storing Leftovers
Honey cake stores exceptionally well, and if anything, it often tastes even better the next day as the flavors have more time to develop and mingle. That said, you’ll want to store it properly to maintain its beloved moist texture.
Room Temperature (Short-Term Storage)
If you’re planning to finish the cake within 2-3 days, simply wrap it tightly in cling film or store it in an airtight container at room temperature. Avoid refrigerating it unnecessarily, as this can dry it out-especially if it’s unglazed or unfrosted.
Freezing (Long-Term Storage)
For longer storage, honey cake freezes beautifully. Allow it to cool completely, wrap it snugly in a double layer of cling film followed by a layer of foil, and pop it in the freezer. It’ll keep for up to 3 months. When you’re ready to enjoy it again, let it thaw overnight in the fridge and bring it to room temperature before serving. For best texture, a few seconds in the microwave can bring back its just-baked softness.
What To Eat With Mary Berry’s Honey Cake?
This cake stands strong on its own, but it becomes even more of a showstopper when paired thoughtfully. Depending on the mood-rustic afternoon tea, refined dessert course, or comforting weekend treat-you can tailor your accompaniments for the perfect bite.
Hot Beverages
Let’s start with the obvious: a cup of tea. Traditional black teas like Earl Grey or Darjeeling beautifully echo the cake’s floral sweetness. For a cozier vibe, try it with a chai latte-the spices are a natural complement. Coffee drinkers can pair it with a smooth cappuccino or a mellow latte to highlight the cake’s richness.
Fresh Fruit
Honey and fruit are a match made in heaven. Serve slices of the cake with fresh figs, poached pears, or a scattering of pomegranate seeds. In summer, ripe berries (especially raspberries and blackberries) add a touch of tartness that cuts through the cake’s sweetness.
Creams And Sauces
Whipped cream, crème fraîche, or even a spoonful of thick Greek yogurt adds a luxurious contrast to the crumb. For a more decadent twist, a drizzle of salted caramel sauce or a spoonful of warm honey over the top takes the cake into dessert territory. Vanilla ice cream works beautifully if you’re serving it as a plated sweet.
Cheese Pairings
Here’s a more unusual (but deeply satisfying) option: a slice of lightly sweetened honey cake with a wedge of creamy blue cheese or a sliver of brie. The salty creaminess of the cheese paired with the cake’s honeyed richness creates a sophisticated flavor contrast reminiscent of cheese boards with fig jam.
Conclusion
Mary Berry’s Honey Cake is more than just a recipe-it’s an edible embodiment of comfort, tradition, and timeless charm. Whether you stick to the original or explore a fragrant, spiced, or citrus-infused variation, there’s something irresistibly inviting about its warm aroma and golden hue. Storing it well ensures you can savor every last bite, while thoughtful pairings-from tea and cream to fruit and cheese-invite you to experience it anew each time.
So whether you’re baking for a quiet afternoon or a festive gathering, Mary Berry’s Honey Cake is a versatile companion-simple to make, yet endlessly adaptable. And isn’t that the hallmark of a truly great recipe?
FAQs
What Are The Main Ingredients In Mary Berry’s Honey Cake Recipe?
Mary Berry’s honey cake recipe requires basic ingredients commonly found in most kitchens. The main ingredients include self-raising flour, butter, caster sugar, eggs, honey, and a pinch of ground ginger for a subtle spice. It also calls for milk to create a smooth batter and a hint of vanilla extract for added depth of flavor.
How Do I Ensure My Honey Cake Stays Moist And Fluffy?
To ensure your honey cake remains moist and fluffy, it’s important to properly cream the butter and sugar together until light and fluffy, which helps to incorporate air into the batter. Additionally, using a good quality honey will add moisture and flavor to the cake. Be cautious not to over-mix the batter once you add the flour, as this can lead to a denser texture. Baking the cake at the right temperature (usually around 160°C or 325°F) for the recommended time ensures even cooking without drying it out.
Can I Substitute Ingredients In Mary Berry’s Honey Cake Recipe?
Yes, you can make some substitutions in Mary Berry’s honey cake recipe. For example, you can substitute the self-raising flour with plain flour and add baking powder if you prefer. If you want a dairy-free version, you can replace butter with a plant-based alternative and use non-dairy milk like almond or oat milk. You can also experiment with different types of honey, such as acacia or manuka, for a unique flavor, although it might slightly alter the cake’s final taste.
