Honey Butter Cake

1h 8-10 servings

For Cake

  • 350 grams Lurpak Unsalted Butter, very soft but not melted
  • 325 grams caster sugar
  • 2 tablespoons runny honey
  • 350 grams plain flour
  • 2 teaspoons baking powder
  • Pinch of salt
  • 1 teaspoon mixed spice
  • 2 tablespoons finely grated orange zest
  • 6 eggs
  • 1 teaspoon vanilla essence

For Icing

  • 225 grams Lurpak Unsalted Butter, softened
  • 225 grams cream cheese
  • 2 teaspoons vanilla essence
  • 500g icing sugar

For Garnish

  • 1 orange, peeled and segmented
  • 8 strawberries, halves
  • 10 small mint leaves
Honey Butter Cake


  1. Preheat oven to 170°C. Line two, 23 cm cake tins with baking paper.
  2. Place all the cake ingredients in the bowl of a standing electric mixer or large bowl and beat for 1-2 minutes, until the batter is smooth.
  3. Divide the batter evenly between the prepared tins and smooth the tops. Bake for 20-25 minutes, or until the cakes are golden and a skewer inserted into the centre of the cakes comes out clean. Cool in the tins for 5 minutes and then turn out onto a cooling rack.
  4. To prepare the icing; beat together the butter, cream cheese and vanilla essence until well mixed. Gradually beat in the icing sugar until light and fluffy. Refrigerate until ready to use.
  5. When the cakes are completely cold, sandwich together with half of the icing. Top with the remaining icing and decorate with orange segments, strawberries and mint leaves.


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