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–+ servings
Honey-Nut Spice Cake
This Honey-Nut Spice Cake is a rich, moist dessert infused with warm spices and sweetened with honey. The combination of shortening, sugar, and honey gives the cake a tender crumb, while cinnamon and nutmeg add comforting depth. The recipe calls for cake flour and buttermilk, enhancing both texture and tang. Popular as a fall or holiday treat, this cake can be served simply or dressed up with a generous layer of frosting or a sprinkle of chopped nuts for extra crunch. It’s a timeless, flavor-packed recipe that balances nostalgia with aromatic complexity.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 385 kcal

Ingredients
  

  • ⅔ cup shortening
  • ½ cup sugar
  • 2 eggs
  • 2¼ cups sifted cake flour
  • 1½ tsp baking powder
  • ¾ tsp baking soda
  • ¾ tsp cinnamon
  • ½ tsp nutmeg
  • ⅔ cup buttermilk
  • ⅔ cup honey

Instructions
 

Step 1: Cream Base

  • Cream together shortening and sugar until light and fluffy.
  • Beat in eggs one at a time until well incorporated.

Step 2: Mix Dry Ingredients

  • In a separate bowl, sift together cake flour, baking powder, salt, cinnamon, and nutmeg.

Step 3: Combine Wet and Dry

  • Add dry mixture to creamed mixture alternately with buttermilk and honey.
  • Begin and end with the dry ingredients. Mix until just combined.

Step 4: Bake

  • Preheat oven to 350°F (175°C).
  • Pour batter into two 8" x 1.5" layer cake pans, greased and floured.
  • Bake for 25–30 minutes or until a toothpick comes out clean.
  • Let cakes stand in pans for 5 minutes before removing.
  • Cool completely on a wire rack and frost as desired.

Tips

  • Toast chopped nuts lightly before adding for deeper flavor
  • Use dark, robust honey for a richer spice profile
  • This cake pairs especially well with cream cheese frosting
  • Can be baked as a 9×13 sheet cake; adjust bake time to ~35 minutes
  • Let layers cool completely before frosting to prevent slipping
  • Add ½ teaspoon ground cloves for a stronger spice note
  • Substitute buttermilk with sour milk (milk + vinegar) if needed
  • Wrap unfrosted layers tightly; freezes well up to 2 months

Nutrition

Calories: 385kcalCarbohydrates: 58gProtein: 5gFat: 16gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gCholesterol: 42mgSodium: 215mgPotassium: 165mgFiber: 1.5gSugar: 34gVitamin A: 420IUVitamin C: 0.4mgCalcium: 55mgIron: 1.6mg
Keyword from scratch, holiday baking, honey dessert, layer cake, spice cake, vintage baking, warm spices
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