Mary Berry Honey Cake

The smell of honey cake baking in the oven always reminds me of Sunday afternoons growing up — you know, the kind where the light hits just right, the kettle’s on, and everything feels a bit softer. This one’s not too fussy, not too sweet. It’s the kind of cake you bake when you want to feel grounded and a little spoiled without overdoing it.

I’ve made this one in a rush and I’ve made it slowly, music on, flour everywhere — and honestly, it forgives you either way. It’s delicate but dependable, which I suppose makes it very Mary Berry. Toasted almonds on top give it a lovely bit of crunch, but it’s the warm honey pooling into the crumb that always gets me.

Why You’ll Love It

• Super moist and tender without being claggy — the honey makes sure of it
• Pairs beautifully with a strong cuppa or a scoop of vanilla ice cream
• Feels fancy, but is secretly very low-maintenance
• Keeps well, freezes brilliantly, and tastes even better the next day
• That smell while it’s baking? Pure bliss.
• You probably have most of the ingredients already

Ingredients

• 1 cup (120g) all-purpose flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ¼ tsp ground cinnamon (optional but lovely)
• 1 cup (227g) unsalted butter, softened
• ½ cup (110g) light brown sugar, packed
• ⅓ cup (80ml) runny honey, plus more to drizzle
• 4 large eggs, at room temp
• 1 tsp vanilla extract
• ¼ cup (30g) sliced almonds — optional but encouraged

How to Make It

Preheat and prep the pan:

Set your oven to 325°F (160°C fan). Grease a 9-inch round cake tin, line the base with parchment, and give the whole thing a light dusting of flour for good measure.

Whisk the dry stuff:

In a small bowl, combine the flour, baking powder, baking soda, salt, and cinnamon (if using). Give it a quick whisk to blend.

Cream the butter and sugar:

In a large bowl (or your mixer), cream the butter, honey, and brown sugar for a good 3 minutes. You want it fluffy and pale — it should look like something you’d want to spread on toast.

Add the eggs one at a time:

Crack in the eggs one by one, mixing well after each. Don’t rush this bit or it might curdle — and scrape down the sides halfway through.

Fold in the dry ingredients:

Turn the mixer to low and add the dry ingredients slowly. Mix just until it comes together — no more. We’re making cake, not glue.

Into the tin and bake:

Pour the batter into your tin and smooth the top. Bake for 40 minutes. After 20, gently scatter on your almonds. Cover loosely with foil if the top’s browning too quickly.

Cool and drizzle:

Once a skewer comes out clean, let it sit in the tin for 15–20 minutes. Then turn it out, peel off the parchment, flip it almond-side up, and give it a drizzle of honey while it’s still warm.

Common Mistakes and How to Dodge Them

Why’s my cake dense?
Too much flour or overmixing — it’s delicate! Measure with a scale and mix gently.

The middle sank!
Could be underbaked, or your oven runs cool. Give it the skewer test before pulling it out.

Honey seized up?
Just warm it gently in a bowl over hot water before adding — sorted.

My almonds got too dark.
Cover with foil halfway through baking — especially if your oven runs hot.

Storage and Reheating

Room Temp:
Stays lovely for 3 days if kept in a cake tin or airtight tub.

Fridge:
Wrap well and store for up to a week. Let it come to room temp before eating.

Freezer:
Wrap in cling film, then foil. Keeps for 2–3 months. Defrost overnight in the fridge.

To Reheat:

• Oven: 350°F for 10 mins if you like it warm.
• Microwave: 20–30 seconds on medium. Add a little honey if it’s feeling dry.

Frequently Asked Questions

Can I swap the almonds?
Sure! Try walnuts or just skip them entirely. It’s still lush without.

Is there a good dairy-free version?
Use a vegan butter and skip the eggs for flax eggs. It won’t be exactly the same, but still tasty.

What kind of honey works best?
Runny, mild ones like acacia or clover are fab — but go wild if you like a bolder flavour.

Can I bake this in a loaf tin?
Yup. Just bake a little longer — closer to 50–55 minutes — and keep an eye on the top.

Nutrition Facts (Per Serving)

Calories: 330
Fat: 12g
Saturated fat: 1.1g
Cholesterol: 28mg
Sodium: 209mg
Carbs: 53g
Sugar: 35g
Protein: 3.3g
Fibre: 1g
Potassium: 71mg

Try More Mary Berry Recipes:

• Mary Berry Baileys Cake
• Mary Berry Raspberry Cake
• Mary Berry Dundee Cake