Dessert: United States – Rocky Mountain United States – Colorado Honey Cake

Serving Size: 8

Approximate Time

Prep 20 min

Cook 45 min

Additional 15 min

Total 1 hr 20 min

Ingredients

- 2 1/2 cups (300 g) all-purpose flour
- 1 tsp (5 g) baking soda
- 1/2 tsp (2 g) baking powder
- 1 tsp (6 g) fine sea salt
- 1 tsp (2.6 g) ground cinnamon
- 1/2 tsp (1 g) ground ginger
- 1/8 tsp (0.3 g) ground cloves
- 1/2 cup (110 g) packed light brown sugar
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (60 ml) neutral oil (canola or light vegetable)
- 1 cup (340 g) Colorado wildflower honey
- 3 large eggs, approx. 150 g (without shells)
- 1 tsp (5 ml) vanilla extract
- 1 cup (240 ml) buttermilk, well shaken
- 1 cup (120 g) toasted chopped Colorado walnuts (or local pecans), optional
- 1 cup (150 g) fresh pitted Colorado cherries or diced roasted pears, optional

Frosting (honey cream cheese):
- 4 oz (113 g) cream cheese, softened
- 1/4 cup (56 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 1 tbsp (21 g) Colorado honey
- 1–2 tbsp (15–30 ml) milk or cream to loosen, if needed
- Pinch of salt

Garnish:
- Additional toasted chopped walnuts and/or a handful of fresh cherries or roasted pear slices

Instructions

Short Description:
A moist, warmly spiced honey cake made with floral Colorado honey, finished with a honey-cream cheese frosting and topped with local nuts or fruit. It’s a simple rustic cake that highlights the region's honey and seasonal produce.

Regional Notes:
This Rocky Mountain version uses Colorado wildflower honey as the primary sweetener, giving a distinct floral note unique to the state. The recipe is commonly paired with toasted Colorado walnuts or local stone fruit (cherries or roasted pears) for regional flair and texture.

1. Preheat oven to 350°F (175°C). Grease and line the bottom of a 9-inch (23 cm) round cake pan with parchment; lightly flour the sides.
2. In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves; set aside.
3. In a large bowl, cream the softened butter and brown sugar with an electric mixer until light and slightly fluffy, about 2 minutes. Add oil and honey and beat until combined.
4. Add eggs one at a time, beating well after each addition, then mix in vanilla.
5. With the mixer on low, add the dry ingredients in three additions alternated with the buttermilk (dry, buttermilk, dry, buttermilk, dry), scraping the bowl as needed. Mix just until combined; do not overmix.
6. Fold in the toasted chopped walnuts and/or the pitted cherries or diced roasted pears if using.
7. Pour batter into the prepared pan, smooth the top, and bake for 35–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Rotate the pan halfway through baking if your oven runs hot.
8. Cool the cake in the pan on a wire rack for 15 minutes, then invert onto the rack, remove parchment, and cool completely before frosting.
9. For the frosting: beat the cream cheese and softened butter together until smooth. Add powdered sugar, honey, and a pinch of salt; beat until combined. If the frosting is too thick, add 1–2 tbsp (15–30 ml) milk or cream to reach spreading consistency.
10. Spread the honey cream cheese frosting over the cooled cake. Garnish with additional toasted walnuts and fresh cherries or roasted pear slices. Slice and serve at room temperature.