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INGREDIENTS
- 6 oz unsalted butter, at room temperature
- 2 oz Red Clay Hot Honey
- 3 cups confectioner’s sugar
- 2 tbsp. heavy cream
- 1 tsp. vanilla extract
- Pecan pieces to garnish
- 4 oz unsalted butter
- 3 oz granulated sugar
- 3 oz Red Clay Hot Honey
- 1 egg
- 2 overripe bananas, smashed
- 1/2 cup lightly toasted and crushed peanuts
- 1 1/4 cup all-purpose flour
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup buttermilk
SHOP THE RECIPE
Upcoming holiday festivities mean bringing on your best baked goods. This Brown Butter Hot Honey Cake plus Hot Honey Buttercream icing addresses all the fall flavors you crave with a dash of spice thanks to our not-so-secret favorite ingredient. Not only is the taste so yummy, it looks beautiful on your family’s table.
INSTRUCTIONS
- In the mixer, bring together butter & honey until the butter is light-colored and fluff
- Add in 1 cup of sugar, incorporating at a low speed. Once the sugar is fully combined, increase the speed to medium-high. Beat until mixture is creamy and smooth. Repeat with the remaining sugar, adding it one cup at a time
- Add the heavy cream and vanilla to the sugar mixture. Beat on medium-high until the frosting is smooth.
- Spread icing on cakes, stack, and garnish with toasted pecans and hot honey drizzle
