Indulge in the sweet harmony of a honey-infused cake and creamy cheesecake in this stunning honey cake cheesecake recipe. Combining the rich, earthy sweetness of honey with a smooth cheesecake filling, this dessert is perfect for celebrations or as a luxurious treat for yourself.
Why You’ll Love This Recipe
- Two Desserts in One: Combines the soft, spiced flavor of honey cake with the creamy decadence of cheesecake.
- Unique Flavor: Honey adds a natural sweetness and warmth that sets this dessert apart.
- Showstopper: Perfect for special occasions, thanks to its elegant appearance and layers.
- Customizable: Add nuts, spices, or extra toppings to make it your own.
- Make-Ahead Friendly: Prepare it in advance for stress-free entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Honey Cake:
- All-purpose flour
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Honey
- Milk
For the Cheesecake Layer:
- Cream cheese, softened
- Granulated sugar
- Honey
- Sour cream
- Eggs
- Vanilla extract
For the Honey Glaze (Optional):
- Honey
- Butter
- Heavy cream
Directions
Prepare the Cheesecake Layer:
- Preheat Oven: Set the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- Mix Ingredients: Beat cream cheese, sugar, and honey until smooth. Add eggs one at a time, mixing well after each. Stir in sour cream and vanilla extract.
- Bake: Pour the mixture into the prepared pan and bake for 40–50 minutes, or until set. Let it cool completely, then refrigerate.
Bake the Honey Cake:
- Preheat Oven: Increase the oven temperature to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
- Cream Butter and Sugar: In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in honey.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
- Bake: Divide the batter evenly between the pans and bake for 25–30 minutes. Cool completely.
Assemble the Cake:
- Layer the Cake and Cheesecake: Place one honey cake layer on a serving plate. Add the cheesecake layer on top, then finish with the second honey cake layer.
- Add the Honey Glaze: (Optional) Combine honey, butter, and heavy cream in a saucepan over medium heat. Stir until smooth, then drizzle over the assembled cake.
- Decorate: Garnish with nuts, extra honey, or edible flowers if desired.
Servings and Timing
- Servings: Serves 12–14
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Chill Time: 2–4 hours
- Total Time: About 5 hours
Variations
- Spiced Honey Cake: Add ginger or cloves to the honey cake batter for a spicier flavor.
- Nutty Delight: Fold chopped walnuts or almonds into the honey cake batter.
- Citrus Touch: Add orange or lemon zest to the cheesecake layer for a bright twist.
- Chocolate Drizzle: Replace the honey glaze with melted chocolate for a rich finish.
- Mini Cheesecake Cakes: Use muffin tins for individual portions.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator before serving.
FAQs
Can I make this cake ahead of time?
Yes, both the honey cake and cheesecake layers can be prepared a day in advance and assembled just before serving.
Can I use cream cheese spread instead of block cream cheese?
No, block cream cheese is necessary for the right consistency in the cheesecake layer.
What type of honey works best?
A mild, light honey works best to avoid overpowering the other flavors.
How do I prevent the cheesecake layer from cracking?
Bake the cheesecake in a water bath to ensure even cooking and prevent cracks.
Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour substitute works well for the honey cake.
Can I make this without the honey glaze?
Absolutely! The cake is delicious on its own or with a simple dusting of powdered sugar.
Can I substitute sour cream in the cheesecake?
Greek yogurt or heavy cream can be used as substitutes for sour cream.
How do I keep the layers from sliding?
Chill the cake after assembly to help the layers set and stay in place.
Can I add fruits to this recipe?
Yes, sliced bananas, caramelized pears, or fresh berries make excellent additions between the layers.
What’s the best way to slice this cake?
Chill the cake for at least an hour before slicing. Use a sharp knife dipped in warm water for clean cuts.
Conclusion
This honey cake cheesecake is the perfect combination of rich, creamy cheesecake and tender, spiced honey cake. With its showstopping layers and versatile flavor, it’s a dessert that’s sure to impress at any gathering. Try this recipe for your next special occasion and savor the sweet, heavenly goodness of honey and cheesecake together!
Print
Honey Cake Cheesecake Recipe
- Prep Time: 30 minutes
- Chill Time: 3 hours
- Cook Time: 1 hour 30 minutes
- Total Time: 5 hours
- Yield: 12 slices 1x
- Category: Desserts, Cakes
- Method: Baking, Layering
- Cuisine: American, Fusion
Description
This Honey Cake Cheesecake is a decadent fusion of two classics. Layers of tender honey-flavored cake are paired with a creamy cheesecake filling, creating a dessert that’s indulgent, rich, and perfect for special occasions.
Ingredients
For the honey cake layers:
- 2 cups (250 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (120 ml) honey
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (120 ml) buttermilk
For the cheesecake layer:
- 2 blocks (16 oz / 450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60 ml) honey
For the honey glaze:
- 1/4 cup (60 ml) honey
- 2 tbsp unsalted butter
- 2 tbsp heavy cream
Instructions
1. Make the cheesecake layer:
- Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper.
- Beat the cream cheese and sugar together until smooth. Add the eggs, one at a time, then mix in the vanilla extract and honey.
- Pour the cheesecake batter into the prepared pan and bake for 35–40 minutes, or until the center is set. Cool completely, then chill in the refrigerator for at least 2 hours.
2. Make the honey cake layers:
- Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Mix in the honey, eggs, and vanilla extract.
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
3. Make the honey glaze:
- In a small saucepan, combine the honey, butter, and heavy cream. Heat over medium heat until the butter melts and the mixture is smooth. Remove from heat and let cool slightly.
4. Assemble the cake:
- Place one honey cake layer on a serving plate. Spread a thin layer of honey glaze over the top.
- Add the chilled cheesecake layer on top of the first honey cake layer.
- Place the second honey cake layer on top of the cheesecake. Spread the remaining honey glaze over the top of the assembled cake.
5. Serve:
- Chill the cake for at least 1 hour before slicing to allow the layers to set. Serve slightly chilled or at room temperature.
Notes
- For extra flavor, sprinkle chopped nuts like almonds or walnuts on top of the honey glaze.
- The cake can be made a day in advance and stored in the refrigerator.
- Use wildflower or clover honey for a rich, aromatic flavor.