20 or more servings.
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Salt
Baking powder
Baking soda
Unsalted butter (Softened)
Large eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Vanilla extract
Butter extract
Cake batter extract
Almond extract (Optional)
Cinnamon
Honey
Confectioners’ sugar
Tools you’ll need
Baker’s joy non-stick baking spray
Fat daddio tube pan
Preparation of ingredients
Dry ingredients (All-purpose flour mixture)
Step 1- Sift 3 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt into a medium-sized bowl. Stir all ingredients together.
Wet ingredients (Honey milk mixture)
Step 2- Add 3/4 cup whole milk (Room temp), 3/4 cup sour cream (Room temp), 3 tablespoons honey, 2 teaspoons vanilla extract, 1 teaspoon butter extract, and 1/2 teaspoon cake batter extract into a separate medium-sized bowl. Stir all ingredients together.
Cake batter
Step 3- Add 3 sticks unsalted butter (Softened), and 2 and 3/4 cup sugar into stand mixer bowl. Mix on high speed for 6 minutes. Scrape down sides of bowl.
Step 4- Add 5 large eggs in at room temp one at a time while mixing on a medium speed.
Step 5- Add (All-purpose flour mixture) and the (Honey milk mixture) into the batter 3 separate times. Mix on a medium-low speed each time for 15 to 20 seconds or until combined. Scrape down sides of bowl each time as well.
Spray Tube pan with the Baker’s joy non-stick baking spray.
Preheat oven to 325-degrees F.
Step 6- Pour your prepared cake batter into your tube pan. Spread the batter around your tube pan as evenly as possible with a spatula. Generously sprinkle cinnamon on top of the cake batter. Swirl the cinnamon down into the cake batter using a small spoon going around the tube pan 2 times. Spread the cake batter around the tube pan as evenly as possible. Shake the tube pan and tap the bottom of the tube pan with your hand to make the batter even.
Step 7- Place into a preheated 325-degree oven on the middle rack for 1 hour and 10 minutes. Once the baking time has ended, remove the cake from the oven. Toothpick inserted into the cake should come out clean. Let the cake cool for 2 to 3 hours before removing it out of the baking pan.
Step 8- Flip the cooled cake onto a cooling rack with an 11 by 17-inch baking pan underneath it. The cake will still be warm. Let the cake cool completely.
Making the icing
Step 9- Add 1 and 1/4 cups confectioners’ sugar, 3 tablespoons melted unsalted butter, 3 tablespoons warm whole milk, 1/2 teaspoon vanilla extract, 1/4 or 1/2 teaspoon butter extract, and 1/8 teaspoon almond extract into a medium-sized bowl. Stir all ingredients together until the icing is creamy and smooth with no visible lumps.
Step 10- Pour the icing directly on top of the cake. As the icing is poured on top of the cake, the icing will free fall along the middle and sides of the cake. Spread the icing onto the sides and middle of the cake using an offset spatula. Slide 2 spatulas under the bottom of the cake. Carefully lift the cake up and place it onto a cake serving dish or cake pad. Let the icing set for 15 to 20 minutes before serving.
YouTube instructional video
