Ingredients:

  • 1 ½ cups (190g) all-purpose flour, plus more for dusting the pan
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • ½ cup (120ml) liquid honey (such as clover or wildflower)
  • ¾ cup (180ml) buttermilk
  • 1 teaspoon vanilla extract
  • 4 oz (113g) cream cheese, softened
  • ½ cup (1 stick, 113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk or cream, to adjust consistency

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan (or line with parchment paper for easy removal).
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
  3. In a large bowl (or the bowl of a stand mixer), cream together butter and sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in honey and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix!
  6. Pour batter into prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
  8. While the cake cools, beat together cream cheese and butter until smooth and creamy.
  9. Gradually add powdered sugar, beating until smooth. Stir in vanilla extract.
  10. Add milk or cream, one tablespoon at a time, until desired consistency is reached.
  11. Once the cake is completely cool, frost with the cream cheese frosting.