Ingredients
Cake Ingredients
- 1/2 cup unsalted butter (melted then cooled slightly)
- 1/2 cup white sugar
- 3 tablespoons honey
- 1 egg
- 1 egg white
- 1/4 cup milk
- 1/3 cup Greek yogurt
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups gluten free all purpose baking flour
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
Honey Butter Glaze
- 2 tablespoons butter (melted)
- 2 tablespoons honey
- 1 tablespoon orange juice
Mascarpone Whipped Cream Frosting
- 4 ounces mascarpone
- 1 cup powdered sugar
- 2/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon honey (for drizzling on top)
Instructions
- Grease and line the pan: Grease and line an 8-inch cake pan with parchment paper and set aside to ensure easy removal of the cake after baking.
- Combine butter and sugar: In a mixing bowl or stand mixer bowl, add the melted and cooled butter along with the white sugar. Beat together with an electric mixer for about 30 seconds until combined.
- Add wet ingredients: Add in the egg, egg white, honey, milk, Greek yogurt, vanilla extract, and almond extract to the butter and sugar mixture. Beat well until fully incorporated.
- Incorporate dry ingredients: Spoon and level the gluten free all purpose baking flour, baking powder, baking soda, and salt into the mixing bowl. Beat just until combined to avoid overmixing, which could toughen the cake.
- Transfer and bake: Pour the batter into the prepared cake pan, smoothing the surface if needed. Bake in a preheated oven at 350°F (175°C) for 28-32 minutes or until a toothpick inserted comes out mostly clean with a few moist crumbs and the top is lightly golden brown and set.
- Prepare the honey butter glaze: While the cake bakes, whisk together the melted butter, honey, and orange juice until smooth and well combined.
- Apply the glaze: Upon removing the cake from the oven, poke a few holes in the top using a toothpick. Pour the honey butter glaze evenly over the top and gently spread it to cover. Let the cake cool in the pan for about 20 minutes.
- Remove from pan: Run a knife around the sides of the cake to loosen it from the pan (the glaze can make it sticky). Carefully flip the cake out onto a plate, then flip it back over so the glazed side is facing up. Let it cool completely.
- Make the mascarpone whipped cream frosting: In a clean bowl, beat the mascarpone and powdered sugar together for about 1 full minute until smooth. Add the heavy whipping cream and beat on high speed for 2-3 minutes until fluffy and light. Finally, beat in the vanilla extract and salt until fully combined.
- Frost and serve: Spread the mascarpone whipped cream frosting over the cooled cake evenly. Drizzle with 1 tablespoon of honey on top for extra sweetness. Optionally, you may add a swirl of strawberry jam or a dusting of cinnamon if desired. Slice, serve, and enjoy this airy gluten free honey cloud cake!
Notes
- Ensure the melted butter is cooled before mixing with sugar to prevent cooking the eggs prematurely.
- Spoon and level gluten free flour to avoid dense batter.
- Baking times may vary slightly depending on oven calibration; watch for the toothpick test.
- The honey butter glaze adds moistness and flavor, but may make the cake sticky to handle; use a knife to ease removal from the pan.
- The mascarpone whipped cream frosting is best served fresh, but the cake can be refrigerated in an airtight container for up to 2 days.
- Optional toppings like strawberry jam or cinnamon add variation without altering the core flavors.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
