Buttered Toast Bundt Cake with Honey and Jam

updated Apr 22, 2020
Buttered Toast Bundt Cake with Honey and Jam

Here, brown butter shines in both the cake batter and the simple honey glaze, and its toasty, complex notes give off the most incredible buttered toast vibes.


Prep20 minutes

Cook45 minutes to 55 minutes

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Credit: Photo: Karla Conrad; Food Styling: Trish Myers; Prop Styling: Leslie Poyzer

It doesn’t matter what you’re cooking or baking — when the secret ingredient is brown butter, you know it’s gonna be good. Here, brown butter shines in both the cake batter and the simple honey glaze, and its toasty, complex notes give off the most incredible buttered toast vibes. (Yes, that means we approve of eating this cake for breakfast.)

If you’ve never made brown butter (or beurre noisette in French), it’s easy — you simply melt butter on the stovetop and cook it until its water content evaporates and the milk solids start to caramelize and brown. After just a few minutes, you’re left with a nutty, aromatic elixir that adds flavor and flair to everything it touches.

Credit: Photo: Karla Conrad; Food Styling: Trish Myers; Prop Styling: Leslie Poyzer

A Simple Homemade Jam for Your Afternoon Bundt

We’ve been known to eat half this cake before we even bother with the glaze, but if you can resist the urge to dig in right away, slices of this Bundt cake are especially tasty when lightly toasted and served with butter or jam.

While you can absolutely use whatever jam is already in your fridge, frozen, unsweetened berries make homemade jam an easy-to-prepare treat any time of year. I like to use a combination of raspberries, blackberries, blueberries, and strawberries. This small-batch jam doesn’t need pectin to help it set, and once the berries thaw it can be prepared in just a few minutes. Try it spread on slices of toasted cake alongside a cup of afternoon tea. 

Buttered Toast Bundt Cake with Honey and Jam

Here, brown butter shines in both the cake batter and the simple honey glaze, and its toasty, complex notes give off the most incredible buttered toast vibes.

Prep time 20 minutes

Cook time 45 minutes to 55 minutes

Serves 12

Nutritional Info


For the cake:

  • 6

    large eggs

  • 2

    large egg yolks

  • 1/3 cup

    whole milk

  • Cooking spray

  • 1 pound

    unsalted butter

  • 2 3/4 cups

    granulated sugar

  • 1 tablespoon

    vanilla extract

  • 3 cups

    cake flour

  • 1 teaspoon

    baking powder

  • 1 1/4 teaspoons

    kosher salt

  • Store-bought or homemade berry jam

For the glaze:

  • 6 tablespoons

    (3/4 stick) unsalted butter

  • 1/2 cup

    granulated sugar

  • 1/4 cup

    mild honey, such as clover or orange blossom

  • 1/4 cup



  1. Make the cake: Place 6 large eggs, 2 large egg yolks, and 1/3 cup whole milk on the counter and let come to room temperature.

  2. Arrange a rack in the middle of the oven and heat the oven to 350°F. Coat a 10-or-12 cup Bundt cake pan generously with cooking spray.

  3. Melt 1 pound unsalted butter in a medium saucepan over medium heat, taking care not to let it boil until completely melted. Increase the heat to medium-high and bring the butter to a boil, stirring constantly. As the butter boils it will make a snapping and hissing sound — this is the sound of the water content evaporating from the butterfat. Once the sizzling sound subsides, the milk solids in the butter will start to turn brown. Continue stirring and scraping the bottom of the pan to keep the milk solids from sticking. Once the milk solids are golden brown and the butter develops a nutty aroma, about 4 to 6 minutes, immediately remove the pan from the heat. Pour the brown butter into a heatproof bowl, scraping all the flavorful browned bits into the bowl as well. Set aside to cool until still warm but not hot, 5 to 10 minutes.

  4. Place the eggs, egg yolks, 2 3/4 cups granulated sugar, and 1 tablespoon vanilla extract in a food processor fitted with the blade attachment. Process until just combined, 10 to 20 seconds. With the motor running, pour the warm brown butter through the feed tube until combined, making sure to scrape in all the lovely browned bits. Transfer the batter to a large bowl.

  5. Spoon 3 cups cake flour, 1 teaspoon baking powder, and 1 1/4 teaspoons kosher salt into a fine-mesh strainer. Sift the mixture into the batter in 3 additions, gently folding it in with a large whisk after each addition. Add the milk and gently whisk to combine. Pour the batter into the prepared pan.

  6. Place the pan in the oven. Immediately reduce the oven temperature to 325°F. Bake until the cake is golden brown and a skewer inserted into the center of the cake comes out with just a few moist crumbs clinging to it, 45 to 50 minutes.

  7. Cool the cake in the pan on a wire rack set over a baking sheet or sheet of parchment paper for about 5 minutes. Flip the cake out onto the rack and let cool 15 minutes. Meanwhile, make the glaze.

  8. Make the glaze: Melt 6 tablespoons unsalted butter in a small saucepan over medium heat. Increase the heat to medium high and repeat browning the butter, 2 to 3 minutes total. Remove from the heat and immediately add 1/2 cup granulated sugar, 1/4 cup honey, and 1/4 cup water. Return the pan to medium heat and cook, stirring continuously, until the sugar melts and the glaze is the consistency of pancake syrup, 3 to 4 minutes. Remove the pan from the heat.

  9. Brush the glaze all over the cake, letting each layer sink in before brushing more on, and making sure to use all of the glaze. Let the cake cool completely before serving, at least 1 to 2 hours. Serve slices with more honey and jam, if desired.

Recipe Notes

Using a stand mixer: You can use a stand mixer fitted with the paddle attachment instead of a food processor. Sift the cake flour, baking powder, and kosher salt together in a large bowl. Beat the eggs, egg yolks, granulated sugar, and vanilla extract in the stand mixer on medium speed until combined, 2 minutes. Slowly beat in the browned butter, and continue beating until the mixture is smooth, 2 to 3 minutes. Turn the mixer off. Add the dry ingredients and mix on low speed until incorporated, 1 to 2 minutes. Slowly beat in the milk on low speed until smooth, 1 to 2 minutes.

Make ahead: The cake can be baked up to 1 day ahead, wrapped well in plastic wrap, and stored 1 day at room temperature or frozen up to 2 weeks. When ready to serve, thaw completely, unwrap, and warm in a 300ºF oven for 5 minutes before brushing with the honey glaze.

Storage: The cake will stay moist for 2 to 3 days if stored in a tightly covered cake carrier or wrapped well with plastic wrap or aluminum foil.

Mixed Berry Jam

Makes 1 pint

Serves 16

Nutritional Info


  • 1 pound

    mixed frozen berries

  • 1 1/2 cups

    granulated sugar

  • 2 tablespoons

    freshly squeezed lemon juice


  1. Place a small ceramic plate in the freezer and keep it there until you are ready to test the jam.

  2. Stir 1 pound frozen berries and 1 1/2 cups granulated sugar together in a large saucepan. Let sit until the fruit is completely thawed, stirring occasionally to incorporate the juices into the sugar. Continue to let the mixture sit, stirring occasionally, until the sugar is completely dissolved. Mash with a potato masher until the fruit is coarsely crushed. Stir in 2 tablespoons lemon juice.

  3. Place over medium heat and bring to a boil, stirring constantly. Continue to cook until the fruit is thickened, 8 to 10 minutes. To test, put a spoonful of the jam on the chilled plate and leave it for a minute or two, then run your finger through the jam. It is ready when your finger leaves a clean trail on the plate. If it’s not thick enough, cook for a few minutes more and test again.

  4. Spoon the jam into a clean 1 pint jar. Cool, cover, and keep refrigerated 2 to 3 weeks.