Turmeric Cake Honey Buttercream Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
  • 2 cups granulated sugar
  • ¾ cup vegetable oil
  • 4 whole eggs
  • 1 cup milk (I used 2%)
  • 1 teaspoon vanilla extract
  • 1 tablespoon rose water
  • 1 tablespoon + 1 teaspoon ground turmeric
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2½ cups all purpose flour (I used King Arthur)
Honey Buttercream
  • 1 cup unsalted butter, at room temperature
  • ⅓ cup sour cream
  • ⅔ cup honey
  • 5 to 5½ cups powdered sugar
Milk Soak
  • ½ cup milk
  • ½ cup crushed pistachios
  1. Preheat oven to 350 degrees.
  2. In a stand mixer with paddle attachment, combine sugar, and vegetable oil.
  3. Add eggs one at a time, being sure that the previous addition is mixed in before adding the next.
  4. Add the rose water and vanilla extract. Mix well.
  5. Sift in the flour, turmeric, baking powder and salt.
  6. Add the milk and mix until well combined. Being careful to not over-mix.
  7. Divide batter between three 8inch cake rounds lined with parchment and sprayed with non-stick spray. (Each pan should have 1¾ cup batter)
  8. Bake for 15 to 18 minutes; until golden and a toothpick comes out clean when placed in the center of a cake.
  9. Allow to cool completely.
Honey Buttercream
  1. Using a mixer, mix butter until light and fluffy.
  2. Add in powdered sugar, honey and sour cream and mix until evenly combined. You may need to add an additional half cup of powdered sugar, to ensure your buttercream is not too loose.
  1. Place your first cake layer on a cake board or serving platter. Using a pastry brush, brush with milk. This will ensure a moist cake.
  2. Spread buttercream on first layer.
  3. Repeat above steps with remaining two layer of cake
  4. Sprinkle top with crushed pistachios or sprinkles
  5. Enjoy!
Recipe by Amanda's Plate at http://www.amandasplate.com/turmeric-cake-honey-buttercream-recipe/