Can you substitute honey for sugar in a cake recipe?

The biggest issue is that even though sugar is considered a liquid in the baking world, honey is more liquidy..I think I made that word up. :) My point is that you will need to reduce other liquids to compensate. Honey also browns/burns at a lower temp, so you should reduce the temp and check your cake often. Personally, I would just go with sugar unless you have a good reason for the substitution. That could be me though, I don't like to make many baking subs. At least not the sort that can result in a failed cake.

You can, but should you is the larger question. It will definitely change the texture, and (imo) not for the better. The cake will have no lightness. I prefer using a recipe that was intended to be made with honey. If you insist/persist, you'll need half the honey you would have used of sugar. And you should warm and whip it first.

You can, but should you is the larger question. It will definitely change the texture, and (imo) not for the better. The cake will have no lightness. I prefer using a recipe that was intended to be made with honey. If you insist/persist, you'll need half the honey you would have used of sugar. And you should warm and whip it first.

It will also change the texture, so you should really think of it as an experiment. Perhaps someone else has more specifics.

Typically not 1:1 honey for sugar, but it really depends on the recipe. You can often replace atleast 50% of the honey for sugar.