Honey Cake
Honey cake is made with layers of honey-infused sponge cake and a creamy filling, often made with a combination of sweetened condensed milk, butter, and sour cream.
Equipment
- 3 Mixing Bowls
- 1 Blender / or Whisk
- 1 Rubber Spatula / or Wooden Spoon
- 2 Measuring Cups
- 3 Measuring Spoons
- 2 9" Cake Pans / or a 9x13-inch Rectangular Cake Pan
- 1 Cooling Rack
- 1 Offset Spatula / or Butter Knife
- 1 Cake Stand / or Serving Plate
- 2 Parchment Paper / or Baking Spray
- 2 Oven Mitts
Ingredients
Cake Batter
- 2 1/2 Cups All-purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tsp Cinnamon Ground
- 1/4 tsp Cloves Ground
- 1/2 tsp Ginger Ground
- 1/2 cup Butter, softened Unsalted
- 1 cup Granulated Sugar
- 3 Eggs Large
- 1 cup Honey
- 1/2 cup Sour Cream
- 1/2 cup Buttermilk
- 1 tsp Vanilla Extract
Honey Syrup
- 1/2 cup Honey
- 1/4 cup Water
Cake Frosting
- 2 cup Cream Heavy
- 1/4 cup Sugar Powdered
- 1 tsp Vanilla Extract
Optional Garnish
- Sliced Almonds or Crushed Walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Set aside.
- In a separate large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Gradually add the honey to the butter mixture, mixing well until combined. Then, mix in the sour cream, buttermilk, and vanilla extract.
- Slowly add the dry ingredients to the wet ingredients, mixing just until the batter is smooth and well incorporated. Be careful not to overmix.
- Pour the batter into the prepared cake pan and spread it evenly. Tap the pan gently on the countertop to remove any air bubbles.
- Bake in the preheated oven for about 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- While the cake is baking, prepare the honey syrup. In a small saucepan, heat the honey and water over medium heat until it comes to a simmer. Remove from heat and let it cool.
- Once the cake is baked, remove it from the oven and let it cool in the pan for 10 minutes. Then, remove the cake from the pan and transfer it to a wire rack to cool completely.
- Once the cake has cooled, prepare the frosting. In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Place the cooled cake on a serving plate and drizzle the honey syrup evenly over the top. Allow the syrup to soak into the cake for a few minutes.
- Spread the whipped cream frosting over the top and sides of the cake, creating a smooth and even layer.
- Optional: Garnish the cake with sliced almonds or crushed walnuts for added texture and presentation.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld and the frosting to set.
- Serve the Honey Cake chilled and enjoy!
Notes
This recipe yields a moist and flavorful Honey Cake that serves 12 to 16 people. It's perfect for any occasion and will surely impress your guests with its rich honey flavor and luscious cream topping. Happy baking!