Best Honey Cake Recipe With Egg
This honey cake recipe ensures a light and fluffy vanilla sponge that absorbs the honey syrup beautifully, creating a moist and syrupy cake. It's a dessert that's as delightful to make as it is to eat. Let's dive into the recipe to recreate this bakery favorite in your own kitchen!
Ingredients
For the Cake:
For the Honey Syrup:
For the Topping:
Instructions
Prepare the Cake:
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Preheat your oven to 180°C (350°F). Butter and flour an 8-inch square cake pan, lining the bottom with parchment paper if desired.
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In a bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a saucepan, heat the butter and milk together until the butter melts. Keep warm.
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In a large bowl, beat the eggs, sugar, and vanilla extract until the mixture is light and fluffy.
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Gradually add the flour mixture to the egg mixture, mixing until well combined. Scrape down the sides of the bowl as needed.
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Pour in the warm milk-butter mixture and beat until the batter is smooth and well incorporated.
Bake the Cake:
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Pour the batter into the prepared cake pan and bake for 25 to 30 minutes, or until the top is set, springs back when lightly pressed, and is lightly browned.
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Remove from the oven and let the cake cool in the pan for 5 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Make the Honey Syrup:
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In a thick-bottomed saucepan, combine the water and granulated sugar. Bring to a boil, then simmer for a few minutes until the sugar dissolves.
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Remove from heat and stir in the honey. Taste and adjust sweetness as desired. Allow the syrup to cool to room temperature.
Assemble the Cake:
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Once the cake has cooled completely, place it right side up on a serving plate or cake stand.
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Use a skewer or toothpick to poke holes all over the cake, going through to the bottom.
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Slowly pour the cooled honey syrup evenly over the cake, allowing it to soak in. Adjust the amount of syrup based on the cake's absorption capacity.
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Warm the jam slightly (optional) to make it easier to spread, then evenly spread it over the top of the cake.
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Sprinkle the desiccated coconut or dried coconut flakes over the jam-topped cake.
Serve:
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Ideally, let the cake rest for a couple of hours to allow the flavors to meld and the syrup to fully soak in before serving.
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Slice and serve the Bangalore bakery-style honey cake at room temperature or chilled, as desired.
Note
- For a lighter texture, ensure not to overmix the batter after adding the flour mixture.
- Poke holes in the cake gently but sufficiently to allow the honey syrup to penetrate evenly.
- If you prefer a toasted coconut flavor, dry roast the desiccated coconut flakes lightly in a pan before sprinkling over the cake.
- While the cake can be enjoyed soon after assembly, it develops richer flavors if allowed to rest in the refrigerator for a few hours or overnight.
