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!
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cups whole milk
- 1/2 cup unsalted butter
- 3 large eggs (at room temperature)
- 3/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1 cup water
- 1/4 cup granulated sugar
- 6 tablespoons honey (adjust to taste)
- 4 tablespoons jam (mixed fruit or any preferred flavor)
- 3 tablespoons desiccated coconut or dried coconut flakes
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.
In a bowl, whisk together the flour, baking powder, and salt. Set aside.
In a saucepan, heat the butter and milk together until the butter melts. Keep warm.
In a large bowl, beat the eggs, sugar, and vanilla extract until the mixture is light and fluffy.
Gradually add the flour mixture to the egg mixture, mixing until well combined. Scrape down the sides of the bowl as needed.
Pour in the warm milk-butter mixture and beat until the batter is smooth and well incorporated.
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.
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.
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.
Remove from heat and stir in the honey. Taste and adjust sweetness as desired. Allow the syrup to cool to room temperature.
Once the cake has cooled completely, place it right side up on a serving plate or cake stand.
Use a skewer or toothpick to poke holes all over the cake, going through to the bottom.
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.
Warm the jam slightly (optional) to make it easier to spread, then evenly spread it over the top of the cake.
Sprinkle the desiccated coconut or dried coconut flakes over the jam-topped cake.
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.
Slice and serve the Bangalore bakery-style honey cake at room temperature or chilled, as desired.
- 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.
Have Fun Baking!