Honey Vanilla Cake Recipe
This honey vanilla cake recipe offers a delicate balance of sweet and fragrant flavors. The honey adds a gentle, natural sweetness with subtle floral notes, while the vanilla bean brings a rich, creamy warmth. The cake is moist and tender, with a soft crumb that melts in your mouth. Every bite feels comforting, smooth, and lightly sweetened without being overpowering.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Sieve
- Measuring cups and spoons
- 8-inch (20cm) round cake tin
- Baking paper
- Cooling rack
- Small saucepan (for butter)
Ingredients
For the Cake:
- 150 g unsalted butter melted, then cooled
- Seeds from 1 vanilla bean or 1½ tsp vanilla paste as a substitute
- ½ cup honey
- 3 large eggs
- ¾ cup sour cream room temperature
- 1⅔ cups self-raising flour
- ⅔ cup caster sugar
- 2 tsp icing sugar for dusting
For the Whipped Cream Topping:
- 2 cups cold heavy whipping cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar
Instructions
Step 1: Prepare the cake tin
- Preheat your oven to 170°C (340°F) fan-forced or 180°C (350°F) conventional. Grease an 8-inch round cake tin and line the base with baking paper. Set aside.
Step 2: Mix the wet ingredients
- In a large bowl, whisk the eggs, honey, sour cream, and the seeds scraped from the vanilla bean. Once combined, slowly add in the cooled, melted butter and mix until smooth.
Step 3: Add dry ingredients
- Sift the self-raising flour and caster sugar into the wet mixture. Use a spatula or mixer on low speed to fold or beat until the batter is just combined. Be careful not to over mix.
Step 4: Bake the cake
- Pour the batter into the prepared cake tin and smooth the top. Bake in the center of the oven for 35 to 40 minutes, or until a skewer inserted in the middle comes out clean and the top is golden.
Step 5: Cool completely
- Let the cake sit in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Avoid frosting while the cake is still warm.
Step 6: Make the whipped cream
- While the cake cools, whip the cold heavy cream with vanilla extract and powdered sugar using an electric mixer on medium-high speed until soft peaks form. Do not over-whip. Keep chilled until ready to use.
Step 7: Assemble and serve
- Once the cake is cool, top with the whipped cream. Use the back of a spoon or offset spatula to swirl it over the surface. Lightly dust with icing sugar just before serving for an elegant finish. Slice and enjoy.
Notes
Feel free to customize this cake! Add fresh fruits, nuts, or even a dollop of whipped cream for an extra layer of flavor. This cake also pairs beautifully with a cup of tea or coffee.