Honey Vanilla Cake Recipes

HONEY VANILLA CAKE

Steps:

• Preheat oven to 350°F. Spray three 6-inch round cake pans with cooking spray and line the bottoms with round sheets of parchment paper.
• In a large bowl, cream together the softened butter and sugar until light and creamy (about 2 minutes). One at a time: stir in the honey, eggs, vanilla, and sour cream (mixing after each addition).
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.
• Slowly mix ⅓ of the dry ingredients into the wet ingredients, followed by ⅓ of the buttermilk. Repeat until all of the dry ingredients and buttermilk are incorporated into the batter. Be careful not to overmix - stop stirring as soon as everything is combined.
• Evenly distribute the cake batter into the 3 cake pans and smooth the tops out as much as possible with a spatula.
• Bake all 3 cakes on the middle shelf for 23-29 minutes. You may want to rotate the pans halfway through if they aren't baking evenly. They're done when the tops are light brown and a toothpick inserted into the middle comes out clean.
• Let the cakes cool in the pans for about 30 minutes and then carefully flip them onto a wire rack to finish cooling. While they're cooling, make the whipped cream.
• Whisk the heavy whipping cream vigorously until they've reached soft peaks (thick enough to hold together but droop when you lift the whisk). Add the vanilla and powdered sugar, and continue whisking to stiff peaks (thick enough to hold together and remain stable when you lift the whisk).
• Alternately layer the honey cakes with the whipped cream.
• Decorate the cake however you'd like or leave it plain. I recommend adding a bit of fresh fruit!

HONEY VANILLA POUND CAKE

Steps:

• Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
• Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

RUSTIC HONEY CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. cast-iron skillet., In a large bowl, beat butter and honey until blended. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, whisk flour, baking powder and salt; add to butter mixture. Transfer batter to prepared skillet., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with fruit, additional honey and, if desired, chopped pistachios., Freeze option: Securely wrap cooled cake in foil; freeze. To use, thaw at room temperature and top as directed.

HONEY BUN CAKE I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large mixing bowl, combine cake mix, oil, eggs and sour cream. Stir by hand approximately 50 strokes, or until most large lumps are gone. Pour half of the batter into an ungreased 9x13 inch glass baking dish. Combine the brown sugar and cinnamon, and sprinkle over the batter in the cake pan. Spoon the other half of the batter into the cake pan, covering the brown sugar and cinnamon. Twirl the cake with a butter knife or icing knife until it looks like a honey bun (or whatever design you want to make).
• Bake in preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Frost cake while it is still fairly hot. Serve warm.
• To Make the frosting: In a small bowl, whisk together the confectioner's sugar, milk and vanilla until smooth.

HONEY VANILLA CRèME FRAîCHE

Steps:

• This can either be thin like a sauce or thick like whipped cream. For the sauce, simply combine all the ingredients with a spoon. To make it thick, place all the ingredients in the bowl of an electric mixer fitted with the whisk attachment and mix on high speed for about 60 seconds, or until it is as thick as whipped cream.