Honey Cake Recipe

Make Bakery-Style Authentic Honey Cake at Home: Eggless Recipe

Moist, sweet, light, and delicious AND with a luscious honey glaze? Yes, please!
Many local bakeries in South India serve these rectangular pieces of soft sponge cake drenched in a simple yet decadent honey syrup that has people going gaga for it. As the name suggests, honey cake is a dessert with a few commonly found ingredients. There is no rocket science in the techniques that go into the making of it. Still, its mention makes people drool in nostalgia. The thing is, this desert perfectly proves that simplicity can be extraordinary.

That’s enough wordplay for the day; let’s get baking! Here, we have a step-by-step recipe that will lead you to a flavoursome eggless honey cake.

How to Make Honey Cake?

This honey cake recipe has three parts - baking the cake, making the honey syrup, and assembling the toppings. We will mention the ingredients for all of them below. Remember that you can make a cake for 8 servings with the following measurements.

Including the time to prepare, bake, and complete the honey cake, it will take you around 1 and a half hours.

For the cake, you will need these ingredients.

• Curd or yoghurt - ¾ cup or 200 grams
• Sugar - 1 cup or 230 grams
• Oil - ¾ cup or 135 grams
• Vanilla extract - 1 teaspoon
• Plain flour or maida - 2 cups or 330 grams
• Baking soda - ¼ teaspoon
• Baking powder - 1 teaspoon
• Milk - ½ cup or 120 grams (if required)
• Butter - As needed (optional)

The following ingredients will go in the honey syrup:

• Sugar - 2 tablespoons
• Water - ¼ cup
• Honey - ¼ cup

Here are the remaining ingredients and toppings! 

• Strawberry or any other jam you like - ½ cup
• Honey - 1 tablespoon
• Desiccated coconut - 2 tablespoons

Want a vegan honey cake? Make the cake with vegan substitutes of curd, milk, and honey.

Step 1: Prepare the Cake Mould

Take a square cake tin, mould or baking dish. It will allow you to cut the cake into rectangles. Grease the mould with oil or butter and sprinkle some flour. Don’t forget to get rid of excess flour. You can line it with parchment paper as well.

For reference, a cake mould with 7-inch width, 2-inch height, and 9-inch length will do!

It is not compulsory, but it is better to line the cake mould beforehand to avoid any issues or delays once the cake batter is ready.

Step 2: Make the Honey Cake Batter

Follow the formula for wet ingredients first and dry ingredients second. Take a large mixing bowl. Pour the curd, oil, sugar, and vanilla extract into it. Whisk for 5 minutes using a hand whisk. You will see tiny bubbles around the side. Sift the dry ingredients, like the flour, baking powder, and baking soda, through a sieve into the curd mix.

You can sieve the dry ingredients in a separate bowl, give them a little mix, and then add them to the wet ingredients. This will allow you to mix everything in your own space without forming any lumps.

Put the whisker aside and use a spatula to mix all the ingredients. Use the cut-and-fold method, such as making a cut in the middle of the bowl with the spatula like you cut vegetables, scraping the side of the bowl, and folding it into the middle. Some patience and a gentle hand will mix everything well without overbeating the batter, which turns the cake unnecessarily rubbery.
It should be a thick batter like that of a sponge cake. But, if the batter is too thick, pour some milk into tiny batches.

Step 3: Bake the Cake

Preheat the oven. Pour the cake batter into the prepped cake mould. Pat the mould once or twice to remove any bubbles or air. Place in the oven and bake for 40 minutes at 180 degrees Celsius.

Test if the cake has been baked properly using a toothpick. Poke the cake with a toothpick or knife; if it comes out clean, it is ready. If not, bake for another 5 or 10 minutes. Let the cake cool off in the mould for some time. Demould the cake once you can handle the mould comfortably. Let it cool down completely. It can take some time.

Step 4: Make the Honey Syrup

Put the sugar and water in a pan. Cook for 2 minutes or until the sugar is dissolved and a bit sticky. Let it cool for a few minutes, and add the honey while it is still warm. Mix well, and the honey syrup is ready!

Step 5: Get the Jam Ready

In a separate pan, add the jam and honey. Stir well and cook on low heat. Don’t let it boil; you just want the two ingredients to warm, blend together, and become easy to spread on your cake.

Step 6: Assemble the Cake

“Avengers….assemble!” Let’s follow Captain America’s words and assemble the cake! Start assembling only when all the components of the eggless honey cake recipe have cooled down! Place the cake on a cake base or plate. Poke holes all over the cake with a toothpick. Drizzle the honey syrup all over and let it absorb.

Then, spread a good amount of jam mix all over and, finally, sprinkle the desiccated coconut.

Cut into rectangles, and enjoy! You can put it into the fridge for some time before eating.

Conclusion

If you have an eggless sponge cake recipe, you can use it. Remember to use less sugar than you usually add since the honey syrup and jam are quite sweet.

FAQs 

How long can I store the honey cake in the fridge?

The honey cake will be good to eat for 1 week if you keep it in the fridge.

Can I add flavourings to the cake sponge for the honey cake?

Yes! You can make an orange sponge cake or add dry fruits to the cake batter.

What else can I use as toppings other than desiccated coconut?

The desiccated coconut makes the cake an authentic version, and we vote for it. However, you can alternate with chopped dry fruits.