This Milk and Honey Cake is delicious, moist and so fluffy. A moist vanilla cake sweetened with honey, and topped with a light whipped cream frosting.
What makes this cake so delicious?
This Milk and Honey cake has the incredible sweet flavor of honey, with a soft tender crumb. The cake is filled and topped with a light and fluffy whipped cream to create the perfect dessert.
This cake has the perfect amount of sweetness! Because it’s sweetened with honey and a little bit of sugar, it’s not overly sweet like your traditional vanilla cake.
What’s the cake made with?
- Butter
- Sugar
- Honey
- All Purpose Flour
- Baking Powder
- Salt
- Milk
- Sour Cream
Substitutions
If you don’t have sour cream on hand, you can certainly use Greek yogurt. I think Greek yogurt would be the best substitute as it has almost the same consistency as sour cream.
How to make this Milk and Honey Cake:
- Flour, Baking Powder and Salt: The dry ingredients are sifted together then set aside.
- Milk, Honey and Vanilla: Whisk the wet ingredients together and set aside.
- Butter and Sugar : Beat the butter and sugar together for about 2-3 minutes until light and fluffy.
- Eggs: The eggs are poured into the sugar one at a time allowing time to fully incorporate.
Spray two 8 inch round cake pans with non stick cooking spray then divide batter evenly between pans. Bake the cakes for 30-40 minutes or until a toothpick comes out clean.
Whipped Cream Frosting
This cake is filled and topped with a sweet, light and fluffy whipped cream frosting. Heavy Whipping Cream is mixed with powdered sugar and vanilla then whipped until stiff peaks. Before making the whipped cream, it’s very important to have the heavy cream super cold as well as the mixing bowl.
Having the cream and the bowl both extremely cold makes a huge difference with keeping the whipping cream from deflating.
How to store the cake
Because the cake does have whipped cream, it will need to be stored in the fridge. A cake cover will work great here because the entire cake will be covered and won’t cause the cake to dry out.
If you don’t have a cake cover, cut the cake up into slices and place into a tupperware container that is sealed tightly.
Tips:
- When ready to serve the cake, bring it out of the fridge and let it come to room temperature for about 10 minutes before eating
- Because this cake has whipped cream frosting be sure not to leave it out in warm air for too long, you might end up with a mess
Milk and Honey Cake
Equipment
- 2- 8 inch pan
- Stand Mixer
Ingredients
Milk and Honey Cake
- 12 tablespoons Butter Softened
- 3/4 cup Sugar
- 3 Eggs
- 2 1/4 cup All Purpose
- 2 teaspoon Baking Powder
- 1/8 teaspoon Salt
- 1/2 cup Milk
- 1/2 cup Sour Cream
- 3/4 cup Honey
- 1 1/2 teaspoon Vanilla Extract
Whipped Cream Frosting
- 2 cups Heavy Whipping Cream chilled
- 2 teaspoon Vanilla Extract
- 1/4 cup Powdered Sugar
Instructions
Whipped Cream Frosting
- 1. Place the bowl and whisk attachment in the fridge to get it very cold. This will help keep the whipped cream fluffy and help it hold up. 2. Pour the whipped cream in the chilled bowl and begin to whisk. Slowly begin to add the powdered sugar then the vanilla. Continue to whip until stiff peaks. Place in the fridge until ready to frost the cake.
Milk and Honey Cake
- 1. Preheat oven to 350 degrees. 2. Spray two 8 inch round cake pans.3. Sift together the flour, baking powder and salt. Set Aside.4. In a separate bowl, mix together the milk, honey, sour cream and vanilla. 5. In the stand mixer, add the butter and sugar together. Mix for about 2 minutes until light and fluffy. Add eggs one at a time. 6. Next, add in half of the flour mixture then half of the milk mixture, continuing to alternate between wet and dry until everything is fully incorporated. 7. Divide the batter evenly between the 2- 8 inch pans.8. Bake for 35-40 minutes or until toothpick comes out clean. 9. Let the cake cool completely about 3 hours or so, before adding the whipped cream frosting.10. When ready to frosting, add the first layer to a cake plate and dollop whipped cream on top. Add the top layer, and add the remaining whipped cream. Drizzle with honey for a finishing touch.
Jiselle Francois
Can I assume the eggs are chilled rather than room temperature since it’s not stipulated. Trying to make this cake this week it looks delightful!
Bianca
Hey there Jiselle!
Yes the eggs are room temperature as well. I hope you enjoy it 🙂
Katie
A friend brought this to a party and it was amazing. Not too sweet, not too dense. Perfect. Planning to make it myself this week.
Suzanne
This looks so good! I love that it is such a versatile mix and you can add whatever toppings you’d like!
Vanessa
Thanks for sharing! Does it keep long?