September 7, 2021

Honey Cake with Creamy Frosting

Honey Cake with Creamy Frosting is our favorite Rosh Hashanah dessert. Without honey cake, it just wouldn’t feel like the Jewish New Year to me. Some honey cakes can be dry, but I promise you that this one is moist and utterly delicious. I love this cake for several reasons. First of all, I love how quick this cake is to make. The whole cake can be made in about thirty minutes of hands on time. Secondly, I like that this cake can be made with items I always have in the house. And, lastly, I love the deep, rich flavor of this cake. Also, the cream cheese frosting is incredibly fluffy and yummy.

The Equipment I Used

A Nine Inch Springform Pan- I used my cheesecake pan to make this cake. Since the honey makes it extra sticky, removeable sides are a good idea.
A Food Scale- For best results, weigh your flour and sugars.
Sifter- Be sure to sift together your dry ingredients.
An Electric Mixer- While you could just use a whisk or a spoon, the mixer will give you the best results.
An Offset Spatula- Use this to spread your frosting on the cake.

The Ingredients Needed for Honey Cake with Creamy Frosting

Honey- Please use a good quality honey for the best flavor.
Coffee- My favorite coffees are made by Bear Mountain Coffee. I used their salted caramel flavor this time.
Butter- Be sure and use unsalted butter. Make sure it’s nice and soft.
Flour- I use King Arthur flour.
Cream Cheese- Be sure a brick cream cheese, not a whipped cream cheese. I like Philadelphia brand cream cheese. I soften it in the microwave.
Confectioner’s Sugar- If using cup measures, sift and then measure your sugar.

How I Made my Cake

First, I mixed together the batter. It’s very important to measure carefully, and not overmix.
Next, I made the frosting. Again, measuring carefully is so important.
Finally, I frosted the cake and sprinkled on the walnuts.

Honey Cake with Creamy Frosting

A one layer honey cake topped with cream cheese frosting and chopped walnuts.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Cooling Time 1

Total Time 1 50

Course Dessert

Cuisine German

Servings slices

Calories 375 kcal

Equipment

9 inch springform pan
electric mixer

Ingredients

1 tbsp. vegetable shortening
2 large eggs, at room temperature
½ cup granulated sugar (100g)
½ cup packed dark brown sugar
½ cup honey
½ cup brewed coffee
½ cup unsalted butter, melted
2 cups flour (240g)
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 tsp. vanilla
2 tsp. bourbon

For the Cream Cheese Frosting:

12 ounces softened brick cream cheese
8 tbsp. unsalted butter, softened
2 tsp. vanilla extract
2 cups powdered sugar (240g)
½ cup finely chopped walnuts

Instructions

Preheat the oven to 350 degrees. Grease a nine inch springform pan with shortening.
In the bowl of an electric mixer, beat the eggs. Add the sugars and beat until light and thick.
In a small bowl, stir together the coffee and honey, and then add it to the mixing bowl. Add the butter and mix until combined.
In a third bowl, sift together the flour, salt, baking powder, and baking soda. Add this to the mixing bowl and mix until just combined. Then add the vanilla and the bourbon.
Bake the cake for 25 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove the sides right away. Let it cool on a rack for ten minutes, and then using a spatula, remove the bottom of the pan. Let it cool for another 50 minutes and then frost it.
For the Cream Cheese Frosting: In a mixing bowl, beat together the cream cheese, vanilla, and butter. Then, sift in the cream cheese, and whip until blended.
Spread frosting all over the top of the cake, and sprinkle the walnuts all over.