Honey Cake with Cream Cheese Frosting

Honey Cake with Cream Cheese Frosting. Indulge in the perfect holiday treat with this twist on a traditional Honey Cake. The moist, not overly sweet cake is infused with warm honey and sour cream. The cream cheese frosting adds a velvety richness, beautifully complementing the cake’s texture. Each bite, adorned with pomegranate arils, add a burst of festive flavour.

Eggs are the key to this recipe. All eight of them! In a honey cake, where the honey can add extra moisture, the eggs work alongside it to maintain the cake’s structure and prevent it from becoming overly dense or too wet. The balance of fluffy whipped eggs with each of the other ingredients, is crucial for the cake’s final texture and taste.

This cake not only captivates the palate but also elevates the holiday ambiance, making it an ideal contribution to a holiday get-together. Picture it as the centerpiece of the table, topped with rosemary ‘trees’ and powdered sugar ‘snow,’ evoking the joy and imagery of a festive winter wonderland.

Be sure to choose the freshest eggs available. We are fortunate to get our eggs from one of Ontario’s 500 egg farm families. No hormones or steroids are used in egg production here in Canada. Plus, our eggs are shipped from the farm to the grocery store shelves in only 4 to 7 days!

This recipe was created in partnership with Egg Farmers of Ontario. However, all opinions in this post are my own.

Ingredients

• Eggs
• Granulated sugar
• Fine salt
• Baking soda
• White distilled vinegar
• Honey
• sour cream
• All-purpose flour

Cream Cheese Frosting

• Unsalted butter
• Cream cheese
• Vanilla extract
• Powdered sugar

Garnish

• Pomegranate arils
• Rosemary sprigs
• Powdered sugar

See recipe card for quantities.

Instructions

Preheat the oven to 350°F

Grease the sides of 3 – 8” round cake pans, then cut out parchment paper circles to fit the base.

Make the Honey Cake

In a large mixing bowl, beat the eggs, sugar, and salt for 8-10 minutes on high speed until fluffy and light.

In a small bowl, combine the baking soda and vinegar (be prepared this combination, will fizz up when mixed together) When the fizz settles, stir to combine.

Add the baking soda/vinegar mixture, the microwaved honey and sour cream into the batter, mix on low until just combined.

Keep the mixer on low and sift in the flour until just combined. You will lose some of the fluffiness at this point, do not be concerned. It is important not to over-beat the batter, the texture will become hard and not as fluffy.

Pour the batter equally into the three cake pans. TIP: I use a ladle to count and evenly distribute the batter into the three pans.

Bake the cakes for about 35 minutes or until a toothpick comes out clean when inserted in the middle of each cake.

Once the cakes have cooled enough to manage. Place a sheet of parchment paper over a rack, place over the cake pan and turn to release the cake. Peel off the circle of parchment paper from the bottom of the cakes and carefully turn over the cakes upright. While they are cooling, make the frosting.

Prepare the Frosting

In a large mixing bowl add the butter, cream cheese, and vanilla. Mix on medium, stopping halfway through to scrape the mixture down from the sides, until incorporated.

With the mixture on low, sift in the powdered sugar until incorporated. The frosting should be light and fluffy. To ensure everything is incorporated, always scrape the mixture down from the sides.

Build and Garnish

Dab and smear a tablespoon of frosting onto the center of your cake plate. Place the first cake top-side down. Add a layer of frosting (about ¼” high) and evenly sprinkle ¼ cup of the pomegranate arils. Next, frost the top-side of the second cake, then flip it over and place over top the first cake. Repeat this process for the next level.

Frost the top with swirls of frosting to mimic snow, garnish with a few rosemary ‘trees’ and sprinkle with more arils. Dust with powdered sugar ‘snow’ and serve with extra arils, and honey on the side. Enjoy! 

Watch how this Honey Cake with Cream Cheese Frosting was made

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If you get the chance to try this Honey Cake with Cream Cheese Frosting recipe we’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!

📖 Recipe

Honey Cake with Cream Cheese Frosting

Indulge in the perfect holiday treat with this twist on a traditional Honey Cake. The moist, not overly sweet cake is infused with warm honey and sour cream. The cream cheese frosting adds a velvety richness, beautifully complementing the cake’s texture. Each bite, adorned with pomegranate arils, add a burst of festive flavour.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine Eastern European

Servings 12 People

Ingredients

  

1x2x3x

• 8 eggs at room temperature
• 1 cup granulated sugar
• ½ teaspoon fine salt
• 2 teaspoons baking soda
• 2 tablespoons white distilled vinegar
• 1 cup honey warm in microwave for 30 seconds
• 16 oz sour cream at room temperature
• 2 ½ cups all-purpose flour

Cream Cheese Frosting

• ½ cup unsalted butter at room temperature
• 250 g cream cheese at room temperature
• 3 teaspoons vanilla extract
• 2 ½ cups 10 ounces powdered sugar

Decorations

• 1 cup pomegranate arils
• Rosemary sprigs
• Powdered sugar

Instructions

 

• Preheat the oven to 350°F
• Grease the sides of 3 – 8” round cake pans, then cut out parchment paper circles to fit the base.

Make the Honey Cake

• In a large mixing bowl, beat the eggs, sugar, and salt for 8-10 minutes on high speed until fluffy and light.
• In a small bowl, combine the baking soda and vinegar (be prepared this combination, will fizz up when mixed together) When the fizz settles, stir to combine.
• Add the baking soda/vinegar mixture, the warm honey and sour cream into the batter, mix on low until just combined.
• Keep the mixer on low and sift in the flour until just combined. You will lose some of the fluffiness at this point, do not be concerned. It is important not to over-beat the batter, the texture will become hard and not as fluffy.
• Pour the batter equally into the three cake pans. TIP: I use a ladle to count and evenly distribute the batter into the three pans.
• Bake the cakes for about 35 minutes or until a toothpick comes out clean when inserted in the middle of each cake.
• Once the cakes have cooled enough to manage. Place a sheet of parchment paper over a rack, place over the cake pan and turn to release the cake. Peel off the circle of parchment paper from the bottom of the cakes and carefully turn over the cakes upright. While they are cooling, make the frosting.

Prepare the Frosting

• In a large mixing bowl add the butter, cream cheese, and vanilla. Mix on medium, stopping halfway through to scrape the mixture down from the sides, until incorporated.
• With the mixture on low, sift in the powdered sugar until incorporated. The frosting should be light and fluffy. To ensure everything is incorporated, always scrape the mixture down from the sides.

Build and Decorate

• Dab and smear a tablespoon of frosting onto the center of your cake plate. Place the first cake top-side down. Add a layer of frosting (about ¼” high) and evenly sprinkle ¼ cup of the pomegranate arils. Next, frost the top-side of the second cake, then flip it over and place over top the first cake. Repeat this process for the next level.
• Frost the top with swirls of frosting to mimic snow, garnish with a few rosemary ‘trees’ and sprinkle with more arils. Dust with powdered sugar ‘snow’ and serve with extra arils, and honey on the side. Enjoy!

Leave a Review

• We’d love to hear how it turns out! If you try it, please leave us a review or tag us in your photos—your feedback means the world to us!

Video

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