Honey Sponge Cake
This beautiful sponge honey cake is baked with real honey, then the layers are gently soaked in a sweet honey syrup and finished with creamy sour cream frosting. This cake is simple enough to make any time, but also elegant for special occasions.
Equipment
- 1 small saucepan
- 1 Large Mixing Bowl
- 1 electric mixer
- 1 kitchen scale
- 1 8 or 9 inch round cake pan*
Ingredients
Honey sponge cake ingredients
- 100 grams honey
- 1 teaspoon baking soda
- 4 large eggs
- 100 grams granulated sugar
- ¼ teaspoon salt
- 60 milliliters (¼ cup) vegetable oil
- 230 grams flour
Honey soak ingredients
- ½ cup water
- 2 tablespoons honey
Frosting
- ¾ cup heavy cream
- ⅓ cup powdered sugar
- ½ cup sour cream
- ½ teaspoon vanilla extract
Instructions
Honey sponge cake instructions
- The batter comes together fast, so start by preheating the oven to 350℉. Line the bottom of the 9-inch cake pan with parchment paper. I just cut out the circle. Grease the sides with butter or oil.
- Add the honey to a saucepan and Heat over low heat, whisking, until it becomes thinner and more fluid. Stir in the baking soda and continue whisking, until you see the mixture foam up and slightly expand. Once that happens, remove it from the heat and let it cool. For faster cooling, transfer it to a separate bowl.
- In a large mixing bowl, add 4 eggs, 100 grams and ¼ teaspoon of salt. Using electrical mixer, beat on high for 4-5 minutes until the mixture doubles in size and thick ribbons fall off the mixer whisks.
- Add warm honey and baking soda mixture to the bowl, making sure it is not too how. Mix on medium speed to combine. Add 60 milliliters of vegetable oil and mix again on medium speed to combine.
- Using the silicone spatula, fold in the flour into wet ingredients. Do not overmix the batter. Pour the cake batter into the prepared pan, spreading the top evenly if needed.
- Bake the cake at 350℉ on the middle rack for about 35-40 minutes or until the toothpick comes out clean.
- Let the cake cool down in the pan for 10 minutes. Remove from the pan and let it cool down completely on the cooling rack. If the cake does not come out easily, use a butter knife to slide around the cake to loosen it up.
Honey soak
- In a saucepan, warm up the water (do not boil). Add whine and stir until fully dissolved. Let it cool slightly before brushing onto cake layers. You can make the honey soak a few days prior.
Whipped cream and sour cream frosting
- Chill the bowl and electric mixer beaters in the fridge. Add ½ cup of heavy cream to the cold bowl. Beat on medium speed until frothy.
- Add ¼ cup of powdered sugar and vanilla extract. Beat on medium speed until soft peaks form. Add ¼ cup of sour cream and beat on low speed just until combined.
Assemble honey cake
- Slice the sponge cake into 2 even layers. Brush the cut sides of each layer with the honey soak.
- Place the bottom layer on a plate or a cake stand, cut side up and spread generous amount of frosting evenly on top. Gently place the second cake layer(and sides if desired). Finish by spreading frosting over the top of the cake. Top with fresh berries if desired.
Video
Notes
Pan: you can use 9 or 8 inch round pan, spring form or not. With the 8 inch pan, the cake will be taller.
Eggs can be cold or room temperature. Cold eggs take slightly longer to beat for the sponge cake.
If you do not like sour cream, you can use mascarpone or just add more heavy cream in place of sour cream.
Nutrition
Calories: 387kcalCarbohydrates: 52.8gProtein: 6.8gFat: 20.7gSaturated Fat: 7.4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7.8gCholesterol: 134mgSodium: 115mgFiber: 0.8gSugar: 31.4g
Tried this recipe?Let us know how it was!