Honey cake with cream cheese frosting
This slightly sweet and very summery honey cake is topped with honey and cream cheese frosting. It is not too sweet and the cream cheese frosting makes it nice and refreshing for a warm summer day.
Ingredients
For the cake
- 225 gr plain flour
- 175 gr honey
- 125 gr butter soft
- 2 medium eggs
- 2 tsp baking powder
For the frosting
- 100 gr cream cheese
- 100 gr butter soft
- 75 gr honey
- 75 gr powdered sugar
- 75 gr cornflour
Instructions
For the cake
- Preheat the oven to 180 C
- In the first bowl, you combine and mix the flour and baking powder.
- In the second bowl, you add the soft butter and beat it with a mixer until pale and fluffy, then one at a time add the eggs.
- Once the eggs are incorporated, slowly drizzle in the honey while you continue mixing.
- Lastly, slowly fold in the dry ingredients into the bowl with the wet ingredients.
- Pour the cake batter into a greased and floured cake tin. And bake for 45 minutes to an hour, or until a skewer comes out clean.
- Leave to cool on a cooling rack.
For the frosting
- In a small to medium bowl mix the powdered sugar and cornflour till it's lump free.
- Combine butter and cream cheese in a second bowl and use a mixer to get it light and fluffy.
- Gradually mix in the honey and your dry ingredients alternating between the two.
- Scoop your frosting into a piping bag. If it's too soft to pipe onto your cake, leave it in the fridge for 10 minutes or so to let the butter stiffen up a bit.
- Pipe the frosting onto your cooled cake.
Notes
If you prefer to cover your entire cake in frosting then you could just use a cake spatula or a large knife. If you also want to add a layer of frosting in between cake layers then I would advice to double the recipe.