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Mi Quince Honey Cake

Honey-vanilla cake with honey-lavender soak and honey-vanilla buttercream
recipe by Michelle Doyon

By LatinoLA Contributor
Published on LatinoLA: November 21, 2015

Mi Quince Honey Cake

Makes 10 - 12 servings

Honey-Vanilla Cake

?¢ cup honey
1?¢ cup cake flour
1?¢ teaspoon baking powder
?? teaspoon salt
?¢ cup unsalted butter (room temperature)
?¢ cup sugar
2 large eggs
?¢ teaspoon vanilla extract
?¢ cup whole milk

Honey-Lavender Soak

?¢ cup lavender honey
?¢ cup water
2-3 drops lavender extract

Honey-Vanilla Buttercream

?¢ cup honey
12 - 4 oz. sticks unsalted butter (room temperature)
?¢ cup vegetable shortening
4 cups powdered sugar (sifted)
1 tablespoon vanilla extract

Honey-Vanilla Cake
Preheat oven to 350??F. Lightly coat two 8-inch cake pans with butter and dust with all-purpose flour. In a large mixing bowl, sift the cake flour, baking powder and salt.

In the bowl of an electric mixer fitted with a paddle attachment, beat in the butter on low speed. Sprinkle in sugar slowly and continue to beat until light and fluffy, about two minutes. Add honey and eggs, one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Scrape bottom of bowl to fully incorporate. Add flour mixture and beat until just combined.

Divide batter evenly between pans and smooth tops. Bake for 30-35 minutes or until a wooden skewer inserted in the center comes out clean. Cool cake in the pan on a wire rack for 5 minutes. Unmold and cool completely.

Honey-Lavender Soak
In a small sauce pan, combine water and honey. Bring to a boil, cook over medium heat for 2-3 minutes until honey mixture thickens. Remove from heat and allow to cool. Add 2-3 drops of lavender extract to taste.

Honey-Vanilla Buttercream and Frosting
In the bowl of an electric mixer fitted with a paddle attachment, beat the honey, butter, shortening and vanilla until smooth. Add the sifted powdered sugar gradually until fully incorporated. Then beat on high for about 2-3 minutes till light and fluffy.


Cut the tops off the two cakes to level your cake layers. Use a pastry brush to lightly apply Honey-Lavender soak to the tops of the cakes.

Sit your first layer of cake. Apply a layer of Honey-Vanilla buttercream to the layer as a filling. Repeat this process for the second cake layer.

Ice outside of cake with remaining Honey-Vanilla buttercream. Chill in the refrigerator for an hour.

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