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Mini Honey Cakes Recipe

These individual sponge cakes are made with a soft honey cake and decorated with creamy and light whipped cream frosting would be a hit at any celebration.
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Course Dessert

Ingredients
  

Ingredients for the cake batter:

  • 230 g all-purpose flour
  • 180 g honey
  • 160 g unsalted butter
  • 130 g sugar
  • 3 large eggs
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon (optional)
  • 1/2 tsp ground nutmeg (optional)
  • 1/2 tsp ground ginger (optional)

Ingredients for the frosting:

  • 80 g cold cream cheese or Mascarpone cheese
  • 100 g powdered sugar
  • 500 ml cold heavy whipping cream

Instructions
 

  • In a saucepan combine the butter and honey. Place the pan over medium heat and cook the mixture until the butter has melted and the sugar has dissolved.
  • Remove the pan from the heat and add the baking soda, salt and the rest of the spices. Mix very well to incorporate the seasoning. Baking soda will react with the honey and the mixture will increase in volume. Set aside and let it cool down for about 20 minutes.
  • When the honey mixture has cooled down, in a large mixing bowl combine the eggs and sugar. Using a hand mixer whisk the eggs until they increase in volume and lighten in color. Reduce the mixer speed and pour in the cooled honey mixture.
  • Next, add the flour in two batches and whisk the cake batter. Clean the sides of the bowl with a spatula to make sure that no dry flour is left behind.
  • Use a baking sheet (I use a 15-inch by 10-inch baking sheet), drizzle it with water and cover with a large piece of parchment paper. Pour the cake batter into the prepared baking sheet and use a spatula to spread it evenly. Bake it at 350F degrees for about 20 to 22 minutes. Check the readiness of the cake with a skewer or toothpick. The skewer inserted into the cake should come out dry. Remove the cake from the baking sheet and let it cool completely.
  • When the cake has cooled down, we can prepare all the ingredients for the frosting. In a large mixing bowl combine the cold cream cheese or mascarpone cheese, powdered sugar and cold heavy whipping cream. Using a hand mixer, whisk all the ingredients together until you see a trace of the whisks on the surface. The filling should have a dense and smooth texture.
  • Transfer the frosting into a large piping bag using your favorite large piping tip. I’m using a large open star piping tip. Since the frosting contains whipping cream, it has a short shelf life, so I will recommend frosting the cake right before serving.
  • Next, using a cookie cutter in the shape of your choice, cut out the mini cakes. I’m using a 3.5-inch round cookie cater.
  • Place the piping tip in the middle of the mini cake. Make sure the piping tip doesn’t touch the cake. Then start pressing the piping bag, move it in a circular motion creating a spiral decor.
    To make the mini honey cakes more festive, decorate them with cake crumbs and fruit or the berry of your choice.
  • The leftover cake can also be used for trifle dessert, cake pops, cake popsicles or you can enjoy it with a cup of coffee. I took all the leftover pieces and grinded them in a food processor. Then I placed them in a large mixing bowl and added leftover frosting. Using a spoon, I mixed it all together and rolled out small balls with my hands. You can place them in the freezer for a couple of hours, then dip them in melted chocolate for a more finished look.

Notes

  • For a rich cake flavor, use good quality honey.
  • Before making the cake filling, make sure that all the ingredients are refrigerated cold.
  • The Mini Honey Cakes are best enjoyed on the day they are made, however, if you frost them with the whipped cream frosting, keep them in an airtight container refrigerated for up to 1 day.
  • If you don’t frost the cake, you can store it in an airtight container in the refrigerator for up to 5 days.