Fluffy Honey Cake
Tags: #dessert #baking
Servings: 12
Total time: 1 hour 10 minutes
An airy, dark honey cake with a sponge-like crumb, balanced sweetness, and a subtle tea/coffee note.
Ingredients
- 4 large eggs, room temperature
- 100g white sugar
- 80g dark brown sugar
- 340g honey
- 240ml strong Earl Grey tea (or strong coffee), cooled to warm/room temp
- 240ml neutral oil
- 50g vanilla instant pudding mix
- 300g cake flour
- 10g baking powder
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
Steps
- Heat the oven to 165°C.
- Grease your pan(s) well (see Notes for pan options).
- In a stand mixer with the whisk attachment, whip the eggs, white sugar, and brown sugar for 8 minutes until very pale, thick, and voluminous.
- With the mixer on medium speed, slowly drizzle in the oil until incorporated.
- Add the honey, then the strong tea (or coffee), and mix just until combined.
- Add the salt, cinnamon, cake flour, baking powder, and vanilla instant pudding mix.
- Fold gently (or mix on the lowest speed briefly) just until the batter is smooth and no flour pockets remain.
- Pour into the prepared pan(s).
- Bake until a toothpick inserted in the center comes out almost completely dry (a few moist crumbs are fine), then cool in the pan 10–15 minutes before turning out to cool completely.
Notes
- Pan yield (from the original): 1 high bundt/formed pan (24–26cm), or 1 pan 20×30cm, or 2 large loaf pans (about 30cm each) / 1 large tall Pullman-style loaf pan, or 3 disposable paper loaf pans, or about 24 standard muffins.
- Bake time varies by pan: muffins often ~18–25 min; loaf pans ~40–60 min; large bundt/20×30 pan ~35–55 min—start checking early and go by doneness.