Ideally a cake should not only taste good, but it should also be pretty. Since most cakes always end up looking the same, it’s time for a little change! This honey bee cake tastes chocolatey fresh and is also a bright yellow eye-catcher with cute details that will delight the young and old alike. See what all the buzz is about!
Honey Bee Cake
This honey bee cake tastes chocolatey fresh and is also a bright yellow eye-catcher with cute details that will delight the young and old alike.
Equipment
- Hand mixer
- Cake Pan
- Water bath
- Bubble wrap
Ingredients
- 4 eggs
- 1 cup sugar
- 2/3 cup sunflower oil
- 2/3 cup sparkling water
- 1 tbsp vanilla extract
- 1 1/2 cups flour
- 1 cup almond flour
- 1 1/4 cups cocoa powder
- 1 tbsp baking powder
- 4 1/4 sticks butter, softened
- 2 1/2 cups powdered sugar
- 1/3 cup honey
- 2 2/3 cups cream cheese, softened
- yellow food coloring
- 2 1/2 cups white chocolate chips
- whipped cream
- honey
- honey bees
- yellow & black fondant
- sliced almonds
Instructions
- Beat the eggs and sugar with a hand mixer until frothy. Gradually stir in the sunflower oil, sparkling water, and vanilla extract. Combine the flour, almond flour, cocoa powder, and baking powder and add it to the egg mixture. Pour the cake batter into a greased cake pan and cook in a preheated oven at 325°F for 50 minutes.
- Beat the softened butter with a hand mixer until creamy and gradually mix in the powdered sugar. Add the honey and gradually fold in the softened cream cheese. Add a few drops of yellow food coloring to the mixture and stir until fully incorporated.
- Level off the top of the chocolate cake and cut the rest of the cake horizontally into 4 even layers. Spread honey buttercream frosting over each cake layer and stack the frosted cake layers on top of each other. Coat the entire cake with the remaining honey buttercream frosting and refrigerate for 30 minutes.
- Melt the white chocolate chips over a water bath and stir in a few colors of yellow food coloring. Cut a section of bubble wrap so that it's slightly taller than the cake and has the same diameter as the cake when the ends meet. Spread the melted yellow chocolate over the bubble wrap and wrap it around the cake. Refrigerate the cake for 2 hours.
- Once the yellow chocolate has hardened, carefully remove the bubble wrap and break off a few sections of honeycomb at the top. Spread whipped cream over the top of the cake and drizzle honey over the whipped cream. Use yellow fondant, black fondant, and sliced almonds to create honey bees and decorate the cake with them.