⅓cupunsalted butterroom temperature and extra for greasing pan
⅔cuphoneyLocal Hive™ Orange Blossom
1eggroom temperature
1egg yolkroom temperature
2teaspoonvanilla extract
1teaspoonorange zestor lemon zest, optional
Dry Ingredients
1 ¼cupsall-purpose flour
½teaspoonbaking powder
½teaspoonkosher salt
Yogurt
⅓cupfull fat yogurtroom temperature
Chantilly Honey Cream
8ozheavy whipping creamcold
3tablespoonhoneyLocal Hive™ Orange Blossom
1teaspoonvanilla
Icing*
2cupspowdered sugarsifted
2tablespoonmilk
1tablespoonorange juiceor lemon juice**
food coloringoptional***
Toppings
honey chantilly cream
icing
gold luster dust
Instructions
Honey Cakes
Preheat the oven to 350° F. Grease your mini Bundt cake pan by brushing on very soft butter. This is the best way to grease a Bundt pan for easy removal
In a stand mixer (or by hand) with your paddle attachment on stir, mix for 15 seconds until blended. Then, turn up the speed to 4 and mix for 2 minutes. Scrape down the sides of the bowl as needed. Add in egg and egg yolk, one at a time. Next, add in your vanilla extract and zest. Mix until incorporated.
Separately in a medium-large bowl mix your dry ingredients together fully to incorporate them.
Add half of the dry ingredient mix into the wet ingredients and mix on slow until just incorporated. Scrape down the sides of the bowl as needed. Add in your yogurt and again, mix on slow until incorporated. And lastly, add in the remaining dry ingredients. Mix until incorporated, don’t over mix.
Spoon batter into prepared cake pans. Place into the oven and bake for 20-23 minutes. Test with a toothpick until it comes out clean.
Allow to cool in the pan for about 10 minutes. Turn out onto a cooling sheet and allow it to cool.
Honey Chantilly Cream
Use a metal bowl with your stand mixer and a whisk attachment (or by hand). Whip heavy cream on its own for 5 minutes at a speed of 4. Peaks should form at this point.
Add in honey and vanilla. Whip until incorporated and scrape sides of the bowl as needed. It should be stiff peaks, but not broken.
Icing
Using a medium-large bowl whisk powdered sugar, milk, and orange juice together. If it’s still too thick you can add in a few extra drops of milk.
Add in food coloring if you wish.
Assembling Cakes
For the Chantilly Cream: To pipe onto cakes, add into a piping bag, and pipe onto cakes. You can also add luster dust on top. Apply luster dust by sprinkling with a small spoon.
For the Icing: Dunk the tops of the cakes into the bowl of icing, twist, and remove. Place on the cooling rack in case it drips. Add luster dust or sprinkles if you wish. Apply luster dust by sprinkling with a small spoon.
Notes
*Icing: This icing is made with powdered sugar. Using this recipe means you’re no longer just sweetening with honey. If you want honey only, just use the Chantilly Cream topping.**Juice: You can use the matching juice for the flavor, lemon or orange. OR you can do a teaspoon of vanilla extract instead to balance it. Up to you!***Food coloring: for my color, I used gels in orange, pink, and yellow and slowly added to the white frosting to get the color I wanted. I usually use a toothpick to add them in.- Sizes: I used two different types of pans, mini and petite Bundt cake tray. One has 12 wells and one has 24 wells. You can do it either way. The bake time is just a bit shorter on the smaller/24 wells one about 16-18 minutes. Test with a toothpick until it removed clean.- Bundt Cake: Bundt cake can be a bit denser in general, but the yogurt helps to lift it. Be sure to not overmix or you’ll get a super dense, chewy cake.- Nutrition: These facts are just those for the cakes and the honey Chantilly cream. For icing, you'd need to look those up separately.