Bakery style Honey Cake

Growing up in India, we all would’ve experienced that delicious smell whenever we enter a bakery! I can smell that just when I am typing this 😀 Entering a bakery and looking at all the delicious things and choosing what to pick (hardest decision ever!) are all exciting parts of our childhood. Even though there are bakeries here in US, you don’t get that Indian flavors and pastries here. And I really miss the Honey cakes that we get there. These honey cakes are native only to India! This cake is as indian as it could get 🙂

I have used Whole wheat pastry flour in this recipe. All-purpose flour can also be used. I have used my favorite vanilla cake recipe as the base. Any sponge cake would work. I have taken a video of this recipe as well. I will upload it soon!


Servings : 20-25 Prep time: 15 mins Bake time: 40-45 mins
For the Vanilla cake:
All-purpose flour/Whole Wheat flour2 1/2 cups + 2 tbsps
Corn starch/White Corn flour6 tbsps
Granulated Sugar1 3/4 cup
Baking powder1 1/2tsp
Baking soda1/2 tsp
Salt1 tsp
Unsalted butter1/2 cup
Oil1/2 cup
Vanilla Extract1 tbsp
Sour cream1 cup
Whole milk1/2 cup
For the Honey Topping:
Honey1/2 cup
Sugar2 tbsp + 1 tsp
Water1 cup
Mixed fruit/Mixed berry jam1/2 cup
Dessicated coconut1/4 cup


  • Make sure the eggs, butter, sour cream and whole milk are at room temperature.
  • Pre-heat oven at 350F and prepare the baking pans lined with parchment paper. I have used a 9*13 pan in this recipe. If using a 8/9 inch pans, you would need two pans and the baking time will be around 35 mins.
  • In a Stand mixer or using an hand-held mixer, combine all the dry ingredients- All-purpose flour, corn starch, sugar, baking powder, baking soda and salt, in a mixing bowl.
  • Mix the dry ingredients until they are combined well. Slowly start adding the butter 1 tbsp at a time and mix the flour mixture using the mixer.
  • The mixture looks quite crumbly after all of the butter has been added and mixed.
  • Now, combine all the remaining wet ingredients-eggs, sour cream, vanilla extract, oil and milk, in a separate bowl.
  • Add the wet ingredients to the flour mixture in three additions, mixing thoroughly after each addition.
  • Do not over mix the batter. Just combine until no dry flour mixture is seen.
  • Pour in the prepared baking pan/pans and reduce the oven temperature to 325F.
  • Bake for 40-45 mins or until a toothpick inserted in the middle of the cake comes out clean or with very little crumbs.
  • While the cake is baking, you can start preparing the honey syrup and the jam spreading on top.
  • For the honey syrup, boil water with 2tbsps of sugar. Switch off the stove. When the sugar syrup is warm, add the honey and mix well. Keep it aside.
  • For the jam spreading, add the jam and sugar in a non-stick pan and heat them in a medium flame until the jam becomes a bit runny. Do this just before you are ready to spread them as making them way ahead makes the jam to harden again.
  • After the cake has completely cooled down, poke holes on the cake using a bamboo skewer or with a fork. Now, pour the prepared honey syrup on top of it and let them soak in.
  • Now spread the jam on top of the cake in one neat layer.
  • Sprinkle the dessicated coconut on top. That’s it! Cut into desired shapes and serve!
  • It’s time to get nostalgic 😀 Dive-in!!
– Yogurt can also be using in the place of sour cream. But I prefer to use sour cream for my vanilla cake.
– This recipe can easily be halved or doubled.

– It keeps well in the fridge for up to 3-4 days.

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