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Irresistible Decadent Vanilla Honey Cake with Creamy Coffee Cream Cheese Frosting

Indulgent Irresistible Decadent Vanilla Honey Cake Delight

Experience the Irresistible Decadent Vanilla Honey Cake with Creamy Coffee Cream Cheese Frosting, a delightful treat that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 2 cups All-Purpose Flour Essential for structure.
  • 1 cup Honey Adds sweetness and moisture.
  • 1 teaspoon Vanilla Extract Enhances sweetness and aroma.
  • 2 teaspoons Baking Powder Leavening agent.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1/2 cup Unsalted Butter Provides richness.
  • 1 cup Granulated Sugar Vital for a tender crumb.
  • 3 large Eggs Binds ingredients and adds moisture.
  • 1 cup Milk Adds moisture; whole milk preferred.
For the Frosting
  • 8 oz Cream Cheese Make sure it's softened.
  • 2 cups Powdered Sugar Adjust for desired consistency.
  • 1/2 cup Brewed Coffee Use a strong brew.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Electric Mixer
  • Cake Pans
  • Spatula

Method
 

Steps to make the cake
  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a large bowl, whisk together all-purpose flour, baking powder, and salt.
  3. In another bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3 minutes.
  4. Beat in eggs one at a time, then add honey and vanilla extract. Mix until smooth.
  5. Gradually combine the wet and dry mixtures, alternating with whole milk, until just combined.
  6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
  7. Allow the cakes to cool completely.
  8. For the frosting, beat the softened cream cheese until smooth. Slowly add powdered sugar and brewed coffee, adjusting as necessary.
  9. Once the cakes are cool, generously frost between the layers and on top.

Notes

Store covered at room temperature for up to 2 days. Refrigerate leftovers for up to 5 days. Can be frozen for up to 3 months.