Honey Cake Recipe
This Honey Cake Recipe is perfect for a spring dessert. If you want a light and sunshine-y dessert to celebrate some warmer weather, this honey cake is the way to do it! The sheet cake can then be topped with Honey Cream Cheese Frosting for a delightful finish!
Servings 20 servings
- 6 large egg yolks at room temperature
- ½ cup greek yogurt at room temperature
- ⅔ cup honey separated in half
- 1 tsp vanilla extract
- 1 ¾ cup all purpose flour
- ¼ cup cornstarch
- ¾ cup granulated sugar
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 2 sticks unsalted butter at room temperature
- 3 large egg whites at room temperature
- 2 tbsp granulated sugar
Preheat your oven to 350 degrees. Spray a 9x13 glass pan with nonstick spray.
In a small bowl, combine ⅓ cup of honey with the egg yolks, the yogurt and the vanilla. Whisk it together until smooth. Set aside.
In a large bowl, sift together ¾ cup sugar, flour, cornstarch, baking soda, baking powder, and salt. Mix to combine.
Add the butter to the flour mixture and mix with an electric mixer until butter is incorporated and the batter looks crumbly. Add the other ⅓ cup honey to the mixture. Mix on medium speed for 3 minutes until the batter lightens.
Add the egg yolk mixture ½ at a time, scraping the sides between each half.
In the bowl of a stand mixer, beat the egg whites on high until they form soft peaks. Add in the 2 tbsp of sugar and beat on high until stiff peaks form. Mix the egg whites gently into the batter, folding until you can’t see the whites anymore.
Bake for 25-30 minutes. Top with Honey Cream Cheese Frosting. Enjoy!
Serving: 1serving | Calories: 138kcal | Carbohydrates: 28g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 130mg | Potassium: 38mg | Fiber: 1g | Sugar: 18g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg