How to Make this Chocolate Honey Cake Recipe With Homemade Vanilla Frosting
I made this yummy chocolate honey cake recipe today for the first time. I went with Yishai to the honey factory yesterday, in honor of the upcoming Jewish New Year, the holiday of 1Rosh Hashana. It’s customary to dip challah and apples in honey, for a sweet new year.
Were not such huge honey fans in this household, however, most family members DO like chocolate. A LOT. So I played around with the honey cake recipe that I found online, and added cocoa, and took out a few other ingredients. It came out moist and delicious, a combination of honey and chocolate!
I know that Rosh Hashana is still a week and a half away, however, Yishai is having his birthday party at our house tomorrow, and the theme is Rosh Hashana… So I baked 36 mini chocolate honey cakes and prepared vanilla icing and sprinkles for them to decorate the cakes with.
Since I was already making a triple batch of the recipe, I made a loaf size cake for us, to go along with our 2shabbat morning ritual of coffee and Rummikub game.
Chocolate Honey Cake Recipe Ingredients:
- 3 1/2 cup flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 teaspoon ground cinnamon
- 1/2 cup cocoa
- 1 cup honey
- 1 cup oil
- 2 cups granulated sugar
- 3 eggs
- 2 1/4 cups water
- 1 teaspoon vanilla extract
Honey Cake Directions:
- Preheat your oven to 1800 .
- In a large bowl, add flour, sugar, baking powder, baking soda, salt cinnamon, and cocoa. Blend it together.
- In a separate bowl combine: Water, vanilla extract, oil, eggs, and honey.
- Gradually add the wet mixture into the dry ingredients.
- Once well blended, pour the batter into a silicone, or well-greased pan.
Bake on 1800 for approximately 40 minutes. I check my cakes throughout that time period. Depending on your oven, it can be more or less time.
Honey and chocolate Cake Vanilla Frosting Recipe
I use Martha Stewart’s Vanilla Frosting Recipe. Tastes just like Duncan Hines!
- 4 tablespoons butter
- Two cups confectioners sugar
- 1/2 teaspoon vanilla extract
- Two tablespoons milk
- The recipe calls for 1 pinch salt, however, I didn’t add it since I used salted butter.
Beat together 4 tablespoons butter (I actually used salted butter) take the butter out of your fridge in advance so that it’s at room temperature, add two cups confections sugar,1/2 teaspoon vanilla extract, and two tablespoons milk. In a mixer beat it until all the ingredients are blended, and the texture looks fluffy. Taste it- it’s YUMMY! Spread over the cake. I like the glazed look, however, if you can play around with the texture. If you put the glaze on when the cake is warm, you’ll get the glazed look.
The frosting adds a stronger vanilla flavor, and moisture to the chocolate honey cake recipe! To make the vanilla frosting Pareve (non-dairy) you can replace butter with margarine. Enjoy!
Looking for another dessert idea? Try our four ingredients, gluten-free, favorite melt-in-your-mouth Chocolate Souffle recipe:
Serve it together with this delicious, vegan (dairy-free) peanut butter ice cream recipe:
1 Jewish new year