Choc Honey Cake

Vanilla honey cake with Capilano Choc Honey icing, need we say more? This This beelicious, cheerful cake if the perfect treat to have on hand to offer guests paired with a strong cuppa!

Skill Level Intermediate
Cooking Time 35 mins
Servings 12


3 cups plain flour
1 tsp baking powder
1 teaspoon bicarb soda
½ tsp salt
4 large eggs, room temperature
½ cup Capilano Pure Honey
½ cup caster sugar
2 tsp vanilla extract
¾ cup vegetable oil
1 cup buttermilk

¾ cup Capilano Choc Honey Spread
170g cold butter, chopped
2 tsp vanilla extract
2 tbsp hundreds and thousands, to serve


  • 1

    Preheat oven to 180°C. Grease and line sheet pan with baking paper. In a bowl whisk together the flour, baking powder bicarb soda and salt and set aside.

  • 2

    In another bowl combine eggs and sugar and whisk until combined. Add the vanilla extract, honey and vegetable oil and whisk again. Gradually mix in the dry ingredients alternating between dry ingredients and buttermilk.

  • 3

    Pour batter into the lined sheet pan and level the top with a spoon. Bake for 30-35 minutes until an inserted skewer comes out clean. Remove from oven and set aside to cool completely before icing.

  • 4

    To make the icing, place cold butter and choc honey in the bowl of a stand mixture and mix on medium until the butter and choc honey have combined are are light and fluffy, about 8-10 minutes. Spread on top of the cake and scatter sprinkles over the top. Refrigerate until ready to serve.

  • 5

    Remove from fridge 15 minutes before serving. Cake will keep in the fridge for 4-5 days.

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