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+ servings

Honey Cake with Dulce De Leche Frosting

Author Rachel
Yield 2 loaves
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Description

Sweet foods are popular to symbolize the sweet year, and honey with Dulce de Leche is a combination that is meant to be together. Easy and moist, a classic dessert for a sweet new year or the perfect treat to have with a cup of coffee or tea.
Kosher, Dairy

Ingredients

For the cake:

  • 1 cup (200 grams) granulated sugar
  • 1 cup (360 grams) honey
  • 3 large eggs
  • 3/4 cup (180 ml) canola oil
  • 2 1/2 cups (350 grams) all-purpose flour
  • 1 1/2 teaspoon (15 grams) baking powder
  • 1 cup (240 ml) strong hot tea (black/Earl grey/Chai/cinnamon)
  • a dash of salt
  • oil or butter for greasing the pan

For the frosting:

Instructions

The cake:

  • Grease two loaf pans. Line the pans with parchment and grease the parchment. Dust the pans with flour.
  • Preheat the oven to 320°F/160°C.
  • In a food processor, put sugar, honey, eggs, oil, and salt. Process to a uniform mixture (about 30 seconds).
  • Mix baking powder and flour thoroughly, then add to the mixer, processing for a few seconds to combine.
  • Carefully pour the boiling tea while the motor is running (through the sleeve of the lid) and process for just another few seconds to a uniform mixture.
  • Pour into the greased pans (batter is going to be very runny).
  • Bake for 45-60 minutes until the cake is puffed and browned and a toothpick inserted in the middle comes out with a few crumbs.
  • Let the cake cool completely before frosting.

The frosting:

  • Place chocolate in a large bowl. In a small saucepan over medium heat, bring heavy cream to simmer, then immediately pour over the chocolate. Let it sit for 5 minutes, then whisk until the mixture is smooth and the chocolate has melted.
  • Stir in the Dulce de Leche until the mixture is smooth.
  • Once it's velvety, let it sit at room temperature for about 10 minutes before pouring it over your cake. **Place cake on a wire rack over a rimmed platter or rimmed baking sheet. Pour your frosting evenly over the top of your cake until desired coverage is reached.
  • Keep refrigerated for up to 5 days. It will be finished for sure long before that!
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