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Honey Caramel Cake

Updated: Jan 27, 2018

This is a cake I made my cousins baby shower. It was a beautiful and delicious cake. It's moist with a savory caramel sauce and garnished with a cream cheese frosting. I like cakes that are full of flavor. I actually had 3 slices myself, I must confess. :)

Prep time: 2 hours Cook time: 28 minutes


For the Cake:

6 large eggs, room temperature

1 cups + 2 Tbsp of white granulated sugar

2 cups all-purpose flour

5 Tbsp honey

2 tsp baking soda

1 cup warm water (for assembling)

1 Tbsp vanilla extract (for assembling)

For the Frosting:

2 (8oz) packages of cream cheese, softened at food temp.

2 cups heavy whipping cream

1 cups granulated sugar

1/2 Tbsp vanilla extract

3 Tbsp confectioners sugar

For Caramel sauce:

1 cup Leche, De Leche (cooked condensed milk)

1/3 cup sweetened condensed milk

2 Tbsp butter


Fresh rosemary

Sugar frosted cranberries



For cake:

  1. Preheat oven to 325℉. Butter and line 2 (9-inch) cake pans with parchment paper.

  2. In an electric mixer beat 6 large eggs with 1 cup + 2 Tbsp of sugar at high speed until fluffy.

  3. Meanwhile, heat 5 Tbsp of honey in a saucepan on medium heat for 2 minutes. Stir constantly.

  4. Add 2 tsp of baking soda into the honey, mix for 30 seconds then immediately take it off the stove. (the sauce should be a caramel color.)

  5. With the electric mixer still on high, add the hot honey sauce SLOWLY to the fluffy eggs mixture. (you don’t want to pour it in all at once because it’s hot and will mess up your batter.)

  6. Sift 1 cup of flour into the batter then fold in using a spatula. Repeat with the 2nd cup of flour. (by folding the flour into your cake batter your cake will be more fluffy once baked!)

  7. As soon as the flour is well incorporated, divide the cake batter into your baking pans. Bake for 25-28 minutes. Use a toothpick to check if fully baked.

  8. Once fully baked, transfer your cakes to a wire rack to cool.

For frosting:

  1. In an electric mixer beat cream cheese for 2 minutes to achieve a smooth texture.

  2. Add in 1 cup of granulated sugar and 1/2 Tbsp of vanilla extract to the cream cheese and beat for another minute. (scrapping the bowl to make sure everything is mixed in)

  3. Add 2 cups of cold heavy whipping cream and beat until fluffy. (keep an eye on the cream to avoid over mixing)

  4. Add 3 Tbsp of confectioners sugar and beat for another minute.

For caramel sauce:

  1. In a separate mixing bowl add 1 cup of Leche, De Leche and 2 Tbsp of butter, mix until smooth.

  2. Add in 1/3 cup sweetened condensed milk and mix again.

How to assemble the cake:

  1. In a small bowl add 1 cup of warm water and 1 Tbsp of vanilla extract. Mix together. (this is for soaking the cake)

  2. Cut each of your cakes evenly in half.

  3. Set aside your top layer

  4. Using a spoon or a dispenser bottle, lightly soak each layer with the vanilla mixture. (don’t soak the top cake layer to avoid difficulties while frosting)

  5. Spread a thin layer of frosting on each layer.

  6. Add caramel sauce to every layer EXCEPT the top one.

  7. Assemble the cake

  8. Proceed to frost the top and sides.

  9. To decorate the cake arrange the toppings to your liking.

Enjoy :)

**Pssst... To open a printer friendly PDF version click here. Enjoy :)


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