Have you ever had the honey cake from Iyengar Bakery? This Indian honey cake recipe captures that same magic - eggless, soft, moist, and bursting with honey flavor. Top it with jam and desiccated coconut for a delightful textural contrast. It is so soft and moist that you want to return for seconds (or thirds!). Ready to recreate this classic in your kitchen? Check out the recipe with stepwise photos and video!
![close-up of Indian honey cake placed on a white plate.](https://theyummydelights.com/wp-content/uploads/2024/05/honey-cake-recipe.jpg)
Bangalore Iyengar Bakery's honey cake was always our go-to treat during college hangouts. This honey cake isn't just moist, it's like a cloud! Every bite is a burst of warm honey flavor with a perfect balance of sweetness from the jam and a delightful crunch from the coconut topping.
Now you can recreate that magic at home. This honey cake recipe captures the essence of that Iyengar Bakery classic, famous for its eggless treats like dilpasand, cookies, and veg puffs.
What's so special about this Indian Honey Cake Recipe?
The beauty of this Indian honey cake recipe is how easy it is to make!
- Simple process- Unlike its Russian counterpart, the Medovik (Russian honey cake), which requires layering many thin cakes, this recipe comes together in a single pan. It's perfect for those days when you want a delicious homemade treat without the fuss.
- Simple Frosting - The frosting is pretty simple – just a dollop of your favorite jam and a sprinkle of coconut, and you're good to go!
How do you make honey cake from scratch?
This easy honey cake recipe is all about simple steps and big flavor! First, bake a fluffy vanilla sponge cake. Then, while it's still warm, poke some holes in it – this helps the honey syrup soak right in. Then pour honey syrup over the sponge cake. Finally, spread mix-fruit jam & sprinkle desiccated coconut on the top.
This honey cake is so easy, anyone can make it! It's the perfect sweet treat that comes together in no time.
Ingredients & Substitutions
For Eggless Sponge Cake - You need all-purpose flour (or maida), curd/yogurt, sugar, baking soda, baking powder, cooking oil, and vanilla essence. You can substitute all-purpose flour with wheat flour for a healthier option.
For Honey Syrup - You need honey, sugar, and rose essence. If rose essence is not available then you can skip it.
Other Ingredients - Jam and desiccated coconut. I have used mixed-fruit jam here. You can also use strawberry jam.
How to make Indian honey cake recipe
Here's step by step honey cake recipe.
Step 1: Bake a Sponge Cake
Prepare a basic vanilla sponge cake. You can bake the cake in an oven or without the oven (as shown below the recipe card).
Step 2: Make Honey Syrup
In a saucepan or small pan, combine water and sugar. Heat the mixture over medium heat, stirring constantly, until it reaches a boil. Let it boil for another 2 minutes, then remove from heat.
Allow the syrup to cool slightly until it's warm but not boiling. Stir in the honey and rose essence until well combined.
![cooking the honey syrup to make Indian honey cake recipe.](https://theyummydelights.com/wp-content/uploads/2024/05/Indian-honey-cake-recipe-step-7.jpg)
Step 3: Soaking the Cake with Honey Syrup
Using a toothpick or skewer, gently poke holes all over the top of the sponge cake. This allows the syrup to penetrate the cake evenly.
Pour the prepared syrup over the cake slowly with a large spoon. Don't drench the cake all at once. Instead, let the cake absorb the syrup for a few moments before adding another spoonful. Continue adding syrup in small amounts until the cake is moist but not soggy. The cake will only absorb so much syrup, so stop when it reaches its saturation point.
![addition of honey syrup to the sponge cake.](https://theyummydelights.com/wp-content/uploads/2024/05/Indian-honey-cake-recipe-step-8.webp)
Step 4: Making the Jam Topping and Finishing Touches
Heat a non-stick pan over low heat. This ensures the jam won't scorch. Add the mixed fruit jam to the pan. Continuously stir the jam as it melts on low heat. This prevents burning and ensures even heating. The jam is ready when it reaches a spreading consistency. This means it should be thin enough to easily coat the cake. Turn off the heat immediately.
Work quickly while the jam is still warm and spreadable. Spread the jam evenly over the top of the cooled cake.
![addition of jam to the top of honey cake.](https://theyummydelights.com/wp-content/uploads/2024/05/Indian-honey-cake-recipe-step-9.webp)
Sprinkle some desiccated coconut over the cake. Cut it into rectangular pieces. Enjoy!
![addition of desiccated coconut to the honey cake.](https://theyummydelights.com/wp-content/uploads/2024/05/Indian-honey-cake-recipe-step-10.webp)
Tips to make the Best Honey Cake
- Indian bakery-style honey cake is sweet to taste so adjust the quantity of sugar while making the sponge cake.
- Once the syrup is warm (not hot), stir in the honey. Honey can lose its delicate flavor at high temperatures.
- Slowly ladle the syrup over the cake. Don't drench the cake all at once.
- Let the cake absorb the syrup for a few moments before adding another ladleful. Continue this process until the cake is moist but not soggy. Remember, the cake can only absorb so much syrup, so stop when it reaches its saturation point.
- The addition of rose essence is optional.
- Store any leftover honey cake in an airtight container in the refrigerator. It will stay fresh for up to 2 days.
Storage & Reheating
- You can store honey cake in an airtight container in a refrigerator. It stays good for 2 days.
- We have used dairy product for making the sponge cake so, it is advised to consume within 48 hours.
- Before serving, heat it for 10-20 sec in the oven & serve.
Other Eggless Cake Recipes you might like
- Black forest cake with chocolate lace wrap
- Doll cake
- Shinchan cake
- Semolina cake
- Chocolate drip cake
If you make this recipe, please leave a comment and a starred review below.
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Indian Honey Cake Recipe
Equipment
- Pressure Cooker, Cake tin
Ingredients
For making honey syrup
- ¼ cup honey
- ¼ cup water
- 2 teaspoon sugar
- 2-3 drops rose essence
Other ingredients
- 2 tablespoon desiccated coconut
- 2 tablespoon mixed fruit jam
Instructions
Bake a sponge cake
- Prepare a basic vanilla sponge cake. You can bake the cake in an oven or without the oven (as shown below the recipe card).
Making honey syrup
- In a saucepan or small pan, combine water and sugar. Heatthe mixture over medium heat, stirring constantly, until it reaches a boil. Letit boil for another 2 minutes, then remove from heat. Allow the syrup to coolslightly until it's warm but not boiling. Stir in the honey and rose essenceuntil well combined.
Soaking the cake with honey syrup
- Usinga toothpick or skewer, gently poke holes all over the top of the sponge cake.This allows the syrup to penetrate the cake evenly.
- Pour the prepared syrup over the cake slowly with a largespoon. Don't drench the cake all at once. Instead, let the cake absorb thesyrup for a few moments before adding another spoonful. Continue adding syrupin small amounts until the cake is moist but not soggy. The cake will onlyabsorb so much syrup, so stop when it reaches its saturation point.
Making the jam topping and finishing touches
- Heat a non-stick pan over low heat. This ensures the jamwon't scorch. Add the mixed fruit jam to the pan. Continuously stir the jam asit melts on low heat. This prevents burning and ensures even heating. The jamis ready when it reaches a spreading consistency. This means it should be thinenough to easily coat the cake. Turn off the heat immediately.
Video
![YouTube video](https://i.ytimg.com/vi/sr8MvPWfAmw/hqdefault.jpg)
Notes
- Once the syrup is warm (not hot), stir in the honey. Honey can lose its delicate flavor at high temperatures.
- Slowly ladle the syrup over the cake. Don't drench the cake all at once.
- Let the cake absorb the syrup for a few moments before adding another ladleful. Continue this process until the cake is moist but not soggy. Remember, the cake can only absorb so much syrup, so stop when it reaches its saturation point.
- The addition of rose essence is optional.
- Store any leftover honey cake in an airtight container in the refrigerator. It will stay fresh for up to 2 days.
How to bake a sponge cake without oven?
Ingredients
- 1 ¼ cup all purpose flour or maida
- 1 cup curd/yogurt (dahi)
- ¼ cup sugar
- ½ tsp baking soda
- 1 tsp baking powder
- ½ cup cooking oil
- 1 ½ tsp vanilla essence
Preheat the pressure cooker: For baking a cake in the oven, we always preheat the oven. Same way, we will preheat the pressure cooker.
Add 1 cup of salt to the base of the pressure cooker. Spread it evenly. Remove the gasket and the whistle from the lid of the pressure cooker. Place the lid on the pressure cooker and close it securely. Heat it in the lowest setting of the gas stove.
![preparing the cooker to make sponge cake for Indian honey cake recipe.](https://theyummydelights.com/wp-content/uploads/2024/05/Indian-honey-cake-recipe-step-1.webp)
Take maida/all-purpose flour. Sieve it twice. Keep it aside. In another mixing bowl, add curd & sugar. Whisk it well until the sugar dissolves.
![making sponge cake batter for Indian honey cake recipe.](https://theyummydelights.com/wp-content/uploads/2024/05/Indian-honey-cake-recipe-step-2.webp)
Now add baking powder & baking soda to the curd and sugar mixture. Whisk it well. Let it sit undisturbed for 5 minutes. After 5 minutes you will notice bubbles appearing on the surface of the mixture. Add vanilla essence & oil. Whisk it well.
![addition of oil and vanilla essence to make cake batter.](https://theyummydelights.com/wp-content/uploads/2024/05/Indian-honey-cake-recipe-step-3.jpg)
Add the sifted flour to the mixture. Mix it gently using the cut-and-fold method. Don't over-mix it. There should be no lumps in the batter. Transfer the batter to a greased cake pan(6*6). Tap it gently to remove any air bubbles.
![addition of flour to make cake batter.](https://theyummydelights.com/wp-content/uploads/2024/05/Indian-honey-cake-recipe-step-4.jpg)
Open the lid of the pressure cooker. Be careful it will be hot. Keep a hot pot stand inside it. Place the cake tin over the stand. Close the lid. Bake it on the lowest flame. It will take around 55 minutes to bake.
![Pressure cooking the sponge cake for Indian honey cake recipe.](https://theyummydelights.com/wp-content/uploads/2024/05/Indian-honey-cake-recipe-step-5.webp)
After 55 minutes, slowly open the lid of the pressure cooker. Be careful it will be hot. The timing may differ for you. Please check the cake after 45 minutes. Insert a toothpick/skewer in the middle of the cake and check. If the skewer comes out clean then it's done. Your sponge cake is ready.
![close-up of cooked sponge cake and removing it from pressure cooker.](https://theyummydelights.com/wp-content/uploads/2024/05/Indian-honey-cake-recipe-step-6.webp)
Rajesh
good recipe
Preeti Nayak
Thanks:)
raji
Tried! Good recipe.