Mini Honey Orange Blossom Cakes
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Mini Honey Orange Blossom Cakes are the perfect spring/summer treat! These bite (or two bite!) sized cakes are perfect for any occasion, from afternoon tea to a baby shower. The fragrant orange blossom adds a touch of floral, while the honey brings a natural sweetness to every bite!
There are lots of sweet treats that are perfect for summer (Fruit Pizza, Strawberry Hand Pies, and Icebox Cake to name a few!), but I have to say…this recipe really takes the cake! 😉
There’s Two Parts To This Recipe
Don’t let their size fool you! These tiny cakes are BIG on flavor thanks to the two delightful components that make up this recipe:
- Honey Orange Blossom Cake
- Chantilly Cream
⊹ Quick Tip! ⊹
For a little more extra flavor, try using an orange blossom honey!
You Only Need 1 Bowl To Make This Cake!
When we were developing this recipe, we knew we wanted it to be easy to make. So, we created a recipe that’s flavorful AND easy! Since there’s no refined sugar and the fat is vegetable oil (not butter!), all you need is a whisk and a bowl to make this cake.
Just mix the dry ingredients, then whisk in the eggs, honey, milk, vanilla, and orange blossom water until everything’s smooth. From there, simply pour the batter into your sheet pan and bake! Easy peasy, right?
3 Ingredient Frosting
We felt that any traditional frosting (buttercream or cream cheese) would be too heavy for this cake. So, we opted to use a chantilly cream! It sounds fancy, I know, but it’s really just sweetened whipped cream flavored with vanilla.
The creamy, sweet flavor complimented the soft floral orange blossom and honey flavors inside the the cake, making every bite just melt in your mouth. Oh, and the best part? It’s only three ingredients and all you need to do is whip it with a hand mixer.
To learn more about Chantilly Cream (with troubleshooting tips!), be sure to check out our post!
3 Tips For Assembly/Decorating Success
Since this cake is initially baked in a sheet cake, there’s a little bit of prep work that we need to do before getting to the fun part (aka decorating!). We recommend using these cutters, as they cut through this cake with ease. Then, using a serrated knife, cut each round in half. If you have a cake leveler, you can cut the sheet cake in half before cutting out the mini cakes!
Now that everything is prepped, we can get started on assembly. This is where, if you’re not used to cake decorating, can be a little tricky! Over the years, we have learned the best ways to assemble layer cakes (even mini ones!).
- Measure the filling: This is one of our favorite ways to ensure a level cake! With these cakes, we used about ½-1 tablespoon of the chantilly cream in-between the layers.
- Use an offset spatula and turntable: These are essential tools for cake building!
- Crumb coat: Even with a cake this small, it’s still a good idea to do a crumb coat to ensure that your exterior is crumb-free! That way, you have a gorgeous blank canvas to decorate anyway you wish.
More Cake Recipes:
When you make this Strawberry Tiramisu, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Mini Honey Orange Blossom Cakes
Ingredients
Cakes
- 3 cups all purpose flour*
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1¼ cups whole milk
- ⅔ cup mild honey
- 2 large eggs
- 1 large egg yolk
- ¾ cup vegetable oil
- 1¾ teaspoon orange blossom water
- ¾ teaspoon vanilla extract
Chantilly Cream
- 1 cup heavy cream, cold
- 1 Tablespoon powdered sugar
- ½ teaspoon vanilla extract
To Finish
- edible flowers
Instructions
Cakes
- Heat oven to 350℉.
- Spray a 8 inch x 12 inch pan with baking spray. Set aside.
- In a large bowl, whisk flour, baking powder, baking soda, and salt together.
- Add milk, honey, eggs, egg yolk, oil, orange blossom water, and vanilla.
- Whisk until smooth.
- Pour into prepared pan.
- Bake for 25-30 minutes, or until cake tests done.
- Cool in pan for 10 minutes, or until pan is cool enough to handle.
- Turn out onto wire cooling rack and allow to cool completely.
Chantilly Cream
- Combine cream, powdered sugar, and vanilla in a medium bowl.
- Whip with an electric mixer fitted with the whisk attachment.
Assembly
- Use a 3 inch cookie cutter to cut out 8 small cakes.
- Split each cake in half horizontally.
- Spread a small amount of Chantilly cream between the layers.
- Frost cakes with remaining Chantilly cream.
- Decorate with edible flowers.
Notes + Tips!
- Allow the cakes to cool completely on a wire rack before storing.
- Place the cooled cakes in an airtight container lined with parchment paper to prevent them from drying out or absorbing any unwanted flavors.
- Bring the cakes back to room temperature before serving for the best flavor and texture.
- For extended storage, you can freeze the unfrosted cakes.
- Cool completely, then wrap each cake individually in plastic wrap or place them in a single layer on a baking sheet lined with parchment paper and freeze for a few hours until solid.
- Transfer the frozen cakes to a freezer-safe container.
- Thaw overnight in the refrigerator before frosting and serving.
Tips for Mini Honey Orange Blossom Cake Success:
- Fresh Ingredients: Use high-quality ingredients, especially the honey and orange blossom water. Freshness enhances the delicate flavors in these cakes.
- Room Temperature Ingredients: Ensure your eggs and dairy products are at room temperature before mixing. This allows them to incorporate evenly into the batter for a smooth texture.
- Don’t Overmix: Once the dry ingredients are incorporated into the wet, stop mixing. Overmixing can lead to tough cakes!
- Proper Baking: Use a toothpick test to check for doneness. Insert a toothpick into the center of a cake, and it should come out clean with a few moist crumbs.
- Cooling Completely: Allow the cakes to cool completely on a wire rack before frosting or storing. This prevents the frosting from melting and ensures the cakes maintain their shape.
- Frosting: For a lighter touch, consider a simple glaze made with powdered sugar, orange blossom water, and a touch of milk instead of a heavy frosting.
- Decoration: Let your creativity shine! Drizzle with honey, sprinkle with edible flowers, or add a dollop of orange marmalade for an extra citrusy touch!
Tools You May Need (affiliate links)
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