Mini Honey Orange Blossom Cakes
Enjoy the best of summer with these adorable Mini Honey Orange Blossom Cakes! Light, fluffy cakes bursting with honey and fragrant orange blossom flavors are perfect for tea parties, baby showers, or a delightful spring/summertime treat.
Servings: 8 cakes
Calories: 592kcal
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
*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g to the measurement for each cup of flour.
How to Store Mini Honey Orange Blossom Cakes
Refrigerator Storage (up to 5 days):
- 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!
Nutrition
Serving: 1cake | Calories: 592kcal | Carbohydrates: 63g | Protein: 9g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 535mg | Potassium: 171mg | Fiber: 1g | Sugar: 27g | Vitamin A: 597IU | Vitamin C: 0.3mg | Calcium: 159mg | Iron: 3mg