This Beehive Honey Bundt Cake is as cute as it is delicious. Topped with a honey frosting and candy bees, this dessert recipe is a sweet and tasty showpiece.
During this past week, I have been in full-on moving mode. However, I did take a short break to bake this Beehive Honey Bundt Cake.
As you may know, I recently purchased a new home. If you’ve ever moved, you’re all-too-aware that it’s a time-consuming process. Over the last few weeks, I’ve emptied two storage units (which I needed because I sold my previous home several months before closing on my new one). I’ve also gradually been clearing out my apartment through countless car trips to my new place.
On top of all that, I’ve scheduled things at the new house – internet installation, tree trimming, gutter cleaning, radon mitigation system installation, and so on. It seems like I’m meeting another installer or delivery driver every day. (And you know how much fun it is having to wait for them to arrive in the 4-6-hour window you’re given. Ack!)
Needless to say, life has been a bit chaotic as of late.
I feel guilty about not posting much here on the blog and on social media, but my hope is to be more settled in a couple weeks when I’ve officially vacated my apartment.
Please know that telling you all of this is more explaining than complaining. I’m so happy and fortunate to be able to move into my new place.
I guess I’m feeling a tad stressed and just hoping this explanation will be the reminder I need to not put more pressure on myself.
Well, enough of that. Let’s talk about this Beehive Honey Bundt Cake and *spoiler alert* the start of IBC’s 2018 Recipe Card Printables!
As you can see, I decided to continue, but with a little twist this year. Instead of making the cards seasonal (spring, summer, fall, and winter), I’ve decided to base them on a particular post or project I’m working on. They’ll still end up feeling a bit seasonal, but the inspiration is different.
I’m super excited about the new design and format. Hope you like them, too!
Okay, NOW we can get back to the Beehive Honey Bundt Cake.
Beehive Honey Bundt Cake
This cake (and the recipe cards) was inspired by this adorable beehive bundt cake pan. (I found mine at HomeGoods, but you can purchase it here.) [affiliate link]
By now, you’re probably familiar with my fondness for uniquely shaped bundt cakes. Right?
More fun bundt cake ideas:
Given the beehive shape, of course, I opted for a honey-based cake and honey frosting. If you like honey, you’re going to love this bundt cake!
It’s so simple to whip up the cake recipe.
After the cake halves are baked and cooled, trim off the rounded part of each with a serrated knife to create a flat surface on each. Then, just stick them together with some of the honey frosting.
Once the beehive was formed, I added honey frosting to a piping bag and drizzled it over the top of the cake to make it look like honey was dripping out. A few sugar candy bees and mini honey dipper sticks complete the look. [affiliate links]
How cute is that?
This is why I love these cake pans so much. They make creating a unique and delicious cake so effortless.
I hope you enjoy this recipe as much as I did. Stay tuned for my FREE Printable Honey Bees Recipe Card. I’ll be sharing that soon!
Enjoy and Happy Baking!
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 5 tablespoons unsalted butter softened
- 1/2 cup brown sugar
- 4 eggs
- 1 1/2 cups honey
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 4 ounces cream cheese softened
- 6 tablespoons unsalted butter softened
- 1/4 cup honey
- 1/2 teaspoons vanilla extract
- Pinch of salt
- 1 cup confectioners' sugar
- sugar candy bees optional
Begin by preheating your oven to 325 degrees F. Grease and flour a bundt pan and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until fluffy. Then mix in the eggs, one at a time. Finally, mix in the honey and vanilla.
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Finally, add the sour cream and beat until just combined.
Pour the batter into the prepared bundt pan and bake 55-65 minutes until a toothpick inserted in the center comes out clean. Allow to cool on a wire rack for about 15 minutes before inverting and removing from the pan to cool completely.
While the cake cools, prepare the honey frosting.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium speed until smooth. Add the honey, vanilla, and salt and mix on low until combined. Finally, add the confectioners' sugar and beat until the frosting is light and fluffy.
To assemble as a beehive, cut the rounded domes off both halves of the cake with a serrated knife. This will create a flat surface on each half. Spread a layer of frosting on each cut side and put the two halves together. Top the bundt cake with additional honey frosting and sugar candy bees.
To make your frosting thinner, add a splash of milk. To thicken, add more powdered sugar, one tablespoon at a time until you achieve the desired consistancy.