Whole Wheat Raspberry Honey Cake

why make this recipe

Whole Wheat Raspberry Honey Cake is a delightful dessert that not only satisfies your sweet tooth but also offers a healthier twist. Using whole wheat flour and fresh raspberries, this cake is packed with flavor and nutrients. It’s perfect for special occasions, gatherings, or just a sweet treat at home. Adding honey sweetens the cake naturally, making it a wonderful choice for those looking for a less processed dessert.

How to Make Whole Wheat Raspberry Honey Cake

Ingredients

• 6 eggs
• 1 cup organic cane sugar
• 1/3 cup honey
• 2 tsp baking soda
• 310 grams soft white wheat berries
• 4 cups sour cream (32 oz)
• 2 cups powdered sugar
• 1 cup heavy cream
• 8 oz cream cheese (softened)
• 4 oz Cool Whip (half a container of a standard pack)
• 1/2 cup powdered sugar
• 1/2 cup evaporated milk
• 12 oz fresh raspberries

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, beat the 6 eggs, 1 cup of organic cane sugar, and 1/3 cup of honey until fluffy.
3. In another bowl, combine 310 grams of soft white wheat berries and 2 tsp of baking soda.
4. Slowly add the dry mixture to the wet ingredients, mixing until well combined.
5. Gradually fold in the 4 cups of sour cream, ensuring no lumps remain.
6. Pour the batter into a greased baking pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, prepare the frosting. In a bowl, beat together the 2 cups of powdered sugar, 1 cup of heavy cream, and 8 oz of softened cream cheese.
8. Gently fold in the 4 oz of Cool Whip until the mixture is smooth and creamy.
9. Once the cake has cooled, frost it with the cream cheese mixture.
10. Top the cake with 12 oz of fresh raspberries, making it look beautiful and colorful.
11. Drizzle with additional honey if desired.

How to Serve Whole Wheat Raspberry Honey Cake

Slice the cake into squares or rectangles and serve it on a nice plate. This cake is delicious on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.

How to Store Whole Wheat Raspberry Honey Cake

Store any leftovers in an airtight container in the refrigerator. This cake will stay fresh for up to 3-4 days. If you want to keep it longer, consider freezing it. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. It can last for a couple of months in the freezer.

Tips to Make Whole Wheat Raspberry Honey Cake

• Ensure your eggs are at room temperature before mixing for a fluffier batter.
• Use fresh raspberries for the best flavor; frozen raspberries may work but can alter the texture.
• If you like a sweeter cake, you can add a bit more honey to the batter.
• Consider adding nuts like walnuts or almonds for added crunch.

Variation

You can experiment by adding other fruits such as blueberries or strawberries instead of raspberries. Also, consider replacing some of the sour cream with Greek yogurt for a tangy taste and extra protein.

FAQs

Can I use all-purpose flour instead of whole wheat flour?

Yes, you can use all-purpose flour, but it may change the taste and texture of the cake.

Is this cake suitable for people with gluten allergies?

No, this cake contains wheat and is not gluten-free. Consider using a gluten-free flour blend if needed.

Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just frost it before serving for the best texture.

Whole Wheat Raspberry Honey Cake

A delightful dessert that combines whole wheat flour and fresh raspberries for a healthier twist, naturally sweetened with honey.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Cake, Dessert

Cuisine American

Servings 12 servings

Calories 350 kcal

Ingredients

  

Cake Ingredients

• 6 pcs eggs
• 1 cup organic cane sugar
• ⅓ cup honey
• 2 tsp baking soda
• 310 grams soft white wheat berries
• 4 cups sour cream

Frosting Ingredients

• 2 cups powdered sugar
• 1 cup heavy cream
• 8 oz cream cheese (softened)
• 4 oz Cool Whip (half a container of a standard pack)
• ½ cup powdered sugar
• ½ cup evaporated milk

Toppings

• 12 oz fresh raspberries

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, beat the eggs, organic cane sugar, and honey until fluffy.
• In another bowl, combine soft white wheat berries and baking soda.
• Slowly add the dry mixture to the wet ingredients, mixing until well combined.
• Gradually fold in the sour cream, ensuring no lumps remain.
• Pour the batter into a greased baking pan and bake for about 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Frosting

• While the cake is cooling, prepare the frosting by beating together powdered sugar, heavy cream, and softened cream cheese.
• Gently fold in Cool Whip until the mixture is smooth and creamy.

Assembly

• Once the cake has cooled, frost it with the cream cheese mixture.
• Top the cake with fresh raspberries, making it look beautiful and colorful.
• Drizzle with additional honey if desired.

Notes

Ensure eggs are at room temperature for a fluffier batter. Use fresh raspberries for the best flavor; frozen may alter texture. For a sweeter cake, add more honey to the batter. Consider adding nuts like walnuts or almonds for added crunch. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Keyword Baking, Healthy Dessert, Honey Cake, Raspberry Cake, Whole Wheat Cake