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