Honey Blondie Cake with Vanilla Cream

Ingredients

1. Preheat your oven to 180°C fan-forced (200°C conventional). Grease and line two 9-inch (~ 23cm) round tins.
2. In a large bowl, whisk Capilano Pure Honey, brown sugar and eggs for 60–90 seconds until glossy and thickened. Add melted butter and vanilla, whisk until smooth, then add milk. Stir to combine.
3. Sift together flour, baking powder, baking soda and salt and fold into the wet mixture gently until combined. Stir through white chocolate chunks.
4. Pour half the batter into each tin, smoothing over on the top and bake for 30–35 minutes. Remove from the oven once the edges are set and golden, or look for a slightly softer edge for a fudgier texture.
5. Once baked, cool in tin for 10–15 minutes before transferring to a wire rack.
6. In a large bowl, whip cream, icing sugar, vanilla extract and salt on medium speed until soft-medium peaks are achieved. Stir through sprinkles. Keep in the fridge until ready to assemble.
7. Layer blondie cakes with vanilla cream and top with extra sprinkles. Enjoy!

Used in this recipe

Pure Honey

Smooth, sweet and perfectly balanced, generations of Aussies have grown up with Capilano Pure Honey. Made by Aussie bees and their beekeepers, our signature blend of eucalypt and ground flora honey is the taste you know and love.

Make the Sweet Switch
Honey tastes twice as sweet as sugar, so you need less in your baking, drinks and savoury recipes. Learn more about how to swap Capilano for sugar in your recipes here.

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