Honey Bee Cake

Honey is the golden syrup that can do no wrong, and I’m turning all of my favorite desserts into honey-sweetened treats. I’m convinced that a classic pound cake tastes even better when infused with honey and almond flavor and turned into a Bee Sting Pound Cake. Layered no-bake desserts are always devoured in minutes — especially when the layers are infused with honey. And this Honey Bee Love Cake, a honey-almond version of Italian Love Cake, is the dessert that has gotten the most enthusiastic reviews. 

Ingredients

 

For the cake:

  • Cooking spray

  • 1 (13.25 to 15.25-ounce) box yellow cake mix

  • Water, eggs, and oil needed for cake mix (see package directions)

  • 2 pounds whole-milk ricotta cheese

  • 3/4 cup honey, plus more for serving
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt

For the topping:

  • 1 (8-ounce) container frozen whipped topping, such as Cool Whip, thawed
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 2 cups cold whole milk
  • 1/4 cup honey
  • 3/4 cup sliced almonds (about 2 ounces)

Instructions

 

Make the cake:

  1. Heat the oven to 350°F. Coat a 9×13-inch baking pan with cooking spray. Line the bottom and two long sides with a sheet of parchment paper.

  2. Prepare 1 box yellow cake mix by mixing in the water, eggs, and oil as listed on the package directions. Pour into the baking pan and smooth out the top.

  3. Process 2 pounds whole-milk ricotta cheese, 3/4 cup honey, 3 large eggs, 2 teaspoons vanilla extract, and 1/2 teaspoon kosher salt in a food processor until well-combined and smooth, about 30 seconds. Pour evenly over the cake batter, covering the cake batter completely.

  4. Bake until the batters have flipped — the yellow cake will have risen to the surface — and a tester inserted in the center comes out clean, 1 hour to 1 hour and 10 minutes. It’s OK if the cake has cracks or thin streaks of the ricotta mixture on the surface. Place the pan on a wire rack and let cool completely, about 2 1/2 hours.

Make the topping:

  1. Whisk 1 (3.4-ounce) box instant vanilla pudding mix, 2 cups cold whole milk, and 1/4 cup honey together in a large bowl until dissolved and the mixture is slightly thickened, about 2 minutes. Let sit for 1 minute to thicken. Fold in 1 (8-ounce) container thawed whipped topping with a flexible spatula until fully combined.

  2. Spoon over the cooled cake and smooth or swoop over the top as desired. Loosely cover with plastic wrap. Refrigerate until the topping is set and chilled before serving, at least 4 hours and up to overnight.

  3. Meanwhile, place 3/4 cup sliced almonds in a medium skillet and cook over medium heat until toasted and fragrant, about 5 minutes. Transfer to a small plate and let cool completely.

  4. When ready to serve, sprinkle the toasted sliced almonds over the top of the cake, then drizzle with more honey.

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