Whole wheat raspberry honey cake is a tender, honey scented sheet cake topped with a cloud of cream cheese frosting and fresh raspberries. The whole wheat flour adds a nutty depth that pairs beautifully with floral honey.
It looks like a showstopper but needs no fancy technique: beat the eggs, fold in the flour and sour cream, bake, and frost. Allow about 85 minutes of prep, which includes cooling, and 35 minutes in the oven.
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Why This Whole Wheat Raspberry Honey Cake Recipe Works
Six eggs beaten with sugar and honey build a light, airy base, so the whole wheat flour does not make the cake heavy. Sour cream adds moisture and a gentle tang that balances the sweet honey.
The frosting is a whipped blend of cream cheese, heavy cream, and powdered sugar, lightened with whipped topping. It spreads easily, holds its shape, and tastes less sweet than buttercream, which suits the tart raspberries.
Ingredients for Whole Wheat Raspberry Honey Cake
- 6 large eggs
- 1 cup cane sugar
- 1/3 cup honey, plus more for drizzling
- 1 1/2 teaspoons baking soda
- 2 1/2 cups whole wheat pastry flour (about 310 grams)
- 1 1/2 cups sour cream
- 8 ounces cream cheese, softened
- 1 cup cold heavy cream
- 1 1/2 cups powdered sugar
- 4 ounces frozen whipped topping, thawed
- 12 ounces fresh raspberries
Whole wheat pastry flour. Milled soft white wheat gives the lightest crumb. If you mill your own, weigh out about 310 grams of flour.
Honey. It adds moisture and a floral sweetness. A mild honey such as clover keeps the flavor balanced.
Sour cream. It keeps the cake moist without adding butter. Use full fat for the ideal texture.
Raspberries. Choose firm, dry berries and add them just before serving so they do not weep into the frosting.
How to Make Whole Wheat Raspberry Honey Cake
1. Heat the oven. Heat the oven to 350 degrees F and grease a 9 by 13 inch baking pan.
2. Beat the eggs. Beat the eggs, sugar, and honey in a large bowl for 3 to 4 minutes, until pale, thick, and fluffy.
3. Mix the dry ingredients. Whisk the flour and baking soda together in a separate bowl.
4. Fold in the flour. Add the flour mixture to the eggs in two additions, folding gently until just combined.
5. Fold in the sour cream. Fold in the sour cream until the batter is smooth with no lumps.
6. Bake. Pour the batter into the pan and bake 30 to 35 minutes, until a toothpick comes out clean and the top springs back.
7. Cool. Cool completely in the pan on a wire rack, about 1 hour. Frosting a warm cake makes the frosting melt.
8. Make the frosting. Beat the cream cheese until smooth, add the powdered sugar, and slowly beat in the cold cream until it holds soft peaks. Fold in the whipped topping.
9. Frost and top. Spread the frosting over the cooled cake, cover with raspberries, and drizzle with honey.
How to Serve Whole Wheat Raspberry Honey Cake
Cut into squares and serve chilled, with extra raspberries and a drizzle of honey. It is lovely with tea or coffee.
For more desserts built on fruit and cream, try classic apple cake, cherry pecan cheesecake lush, cinnamon roll cheesecake cookies, or strawberry cheesecake nachos.
How to Store and Reheat Whole Wheat Raspberry Honey Cake
Cover and refrigerate the frosted cake, because cream cheese frosting must stay cold. It keeps 3 to 4 days.
Serve slices straight from the refrigerator, or let them sit 15 minutes for a softer bite. Raspberries are ideal added just before serving.
Tips and Variations for Whole Wheat Raspberry Honey Cake
Use room temperature eggs. They whip to greater volume, which makes the cake fluffier.
Fold, do not stir. Whole wheat flour can turn dense if overmixed, so fold gently.
Sift the flour. Sifting whole wheat flour removes clumps and lightens the batter.
Cool the cake fully. A warm cake melts the frosting and slides apart.
Chill the cream. Cold heavy cream whips faster and holds peaks.
Pat the berries dry. Wet berries bleed red into the frosting.
Add nuts. Chopped walnuts or almonds in the batter or on top add crunch.
Store it cold. The University of Minnesota Extension leftovers page covers cold storage for perishable foods.
Frequently Asked Questions About Whole Wheat Raspberry Honey Cake
Can I use frozen raspberries for whole wheat raspberry honey cake?
Fresh raspberries work well on top, because frozen ones leak. If you must use frozen, thaw and drain them on paper towels first.
Why is my whole wheat raspberry honey cake dense?
Overmixing and cold eggs are the usual causes. Beat the eggs well, then fold the flour in gently.
Can I make whole wheat raspberry honey cake ahead?
Yes. Bake the cake a day ahead, cover it, and frost it the day you serve it. Add the raspberries at the last minute.
Can I use all purpose flour?
Yes. Swap in an equal weight of all purpose flour for a lighter, paler crumb.
Can I bake it in round pans?
Yes. Divide the batter between two 9 inch round pans, bake until a toothpick comes out clean, and layer with the frosting.
Whole Wheat Raspberry Honey Cake
Equipment
- Large mixing bowl
- 9 by 13 inch baking pan
- Whisk
- Electric mixer
- Wire rack
- Rubber spatula
Ingredients
Main Ingredients
- 6 large eggs
- 1 cup cane sugar
- ⅓ cup honey plus more for drizzling
- 1 ½ tsp baking soda
- 2 ½ cup whole wheat pastry flour about 310 grams
- 1 ½ cup sour cream
- 8 oz cream cheese softened
- 1 cup heavy cream cold
- 1 ½ cup powdered sugar
- 4 oz frozen whipped topping thawed
- 12 oz fresh raspberries
Instructions
Cooking
- Beat the eggs. Heat the oven to 350 degrees F. Beat the eggs, sugar, and honey 3 to 4 minutes until pale and fluffy.
- Fold. Fold in the flour and baking soda in two additions, then fold in the sour cream.
- Bake. Pour into a greased 9 by 13 inch pan and bake 30 to 35 minutes until a toothpick comes out clean.
- Cool. Cool completely in the pan, about 1 hour.
- Frost. Beat the cream cheese, powdered sugar, and cold cream to soft peaks, fold in the whipped topping, and spread over the cake.
- Top. Cover with raspberries and drizzle with honey.
