Whole Wheat Raspberry Honey Cake
A honey sweetened whole wheat sheet cake with sour cream, topped with whipped cream cheese frosting and fresh raspberries.
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.
Notes
Substitutions: All purpose flour can replace whole wheat pastry flour by weight.
Tips: Use room temperature eggs, fold gently, and cool the cake fully before frosting.
Storage: Refrigerate 3 to 4 days.