Honey Pound cake with strawberry buttercream

BM #106 : Week 3, Day 1
Theme : Baked Dishes

Here is a cake from my drafts folder. This was one of the recipes from the book Erin Bakes cake where she had given a base recipe for pound cakes and variations with different liquid sweeteners. I chose to bake with honey, but you can use the same amount of molasses or maple syrup for a different flavor. Instead of a regular vanilla based buttercream, I also made a strawberry buttercream here. A cup of strawberry jam or preserves to the buttercream was all it took to get a nice pinkish strawberry buttercream.

The design pattern is from one of the books I borrowed from the library, but I don’t remember the name to give a link to it. It was one of the simplest designs I had done. The polka dots are made by dabbing black food coloring with the flat end of a skewer on the cake. I never thought it would be that simple! The flowers and leaves are fondant cut outs.

Read on for the recipe.

Recipe source: Erin Bakes Cake


  • 5 sticks butter (20 ounces/560 gms)
  • 2 cups sugar
  • 4 teaspoon baking powder
  • 1 teaspoon salt
  • 4 teaspoon vanilla extract
  • 8 large eggs
  • 6 cups plain flour
  • 2 cups whole milk
  • 12 ounces honey (1.5 cups)


  1. Preheat the oven to 350F. Grease and line three 8″ pans with parchment paper and set aside.
  2. In a stand mixer bowl, add softened butter, sugar, baking powder, vanilla and salt for about 5 minutes until it’s light and creamy. Stop in between to scrape down the sides of the bowl.
  3. With the mixer running at a low speed, Add honey and beat it in until combined. Add eggs, one at a time and beat it in. Scrape down the sides of the bowl.
  4. Add the flour in three batches, alternating with whole milk. So add 1/3rd of the flour and let the mixer (at the lowest speed possible) incorporate it with the butter mixture. Then add half of the milk. Once the milk is combined well, add another batch of flour. Repeat this for one more round of milk and flour.
  5. Take the bowl off the mixer, combine everything with a silicone spatula to make sure that everything is incorporated well. Divide the batter between the prepared pans and bake for 40 minutes or so, until a skewer inserted in the middle of the cake comes free of crumbs.
  6. Take off the oven and let it rest on the pan for 10-15 minutes. After that, remove it carefully from the pan, peel off the parchment paper. Cling wrap the cake two times and return it back to the pan. When it’s completely cooled down, fill and frost with buttercream and cover with fondant. Decorate as you like.

For the strawberry buttercream,

  • Beat 4 sticks (16oz/450gms) softened butter and a pinch of salt for about 5 minutes in a stand mixer bowl.
  • Turn off the mixer, Add 7 1/2 cups (2 lbs bag) powdered sugar, 1 tablespoon vanilla extract and 2-4 tablespoons milk. Mix it in with a spatula to prevent sugar flying all over the kitchen.
  • Switch the mixer ON at the lowest setting and beat it until it reaches a creamy consistency.
  • Add 1 cup of strawberry preserve for a strawberry flavored buttercream.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this Week

Vanilla Butter Cream Recipe


I was going through some of the old posts of mine the other day.

What I had written there seemed to have captured my little world and everything around in the perfect possible way I could imagine. The posts now a days don’t have the ‘life’ and the zest it used to have before. The writing is almost like a sleepy person walking through without any direction in particular.

I tried taking a break, tried not thinking too much about it and even ignored the whole feeling.

But the thought is always there…about not being able to write properly. Never knew the writer’s block will last so long! And never knew it would bug me so much!!

I have no idea what I should do to get back to the old style. May be I should just accept that with each day our life changes a little bit, our thinking changes a little bit and slowly everything changes bit by bit until you can no longer recognize it or even relate to it.

My blog, my son’s childhood, my routine- everything is changing now. My son was 4.5 years old when I started this space, now he is 7. And I don’t see the 5-year-old any more in him. May be it’s too much to expect myself to be in a place where my son was 5!

We all change. Our thoughts change. Our lifestyles change. And I guess it’s too much not to expect and accept that the writing style also changes.

While I am looking for the ‘old me’ somewhere inside me, go through this buttercream recipe that I used for my son’s Cricket themed birthday cake. I used the same recipe there to make the cupcakes as well.


I learnt the roses from various Youtube videos. 
  • Butter                                       :           250 gm ( 2.5 sticks ), at room temp and softened
  • Cream/Milk                           :           2 tbsp
  • Vanilla essence                     :           2 tsp
  • Salt                                             :          a pinch
  • Confectioner’s sugar          :          2.5 cups
**You can add 1 tbsp of instant coffee powder to this to make coffee frosting.
  1. The butter should be softened. Cut it into cubes. Beat the butter, cream/milk, vanilla and salt together until smooth, 1-2 minutes, using a hand mixer.
  2. Add the sugar, mix with a spoon. Else the sugar will fly all over when you beat it. Now, with the hand mixer beat the sugar in until its smooth and totally incorporated. Takes about 4-5 minutes.
  3. Beat for 4-5 minutes more until the frosting is fluffy and light.
  4. This frosting can be made 3 days ahead and refrigerated. You need to beat it again to make it smooth when taking it out.
  5. This makes about 3 cups, enough to layer a set of 9″ cakes. If there is any leftover, I freeze it and use it later.


Dulce De Leche Icing Recipe


December is a month when I bake a lot. I mostly don’t try new recipes, just stick to the tried and tested ones. So the cake is always the Yellow cake from the Family Baking Book (by America’s Test Kitchen) and the butter cream is also from the same book.

I never try new recipes when the cakes are meant for someone else. So I was in a bit of dilemma whether to try this Dulce De Leche frosting recipe for my son’s birthday party.

I wanted a cricket pitch in the middle of the cake and dulce de leche(DDL) was the best suited colour for that.


So I whipped up one batch of DDL icing and it came out nice. After frosting the cricket pitch in the birthday cake, I used the rest for icing the cupcakes.

I didn’t add too much of the icing in the cupcakes, just about a tablespoon each and then smoothed it around with a butter knife. And then some sprinkles for the final touch.

The original recipe calls for 1/2 tsp salt. On the day I made the icing, the salt – sweet balance was perfect. I had some left over icing which I froze and when I used them later, I felt the saltness was dominating. So I have put only 1/4 tsp sugar in the icing recipe below.

The cupcake recipe is same as the birthday cake and you can refer this post for the recipe.



  • Unsalted Butter   :  1 cup , softened and at room temp.
  • Icing Sugar            : 2 cups
  • Salt                            : 1/4 tsp
  • Dulce De Leche    : 1/2 cup**

**There are many ways of preparing DDL. I prefer the pressure cooker method as I use cooker on a regular basis and I am quite comfortable with it.


  1. Cut the butter into chunks. In a big bowl, beat the butter with a hand mixer until its light and fluffy. About 3-5 minutes.
  2. Add the powdered sugar and mix with a spoon. This is to avoid sugar flying all over the kitchen. Add the salt too. Beat again until the sugar is fully incorporated.
  3. Mix in dulce de leche and beat again for a minute or two until its combined.
  4. Use as desired on cupcakes. I used a butter knife to roughly smooth the top and decorated with sprinkles.  
  5. I used less than a tablespoon for each cupcake as I found that amount to be perfect. This recipe gave me enough to coat about 24 cupcakes. If making medium rosettes or swirls, this will be enough for about 12 cupcakes.