Bee Hive Cake Recipe
This Bee Hive Cake recipe and Nordic mold are absolutely adorable. I originally baked the honey lemon cake from Nordic, but I liked my cream cheese carrot cake recipe.
Servings 16 servings
Calories 629kcal
Equipment
- 1 Nordic Bee Hive Cake Mold
- 1 Flower tip
Ingredients
Cake Batter
- 3 cups grated carrots about 4 large carrots
- 2 cups granulated sugar
- 1½ cups vegetable oil
- 2 cups flour
- 8 ounces cream cheese room temperature
- 4 eggs
- 1 tsp salt
- 1 tsp cinnamon
- 2 tsp baking soda
- 1 tsp vanilla extract
- 1 cup chopped nuts optional
Icing
- ½ cup powdered sugar sifted
- 1-2 tbsp heavy cream
- 1 tsp vanilla extract
Cream Cheese Cake Frosting
- ⅛ cup butter
- 4 ounces cream cheese room temperature
- 1¾ cup powdered sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Butter Cream For Piping
- ½ cup unsalted butter Softened, but not melted.
- 1½ cup confectioners (powdered) sugar Sifted. You can add more sugar to create the right consistency for thickness.
- ⅛ tsp salt
- 1½ tbsp vanilla extract
Instructions
Cake
- Preheat oven to 350°
- Prepare bee hive cake pan. Grease and flour the two bee hive pans.
- Place wire whisk on Kitchen Aid mixer.
- Beat together the cream cheese and sugar until smooth.
- Add carrots and beat together.
- Next, add eggs and beat until smooth.
- Now, alternate adding the flour and oil to the cake batter.
- Add salt, cinnamon, baking soda, vanilla, and nuts to the mixture. Beat well.
- Pour batter into prepared pans.
- Bake at 350° for 45-55 minutes.
- The cake is done when a toothpick inserted into the cake center comes out clean.
- Cool pans on a baking rack for 15 minutes.
- Next, invert the cake pans and transfer the cakes onto cooling racks. Once the cakes have cooled completely, trim off the domed tops to create a flat surface.
Icing
- Start by sifting the powdered sugar into a medium-sized bowl to remove any lumps. This ensures your icing is smooth.
- Add heavy cream and the vanilla extract to the sifted sugar. Stir with a whisk or a fork until smooth and well combined.
- Check the consistency of the icing. It should be thick yet pourable. If it's too thick, add more heavy cream, a teaspoon at a time, until you reach the desired consistency.
Frosting
- Cream together the room temperature butter and cream cheese.
- Add sugar, milk, and vanilla.
- Beat until smooth.
Butter Cream for Piping
- Using the paddle attachment on medium speed, mix the softened butter for a minute with a mixer.
- Turn off the mixer, add the sifted powdered sugar, and turn your mixer on the lowest speed until the sugar is incorporated with the butter. The mixture will look clumpy.
- Increase mixer speed to medium, add the vanilla extract, salt, and cream, and beat for 2-3 minutes until it is whipped, fluffy, and creamy in appearance.
- If your frosting needs a stiffer consistency, add more sugar. If your frosting needs thinning out, add more cream, a tablespoon at a time.
Building the Bee Hive Cake
- Apply the cream cheese frosting to the cut sides of the cooled cakes. Then, sandwich the two cakes together with the icing in the middle. Position the cakes upright so that they resemble a beehive.
- Drip the icing on the top of the cake and allow it to drip down the cake.
Decorating the Cake
- Place a small amount of the piping frosting in a small bowl and add green food dye. Mix in the dye and place in a pastry bag with a leaf tip.
- Place the remaining frosting in a pastry bag with the flower tip.
- Decorate the cake with the piped flowers and leaves.
- Add candy sugar bees to the cake.
Nutrition
Serving: 1serving | Calories: 629kcal | Carbohydrates: 68g | Protein: 6g | Fat: 39g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 416mg | Potassium: 109mg | Fiber: 1g | Sugar: 54g | Vitamin A: 534IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg