Enjoy the authentic taste and flavours of New Zealand with this Berry Burst Honey Cake! As captured by the name of this eyecatching dessert, each bite comes with an assortment of sweet and lightly tart berries, accompanied by notes of caramel from the glaze of Manuka Honey.

I absolutely enjoyed making this cake, especially given its simplicity and I am confident you will too!

Akin to most, if not all of my recipes, this cake is pretty straightforward to make. Especially, if you have any experience making my Tea Time Butter Cake or Marble Cake, I am confident you will nail this recipe with ease.

The making of this Berry Burst Honey Cake requires the creaming of butter and sugar and subsequent mixing in of ingredients. My most important tip here, as per any butter-based cake, is to ensure that all your ingredients are at room temperature. Doing so allow them to mix well and easily to create a beautiful fluffy texture.

Additionally, both hand whisking and electric mixer work heres too, see which do you prefer!

Here are some other considerations to make this successful Berry Burst Honey Cake (apart from using room temperature ingredients):

  1. Coat your berries with flour, doing so ensures they won’t sink, and absorbs all that extra moisture
  2. Mix each ingredient, including eggs, one at a time. This allows each ingredient to incorporate well into the cake as you go along the recipe

Thereafter, you can enjoy the cake on its own or consider glazing it with manuka honey like I did! An important point to note is to not incorporate the honey into the cake batter for baking as the heating process can destroy the nutrients and all that goodness you paid a premium for in manuka honey. Instead, simply apply it direclty as a glaze to enjoy all its health benefits!

Of course and if you do enjoy this recipe, you can consider making a Berry Burst Chocolate Smoothie as well. All you have to do is to mix 200 ml oat milk, 40g chocolates, 40g frozen berries and to top it off with some of your favourite cookies. This is super delicious, refreshing and rewarding!

Without further ado, the recipe.

Berry Burst Honey Cake Recipe
by Javier Tan November-19-2024

Savour and enjoy the flavours of New Zealand with this Honey Berry Cake filled with ample berries and glazed with Manuka Honey.

Ingredients

  • 1 Cup or 225g of Unsalted Butter, Melted and Cooled
  • 1/2 Cup + 2 Tablespoons or 135g White Sugar
  • 3 Large Eggs, each weiging 60g, Room Temp
  • 2 Tsps or 10ml of Vanilla Essence
  • 1/3 Cup + 2 Tspns or 90ml of Milk, Room Temp
  • 1 and 1/2 Cups or 170g All Purpose Flour, sift if needed
  • 1/2 Tsp or 3g of Baking Powder, sift if needed
  • 1/4 Cup or 30g of Flour + Approx 1 Cup or 110g of Frozen Berries (chopped if needed)
  • (Optional) Manuka Honey – as glaze

Instructions

  1. Preheat your oven to 160 degrees C and line your 8 inch square tray with parchment paper.
  2. Firstly, cream together the softened butter with sugar until light and fluffy, approx 2 mins.
  3. Then, whisk in the eggs one at a time until well-incorporated. Mix in the vanilla and milk thereafter.
  4. Add in the flour and baking powder into the batter but do not mix yet. Separately, mix the smaller batch of flour with frozen berries, place it in batter and fold it altogether.
  5. Bake for 52 – 55 minutes until nicely golden brown at the top.
  6. Set aside to cool for at least 30 minutes before glazing with Manuka Honey.
  7. Serve and enjoy!

Details

  • Prep time: 25 mins
  • Cook time: 55 mins
  • Total time: 1 hour 20 mins
  • Yield: 1 Berry Delightful Berry Burst Honey Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (on the day itself and up to 2 days) or in a fridge (up to 5 days). If refrigerated, do remove it 20 – 30 mins prior to serving.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
Bakeomaniac, Javier Tan!