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Welcome to Hill Reeves, a blog where I write about the things I cook and bake in NYC.

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Honey Bear Cakes with Nutella Glaze

Honey Bear Cakes with Nutella Glaze

Honey Bear Cakes with Nutella Glaze - Hill Reeves
Honey Bear Cakes with Nutella Glaze- Hill Reeves
Honey Bear Cakes with Nutella Glaze - Hill Reeves
Honey Bear Cakes with Nutella Glaze - Hill Reeves
Honey Bear Cakes with Nutella Glaze - Hill Reeves
Honey Bear Cakes with Nutella Glaze - Hill Reeves
Honey Bear Cakes with Nutella Glaze - Hill Reeves

Quick! I have ten minutes while my dogs eat peanut butter to chat about honey bear cakes. The dogs have been demanding my attention constantly... I think because we got these ~excellent~ new leather recliners. I sit in them always because they're ~excellent~, but the chairs are really a one-creature seat, so the dogs are annoyed that they can't climb all over me like they do when I sit on the couch. 

They're also freaked out by the reclining function, so they stand at a safe distance and whimper. Kind of funny, kind of annoying. Hence the peanut butter. 

Anyway, these cakes are my Valentine's Day contribution! A friend of mine recently got engaged, so I made these this weekend so that we could all celebrate at our book club last night. I wanted to make something love-y, but didn't want to go literal with heart shapes or red velvet. (But if you want something like that, go here!)

That's when some Father John Misty came on my playlist and I thought, "eureka! Honey bear!" I made these fluffy honey cakes and then dipped them in a warm Nutella glaze. Top with gummi bear, cause otherwise they're just honey cakes, of course. Make 'em for your sweetie this Sunday!

Honey Bear Cakes with Nutella Glaze

  • 3 eggs, separated
  • 1 cup sugar
  • 3 Tsbp honey
  • 1 tsp baking soda
  • 1 cup Greek yogurt (full fat)
  • 1/2 cup all purpose flour
  • 1/2 cup semolina flour

Nutella Glaze & Decoration

  • 1/2 cup Nutella
  • 2 Tbsp heavy cream
  • 22 Gummi Bears

Cooking Directions

  1. Preheat oven to 350 degrees and grease a muffin pan with butter or cooking spray.
  2. Whip egg whites using a stand mixer with a whisk attachment until stiff peaks form. Set aside. Next, beat together egg yolks and sugar for about 5 minutes. Add in honey, baking soda, and yogurt and beat to combine.
  3. Combine flours and then add in flour mixture, one third at a time. Beat until just combined, taking care not to overbeat. Add in egg whites and gently fold into mixture with a rubber spatula.
  4. Using an ice cream scooper, spoon a portion of the batter into each well of the muffin pan. Bake for about 15 minutes until tops are evenly browned.
  5. Allow cakes to cool for about ten minutes until you scrape them out with an offset spatula and set on a cooling rack to finish cooling. Repeat scooping/baking remaining batter if necessary. (Mine yielded 22 cakes, so I needed to do two batches!)
  6. Cakes can be stored in t he freezer in an airtight container for a few days if you aren't planning on eating them right away. This also makes them easier to frost! When ready to frost, place Nutella and cream in a double boiler over low heat. Heat until melted, stirring with rubber spatula to keep it smooth. Dip cake into glaze and on a cooling rack. Top with a gummi bear and allow to set. Repeat with remaining cakes and eat!
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