Beehive Cake Recipe
Beehive Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Guests at my fun Bee Tea thought this cake was so cute! To make the hive's different-sized cake layers, I just searched through my kitchen drawers and cabinets and found containers I had on hand to bake the tiers. Honey adds character to the spice cake's flavor. -Sheila Bradshaw, Columbus, Ohio
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 1 package spice cake mix (regular size)
  • 1-1/4 cups water
  • 3 eggs
  • 1/2 cup honey
  • 1/3 cup canola oil
  • 1 can (16 ounces) vanilla frosting
  • 9 to 10 drops yellow food coloring
  • 1 chocolate wafer (2-1/2 inches)

Directions

In a large bowl, combine the cake mix, water, eggs, honey and oil on low speed for 30 seconds. Beat on medium for two minutes. Grease and flour a 6-oz. and a 10-oz. custard cup and a 1-1/2-qt. round baking dish.
Pour 1/3 cup batter into the 6-oz. cup, 1 cup batter into the 10-oz. cup and the remaining batter into the baking dish.
Bake the small cake at 350° for 30-35 minutes, the medium cake for 40-45 minutes and the large cake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from dishes to wire racks to cool completely.
In a large bowl, beat frosting and food coloring until smooth. Place large cake on a serving plate; spread with frosting. Top with medium cake; frost. Top with small cake; frost top and sides of entire cake.
Using a wooden spoon and beginning at bottom of cake, make circles in frosting around cake to form the beehive. Position chocolate wafer at the base for the entrance. Yield: 10-12 servings.
Originally published as Beehive Cake in Taste of Home August/September 2002, p37

Nutritional Facts

1 piece: 467 calories, 19g fat (5g saturated fat), 64mg cholesterol, 426mg sodium, 70g carbohydrate (54g sugars, 0 fiber), 4g protein.

  • 1 package spice cake mix (regular size)
  • 1-1/4 cups water
  • 3 eggs
  • 1/2 cup honey
  • 1/3 cup canola oil
  • 1 can (16 ounces) vanilla frosting
  • 9 to 10 drops yellow food coloring
  • 1 chocolate wafer (2-1/2 inches)
  1. In a large bowl, combine the cake mix, water, eggs, honey and oil on low speed for 30 seconds. Beat on medium for two minutes. Grease and flour a 6-oz. and a 10-oz. custard cup and a 1-1/2-qt. round baking dish.
  2. Pour 1/3 cup batter into the 6-oz. cup, 1 cup batter into the 10-oz. cup and the remaining batter into the baking dish.
  3. Bake the small cake at 350° for 30-35 minutes, the medium cake for 40-45 minutes and the large cake for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from dishes to wire racks to cool completely.
  4. In a large bowl, beat frosting and food coloring until smooth. Place large cake on a serving plate; spread with frosting. Top with medium cake; frost. Top with small cake; frost top and sides of entire cake.
  5. Using a wooden spoon and beginning at bottom of cake, make circles in frosting around cake to form the beehive. Position chocolate wafer at the base for the entrance. Yield: 10-12 servings.
Originally published as Beehive Cake in Taste of Home August/September 2002, p37

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MY REVIEW
Gardener88 User ID: 7315785 80640
Reviewed Jun. 26, 2013

"This was a good cake, and not too sweet. A nice ending to the bee party with the honeybee ham sandwich"

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