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Bee Mine Cake

Tender honey lemon cake layers filled with creamy honey lemon buttercream and wrapped with white chocolate.

Course Dessert
Cuisine American
Keyword Cake Decorating, Cake Recipe
Prep Time 1 hour
Cook Time 45 minutes
Cooling/Decorating Time 3 hours
Total Time 4 hours 45 minutes
Author Katie


Honey Lemon Cake

  • 2 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (or 2 sticks) unsalted butter, room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 6 large whole eggs
  • 2 egg yolks
  • 1 cup buttermilk
  • 1/2 cup honey
  • 2 teaspoons vanilla extract
  • 2 Tablespoons lemon juice
  • 2 Tablespoons lemon zest

Honey Lemon Buttercream

  • 2 cups (or 4 sticks) unsalted butter, room temperature
  • 1/3 cup honey
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 7 cups powdered sugar, sifted
  • 2 Tablespoons heavy cream
  • 2 Tablespoons lemon zest


  • 18 ounces Yellow chocolate candy melts
  • Fondant (yellow, black, white & red)
  • Black food color pens


Honey Lemon Cake

  1. Preheat oven to 350 °F. Spray three 6-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.

  2. In a medium-size bowl, whisk and stir together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.

  3. In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.

  4. Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.

  5. Turn the mixer on low and add half of the flour mixture to the butter mixture then add buttermilk. Add in the remaining flour mixture and until fully incorporated.

  6. Pour in the honey, vanilla extract, lemon juice and zest. Mix on medium for another 30 seconds and scrape down the sides of the bowl.

  7. Evenly distribute the cake batter among the three cake pans and bake for about 35-40 minutes or until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.

  8. Remove cakes from oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place into the freezer to chill for at least 30 minutes.

Honey Lemon Buttercream

  1. In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 2 minutes.

  2. Turn the mixer to low and add the honey, salt, and vanilla.

  3. Next, gradually add powdered sugar, followed by the cream. Mix on medium-high speed for about 5 minutes, until light and fluffy. Scrape down the sides of the bowl.

  4. Before using turn the mixer on low and mix for 2 minutes to push out any air bubbles or use a rubber spatula to push out the air bubbles. (You may need to repeat this step when frosting the outside of the cake).

Fondant Decorations

  1. To make the fondant heart, roll out a thin piece of red fondant and use a large heart cutter to cut out a heart shape. Set aside to dry. Once the heart has dried, then write "Bee Mine" with an edible black food coloring pen. Set aside until ready to use.

  2. To make the bees, you'll start with yellow fondant and roll it into small ½ inch balls. Then form into a rounded rectangle shape with a slightly tapered bottom. Make 6-8 bee bodies. Set aside.

  3. Next, roll out some black fondant into a rectangle piece that's something similar to 6 inches x 3 inches. Then use an x-acto knife or a bladeless molding tool to cut ⅛ inch stripes.

  4. Use a small paintbrush to attach the black pieces to the yellow body with a small amount of water. Make 2-3 horizontal lines on each yellow bee body.

  5. Then roll out a thin piece of white fondant. Use a small piping tip or circle cutter to form the wings of the bees. Form each small circle into a teardrop shape and attach two wings per bee with water. Set aside to dry for at least 2 hours.

  6. Once the bees have mostly dried and have a hard outer shell, draw two big eyes and one tiny smile on each bee with an edible black food color pen. Set aside to dry until ready to use.


  1. Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.

  2. Add a small amount of buttercream onto the center of the cake board. Layer one honey lemon cake, cut side up onto cake board. Add a 2/3 cup of honey lemon buttercream over the cake using an offset spatula to spread buttercream and make it even.

  3. Place another cake layer cut side down over the top. Repeat the process for another layer — Crumb coat with honey lemon buttercream and freeze for 30 minutes.

  4. Add a thicker layer of buttercream to the cold cake. Use an offset spatula and cake scraper to make the sides as smooth as possible. Then place back into the fridge to set the buttercream for 10 minutes.

  5. Take a flexible tape measure to measure the exact circumference and height of the cake. Then add 4 inches to each measurement. For example, the cake is 21 inches x 6 inches with the added inches, it'll be 25 inches x 10 inches. Use this measurement to cut the bubble wrap to that size. You want it to cover the cake entirely, so having extra makes it easier. Set aside.

  6. In a medium microwaveable bowl, add yellow chocolate candy melts for 1-minute increments until candy melts have fully melted.

  7. Use an offset spatula to spread the melted chocolate over a long sheet of bubble wrap. Move quickly to make the chocolate layer evenly across the bubble wrap, and it should be thick covering all the bubbles.

  8. Line the bottom of the bubble wrap with the bottom of the cake and wrap bubble wrap around the cake. It'll only take a few minutes for the chocolate to get hard, so you want the cake to be frosted and cold before starting. You need the chocolate to be playable to wrap around the cake quickly.

  9. Press the bubble wrap slightly into the cake to make sure it'll stick to the sides of the cake. Then place the cake into the refrigerator to set the chocolate. Chill for 10 minutes.

  10. Remove the cake from the fridge and carefully remove the bubble wrap from the chocolate. It should quickly release itself.

  11. After removing the bubble wrap, take a hot knife to clean up the steam in the back of the cake. (To get a hot knife, place the chef's knife under hot running water to heat the blade, wipe off any excess water. Use immediately before it cools.) The hot knife will cut through the chocolate smoother. The bubble wrap makes the sides of the cake look like a honeycomb.

  12. Then carefully break the top edge of the chocolate to create an organic honeycomb look. Use the remaining chocolate honeycomb to decorate the top of the cake.

  13. Next, cut the covered wires into two pieces and wrap the wires onto your finger or a handle of a wooden spoon to create a twisted wire. Then use some melted yellow chocolate to dip one end of the wire and carefully insert it into a dried fondant bee, so it looks like it's flying.

  14. Add the bees to the cake by inserting the bees on wires into the top then use melted chocolate to attach the fondant heart and bees on the sides of the cake.

  15. Serve at room temperature and cut the cake with a hot knife to cut through the chocolate honeycomb quickly! Enjoy!

Recipe Notes

  • Read through all the ingredients and instructions so you can get a better idea of how much time and what you need to make this cake.
  • If you are in a rush for time or you would like to break up the decorating, then make the fondant decorations the day before, so the fondant has plenty of time to dry.  
  • A single batch of this cake recipe makes three, 6-inch round cake layers or two 8-inch round cake layers. Double the cake recipe to make enough cake batter for three, 8-inch cake layers.
  • In this cake recipe, you need 1 cup buttermilk; if you don't have any buttermilk on hand, you can easily use 1 cup whole milk mixed with 1 Tablespoon lemon juice or white vinegar to make your own. 
  • Be careful not to overmix this cake batter, or else the cake will come out dense. Mix until all ingredients are well incorporated.
  • You can bake the cake layers ahead of time. Wrap the cake layers in plastic wrap and freeze up to one month. 
  • You can make the buttercream a day ahead and refrigerate it overnight. Then take them out to come back to room temperature. Make sure the buttercream is at room temperature before re-whipping.