Can you ever know enough cake recipes? There is no such thing! 
If you followed our Regional cakes blog, then this blog will give you access to the recipe for the 3 most sought-after cakes! If you haven’t read it already, just click here!
Let’s not lose more time-

1- South Indian Honey Cake

For the HONEY CARDAMON SYRUP:

• 1 1/2 cups water
• 1 cup honey, preferably orange blossom
• 1 cup unsweetened shredded coconut
• 1/4 cup fresh squeezed orange juice
• red food coloring, optional
• 1/2 tsp fresh ground cardamon

For the SPONGE CAKE:

• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 1/4 cup whole milk
• 2 cups all-purpose flour
• 1 tbsp baking powder
• pinch of salt

For the HONEY CARDAMON SYRUP:

1. Combine all the ingredients, except for the cardamon in a pan over medium heat.
2. Bring it to a boil & allow it to simmer for 10 minutes.  
3. Remove the syrup from the heat & add the cardamon.  Allow the syrup to cool. 

For the SPONGE CAKE:

1. Pre-heat the oven to 325 degrees F.  
2. Butter & flour an 8-inch square baking dish or cake pan.  Note:  I used a honeycomb baking tin.  See link below.*
3. In a medium sized bowl, whisk together the flour, baking powder & salt.  Set aside. 
4. Beat the butter in the bowl of a stand mixer fitted with a paddle attachment until it is light & fluffy.  
5. Add the sugar, 1/4 cup at a time, beating well after each addition. 
6. Add the eggs one at a time & beat well after each addition. 
7. Beat in vanilla & milk.
8. Gently fold the flour mixture into the butter mixture.  Be careful not to overmix.
9. Pour into prepared pan & bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.  
10. Allow the cake to cool for 20 minutes.  
11. Using a wooden toothpick, pierce the cake all over.  
12. Stir the syrup so that the coconut is suspended & pour it all over the cake.  Save any remaining syrup to serve with cake slices.  
13. Allow the cake to sit & soak up the syrup for at least 2 hours.  

2- Allahbadi Cake 

Ingredients of Allahabadi Cake

• 2 Cups All-purpose flour
• 6 Eggs
• 1 tsp Vanilla Essence
• 2 tsp Ground spices
• 1/2 tsp Baking Powder
• 1/2 Jar Marmalade
• 1 cup Mixed candied fruits
• 2 cups Sugar

Method - 

1.Heat a pan and add sugar in it till it turns brown. Then pour in some warm water.

2.Stir well to combine, then heat until the sugar is completely dissolved in the water.

3. Remove the pan from the heat and set it aside. In a mixing bowl, whisk together the sugar and butter until soft peaks form

4.Then, one by one, add the eggs and continue to beat.

5. Next in the batter, add soaked raisins, and petha. Take a cake tin and generously oil it.

6. Place the cake batter in it and bake. Once it is ready take it out and enjoy!

3- Millet Cake

INGREDIENTS

  

• 2 Eggs
• 60 grams Millet Flour
• 50 grams Sugar
• 20 ml Milk
• 1 tsp Vanilla Extract

Method - 

 

1. Preheat oven to 180 degree C. Line a 4.5 inch round cake pan with parchment paper. Grease the sides and set aside.
2. Take eggs in a bowl. Use a electric beater to whip till fluffy.
3. Start adding sugar little at a time and keep blending till stiff peaks are formed.
4. Now using a sieve sift the millet flour in and fold very gently.
5. Add in milk and vanilla and fold gently.
6. Spoon this into the prepared pan and bake for 30 to 35 mins till the cake is done.
7. If you insert a toothpick in the center of the cake. The tooth pick should come out clean.
8. Once the cake is cooked, remove from oven and set aside for 10 mins to cool.
9. Now use a knife to gently release the cake from the sides.
10. Demould the cake from the mould. Cool completely in a wire rack.
11. Dust the top with icing sugar. Slice and serve.

Now you are all set to bake!