Name: Pão de Mel
Prep time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Brazilian
Ingredients: 2 cups all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon freshly grated nutmeg; 1/2 teaspoon ground cloves; 1/4 teaspoon salt; 1 cup brown sugar; 1/2 cup honey; 1/2 cup milk; 1/4 cup vegetable oil; 2 eggs; 1 teaspoon vanilla extract; 1 teaspoon baking soda dissolved in 2 tablespoons hot milk; 1 cup dulce de leche (for filling); 10 oz bittersweet chocolate (for coating)

I grew up eating these, and let me tell you, every bite takes me straight back to Brazil. This little honey bread covered in melted chocolate is an absolute must in Brazilian food culture.

And honestly, I miss it so much! The combination of cocoa powder, brown sugar, and honey with a dulce de leche filling? Outrageous. Absolute perfection. If you love baking, you NEED this recipe in your life.

Let’s get to it because I promise, once you make these, you won’t stop!

Yield: 12

Pão de Mel

Pão de Mel is one of those desserts that always hit the spot. It’s soft, chocolatey, and filled with caramel goodness. If you’ve never had Brazilian honey cakes before, oh boy, you’re in for a treat. I grew up eating these, and let me tell you, every bite takes me straight back to Brazil. This little honey bread covered in melted chocolate is an absolute must in Brazilian food culture. And honestly, I miss it so much!

Prep Time 40 minutes

Total Time 40 minutes

Ingredients

2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup brown sugar
1/2 cup honey
1/2 cup milk
1/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda dissolved in 2 tablespoons hot milk
1 cup dulce de leche (for filling)
10 oz bittersweet chocolate (for coating)

Instructions

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or grease a muffin tin.
In a large bowl, whisk together the all-purpose flour, cocoa powder, teaspoon baking powder, teaspoon ground cinnamon, teaspoon freshly grated nutmeg, teaspoon ground cloves, and salt.
In a separate bowl, mix brown sugar, honey, milk, vegetable oil, eggs, and vanilla extract until smooth.
Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
Add the dissolved teaspoon baking soda into the batter and mix well.
Pour the batter into the prepared muffin tin or spread it evenly on a baking sheet if you prefer square-shaped cakes.
Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool completely before cutting them in half and spreading a generous amount of dulce de leche between the layers.
In a saucepan over medium heat, temper chocolate until smooth.
Dip each filled honey cake into the melted chocolate and place on a baking sheet lined with parchment paper.
Let them set until the chocolate firms up. Enjoy!

What is Pão de Mel, and why is it so popular in Brazil

Pão de Mel is a classic Brazilian honey cake with European origins, but Brazil made it its own! It’s soft, spiced, filled with dulce de leche, and covered in melted chocolate.

It’s basically the best combination of flavors ever, which is why it’s a huge hit in bakeries, cafes, and homemade recipes across the country.

Can I make Brazilian honey bread without dulce de leche

Technically, yes, but would I recommend it? Nope! The dulce de leche is what makes it so indulgent and gives that perfect caramel-like flavor.

But if you’re feeling experimental, you can swap it for Nutella, peanut butter, or even fruit preserves.

How do I store Brazilian honey cakes

These little gems store beautifully! Keep them in an airtight container at room temperature for up to 5 days. If you want them to last longer, pop them in the fridge for up to 2 weeks (but let’s be real, they’ll be gone in a couple of days). You can also freeze them for up to 3 months, just thaw before serving.

What’s the secret to a super soft honey cake

The key is the teaspoon baking soda dissolved in hot milk! This little trick helps the cake stay light and fluffy while also enhancing the honey flavor. Also, don’t overmix the batter, gentle stirring is your friend!

Can I use milk chocolate instead of bittersweet chocolate for the coating

Absolutely! If you love a sweeter bite, milk chocolate is a great alternative. Dark chocolate gives it a rich contrast, but feel free to use whatever you love most. Just make sure you temper chocolate properly to get that smooth, glossy finish.

And that’s it! Now you have the ultimate Brazilian honey cake recipe that’s guaranteed to impress. Try it out, share it with friends and family, and let me know how much you love it!