Pão de Mel (Brazilian Honey Cakes) is a Brazilian honey spice cake filled with dulce de leche and coated in a thin chocolate shell. It has a soft gingerbread-style crumb and a creamy center.
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This pão de mel recipe uses anise tea batter baked in individual molds, filled with firm dulce de leche, and sealed with a chocolate coating for a bakery-style finish.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Honey: Sweetens the batter, keeping the cakes moist.
- All-purpose flour: Provides structure so the cakes hold their shape.
- Brown sugar: Adds moisture so the crumb stays soft.
- Anise tea: Infuses flavor so the batter tastes spiced.
- Cocoa powder: Adds color and balances sweetness.
- Mixed spices: Flavor the cake so it tastes warm.
- Baking soda: Creates lift so the cakes bake evenly.
- Dulce de leche: Fills the center so each bite is creamy.
- Chocolate coating: Seals the cake so it stays fresh.
How to Make Pão de Mel
Note: Full instructions are provided in the recipe card below.
- Steep the anise in hot water, covered.
- Combine honey, flour, cocoa, spices, baking soda, and brown sugar.
- Strain the tea and add it to the batter.
- Stir for 3 minutes until smooth.
- Grease the molds and place them on a baking tray.
- Fill each mold with 2½ tablespoons of batter.
- Bake at 320°F (160°C) for 30 minutes.
- Unmold while hot and invert on a lined tray.
- Cover, press lightly, and rest 15 minutes.
- Slice cakes in half and trim if needed.
- Pipe 20 g of dulce de leche into each.
- Close and press gently.
- Run a small knife around the edges to level.
- Dip in melted chocolate and tap off excess.
- Refrigerate for 5 minutes.
- Decorate and trim edges.
Hint: The cakes are ready when the tops spring back.
Storage, Make Ahead, & Freezing
Storage: Store sealed at room temperature for up to 10 days.
Make Ahead: Prepare up to 1 day ahead and keep sealed.
Freezing: Place the wrapped pão de mel inside a cardboard box covered with plastic wrap and freeze for up to 3 months.
To thaw, keep the box in the refrigerator for 12 hours, then leave at room temperature for 12 hours before unwrapping.
Camila's Tips & Variations
- Tops not flat: Turn the cakes upside down while hot, cover, and press with a tray.
- Cakes breaking: Shake the tray gently instead of using a spatula or spoon.
- Uneven filling: Run a small knife around the edges to level before dipping.
- Chocolate too thick: Melt in short intervals and stir until smooth.
- Decor not clean: Trim the excess chocolate with a small knife.
Frequently Asked Questions
Why did my pão de mel sink?
Too much liquid weakens the structure; measure the tea carefully.
How do I keep the cakes soft?
Seal fully with chocolate to prevent moisture loss.
What happens if I skip pressing?
The tops stay uneven and make coating difficult.
Can I use another filling?
Yes, but it must be thick to hold its shape.
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Recipe
Pão de Mel
Equipment
- 2.5-inch round removable-bottom molds (about 1 inch deep)
- Baking tray
- Silicone mat
- Piping bag with tip 199
- Microwave-safe bowl
- Small knife
Ingredients
- 430 ml very hot water
- 1 ½ tablespoons aniseed
- 300 g honey
- 440 g all-purpose flour
- 20 g (3 tablespoons) cocoa powder (30-50% cacao)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cardamom
- ½ tablespoon baking soda
- ¼ teaspoon kosher salt
- 227 g brown sugar
Filling and Coating
- 540 g Firm dulce de leche , or as needed
- 405 g Dark Chocolate-flavored candy coating , or as needed
- 30 g White candy coating for decoration , or as needed
Instructions
- Pão de Mel: Place the hot water and anise in a bowl, cover, and set aside to steep.
- In another bowl, combine the honey, sifted flour, cocoa powder, cinnamon, cloves, ginger, nutmeg, cardamom, salt, baking soda, and brown sugar.
- Strain the anise tea and add it to the mixture. Whisk or stir for 3 minutes until smooth.
- Grease twenty-seven (2.5-inch) round removable-bottom molds (about 1 inch deep) with butter and flour or use baking spray.
- Place the molds inside a baking tray so they are easier to carry to the oven. Fill each mold with 2 ½ tablespoons of batter (about 38 g).
- Bake at 320°F (160°C) for 30 minutes. Unmold while hot and place upside down on a silicone mat or tray lined with parchment paper.
- Cover with another mat or parchment paper, place a tray on top, and press lightly. Let it rest for 15 minutes. Remove the cover and lift the cakes. Cut each cake in half and trim if needed.
- Dulce de Leche Filling: Pipe 20 g of firm dulce de leche into each using a piping bag with tip 199. Close with the top half and press gently.
- Run a small knife around the edges to smooth and level the dulce de leche with the Pão de Mel.
- Chocolate Dipping: Melt the chocolate coating in the microwave in 30-second intervals, stirring each time, or melt over a hot (not boiling) water bath.
- You may also use tempered chocolate. Dip each cake, tap to remove excess, and place on a silicone mat or parchment paper. Use about 15 g of chocolate per cake. Refrigerate for 5 minutes.
- Decoration: Melt dark or white chocolate, place it in a plastic bag, snip off a small tip, and drizzle it over the tops. Trim excess chocolate with a knife.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
