If you’ve been looking for an irresistible treat to wow both your senses and your friends, look no further than Pão de Mel (Brazilian Honey Cakes with Dulce de Leche). These mini cakes are bite-sized wonders: tender, fragrant with spices, generously filled with velvety dulce de leche, and dressed in a glossy robe of chocolate. They’re beloved in Brazil for good reason, making every occasion just a little more magical!

Pão de Mel (Brazilian Honey Cakes with Dulce de Leche) Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Pão de Mel (Brazilian Honey Cakes with Dulce de Leche) is not only easy, but each element is vital for building the cake’s signature flavor, texture, and dreamy aroma. The spices infuse warmth, the honey brings moisture and depth, and the chocolate turns these into a show-stopping treat.

Honey: The star of the show, honey gives these cakes their name and signature depth, so use a fragrant variety for best results.
Brown sugar: Adds rich caramel tones and extra moisture, keeping the cakes ultra-tender.
Milk: Keeps the batter smooth and contributes to the soft crumb of the finished cakes.
Vegetable oil: Makes the cakes moist and ensures a gentle texture—no dry cakes here!
Large egg: Binds everything together, helping the cakes puff up beautifully.
Vanilla extract: Enhances the warmth of the spices and deepens the overall aroma.
Cinnamon: A classic spice in Brazilian baking, adding cozy, familiar notes to every bite.
Ground cloves: Just a hint brings subtle heat and complexity without overpowering.
Ground nutmeg: For a gentle, earthy sweetness that complements the honey.
Baking soda: Ensures the cakes rise well and have a light, tender texture.
All-purpose flour: The essential structure builder—don’t overmix for the most delicate crumb.
Cocoa powder: Gives the cakes their chocolatey color and just the right balance of bitterness.
Pinch of salt: A touch of salt brightens all the flavors and balances the sweetness.
Dulce de leche: For the filling, creamy and rich, this is what makes every bite pure bliss.
Semi-sweet or dark chocolate, melted: The final flourish that creates that irresistible crackly shell.

How to Make Pão de Mel (Brazilian Honey Cakes with Dulce de Leche)

Step 1: Prepare the Baking Equipment

Start by preheating your oven to 350°F (175°C) and prepping your muffin tin or mini cake molds. Line each with paper liners or give them a light greasing, so your honey cakes slip out with ease. Pão de Mel (Brazilian Honey Cakes with Dulce de Leche) are at their best when perfectly shaped and easy to handle.

Step 2: Whisk Together the Wet Ingredients

In a large bowl, whisk honey, brown sugar, milk, oil, egg, and vanilla extract until smooth and well blended. This base is where the luscious sweetness and moistness begin, so take your time ensuring there are no lumps and everything looks cohesive.

Step 3: Mix in the Spices and Dry Ingredients

Sift in the cinnamon, ground cloves, nutmeg, baking soda, flour, cocoa powder, and a pinch of salt. Gently fold these into the wet mixture just until the batter comes together. Overmixing can lead to tough cakes, so a light hand ensures your Pão de Mel (Brazilian Honey Cakes with Dulce de Leche) stay fluffy and tender.

Step 4: Pour and Bake

Divide the batter evenly into your prepared molds, filling each about two-thirds full. The cakes will rise as they bake, so leaving just enough space is key. Bake in the oven for 12 to 15 minutes, or until a toothpick inserted in the center comes out mostly clean—moist crumbs are perfect! Let the cakes cool completely in the pan before moving to the next step.

Step 5: Fill with Dulce de Leche

Once the cakes have cooled, slice each one horizontally. Spread a generous layer of dulce de leche on the bottom half, then sandwich with the top. Don’t be shy—more filling means even more joy in every bite!

Step 6: Dip in Chocolate

Melt your chocolate gently (a double boiler or short bursts in the microwave work well) until smooth and glossy. Dip each filled cake into the melted chocolate, coating it completely. Place them onto a parchment-lined tray and let the chocolate set until firm. This is when Pão de Mel (Brazilian Honey Cakes with Dulce de Leche) truly become magical little packages.

How to Serve Pão de Mel (Brazilian Honey Cakes with Dulce de Leche)

Garnishes

The final finish makes all the difference! Sprinkle the still-wet chocolate with a dusting of cocoa powder, a few festive sprinkles, or even a pinch of flaky sea salt. For a classic Brazilian look, a tiny cinnamon stick or drizzle of white chocolate is gorgeous and adds extra aroma.

Side Dishes

Pão de Mel (Brazilian Honey Cakes with Dulce de Leche) play perfectly alongside a hot cup of strong coffee or a silky cappuccino. For parties or dessert tables, pair them with a platter of fresh fruit, strong cheeses, or even a scoop of vanilla ice cream for contrast.

Creative Ways to Present

Feeling festive? Wrap individual Pão de Mel in cellophane and tie with a colorful ribbon for dazzling gifts or party favors. Arrange them tower-style on a cake stand for a dramatic centerpiece, or tuck them into little bakery boxes for thoughtful homemade treats.

Make Ahead and Storage

Storing Leftovers

Store your Pão de Mel (Brazilian Honey Cakes with Dulce de Leche) in an airtight container at room temperature for up to 4 days. The chocolate coating helps seal in the moisture, so they stay luscious and tender—no risk of dry cakes here!

Freezing

Want to keep some for later? Freeze the finished, fully cooled cakes in a single layer, then transfer to a freezer bag. They’ll keep beautifully for up to a month. Just thaw overnight at room temperature and enjoy.

Reheating

These little cakes are fabulous at room temperature, but if you’d like to gently warm them, try a quick 5-second zap in the microwave. The dulce de leche turns ultra creamy, and the chocolate softens ever so slightly—pure bliss!

FAQs

Can I make Pão de Mel (Brazilian Honey Cakes with Dulce de Leche) gluten free?

Yes! Simply substitute your favorite gluten-free all-purpose baking blend. Be sure to check that your dulce de leche and chocolate are also gluten free for a fully safe treat.

What if I can’t find dulce de leche?

No worries—make your own by simmering a sealed can of sweetened condensed milk for 2–3 hours (fully submerged in water). Cool before opening, and you’re ready to fill!

Can I use a different filling?

While classic Pão de Mel (Brazilian Honey Cakes with Dulce de Leche) always uses dulce de leche, you can get creative! Try a thick chocolate ganache, caramel, or even hazelnut spread for something a bit different.

What chocolate is best for coating?

Semi-sweet or dark chocolate is traditionally used for its balance and depth of flavor. Avoid milk chocolate if you prefer a less-sweet finish, but feel free to use whatever you like best!

How do I prevent the cakes from sticking to the pan?

Be sure to use paper liners or grease your molds well before filling. Let the cakes cool fully before removing them, as this makes turning them out much easier and ensures their shape stays perfect.

Final Thoughts

There’s something uniquely comforting about sharing (and eating!) Pão de Mel (Brazilian Honey Cakes with Dulce de Leche). Whether you’re making them for a holiday, to brighten up an afternoon, or to give as a thoughtful homemade gift, these luscious little cakes always bring smiles. Try them soon, and you’ll see why they’re a beloved Brazilian classic!

Pão de Mel (Brazilian Honey Cakes with Dulce de Leche) Recipe