Traditional Honey CakeIntermediate
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Traditional Honey Cake

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Cook time in this recipe include 6h of chilling time.

Honey cake is a classic layered dessert made from thin honey sponge layers and creamy filling. Cake layers are baked individually and soften over time as they absorb moisture from the cream. Honey gives the cake its deep aroma and characteristic caramel flavor. The cake improves with resting and is traditionally served after chilling for several hours or overnight.

By Karel R.
Total7 hrs 40 mins
Prep1 hr
Cook6 hrs 40 mins
Servings10
DifficultyIntermediate

Preparation

13 steps · tap a step to mark it done

  1. Place eggs sugar honey and butter in a heatproof bowl. Set bowl over a pot of gently simmering water and heat while stirring until ingredients combine and mixture becomes warm (not hot!)

  2. Add baking soda to warm mixture and stir. Mixture will foam and increase in volume which is expected.

  3. Remove bowl from heat and gradually add flour. Mix until soft sticky dough forms.

  4. Divide dough into equal portions while still warm. Cover dough portions to prevent drying.

  5. Preheat oven to 350°F. Line baking trays with parchment paper

  6. Roll each portion of dough very thin directly on parchment paper. Use a plate or ring to trim dough into even circles.

  7. Bake each layer for about 5-6 minutes until lightly golden. Do not overbake as layers should remain soft.

  8. Allow baked layers to cool completely. Reserve baked scraps for crumbs.

  9. In a bowl whip heavy cream until soft peaks form. In a separate bowl mix sour cream with powdered sugar and vanilla.

  10. Gently fold whipped cream into sour cream mixture. Cream should be smooth and stable.

  11. Assemble cake by spreading cream evenly between each layer. Finish by coating top and sides with remaining cream.

  12. Crumble reserved baked scraps finely and press onto sides and top of cake.

  13. Refrigerate cake for at least 6 hours or overnight. Resting allows layers to soften and flavors to develop. ENJOY!

Cook’s note

Cake layers must be rolled very thin.
Warm dough is easier to work with than cold.
Do not skip resting time as cake texture depends on it.
Cake slices best when fully chilled.

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