Honey cake is a beloved classic with paper-thin caramel-honey layers and a luscious sour cream frosting. The texture turns wonderfully tender, the aroma is deep and warm, and the cake suits both a festive table and an unhurried family tea.
Ingredients for the honey layers
- Unsalted butter — 100 g (3.5 oz)
- Sugar — 150 g (5.3 oz)
- Honey — 120 g (4.2 oz)
- Eggs — 2
- Baking soda — 1 tsp
- All-purpose flour — 380 g (13.4 oz)
- Salt — 1/4 tsp
Ingredients for the sour cream frosting and finishing
- Sour cream, 20–25% — 800 g (28.2 oz), well chilled
- Powdered sugar — 140 g (4.9 oz)
- Vanilla extract — 1 tsp
- Lemon juice — 1 tbsp (optional, for balance)
- Walnuts — 50 g (1.8 oz), optional, for coating
Step-by-step method
- Prepare a double boiler. In a heatproof bowl, combine the honey, sugar, and butter. Set over medium heat and stir until smooth and fully melted.
- Add the baking soda: the mixture will foam and turn a rich amber color. Warm for another 1–2 minutes, stirring constantly, then remove from the heat.
- Quickly whisk in the eggs one at a time, beating vigorously so they do not scramble. Add the salt.
- Gradually add the sifted flour and knead into a soft, warm dough. It should be pliable and not sticky.
- Divide the dough into 8–10 equal portions, roll into balls, cover with plastic wrap, and keep warm so they stay easy to roll out.
- Preheat the oven to 180°C (356°F). Roll each ball on a sheet of parchment into a 20–22 cm (8–9 inch) circle and prick with a fork.
- Bake the layers for 4–6 minutes, just until lightly golden. Trim the warm layers immediately with a plate or cake ring; save the trimmings for crumbs.
- Grind the trimmings into fine crumbs. If using, chop the walnuts and mix them with the crumbs for the coating.
- For the frosting: beat the chilled sour cream with the powdered sugar and vanilla until fluffy and softly stable, 2–4 minutes. Fold in the lemon juice.
- Assemble the cake: layer the cake rounds with frosting, spreading it evenly between each layer. Cover the top and sides with frosting.
- Coat the cake with crumbs, and walnuts if using. Chill for at least 4–6 hours, preferably overnight, so the cake can soften and set.
- To serve: let the cake stand at room temperature for 10–15 minutes before slicing. Use a thin, sharp knife.
Nutrition facts (per serving)
| Calories | 420 kcal |
|---|---|
| Protein | 6 g |
| Fat | 22 g |
| Saturated fat | 13 g |
| Carbohydrates | 48 g |
| Sugar | 32 g |
| Fiber | 1 g |
| Sodium | 180 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and variations
- It’s easier to roll the dough while the layers are still slightly warm: keep the portions near a warm oven or microwave them for 5–7 seconds.
- If your sour cream is runny, strain it through cheesecloth or a fine sieve in the refrigerator for 1–2 hours; the frosting will become thicker and more stable.
- For a deeper caramel note, warm the honey mixture in the double boiler for 5–7 minutes, but do not overheat it. The honey should not boil.
- Replace 200 g (7 oz) of the sour cream with cream cheese for a denser frosting that slices beautifully.
- Add a little toasted nuts or a pinch of cinnamon to the crumb coating for extra aroma.
Storage and serving
- Store the cake in the refrigerator, covered, for up to 3–4 days.
- The layers can be baked ahead: cool them, let them dry for 1–2 hours, and store in an airtight container for up to 5 days.
- This cake freezes well: portion it, wrap tightly, and freeze for up to 1 month. Thaw in the refrigerator.
FAQ
- Why are the layers hard? They were likely underbaked or overbaked, or too much flour was added. Bake only until lightly golden and do not dry them out.
- What can I use instead of sour cream? A 1:1 mixture of cream cheese and 33% heavy cream, or thick Greek yogurt that has been strained first, works well.
- Can I make it without a double boiler? Yes, use a heavy-bottomed saucepan on very low heat, stirring constantly and keeping the mixture from boiling.
- How many layers is ideal? Traditionally, 8–10 thin layers measuring 20–22 cm (8–9 inches) across give the best texture and shape.
- When is the best time to serve it? 8–12 hours after assembly, when the flavors have melded and the layers have turned perfectly tender.