Honey Layer Cake
The kitchen smells of caramel the moment the honey and butter start melting over the water bath. We use a light sour cream and whipped cream frosting that doesn't drown the honey and, overnight, turns the crisp thin layers into soft, almost moist ones. The dough starts off sticky and stubborn, and that is exactly how it should be.
- Prep
- 1 h
- Cook
- 1 h
- Rest
- 8 h
- Total
- 10 h
- Servings
- 12
- Level
- Challenging
- Per serving
- 555 kcal
Ingredients
For the layers
For the frosting
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What to use instead
No heavy cream? Use 900 g sour cream instead and drain it in a cheesecloth-lined sieve for 2 hours so it thickens.
Makes: 1 cake, 24 cm, 12 slices
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Melt the honey base
Set a heatproof bowl over a pan of barely simmering water, making sure the bottom doesn't touch the water. Add the honey, sugar and butter and stir for 5–7 minutes, until the butter has melted and the sugar has almost dissolved.
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Step 2: Stir in the soda
Add the baking soda and stir briskly: the mixture will foam up, double in volume and turn a light caramel colour within 1–2 minutes. Lift the bowl off the heat.
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Step 3: Add eggs and flour
Lightly beat the eggs and pour them into the hot honey mixture in a thin stream, stirring fast so they don't scramble. Work in the flour in batches with a spatula; the dough will be soft and sticky but firms up as it cools. Divide into 8 portions of about 130 g and leave for 10–15 minutes.
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Step 4: Bake the layers
Heat the oven to 180°C (350°F). Roll each portion on baking paper, dusting with flour, into a thin 2 mm sheet, cut around a 24 cm plate, leave the trimmings alongside and prick the round with a fork. Bake for 5–7 minutes, until evenly golden brown.
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Step 5: Cool the layers
The layers are soft when hot and crisp once cool, so neaten any edges straight out of the oven. Lay them flat to cool and keep the trimmings for crumbs.
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Step 6: Make the frosting
With a mixer, whip the cold cream to soft peaks. In another bowl, whisk the sour cream with the powdered sugar only until smooth; over-beating sour cream makes it runny. Gently fold in the whipped cream.
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Step 7: Assemble and chill
Keep a little frosting for the sides and divide the rest between the layers, spreading it so generously that it drips over the edges. Cover the sides, crush the trimmings into crumbs and press them all over. Chill for at least 8 hours.
Watch it made
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Tips & variations
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Tip
If the dough sticks to your hands, oil or flour your palms rather than kneading in lots of extra flour, which would make the layers tough.
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Variation
For a deeper, darker flavour, keep the honey mixture over the water bath 2–3 minutes longer after adding the soda, until it turns amber.
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Swap
No heavy cream? Use 900 g sour cream instead and drain it in a cheesecloth-lined sieve for 2 hours so it thickens.
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Storage
The cake keeps covered in the fridge for up to 4 days and freezes well in whole slices for up to a month.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 555 kcal | 6,660 kcal |
| Protein | 8 g | 96 g |
| Fat | 28 g | 336 g |
| Carbohydrates | 66 g | 792 g |
Approximate values calculated from standard ingredient data.
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