HONEY CAKE

By   February 24, 2014

Honey Cake (3 of 5)

This Honey Cake recipe is the best honey cake recipe yet. Honey Cake is very popular among Slavic people, but just like everything else, it has many variations. For example, I like my Honey Cake with chopped prunes on each cream layer of the honey cake. It is a personal preference, but I tell you it goes so well with this recipe. So its up to you. I suggest you try it, and see for yourself.

Also, I doubled my cake recipe and frosting recipe to make a 10 inch seven-layer cake, which serves 18-20. So what you see on the pictures is a double batch.

Ingredients for Honey Cake Layers:

  • 4 ounces butter
  • 2 tablespoons honey
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar, lemon juice, or cognac
  • 2 eggs
  • 2 1/2 cups sifted flour

Honey Cake (1 of 17)

Ingredients for Cream/Frosting

  • 4 ounces butter, at room temperature
  • 1/2 cup powdered sugar
  • 16 ounces sour cream or Greek yogurt
  • 5 tablespoons cool whip

Honey Cake (10 of 17)

 How to make Honey Cake Layers:

Over low heat melt butter, sugar and honey. Mix until sugar is dissolved.

Honey Cake (2 of 17)

Mix baking soda with lemon juice or vinegar, or cognac. I used cognac, it gives a very nice flavor to the cake. Add this mixture to the pot with honey. It will bubble. Remove from heat, let cool for couple of minutes.

Honey Cake (6 of 17)

Meanwhile, whisk eggs. Add eggs to the honey mixture slowly, whisk until well combined.

Start mixing in sifted flour, little bit at a time. You will end up with very sticky dough. Cover the bowl with plastic wrap, and refrigerate for half an hour.

Honey Cake (4 of 17)

After the dough has been chilled, divide it into 6 equal pieces.

Preheat oven to 350 degrees F

Roll out each piece of dough, use a plate or pot cover to cut out a perfect circle. Don’t discard the scraps, you can use them as crumbs for decorating your cake. (Roll out right on parchment paper, this way you’re not risking to break a thin dough layer)

Honey Cake (8 of 17)

Poke little holes with the fork

Bake for 5 minutes

Roll out next layer, while first one is baking

Repeat with the rest of the dough

How to make cream/frosting:

On high speed beat butter. Reduce speed, add powdered sugar 1/3 at a time

Honey Cake (11 of 17)

Add sour cream or Greek yogurt, and beat well

Fold in cool whip

Honey Cake (12 of 17)

Refrigerate until ready to use.

To assemble the Honey Cake, on cake plate place one layer, spread cream, place chopped prunes over cream (if using),  top it with another layer, and continue until you have 5 layers. Over top layer spread cream, leaving some for the sides.

Honey Cake (13 of 17)

Honey Cake (15 of 17)

Before you get to the sides, let the cake settle for about half an hour, then spread the remaining cream over the sides of the cake. Make crumbs out of left over layer, and cover the cake with crumbs.

Honey Cake (16 of 17)

Honey Cake (17 of 17)

Honey Cake

Decorate with fruits or whatever you like. I’ve got this beautiful idea for fruit arrangement from Google images.

Honey Cake (5 of 5)

Enjoy!

HONEY CAKE

  • Servings: 10-12
  • Time: 3 hrs
  • Difficulty: difficult
  • Print

By VerasCooking.com

Honey Cake (3 of 5)This Honey Cake recipe is the best honey cake recipe yet. Honey Cake is very popular among Slavic people, but just like everything else, it has many variations.  For example, I like my Honey Cake with chopped prunes on each cream layer of the honey cake. It is a personal preference, but I tell you it goes so well with this recipe. So its up to you. I suggest you try it, and see for yourself.

This recipe is good for 8 inches 5-layer cake.

Ingredients for Honey Cake Layers:

  • 4 ounces butter
  • 2 tablespoons honey
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar, lemon juice, or cognac
  • 2 eggs
  • 2 1/2 cups sifted flour

Ingredients for Cream/Frosting

  • 4 ounces butter, at room temperature
  • 1/2 cup powdered sugar
  • 16 ounces sour cream or Greek yogurt
  • 5 tablespoons cool whip

Directions how to make Honey Cake Layers:

  1. Over low heat melt butter, sugar and honey. Mix until sugar is dissolved.
  2. Mix baking soda with lemon juice or vinegar, or cognac. I used cognac, it gives a very nice flavor to the cake. Add this mixture to the pot with honey. It will bubble. Remove from heat, let cool for couple of minutes.
  3. Meanwhile, whisk eggs. Add eggs to the honey mixture slowly, whisk until well combined.
  4. Start mixing in sifted flour, little bit at a time. You will end up with very sticky dough. Cover the bowl with plastic wrap, and refrigerate for half an  hour.
  5. After the dough has been chilled, divide it into 6 equal pieces.
  6. Preheat oven to 350 degrees F
  7. Roll out each piece of dough, use a plate or pot cover to cut out a perfect circle. Poke holes with the fork. Don’t discard the scraps, you can use them as crumbs for decorating your cake. (Roll out right on parchment paper, this way you’re not risking to break a thin dough layer)
  8. Bake for 5 minutes
  9. Roll out next layer, while first one is baking
  10. Repeat with the rest of the dough

Directions how to make cream/frosting

  1. On high speed beat butter
  2. Reduce speed, slowly add powdered sugar 1/3 at a time
  3. Add sour cream or Greek yogurt, and beat well
  4. Fold in cool whip
  5. Refrigerate until ready to use

To assemble the Honey Cake, on cake plate place one layer, spread cream, place chopped prunes over cream (if using), top it with another layer, and continue until you have 5 layers. Over top layer spread cream, leaving some for the sides. Before you get to the sides, let the cake settle for about half an hour, then spread the remaining cream over the sides of the cake. Make crumbs out of left over layer, and cover the cake with crumbs. Decorate with fruits or whatever you like.

Enjoy!

11 Comments on “HONEY CAKE

  1. Josie

    Quick question for you, please. How many eggs are in this recipe? I see eggs in direction 3… Thanks!!! Its all fixed now.

    1. VerasCooking.com Post author

      There are 2 eggs in this recipe. I left it out from the ingredients list, and didn’t even realize it, thank you for letting me know. 🙂

  2. Tzivia

    Wow beautiful cake masterpiece vera well done sweetheart looks pretty mad easy too question can I make the dough in advance and then chill it overnight in the fridge or freezer might wanna make this beautiful delish cake for my gr8 elegant aunt Shirley she loves fruit and cream cakes especially when I make something rather the bakery @ always double a plus

    1. Vera Post author

      The dough needs to be chilled in the refrigerator. So I assume that if you leave it in the fridge overnight, it should be fine. I wouldn’t freeze it.

  3. Tzivia

    Really cool that I can refrigerate the dough overnight and I totally know not to freeze it thanx so much hunny bunny also would it work with strawberries and mango on the inside enjoy the rest of your summer while it lasts cheers

    1. Vera Post author

      I personally, wouldn’t put fresh fruit inside this cake. This particular cake needs time to settle, by the time it’s ready the fresh fruit will be all soggy. So I stick to dried fruit for the inside of the cake.

  4. Tzivia

    Oh ok dried fruit it is thanx tons Vera luv hmmmm I’m thinking maybe dried apricots and or dried mango love adding color to both sweet and savory @ usual u really know ur stuff enjoy the summer while it lasts damn goes by way fast

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