This honey cake is a rich and tender layered dessert with a deep honey flavor, soft baked layers, and a lightly tangy sour cream frosting. I love how the texture turns even softer and creamier after an overnight rest, which makes it feel elegant, comforting, and perfect for special occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large eggs
120 g unsalted butter
80 g granulated sugar
140 g honey
10 g baking soda
420 g all-purpose flour
1/2 teaspoon salt
600 g full-fat sour cream, cold
160 ml heavy whipping cream, cold
100 g powdered sugar
3 tablespoons honey
Fresh raspberries, for decoration
Directions
I start by beating the eggs in a large bowl for about 1 minute until they turn pale, then I set them aside. In a saucepan, I heat the butter, sugar, and honey over medium heat until everything is melted and just beginning to simmer.
I lower the heat and add the baking soda, whisking continuously as the mixture foams and deepens slightly in color. Once it is ready, I remove it from the heat and slowly whisk the hot honey mixture into the eggs. After that, I sift in the flour and salt and mix everything until a sticky dough forms.
Then I wrap the dough and chill it for 1 hour. When it is firm enough to handle, I preheat the oven to 180°C and divide the dough into 10 equal portions.
I roll each portion very thin, about 1 to 2 mm thick, then cut it into a 7-inch round. I keep the scraps because I use them later for crumbs. Each layer bakes for about 4 minutes, just until lightly golden, and then I let them cool completely on a rack.
For the frosting, I whip the sour cream, heavy cream, powdered sugar, and honey until the mixture becomes thick and fluffy.
To assemble the cake, I spread a little cream on the serving plate, place the first cake layer on top, and cover it with frosting. I repeat this process with the remaining layers, then cover the top and sides with the rest of the cream.
Next I chill the cake for 2 hours, then blitz the baked scraps into fine crumbs and press them all over the outside. I finish with fresh raspberries and refrigerate the cake overnight so the layers soften fully and the texture becomes its very best.
Servings and timing
I get 10 servings from this recipe, which makes it ideal for sharing at gatherings or serving as a celebration dessert.
The prep time is 10 minutes, the cooking time is 170 minutes, and the total time is 300 minutes. I find that the overnight chill is especially worth it because it transforms the cake into an even softer and creamier dessert.
Variations
I sometimes add a little vanilla to the frosting for a softer and sweeter flavor. When I want a brighter finish, I use extra berries between a few layers or on top of the cake. I also like adding a handful of toasted chopped nuts over the crumbs for a little crunch. For a deeper honey note, I use a darker honey, while a mild honey gives the cake a more delicate taste.
Storage/Reheating
I store this cake in the refrigerator, covered well, for up to 4 days. The texture actually improves after the first day, so I think it is a wonderful make-ahead dessert. I do not reheat it, since this cake is best served chilled or after sitting at room temperature for a short time. When I am ready to serve, I let a slice rest for about 10 to 15 minutes so the layers and frosting soften slightly.
FAQs
Can I make honey cake ahead of time?
Yes, I actually prefer making it ahead because the layers absorb the frosting as the cake rests. I find that an overnight chill gives the best texture and flavor.
Can I use a different frosting?
Yes, I can swap the frosting if I want a different finish, but I think the sour cream frosting gives the most classic balance. A whipped cream frosting or a mascarpone-based frosting can also work nicely.
Why is my dough sticky?
The dough is supposed to be sticky, so I do not worry too much about that. Chilling it makes it easier to handle and roll into thin layers.
How thin should I roll the layers?
I roll the layers very thin, about 1 to 2 mm thick. This helps create the delicate stacked texture that makes this cake so special once it has rested.
Can I freeze honey cake?
Yes, I can freeze it, although I prefer the texture fresh from the refrigerator. I wrap it well and freeze it for up to 1 month, then thaw it in the fridge before serving.
Conclusion
This honey cake is the kind of dessert I make when I want something beautiful, classic, and full of comforting flavor. I love the delicate honey layers, the creamy tangy frosting, and the way the whole cake becomes even better with time. It is a lovely choice for gatherings, holidays, or any moment when I want a dessert that feels truly special.
📖 Recipe:
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Honey Cake
- Total Time: 300 minutes
- Yield: 10 servings
- Diet: Vegetarian
Description
A rich and tender layered honey cake with delicate baked layers and a lightly tangy sour cream frosting. It becomes softer and more flavorful after resting, making it perfect for special occasions.
Ingredients
2 large eggs
120 g unsalted butter
80 g granulated sugar
140 g honey
10 g baking soda
420 g all-purpose flour
1/2 teaspoon salt
600 g full-fat sour cream, cold
160 ml heavy whipping cream, cold
100 g powdered sugar
3 tablespoons honey
Fresh raspberries, for decoration
Instructions
- Beat the eggs in a large bowl for about 1 minute until pale, then set aside.
- In a saucepan, heat butter, sugar, and honey over medium heat until melted and just beginning to simmer.
- Lower the heat, add baking soda, and whisk continuously until the mixture foams and deepens in color.
- Remove from heat and slowly whisk the hot mixture into the eggs.
- Sift in flour and salt, mixing until a sticky dough forms.
- Wrap and chill the dough for 1 hour.
- Preheat oven to 180°C and divide dough into 10 equal portions.
- Roll each portion very thin (1–2 mm), cut into 7-inch rounds, and keep scraps.
- Bake each layer for about 4 minutes until lightly golden, then cool completely.
- Whip sour cream, heavy cream, powdered sugar, and honey until thick and fluffy.
- Assemble by layering cake rounds with frosting, covering top and sides.
- Chill for 2 hours, then crush baked scraps into crumbs and press onto the cake.
- Decorate with fresh raspberries and refrigerate overnight before serving.
Notes
Chilling overnight improves texture and flavor significantly.
Add vanilla to the frosting for extra sweetness.
Use darker honey for a stronger flavor or mild honey for a lighter taste.
Optional: add berries or toasted nuts between layers or on top.
Store covered in the refrigerator for up to 4 days.
Let slices sit at room temperature for 10–15 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 170 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
