Rich and moist honey cake; perfect for a cup of tea….


Cooking Time:
00:00 Min

Equipment 1, Equipment 2, Equipment 3


For the Cake Layers

  • honey | 4tbsp
  •  granulated sugar | 3/4cup
  •  unsalted butter | 2 tbsp
  • egg | beaten with fork, 3large
  •  baking soda | 1 tsp
  • all purpose flour | 3 cups

Sour Cream Frosting

  • sour cream | 4 cup
  • powdered sugar | 2 cups
  • heavy whipping cream| 1 cup

How to Cook!

Step – 1

  1. Add ¾ cup sugar, ¼ cup honey and 2 Tbsp unsalted butter in a medium saucepan and melt them together over medium/low heat, whisking occasionally until sugar is melted (5-7 mins).
  2. As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).

Step – 2

  1. Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour ½ cup at a time with a spatula until the dough reaches a clay consistency and doesn’t stick to your hands.
  2. Cut the dough into 8 equal pieces and move on to the next step right away (these roll out best when the dough is still warm)

Step – 3

  1. On a well-floured surface, roll each piece out into a thin 9″ circle (about ⅛” thick). You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin.
  2. Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a circle cutter(i use my butter cookies empty box) to get a perfect circle. Keep the scraps for later.

Step – 4

  1. Transfer the dough to a large sheet of parchment paper and bake 2 at a time at 350˚F for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers.
  2. Finally, bake the scraps separated evenly on a reused sheet of parchment. Once the scraps are baked, cooled and firm, you can crush them with a rolling pin or pulse them in a food processor until you have fine crumbs

Step-5  Frosting

  1. Beat 1 cup heavy cream until fluffy and stiff peaks form (1-2 min at high speed).
  2. In a separate bowl, whisk together 4cup sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.

Assembling your Cake

  1. Spread about ⅓ cup frosting on each cake layer.
  2. Press the cake layers down gently as you go to keep the layers from having air gaps.
  3. Frost the top and sides with the remaining frosting.
  4. Dust the top and sides with your breadcrumbs, then cover with plastic wrap and refrigerate overnight.
  5. This cake needs time to absorb some of the cream and soften, so be patient. It’s worth the wait!

Let me know your review once you bake this cake Recipe in your kitchen