Honey layer cake recipe

Honey Layer Cake recipe

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This honey layer cake recipe is a delightful treat that will satisfy any sweet tooth. With its moist and tender layers infused with the rich flavor of honey, this cake is sure to be a crowd-pleaser. Topped with a luscious honey cream frosting, it is the perfect balance of sweetness and indulgence. Whether you're celebrating a special occasion or simply craving something delicious, this honey layer cake is a must-try dessert.

Keywords: honey, layer cake, recipe, sweet, indulgent.

Honey layer cake recipe details

Honey layer cake recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

	For the cake:
1 kg	plain flour
2 large	eggs
120 ml	runny honey
115 g	sugar
100 g	unsalted butter
1 tsp	bicarbonate of soda
	For the Filling:
250 g	unsalted butter
1 large can(s)	condensed milk, about 400g size
250 g	sour cream

Instructions

Filling:
Soften the butter and beat together with the condensed milk. Mix in sufficient sour cream to make the mixture reasonably thick but still spreadable. Chill the filling while the cake is prepared.

Cake:
Beat the eggs until light. Gradually mix in up to half the flour.

In a saucepan gently heat honey, sugar and butter. Add the bicarbonate of soda and stir until foaming. Turn off heat.

Add the honey mixture to the dough and stir to combine. Gradually add more flour, about 100g at a time until the dough comes away from the sides of the bowl.

Transfer the dough to a lightly floured surface and knead for 1-2 minutes until smooth. Divide into 8 equal portions. Roll out each portion until 8 inches, 20cm diameter and 1-2mm thick. Place each round onto a baking sheet and prick surface all over with a fork.

Preheat oven to Gas Mark 4, 350°F, 180°C and bake each layer for 4-5 minutes until lightly cooked. It should be closer to the texture of a sponge cake than a biscuit.

Remove layers from baking sheet and set aside to cool.

Assembly:
Use the loose base of an 8-inch loose-bottomed cake tin as a guide and trim edges of each layer to create 8 equal rounds. Retain trimmings as they will be used for the topping.

Return the bottom to the tin and insert the first layer of cake. Spread 1/8 of the filling over the cake and continue with layers of cake and filling, finishing with the filling. Crumble about 1/3 to half the cake trimmings over the top. Reserve the remaining crumbs.

Refrigerate the cake for at least 12 hours and up to 24, until the filling is solidified and partly absorbed into the cake.

To serve:
Run a knife around the inside of the tin and ease out the cake. Coat the sides of the cake with the remaining crumbs. Slice and serve chilled.

Preparation time:
ca. 1 hr
Resting time:
ca. 12 hrs
Grade of difficulty:
medium
Calories per portion:
n/a