Honey Cake 🍯🧡
12 layers of thinnest honey heaven and 12 layers of silky sour cream-based filling 🧡 Hope you all enjoy my childhood favorite, that's so easy to make with a handful of ingredients!
For the Honey Cake:
(Use Wilton’s 8” “Easy Layers” set of 8 thin baking pans or regular 8” round baking pans)
Makes: 12 layers of 8” thin honey cake layers. For 6” honey cake layers, make half of this recipe.
170 g honey
2 tsp baking soda
226 g unsalted butter, room temperature
6 eggs, room temperature
200 g granulated sugar
360 g all-purpose flour, sifted
For the Filling:
360 g heavy cream, cold
170 g powdered sugar
800 g sour cream, cold
Directions for the Honey Cake:
Preheat the oven to 325°F (163°C). Grease the baking pans with nonstick baking spray.
Add the honey to a medium-sized pot and heat on low until it just starts boiling, stirring occasionally.
In a mixer’s bowl fitted with a whisk attachment, combine the eggs and sugar, and whip on high speed until light and fluffy (about 3-5 minutes).
Once the honey starts boiling, add the baking soda while stirring continuously. The honey will foam up and triple in volume—continue stirring until the honey darkens to an amber color (about 30-60 seconds). Remove from heat, add the butter, and return to low heat. Stir until the butter melts and combines with the honey.
Remove from heat and drizzle over the whipped eggs and sugar mixture while the mixer is running on low speed.
Gradually add the sifted flour in three additions while the mixer runs on low. Mix just until combined.
Divide the batter between the prepared pans (about one full ladle per pan, just enough to cover the bottom) and bake on the middle rack for 8-10 minutes, 3 to 4 pans at a time. If you don’t have enough pans for all 12 layers, bake as many layers as possible.
Once baked, allow the layers to cool completely to room temperature before removing them from the pans.
Directions for the Cream Filling:
In the mixer’s bowl fitted with a whisk attachment, add the heavy cream and powdered sugar. Whip on high speed until it doubles in volume and forms soft peaks.
Add the sour cream and whip on low speed just until combined.
Assembling the Cake:
Start by adding a thin layer of the cream filling to a serving plate or cake board, followed by a honey cake layer.
Add approximately one heaped ice cream scoop of the filling and smooth it with an offset spatula.
Repeat with all cake layers and most of the filling (reserve about one ice cream scoop for frosting the top).
Place the cake into the freezer for 20-30 minutes to set.
Remove from the freezer and frost the cake with the remaining sour cream filling.
Traditionally, the honey cake is decorated with crumbled or powdered honey cake. My favorite way is to "bedazzle" it with loads of fresh berries— the best flavor combination for this cake, in my opinion!