This is the Best Honey Cake recipe! This cake is so soft,rich,moist and creamy. You can barely notice the honey, yet it has the ultimate depth of taste. Tickle your taste buds with this Russian honey-goodness. This cake will become your new favorite.
Honey Cake
At this point, it will not be totally out of place to say that I am a cult-follower of airy and fluffy cakes. One of my go-to cakes to bake when I have an intimate party planned out is the layered, assorted honey cake. Not only is this honey cake recipe perfect for tenderfoot bakers who may be dying of boredom from having to prepare traditional cakes, it is quite healthy and enjoyable too.
Honey Cake Recipe
I love to substitute sugars like brown, white, and caster sugar with honey, especially on those days when I feel like I need to take a break from artificial sugars. I’m thankful for a natural sweetener option like honey and its numerous health benefits. In this post, I’d walk you on how to make this delicious cake without feeling underwhelmed in the end. You’d be glad you tried out my recipe.
Honey cake is a combination of every sensation your taste bud loves; part salty, part tangy, slightly bitter and part caramel tasting. How promising!
How to make honey cake
Honey is an elixir that I add to a wide range of the desserts I create from the comfort of my kitchen. For this honey cake recipe, I mix ingredients such as honey, cream of tartar, all-purpose flour, butter, and eggs. I particularly enjoy making the cream frosting, and layering my cakes with it. All I simply have to do is to throw in sweet condensed milk and whipping cream into a bowl, and Voila!
This cake is so extra soft, and flavorful. Glazing the layers of cake with honey creates an enticing flavor with the easy-to-prepare cream frosting. I always feel like an architect whenever I make this towering delicacy for my guests.
While my family loves the signature taste of this irresistible dessert, my close pals love how sticky yet crisp the spicy cake feels when they have bite-sizes of the savory dish. The secrets to my distinct honey cake will be revealed right away; I ensure I “burn” the honey till it gets caramelized, and I also add more butter to my batter to make the cake fluffy.
The cake’s interior tastes heavenly, thanks to the honey which does not only give a melt-in-your-mouth feeling, but also increases the shelf life of the cake. After completing the cake, I let it sit overnight in the fridge, to allow the flavors sink properly before I dish out chunks to my guests who ask for take-away packs when they make their departure.
How to bake honey cake
pread a few tablespoons of batter over the silicon mat, using a spatula to make a 10-inch ( 25 cm) circle. Bake in the preheated oven to
350 degrees F (175 degrees C) for 3-5 minutes. Repeat with the remaining batter.
How long can honey cake last?
You can store honey cake at 32°F- 42 °F (0°- 6° C) for up to 7 days or freeze it up to 3 months. Before freezing or refrigerating, cover the cake with plastic wrap. Alternatively store it in a airtight container.
More cake recipes
Carrot cake- it is seriously the best carrot cake I've ever made.
Napoleon cake-a traditional holiday Russian cake
Try this honey cake recipe and don't forget to leave a comment!
RUSSIAN HONEY CAKE
Ingredients
- HONEY CAKE BATTER
- For 7 layered cake + 1 layer to make breadcrumbs
- Honey- 4 tbsp.
- Baking soda- 1 tsp.
- Butter- 100 gm 7 tbsp.
- Large Eggs- 3
- Sugar-¾ cup
- Cream of Tartar- ¼ tsp.
- All-purpose flour – 2 cups.
- FOR THE CREAM FROSTING
- Whipping cream- 800 ml or 3 ⅓ cup
- Sweetened Condensed milk – 1 can
Instructions
- Preheat your oven oven to 350 degrees F (175 degrees C) and place rack in center of oven.
- TO MAKE THE CAKE BATTER.Place honey in a small saucepan and bring to a simmer, add baking soda. Cook it, stirring occasionally, until it darkens and turns to very dark amber; 4-5 minutes over medium heat. Add the butter and stir until it completely melts. Turn off the heat and allow to cool.
- Use a stand mixer or a hand mixer, beat the eggs until frothy (about 1 minute), add cream of tartar. Continue beating and gradually adding the sugar. Beat until the batter is thick and light colored (about 5-6 minutes).
- Pour the honey-butter mixture into the bowl with beaten eggs. Whisk well to combine.
- Gradually add the flour into the batter, whisking to incorporate the flour completely with each addition, until the batter is very smooth.
- Take a few spoons of batter and evenly spread it over the prepared silicon mat using a spatula to make a 10-inch circle. You may need to add a little more batter to cover the patchy areas. Put in the preheated oven and bake it ащк 3-5 minutes or until golden. Repeat with the remaining batter. Makes 8 layers. Allow to cool.
- TO MAKE CREAM FROSTING. Pour the whipping cream and sweetened condensed milk into the bowl of your stand mixer and beat on high speed until stiff peaks form. Refrigerate until ready to use.
- TO MAKE BREADCRUMBS. Take 1 layer, break it into small pieces and transfer to a food processor. Pulse until you get fine crumbs. You can crush it using a rolling pin too.
- TO ASSEMBLE HONEY CAKE. Spread about 4-5 tbsp frosting on each layer and press layers down to fill any air gaps. Spread the remaining frosting up the sides and across the top.
- Use your hands or spatula to generously dust the sides and top with the cake crumbs and refrigerate 6-7 hours or overnight to let frosting moisten and soften the cake layers.
- Enjoy!
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