Easy Honey Cake Layers

Fragrant cake layers for a delicious honey cake! If you don’t yet know how to make honey cakes for one of the most delicious cakes, this recipe will help. They bake in a matter of minutes. And soaked in any cream, they turn into the most delicate, melt-in-your-mouth dessert that you can’t help but fall in love with!
cook time: 1h 30 min
Nora Vaughn
Easy Honey Cake Layers

Nutrition Facts (per serving)

366
Calories
9g
Fat
58g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Salt (pinch) 0.2 tsp
Sugar 220 g
Wheat flour 560 g
Butter 90 g
Eggs 3 pc
Honey 100 g
Soda 1.5 tsp

Recipe instructions

Step 1

Step 1
How to bake honey cake layers? Measure out the required ingredients. Honey can be used either liquid or thickened.

Step 2

Step 2
In a small, heavy-bottomed saucepan, combine butter, sugar and honey.

Step 3

Step 3
Over low heat with frequent stirring, bring the mixture until smooth. The sugar grains should completely dissolve.

Step 4

Step 4
Separately, beat the eggs until smooth. Just use a fork or whisk.

Step 5

Step 5
Pour the beaten eggs into the pan with the sweet butter mixture in a thin stream. To prevent the eggs from curdling, be sure to actively stir the mixture at this time. If you are concerned that the eggs will curdle, you can brew the mixture in a water bath. To do this, pour water into a larger pan and place the pan with the mixture on it. The water should be boiling moderately and not touching the bottom of the top pan.

Step 6

Step 6
Bring the mixture over low heat with constant stirring until slightly thickened.

Step 7

Step 7
Add soda, mix well.

Step 8

Step 8
The mixture will begin to foam a little. After 1-2 minutes, remove the pan from the stove.

Step 9

Step 9
Cool the mixture until slightly warm. To make this happen faster, pour it into a container where you will knead the honey dough.

Step 10

Step 10
Sift the flour through a sieve to remove any unnecessary particles and saturate it with oxygen. Thanks to this, the dough will be more homogeneous and the cakes will rise better during baking.

Step 11

Step 11
Pour most of the flour into the cooled mass, stirring first with a spoon. Depending on the properties of the flour, you may need more or less, so do not add all the flour at once.

Step 12

Step 12
If the consistency of the dough is not thick enough, add a little more flour. But do not overdo it so that the dough does not turn out tight.

Step 13

Step 13
The dough should be soft, pliable, slightly sticky to your hands. If the dough doesnʼt hold its shape very well when formed into a ball, this is the correct consistency for honey dough. The cakes will be crumbly and not hard.

Step 14

Step 14
Divide the dough into 10-12 parts, roll into balls. Cover the dough to prevent it from drying out.

Step 15

Step 15
Roll each piece of dough into a thin round layer. You can do this directly on parchment. Level the edges of the cake using a plate of the required diameter. My cakes have a diameter of 20 cm. You can level the cakes after baking.

Step 16

Step 16
To prevent the cake from puffing up during baking, prick it with a fork. I didn’t do this with the rest of the cakes, because they don’t swell for me.

Step 17

Step 17
Bake the cake in an oven preheated to 160-170C for 3-5 minutes. The cakes bake very quickly, so do not go far from the oven so that the cake does not dry out. Once the edges are slightly browned, remove. Baking time and temperature may vary depending on the operating characteristics of your equipment. If you level the cakes after baking, do it immediately after taking them out of the oven. After cooling, the cakes will be brittle.

Step 18

Step 18
Place the finished cakes on a flat surface. Combine the dough scraps and roll out another cake. It can be used for a cake or better browned and crushed into crumbs. The crumbs can be used to finish the cake.

Step 19

Step 19
This time I did not make very thin cakes. If you need less thickness, divide the dough into 11-12 parts. For honey cake, you can use any cream: sour cream, boiled condensed milk with butter, or custard. It is better if the cake is soaked for at least 8 hours, then it will be especially tender. Bon appetit!

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