Honey cakes

  • 500 grams (17.64 ounces) flour
  • 200 grams (7.05 ounces) sugar
  • 140 grams (4.94 ounces) butter
  • 115 grams (4.06 ounces, approx. 2 large eggs) egg
  • 80 grams (2.82 ounces) honey
  • 6 grams (0.21 ounces, approx. 1 teaspoon) baking soda
  • 3 grams (0.11 ounces, approx. 1/2 teaspoon) citric acid

Strawberry confit

  • 250 grams (8.82 ounces) strawberry puree
  • 1 tablespoon (15 milliliters) lemon juice
  • 30 grams (1.06 ounces) sugar
  • 3 grams (0.11 ounces, approx. 3/4 teaspoon) pectin NH

Caramel cream

  • 100 grams (3.53 ounces) butter
  • 370 grams (13.05 ounces, approx. 1 can) boiled condensed milk
  • 70 grams (2.47 ounces, approx. 1/3 cup) heavy sour cream

Vanilla cream

  • 400 grams (14.11 ounces, approx. 14.1 ounces) cream cheese
  • 120 grams (4.23 ounces, approx. 1/2 cup) whipping cream
  • 20 grams (0.71 ounces, approx. 2 tablespoons) powdered sugar
  • 1 teaspoon (approx. 5 milliliters) vanilla paste


  • Heavy Bottomed Saucepan

    Ensures even heat distribution for melting sugar without scorching. Pro tip: Avoid stirring to prevent crystallization.

  • Stand Mixer

    Utilize both the Petal and Whisk attachments for the perfect texture in your creams. Keep the bowl chilled for faster whipping.

  • Rolling Pin and Parchment Paper

    Prevents sticking and ensures uniform layers. A non-stick rolling pin works wonders.

  • Oven

    Preheat to 338°F (170°C) for even baking. Use a thermometer to ensure accuracy.

  • Blender

    For grinding the extra dough into crumbs. Pulse gently to avoid turning it into powder.


Step 1

Melt the sugar in a heavy-bottomed saucepan without stirring. While the sugar is melting, heat the honey and butter. Keep an eye on the sugar to prevent burning.

Step 2

Remove the saucepan from the heat and pour the hot honey into the melted sugar; mix well. Then add the hot melted butter and mix thoroughly. Let the mixture cool down to approximately 158°F (70°C). Cooling helps to create a smoother dough.

Step 3

Mix one-third of the flour and all the eggs into the caramel mixture until uniform. Add the baking soda and citric acid, and mix vigorously until the dough is frothy. Frothy texture ensures better texture and rise.

Step 4

Add the remaining flour and knead with a spoon until homogeneous. Let it cool at room temperature for about 15 minutes.

Step 5

Divide the dough into 5 equal parts. Roll out each part on parchment into a thin layer, then cut out an even rectangle approximately 24x34cm (9.45x13.40 inches). Roll out a thin layer from the scraps of dough for crumbs. Using parchment helps in easy transfer and handling.

Step 6

Prick each cake layer with a fork and bake in a preheated oven at 338°F (170°C) for 4-6 minutes until golden brown. While the cakes are still hot, cut the edges to a size of 20x30cm (7.90x11.80 inches). Pricking prevents air pockets and ensures even baking.

Step 7

Combine the strawberry puree and lemon juice in a saucepan and heat to 95-113°F (35-45°C). Stirring constantly, pour in the pre-mixed sugar with pectin in a thin stream. Bring the mixture to a boil and boil for 20-30 seconds over low heat.

Step 8

Remove the finished confit from the heat, pour into a separate container, and cover with film in contact. Let it cool slightly and place in the fridge for 2-3 hours to stabilize. Cooling in contact prevents skin formation on the surface.

Step 9

Place the softened butter in a stand mixer bowl and beat with the paddle attachment on high speed until light and fluffy. Add boiled condensed milk and beat again. Then add the sour cream and combine until smooth.

Step 10

Using the whisk attachment, whip the cream and cream cheese with powdered sugar and vanilla paste until smooth and creamy.

Step 11

Spread a little cream in the center of the cake base, put the first cake layer on top, press lightly, and apply half of the caramel cream. Spread it evenly over the entire surface.

Step 12

Cover with the second cake layer, press lightly, and spread half of the vanilla cream on top. Press gently to avoid cracking the cake layers.

Step 13

Cover with the third cake layer, press lightly, and spread the strawberry confit on top.

Step 14

Cover with the fourth cake layer, apply the remaining half of the caramel cream.

Step 15

Cover with the fifth cake layer and apply the remaining half of the vanilla cream.

Step 16

Grind the sixth cake layer in a blender and decorate the cake with crumbs. Crumbs add a nice texture and finish to the cake.

Step 17

Place the finished dessert in the fridge for soaking and stabilization for at least 5 hours, preferably overnight. Overnight chilling helps the layers to meld together, enhancing the flavor.


The magic of this Honey Cake is best experienced with thoughtful serving suggestions. For an elegant touch, serve each slice with a drizzled honey accentuating the natural sweetness. 🍯

Pair it with a scoop of vanilla ice cream 🍨 or a dollop of whipped cream to contrast the rich layers. Fresh strawberries or a mixed berry compote can add a fresh and tangy twist. 🍓

If you're planning a tea party, consider serving bite-sized pieces alongside a pot of your favorite brew. For a holiday gathering, a sprinkle of powdered sugar over the top adds a festive flair. 🎉


Want to make this delicious Honey Cake gluten-free? Swap regular flour with your favorite gluten-free blend. Make sure it's a 1:1 substitute to maintain the same texture and flavor. 🌾❌

For a vegan twist, replace butter with vegan butter, eggs with a flaxseed or chia seed mixture, and heavy sour cream with coconut cream. Ensure the cream cheese is also vegan. Get the same indulgence, minus the animal products! 🍃


  • What if I don’t have a stand mixer?

    An electric hand mixer will work too! It might take a little longer, but you'll still get those smooth, fluffy textures.

  • Can I use store-bought strawberry puree?

    Absolutely! Just make sure it's 100% pure puree without added sugars or preservatives for the best results.

  • How do I store the Honey Cake?

    Wrap it tightly in plastic wrap and keep it in the fridge for up to 5 days. The flavors meld beautifully over time!

  • Can I freeze the layers?

    Yes, you can freeze the baked layers. Just be sure to wrap them separately in plastic wrap and aluminum foil to prevent freezer burn.

  • How can I make my fillings less sweet?

    Reduce the sugar in the caramel and vanilla creams by half, or enhance with a pinch of sea salt to balance the sweetness.

  • Can I add nuts or other mix-ins to the layers?

    Definitely! Chopped walnuts or hazelnuts add a delightful crunch and flavor variation. Fold them in before baking the layers.

Nutrition facts

Caramel & strawberry honey cake
Recipe Yield:12 servings
Calories:Per serving (approx. 450-500 calories)
Calories (Min - Max):450 - 500
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:54g
Total Sugars:32g