Honey Cake

  • 120 grams (4.2 ounces) honey
  • 200 grams (7.1 ounces) cane sugar
  • 35 grams (1.2 ounces) butter
  • 12 grams (0.4 ounces) baking soda
  • 4 large eggs
  • 1 teaspoon grated nutmeg
  • 1 teaspoon ground black pepper
  • 1 teaspoon grated tonka bean
  • 1 teaspoon ground dried ginger
  • 530 grams (18.7 ounces) all-purpose flour
  • 450 grams (15.9 ounces) heavy sour cream
  • 50 grams (1.8 ounces) powdered sugar
  • 60 grams (2.1 ounces) whipping cream
  • 1 gram (0.04 ounces) vanilla caviar


  • Thick Bottom Saucepan

    Ensures even heat distribution when melting your honey, sugar, and butter. Avoid burning by keeping a watchful eye!

  • Mixing Bowls

    You'll need a range of sizes for different stages of preparing your dough and cream. Opt for non-slip bases for easier handling.

  • Electric Mixer

    A stand mixer or a hand mixer will help you achieve smooth and fluffy dough and cream. Don't overmix to maintain the right texture!

  • Tart Ring

    Perfect for cutting uniform circles for your cake layers. If you don't have one, a large cookie cutter or even a bowl can work—just be consistent with sizes.

  • Perforated Mat

    Ideal for baking your cake layers; it prevents sogginess and ensures even cooking. Parchment paper is a good substitute if you don’t have one.


Step 1

1. In a thick-bottomed saucepan, melt the honey, sugar, and butter over medium heat. Be sure to stir continuously to prevent burning.

Step 2

2. While the honey mixture is melting, mix the flour with the grated nutmeg, ground black pepper, grated tonka bean, and ground dried ginger in a separate bowl. Spices can be adjusted to taste.

Step 3

3. Once the sugar is fully melted, quickly add the baking soda to the honey mixture and stir rapidly. The mixture will foam and increase in volume. Continue to heat for another one to two minutes before removing from the stove.

Step 4

4. Allow the honey mixture to cool slightly. Add the eggs one at a time, mixing thoroughly after each addition. Make sure the mixture isn’t too hot, as it can scramble the eggs.

Step 5

5. Pour the honey mixture into the bowl of a mixer. Gradually add the flour mixture. As the dough begins to form, it should wrap around the spatula, not stick to your fingers, and be quite elastic.

Step 6

6. Divide the dough into a desired number of sections based on your rolling preference. Roll out the dough to a thickness of 1-1.5mm and cut out circles with a tart ring or any circular cutter. If you prefer a classic honey cake, divide the dough into 10-12 equal parts and cut out circles of your preferred diameter.

Step 7

7. Bake the dough circles on a perforated mat for 5-6 minutes each. Remember, they will be soft initially but will firm up as they cool. Don't overbake them as they can become too hard.

Step 8

8. Once baked, allow the cakes to cool completely before assembling.

Step 9

9. For the cream, in a large mixing bowl, combine the heavy sour cream and powdered sugar. Stir until the mixture becomes liquid. Add the whipping cream and vanilla caviar. Whip until fluffy and stiff peaks form. Use the cream immediately for the best results.

Step 10

10. Layer the cooled cakes with the cream, and coat the sides and top generously.

Step 11

11. Grind any remaining honey cakes into fine crumbs and sprinkle them over the assembled dessert to decorate. Allow the cake to stabilize before serving. Refrigerate for a few hours to let the flavors meld together.


**Savor This Honey Cake** with a side of vanilla ice cream or a dollop of freshly whipped cream to add a touch of indulgence 🍨. You can also pair it with a **warm cup of tea or coffee** ☕ to complement the cake's deep flavors—simply divine for afternoon tea or a cozy dessert.

If you have a taste for fruits, top each slice with thinly sliced fresh **berries or figs** 🍓 for an added burst of freshness and color. For festive occasions, a drizzle of **caramel or chocolate sauce** will make each piece look and taste like sheer perfection 🍫.

Want to impress your guests? Serve the cake with a sprinkle of **edible flowers** 🌼 for an elegant touch or a handful of **crushed nuts** for that extra crunch and nutty flavor. Let your creativity run wild and elevate your honey cake experience to new heights!


Craving this Honey Cake but need a **gluten-free version**? 🌾 Swap out the regular flour with a mix of **gluten-free all-purpose flour** and **almond flour**. Make sure to use a gluten-free baking soda as well. Your cake layers might turn out a bit softer, but the flavors will remain sensational!

For a **vegan variation** 🌱, substitute **honey with maple syrup**, and replace the butter with **coconut oil**. For the eggs, use a mixture of **flaxseeds and water** (1 tablespoon of flaxseeds mixed with 3 tablespoons of water per egg). Finally, opt for a **vegan heavy cream** to whip up your frosting. This way, everyone can enjoy a slice of this delicious cake!


  • Why did my cake layers come out too hard?

    This might be because they were overbaked. Remember, the layers will firm up as they cool, so take them out when they are still a bit soft.

  • Can I make the dough ahead of time?

    Yes, you can prepare the dough a day in advance. Just wrap it tightly in plastic wrap and store it in the fridge. Let it come to room temperature before you roll it out.

  • How can I ensure my cream reaches stiff peaks?

    Use very cold cream and chill your mixing bowl and beaters before you start. This helps the cream whip up more quickly and hold its shape.

  • Can I use a different type of sugar?

    Yes, you can use white sugar but keep in mind that cane sugar adds a slightly different flavor that complements the honey.

  • My dough is sticking to the rolling pin, what can I do?

    Dust your rolling pin and surface with flour to prevent sticking. If the dough is too soft, chilling it in the fridge for a bit can help.

  • Can I freeze the cake?

    Absolutely, just make sure to wrap it well in plastic wrap and foil. Thaw it in the fridge overnight before serving.

Nutrition facts

Classic honey cake with spices
Recipe Yield:12 servings
Calories:Approximately 375-420 calories per serving
Calories (Min - Max):375 - 420
Total Fat:15g
Saturated Fat:9g
Total Carbohydrate:55g
Total Sugars:35g