The Pastry

  • 120 grams (4.2 ounces) sugar
  • 2 large eggs
  • 110 grams (3.9 ounces) honey
  • 120 grams (4.2 ounces) butter
  • 1 teaspoon baking soda
  • 400 grams (14.1 ounces) flour

The Cream

  • 500 grams (17.6 ounces) cream cheese
  • 250 milliliters (1 cup) whipping cream
  • 100 grams (3.5 ounces) powdered sugar
  • 1 teaspoon vanilla extract


  • 400 grams (14.1 ounces) fresh raspberries


  • Saucepan

    Essential for melting the butter, sugar, honey, and other ingredients together. A non-stick variety makes stirring easier and prevents sticking.

  • Electric Mixer

    For whipping the cream cheese and cream mixture to a fluffy consistency. Ensure it's powerful enough to achieve the desired texture quickly.

  • Rolling Pin

    Key to rolling out the dough layers thinly and evenly. A lightly floured rolling pin will help prevent sticking.

  • Baking Sheet

    Used to bake the cake layers. Investing in non-stick baking sheets or using parchment paper can prevent sticking and make cleanup easier.

  • Mixing Bowls

    Having various sizes on hand can streamline the process of preparing different components of this recipe.


Step 1

In a saucepan, combine the butter, eggs, sugar, and honey. Place over low heat and stir constantly until the butter is melted and everything is well combined. Make sure to keep stirring to prevent the mixture from burning. Remove from heat and stir in the baking soda until the mixture foams up.

Step 2

Sift the flour and gradually add it to the mixture, stirring until a dough forms. Let the dough rest for 5-10 minutes.

Step 3

Preheat your oven to 320°F (160°C). Divide the dough into 9-10 equal parts. Roll out each piece of dough into a thin layer (about 2mm thick) on a floured surface or between two sheets of parchment paper. Using parchment paper makes it easier to transfer the dough to the baking sheet.

Step 4

Bake each layer for 5-6 minutes until they are lightly golden. Keep an eye on the layers, as they can burn quickly. While the layers are still warm, use a plate and a knife to cut out circles of the desired diameter. Alternatively, you can cut out the circles from the raw dough before baking.

Step 5

In a mixing bowl, combine the cold cream cheese, cold whipping cream, powdered sugar, and vanilla extract. Beat with a mixer until fluffy and thick. Be careful not to overwhip, as the mixture can turn into butter.

Step 6

Assemble the cake by layering the baked pastry layers with the cream mixture and fresh raspberries. Repeat until all layers are used. Leave the cake in the fridge for 6-8 hours or overnight to set. This resting time allows the flavors to meld and the layers to soften.


Imagine a warm afternoon with friends and family gathered around for a delightful tea party. *This honey cake*, adorned with *fresh raspberries*, is the *perfect centerpiece*. 🫖☕🍰 **Serve it chilled** with a generous *dollop of whipped cream* on the side, and you’ve got a show-stopping dessert. 🥄 If you’re feeling particularly adventurous, you can also layer it with *a hint of caramel sauce* drizzled over each slice for an extra decadent touch. 🥧✨ Pair your honey cake with hot beverages like coffee, green tea, or an herbal blend for an added layer of coziness. 😌☕ **Pro Tip**: To elevate the presentation, sprinkle some powdered sugar atop the cake and add a few mint leaves for a pop of color. 🌿💫


Gluten-Free Variation: 🌾❌ Swap the traditional flour with *gluten-free all-purpose flour*. Ensure the flour blend you choose contains xanthan gum or guar gum to help maintain the dough's structure.

Vegan Variation: 🌱💚 Substitute the butter with *coconut oil* or *vegan margarine*. Replace the eggs with 2 flaxseed eggs (2 tbsp ground flaxseed mixed with 6 tbsp water). Use a *dairy-free cream cheese* and *coconut cream* or *whipping cream alternative* for the filling. Make sure your sugar is vegan-certified, as some sugars are processed with bone char.


  • Why is my dough too sticky to handle?

    Ensure you measure the flour accurately and add it gradually. Chilling the dough for a few minutes can also make it easier to work with.

  • Can I use a stand mixer instead of a hand mixer?

    Absolutely! A stand mixer can be very useful for whipping the cream cheese and cream mixture to the perfect consistency.

  • What can I use if I don’t have a rolling pin?

    A bottle of wine or any cylindrical object can act as a substitute in a pinch. Just make sure to clean it thoroughly before use.

  • How can I make sure the cake rounds are uniform?

    Use a round cake pan or a plate as a guide for cutting after rolling out the dough. You can also cut them before baking to ensure perfect circles.

  • How do I prevent overwhipping the cream cheese mixture?

    Beat the mixture on medium speed and stop as soon as stiff peaks form. Overwhipping can cause the texture to become grainy.

  • Can I use frozen raspberries?

    Yes, but make sure to thaw and drain them well to avoid excess moisture, which can affect the cake's structure.

Nutrition facts

Honey cake with raspberries
Recipe Yield:10 servings
Calories:Per serving
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:40g
Total Sugars:25g