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Perfect honey cake: Tender, moist and always reliable

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Perfect honey cake: Tender, moist and always reliable recept

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  • Easy to prepare
  • 20 portions
  • 65 minutes
Jan, 16. 12. 2025

Honey cake is one of the most popular traditional desserts. The combination of thin honey sheets and a delicate vanilla cream creates a dessert that tastes even better the next day. This recipe is tested, precise and guaranteed to succeed, even if you’re making it for the first time.

For 20 portions

Ingredients

Dough:

Cream:

Preparation procedure

  • Cream preparation In a bowl, mix the all-purpose flour, sugar and vanilla sugars. While stirring constantly, gradually pour in the milk to prevent lumps. Pour the mixture into a pot and cook over low heat, stirring continuously, until a thick porridge forms. Let it cool completely. Beat the softened butter into the cold porridge until a smooth cream forms.
  • Dough preparation In a bowl over a double boiler, melt the honey, sugar, milk, fat and egg. Remove from the steam and gradually work in the flour mixed with baking soda and gingerbread spice. Mix until you have a smooth dough that does not stick to your hands. Divide it into 3 equal parts.
  • Baking the layers Roll each portion of dough into a sheet 3–4 mm thick (preferably on parchment paper). Transfer to a baking sheet about 30 × 25 cm in size. Bake at 180 °C for about 10 minutes, until the sheets turn golden. Let them cool completely – they break when handled warm.
  • Assembling the cake Spread half of the cream evenly on the first cooled sheet. Place the second sheet on top and spread with the remaining cream. Cover with the third sheet. You can dust the surface with powdered sugar. Wrap the cake or cover with cling film and let rest in the refrigerator for at least 12 hours so it softens and the flavors meld.

Total preparation time

Preparation: 35 minutes

Baking: 3× 10 minutes

Cooling: 12 hours

Total: approx. 13 hours (including resting)

Number of servings

1 cake (approx. 20 slices)

Conclusion

Honey cake is a dessert that certainly won’t disappoint with its taste. After resting it is beautifully soft, moist and the cream gently penetrates between the layers. It’s suitable for festive occasions like the Christmas or Easter table, but also makes a great Sunday dessert. The longer you let the cake rest, the better it will be.

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