Honey Cake
Honey cake is a tempting classic that has graced dessert tables for generations. This particular version stands out due to its rich blend of honey-infused cake disks, a luxurious dulce de leche buttercream, and a finishing touch of ground walnuts and cake crumbs. Each bite is a journey of textures and flavors, perfectly balanced between the deep sweetness of caramelized condensed milk and the delicate warmth of honey.
This cake is not just a dessert; it’s an experience, ideal for special occasions or anytime you want to impress your guests with a show-stopping treat. The balance of flavors is what makes this cake truly unique a harmony of honey, caramel, and walnuts that creates an irresistible combination in every layered slice.
Ingredients Breakdown
Crafting this honey cake requires a thoughtful selection of ingredients that work together to create a cohesive and indulgent dessert. The honey cake disks form the base of this creation, and their light and tender texture is achieved by combining flour, baking soda, and a hint of cocoa powder for depth. The addition of butter, sugar, honey, and cream enriches the disks, giving them a smooth, creamy consistency that bakes into a soft yet sturdy foundation for the layers of the cake.
The star of the filling is the dulce de leche buttercream, which provides a luscious, velvety layer between each disk. Caramelized sweetened condensed milk is whipped into butter, creating a silky and rich buttercream that’s elevated with the addition of ground walnuts for a touch of nuttiness and texture. This filling is both indulgent and perfectly balanced, adding a smooth and creamy element that complements the cake’s honey notes.
To add moisture and a subtle burst of flavor, a sweet syrup made from rum, sugar, and hot water is brushed onto each cake disk. This step infuses each layer with a hint of warmth and keeps the cake delightfully soft. Finally, a decorative cover made from finely ground cake crumbs and walnuts provides a rustic yet elegant finish, adding an appealing texture to the cake’s exterior.
Step-by-Step Instructions for Honey Cake
Creating this honey cake is a multi-step process, but the result is well worth the effort. Start by preparing the honey cake disks, which are the building blocks of this layered dessert. Rolling the dough to a thin 2-3 mm thickness is crucial for achieving the delicate layers that define this cake. Use a 6-inch pan as a guide to cut perfect circles, ensuring uniformity and a neat presentation. Baking each disk for just the right amount of time until they are golden yet still soft to the touch is essential to maintaining their tender texture.
For the dulce de leche buttercream, patience is key. Caramelizing sweetened condensed milk in a water bath transforms it into a thick, golden caramel that’s then whipped with butter until light and fluffy. This step takes time, but the resulting buttercream is unmatched in its creamy richness. Incorporating ground walnuts adds a subtle crunch and enhances the buttercream’s overall complexity.
The sweet syrup is a simple yet impactful addition that elevates the cake’s flavor profile. Combining sugar and dark rum with hot water creates a mixture that is both sweet and slightly boozy, adding moisture and depth to the cake disks. This syrup ensures that each layer remains soft and flavorful.
Assembling the cake is where all the elements come together. Each disk is layered with buttercream and brushed with syrup, creating a towering dessert that is as beautiful as it is delicious. Finally, a decorative cover of walnut and cake crumb mixture adds a stunning visual appeal, turning the cake into a true centerpiece.
Recipe Tips & Frequently Asked Questions
How to Achieve the Perfect Texture for the Cake Disks
- Roll the dough evenly to ensure consistent baking. Use parchment paper to prevent sticking, and avoid overbaking to keep the disks soft.
Tips for Caramelizing Condensed Milk Safely
- Always keep the cans fully submerged in water during boiling, and never attempt to open them while hot to avoid injury.
Mastering the Art of Assembling and Layering
- Use a gentle hand when spreading buttercream to avoid tearing the delicate disks. Keep the layers as even as possible for a professional look.
What to Serve With This Recipe
Honey cake is a rich and indulgent dessert, and it pairs beautifully with a variety of beverages and sides. For a truly luxurious experience, serve it alongside a glass of dessert wine or a hot cup of espresso. The robust flavors of coffee and the delicate notes of the cake complement each other perfectly.
For those seeking a lighter pairing, a pot of fragrant herbal tea, such as chamomile or mint, provides a refreshing contrast to the cake’s sweetness. You can also add a dollop of whipped cream or a scoop of vanilla ice cream on the side for an extra touch of indulgence.
To create a complete dessert table, consider serving the honey cake with other light, complementary treats like fresh berries or a simple fruit compote. These additions bring a refreshing contrast to the richness of the cake and enhance the overall dining experience. Finally, garnishing with edible flowers or a sprinkle of powdered sugar can elevate the presentation, turning an already stunning dessert into a true showstopper.
Storing and Making Ahead
To keep your honey cake fresh, store it in an airtight container in the refrigerator. This will maintain its texture and flavor for several days. If you’re planning to make the cake ahead of time, you can prepare the disks and buttercream separately, assembling the cake closer to the time of serving. The disks can be baked and stored at room temperature in a covered container for up to two days, while the buttercream can be refrigerated for several days and whipped again before use.
Freezing is also an option; wrap the fully assembled cake tightly in plastic wrap and store it in the freezer for up to a month. To serve, simply thaw in the refrigerator overnight. When planning for a special event, it’s best to assemble the cake the day before to allow the flavors to meld and the texture to soften perfectly.
Final Thoughts
Honey cake is more than just a dessert; it’s a celebration of flavor, texture, and tradition. This cake’s stunning layers and rich, complex taste make it a true show-stopper that’s sure to impress any crowd. Whether you’re crafting it for a holiday, a birthday, or simply to treat yourself, this honey cake is bound to become a cherished recipe in your baking repertoire. Its versatility and irresistible charm will have you returning to it time and again, exploring new flavors and garnishes to make it your own. So go ahead, dive into this baking adventure and experience the magic of honey cake for yourself.
HONEY CAKE
Ingredients
Honey Cake Disks
- 450 grams 3 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 180 grams 1 cup granulated sugar
- 180 grams 3/4 cup unsalted butter, softened
- 1 large egg
- 6 tablespoons honey
- 4 tablespoons heavy cream
- 1 tablespoon cocoa powder
Dulce de Leche Buttercream:
- 2 cans sweetened condensed milk
- 450 grams 2 ⅓ cups unsalted butter
- 70 grams ground walnuts
Sweet Syrup:
- 2 ½ tablespoons granulated sugar
- 150 milliliters dark rum
- 50 milliliters hot water
Decorating Cover for Cake:
- 50 grams leftover baked honey cake dough
- 30 grams ground walnuts
Instructions
Honey Cake Disks
- Set up a bain-marie by filling a medium saucepan with water and bringing it to a gentle boil, then reduce to a simmer. In a heatproof bowl, combine the butter, sugar, egg, honey, and heavy cream. Place the bowl over the simmering water, ensuring it doesn’t touch the water directly. Whisk constantly until the mixture turns creamy and light in color, about 5 minutes. Remove from the heat and allow it to cool slightly.
- In the bowl of a stand mixer, sift together the flour, baking soda, and cocoa powder. Gradually fold in the warm butter mixture using a spatula until the dough comes together. Divide the dough into seven equal portions, approximately 130 grams each. Wrap each portion in plastic wrap to prevent it from drying out and let it rest for 5 minutes.
- Preheat your oven to 180°C (356°F) and position the rack in the center. Roll each dough portion on a parchment-lined surface to a thin, 2-3 mm thickness, slightly larger than a 6-inch round pan. Use the pan as a guide, pressing gently into the dough, and trim the edges with a knife or pizza cutter to form a perfect circle.
- Transfer the parchment paper with the dough circle onto a baking sheet and bake for 4-5 minutes until golden but still soft to the touch. Avoid overbaking. Repeat with the remaining dough portions, saving the scraps to bake as an additional disk for decoration. Allow the baked disks to cool on a wire rack.
Dulce de Leche Buttercream
- Place the cans of sweetened condensed milk, labels removed, in a deep saucepan filled with water. Ensure the cans are fully submerged. Bring to a boil, then reduce to a simmer, and cover. Cook for 2 hours, ensuring the water level stays above the cans. Once done, turn off the heat and allow the cans to cool in the water until room temperature—never open hot cans, as the contents can cause severe burns.
- Once cooled, open the cans and set the caramelized condensed milk aside. In a stand mixer, beat the softened butter on medium speed for about 10 minutes until it turns pale and fluffy. Add the dulce de leche and ground walnuts, mixing until fully incorporated. Divide the buttercream into seven portions, reserving them for the assembly.
Sweet Syrup
- In a small bowl, combine the sugar and dark rum. Add the boiling water and stir until the sugar dissolves completely. Set aside to cool.
Decorative Cover
- Using a food processor, blend the last baked disk of honey cake along with the walnuts into fine crumbs. These will serve as the cake’s decorative coating.
Assemble the Cake
- Place a piece of parchment paper on your serving platter and set the first honey cake disk on top. Use a syringe or measuring spoon to evenly distribute 30 ml of the sweet rum syrup over the surface of the disk. Spread one portion of the dulce de leche buttercream evenly over the moistened disk using an offset spatula.
- Repeat this process with the remaining cake disks, stacking them as you go. Once the final disk is in place, cover the entire cake with the remaining buttercream. Press the prepared decorative walnut and cake crumb mixture onto the sides and top of the cake, using a spatula to gently press the coating into the buttercream.
- Place the assembled cake into a covered cake container and refrigerate for at least 24 hours to allow the flavors to meld. To serve, slice the cake with a sharp dessert knife into 2-inch portions, revealing the stunning layers.