Six-Layered Honey Cake
Six-layered Honey Cake: 6 layers of soft, airy honey cake with deep caramel flavors and lusciously creamy frosting that bring together, with no exaggeration, the most AMAZING honey cake you have ever had!
I wanted to bake a honey cake at home since as long as I can remember. But the amount of work that goes into it, made me repeatedly put-off the task. And I pretty much always ended up getting a Russian honey cake from the local bakery.
This was until I came across the most stunning honey cake by Cleobuttera. I stared at it, dreamy-eyed, and in that moment, I knew…I just knew I finally had to make this cake!
The only changes I made were that I halved her recipe, and used baking pans to create a 6-layered honey cake [while she used silicone baking mats to create 10 even thinner gorgeous layers!].
While I would have loved to make her cake exactly as it was, I felt that that a half-recipe was more feasible for me in terms of both, time and effort. And more importantly, the the quantity ended up being perfect for my family.
I love how this cake houses soft layers that are so gorgeously thin and frosting that is so lusciously creamy. How the flavors come together so beautifully to create a texture that melts in your mouth 🙂
I must point out though, it is not the quickest cake to prepare, but it certainly is worth every second you put into it. The twist of using burnt honey gives it a deep, rich, caramel-y flavor and is what makes it stand out from the regular honey cakes.
I love a frosting without powdered sugar; I always find myself avoiding frosting recipes that call for it. Luckily for me (and those like me), the frosting that goes with this honey cake recipe calls for dulce de leche and honey; making it just the right amount of sweet.
Six Layers Or More?
I used three 8-inch pans for this recipe, and made a total of seven layers (two batches of three cakes then a separate layer). I used six layers for my cake and the remaining one layer for the cake crumbs used to decorate the cake. You may do the same, or use seven layers for your cake and decorate the outside of your cake with the frosting alone.
And if you are willing to go an extra mile, head over to Cleobuttera and make the gorgeous original 10-layered honey cake.
I covered the cake with a cake cover and refrigerated overnight.
Here goes the recipe!
Six-Layered Honey Cake
- ¼ cup + 2 tablespoons (128g) honey
- 1/8 cup (29g) water
- 1/8 cup burnt honey
- ¼ cup + 2 tablespoons (127g) regular honey
- 1/2 cup + 1 tablespoon (114g) granulated white sugar
- 7 tablespoons (100g) unsalted butter cut into ½ inch pieces
- 3 large eggs (150g without the shells)
- 1 ¼ teaspoons baking soda
- ½ teaspoons fine salt
- ½ teaspoon ground cinnamon
- 1 ¾ cups + 2 tablespoons (227g) all-purpose flour
- 1/4 cup Burnt Honey
- ½ cup + 2 tablespoons dulce de leche (from store-bought can)
- 1/4 teaspoon fine salt
- 2 ¼ cups + 2 tablespoons (560ml) Heavy whipping cream, (very cold and divided)
- Preheat oven to 180C. Line three greased 8-inch round baking pans with butter paper. Dust the sides with flour and tap off the excess flour. Keep 3 more round butter papers for the next batch of cake.
- For the burnt honey, Place ¼ cup + 2 tablespoons (128g) honey in a small saucepan, cook on high flame till it simmers. Then, reduce flame to medium and stir occasionally till the color darkens. This should take around 2-3 minutes. Remove the saucepan from the stove and add in 1/8 cup of water. Leave for 1 minute, then mix well. Set aside.
- For the cake layers, you need to start with a double boiler. Use a medium-sized pot or saucepan and fill it with 2 inches of water. When the water comes to a simmer, place a heat-proof bowl over it. The water should not touch the bowl you placed on the pot. To this bowl, add 1/8 cup of burned honey, ¼ cup + 2 tablespoons of regular honey, ½ cup + 1 tablespoon of sugar and 100g of butter. Keep whisking till this mixture is well-combined and the butter is melted, around 6 minutes. Check the temperature of this mixture with your finger; it should be warm. Then add eggs and continue to whisk for 5 minutes, till the mixture is warm again. Now, add the baking soda, salt and cinnamon to this bowl, mix for 30 seconds. Leave this batter to reach room temperature.
- Sift the flour into the batter in three batches, and mix well after each addition.
- At this point, you should weigh the batter using a kitchen scale. Then divide the weight of the batter by 7, since we will be making seven layers of cake. This will tell you the weight of batter you need to pour in each pan. Now, pour this calculated amount of batter into the 3 prepared pans and smooth the tops with an offset spatula if needed. Leave the remaining batter for the next batch.
- Place the three pans into the oven. It should be baked in around 8 minutes. Check if the cake is done by inserting a toothpick in the center, it should come out clean. Be careful that you do not over bake. Once these cakes are done, remove them from the oven, let them rest for 3 minutes. Loosen the sides of the cake using a butter knife, then carefully invert the cake layers onto a wire rack.
- Clean the three baking pans with a paper napkin, and prepare these pans as you did the first time. Grease, place butter paper, dust the sides with flour and tap off the excess. Pour the same amount of batter into the three pans again. (You should have enough batter left to make 1 more layer.)
- Bake as you baked the first three layers. Once they’re done, let them rest for 3 minutes. Loosen the sides of the cakes using a butter knife, then carefully invert the cakes layers onto a wire rack.
- Clean one of the pans with a paper napkin, and bake the remaining batter to make 1 layer of cake. After 8 minutes, lower the temperature to 120°c and bake for 15 minutes. Remove it from the oven and invert onto wire rack. When it has cooled to room temperature, grind it using a food processor to get fine cake crumbs.
- At this point, you should have 6 baked layers of cake, and fine crumbs of cake (using the last 1 layer).
- In a medium bowl, whisk together ¼ cup burned honey, dulce de leche, ¼ tsp. fine sea salt. Then, add ¼ cup + 2 tablespoons of cream to this mixture and continue to whisk until well combined. Place in the refrigerated until cold.
- Whisk the heavy cream in a large bowl until soft peaks form. This should take around 4-6 minutes. Add the prepared cold honey mixture and whip till you see medium stiff peaks. Do NOT over whip, you need the frosting to have a soft almost creamy consistency so the layers can soak it up.
- Place the first cake layer on a 9 or 10 inch cake board. Using a 1 (measuring) cup, put the frosting on to the first layer of cake. Spread the frosting evenly using an offset spatula. Repeat the same steps with the remaining 5 layers.
- Put the frosting on the sides and smooth it out as best as you can. It need not be super tidy if you will be covering it up with toasted cake crumbs. Cover the cake by gently pressing the crumbs onto the sides (and top of the cake if you want). Place the cake in the fridge at least overnight.
- You may make use all seven layers for the cake and decorate with frosting alone.
- I did not cover all of my cake with the crumbs; just halfway up the sides of the cake
- You may use this recipe to bake 3 layers of cake only and then slice each layer into half to get 6 individual layers.
Recipe Credits: Cleobuttera (Original non-halved recipe)
Did you try this recipe?
I would love to know how it turned out for you! Leave a comment below and post a picture on Instagram with the hashtag #theovenist.