Layered Honey Cake with Chantilly Cream

Layered Honey Cake with Chantilly Cream


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Honey cake is a traditional Eastern European dessert. It so sweet and great to have with a cup coffee or topped with fresh berries.

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Chicago, IL

Time needed

15 min preparation + 15 min cooking

Serving Size / Yield

8 servings


  • 1 cup of heavy whipping cream
  • ¼ cup of sugar
  • 1 teaspoon of vanilla extract
  • 3 cups of all-purpose flour
  • 3 eggs
  • ¾ cup of sugar
  • ¼ cup of honey
  • 1 teaspoon of baking soda

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For the icing:
First, scoop of the insides of the vanilla pod into a large bowl. Them, add the heavy cream, sugar and vanilla extract. Whip together until the texture is fluffy and light. Set aside and refrigerate until the cake is ready to be assembled.

For the cake:
Preheat the oven to 350 degrees. In a large saucepan, whisk together the sugar, honey, and butter over medium heat. Once the sugar has completely dissolved, remove from heat and vigorously beat in the eggs one by one. Slowly, whisk in the baking soda and flour and until a dough forms. Then, break the dough into four pieces and roll out into large, even-sized circles on a floured surface. Place a circular baking sheet gently on top and cut the excess edges. Transfer the cake circles and excess dough to a baking sheet and cook for 5 minutes, or until golden brown.

To assemble the cake, add about a ¼ cup of Chantilly cream on each layer and repeat. Cover the sides and top with the remaining cream. Finally, crumble the excess dough pieces with a rolling pin and spread the crumbs on top and around the cake. Serve and enjoy!

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