Classic honey cake - 10 easy recipes

The classic honey cake has a noble origin - it was the Russian emperors who first appreciated this dessert. The cake quickly gained popularity, and now there are dozens of variations of its recipe. Honey cakes are usually baked in large quantities and sandwiched with sour cream or other cream. A prerequisite for a gentle honey cake is long-term impregnation, for 8-10 hours.

Honey cake: a classic recipe from the Soviet era

In Soviet times, the honey cake was often called "Ryzhik" because of the bright brown color of the cake layers. The dough was prepared in a water bath, the cakes were soaked with sour cream, and the finished cake was sprinkled with crumbs from baked dough scraps.

Cooking time: without soaking - 2 hours.

Servings Per Container: 10.

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  Prepare the base of the dough in a water bath. To do this, heat the water in a saucepan. Put butter, sugar and honey in a container of suitable diameter (so that it sticks well to the pan, but does not touch the water in it), melt, stirring occasionally.
• 
  Remove the melted mass from the heat. It should be of a uniform consistency and rich dark yellow color.
• 
  In a separate bowl, beat the eggs with a mixer, stirring them with baking soda in advance. You can extinguish the soda with vinegar so that when baking, you definitely do not feel its taste and smell.
• 
  Combine beaten eggs with melted butter, sugar and honey. Make sure that the sweet mixture is not too hot, and pour in the eggs gradually, stirring all the contents.
• 
  Sift the flour in advance and add small portions to the egg-honey mixture. Or, you can immediately add flour through a sieve, kneading the dough from time to time. The dough should be thick but soft.
• 
  Form a denser piece from the dough. To do this, pour flour on the work surface and roll the dough in it, kneading it until you get a flexible pliable mass that does not stick to your hands.
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  Give the dough the shape of a loaf (cylinder) and divide it into the required number of parts - according to the number of cakes planned. You can roll balls out of the pieces and cover with a napkin while you roll out the layers.
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  On a sheet of parchment or a silicone mat, roll each dough ball into a very thin circle. Align the edges of the circle using a mold or any vessel of a convenient diameter. Uneven edges can not be cut off, but broken off after baking
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  Bake the cakes one by one in a hot oven - at a temperature of 200 degrees. Each cake takes about 2-3 minutes.
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  Grind the baked dough scraps in a blender or crumble by hand.
• 
  Prepare sour cream by whisking sour cream with powdered sugar and adding lemon juice. You can add some vanillin.
• 
  Smear all the cakes with sour cream, be sure to grease the sides. Place them on top of each other and sprinkle with dough crumbs. Put the cake in the refrigerator for 8-10 hours to soak well. Decorate the finished honey cake to your liking.

Bon Appetit!

Delicious honey cake with custard at home

The custard gives the classic honey cake a special taste reminiscent of eclairs. Prepare to cook the cream on the stove.

Ingredients:

• Eggs - 2 pcs.
• Honey - 2 tbsp. l.
• Sugar - 1 tbsp.
• Flour - 3-4 tbsp.
• Butter - 50 g.
• Soda - 0.5 tsp.

For the cream:

• Eggs - 2 pcs.
• Milk - 500 ml.
• Sugar - 0.5-0.7 tbsp.
• Flour - 2 tbsp. l.
• Butter - 100 g.
• Vanilla sugar to taste.

Cooking process:

1. Mix in a container that can be put on fire, butter, sugar and honey. Melt everything over low heat so that no sugar crystals remain. Cool the sweet mass.
2. Beat eggs with a fork or mixer.
3. Sift flour and mix with baking soda. Whether to extinguish soda with vinegar - the decision is yours. And if you are using a baking powder, it is better to add it at the end of kneading the dough.
4. Gradually stir the flour into a mixture of butter, sugar and honey, and then pour the beaten eggs into the dough, mix well. The dough should be thick, but not tough. It is imperative to achieve its elasticity by kneading with your hands.
5. Form balls from the dough - 7-9 pieces, cover them with cling film and put in the refrigerator for a while.
6. Prepare the custard. In a container, mix eggs, granulated sugar and vanilla sugar, flour. Put on fire and, stirring, pour in milk in a stream. Try to stir as often and rhythmically as possible so that no flour lumps form. Gradually, the cream will acquire a thick consistency, then remove it from the stove.
7. Put butter in hot cream and stir until dissolved. Let the cream cool, covering it with cling film.
8. Bake the dough cakes into a round shape. Each cake should be baked for 3 minutes in an oven at 200 degrees. While still hot, it is better to cut off uneven edges, leaving crumbs for further sprinkling.
9. When the cakes and cream have cooled, saturate each cake with cream and put them in a pyramid. Coat the cake on all sides with cream, sprinkle with crumbs from dough scraps and let soak in the refrigerator for several hours. It is good to leave the cake to soak overnight.

Bon Appetit!

Classic honey cake with sour cream

This recipe uses traditional sour cream that can be prepared with either sugar or powdered sugar. You will need walnuts for decoration.

Ingredients:

• Eggs - 3 pcs.
• Sugar - 200 g.
• Butter - 100 g.
• Flour - 400-500 g.
• Honey - 3 tbsp. l.
• Soda or baking powder - 1 tsp.

For the cream:

• Fat sour cream - 800 g.
• Sugar - 230 g.

For decoration:

• Walnuts - 200 g.

Cooking process:

1. Prepare the cake dough in a water bath. To do this, put water to boil in a deep saucepan. In another container of a suitable diameter, mix butter, honey and sugar, put on a saucepan with water and stir the mixture until the sugar grains dissolve.
2. Add baking soda and, while stirring, bring the mixture to a lighter state and increase in volume. Remove the container from the stove.
3. Beat the eggs in a separate bowl using a mixer, and then add them to the cooled mixture of honey, butter and sugar.
4. Flour, sift through a sieve, mix with the rest of the products. It may not be thick enough, then add flour.
5. Divide the dough into as many pieces as needed for the cakes. From the specified number of ingredients, about 5-7 cakes will be obtained.
6. Bake the cakes on parchment paper in an oven preheated to 180-200 degrees. The baking time is 3-4 minutes. After removing from the oven, the cakes must be trimmed so that they are even.
7. Mix sour cream with sugar or powdered sugar and beat with a mixer until the desired degree of consistency. You can add a little lemon juice for sourness.
8. Spread the cream over the cakes, be sure to coat the sides well. Crumb the crumbs and sprinkle the cake on all sides.
9. Walnuts can be crushed or used in half kernels to decorate the honey cake. Send the cake for soaking in the refrigerator for 6-10 hours.

Bon Appetit!

A simple recipe for honey cake with condensed milk and butter

Butter cream with condensed milk goes well with honey cakes.Walnuts complement this union well. The cake turns out to be sweeter and thicker than with sour cream.

Ingredients:

• Eggs - 2 pcs.
• Honey - 2 tbsp. l.
• Flour - 350-500 g.
• Soda - 0.5 tsp.
• Sugar - 200 g.
• Butter - 150 g.

For the cream:

• Butter - 300 g.
• Condensed milk - 1 can.
• Walnuts - 150 g.

Cooking process:

1. Put a container with honey, sugar and butter in a water bath or just on the stove. Do not let it boil, but heat until everything is dissolved.
2. Add baking soda to the mixture and, stir quickly, remove from the stove.
3. Drive eggs into the cooled butter with honey and sugar and mix.
4. Add flour in portions, sifting it through a sieve. Knead into a homogeneous thick dough. Do not rush to add flour if the dough seems thin to you. It should stand in the refrigerator for 30-60 minutes, after which its consistency will change slightly.
5. Then sprinkle the work surface with flour and lay out the dough. Now you need to objectively assess its elasticity and density. If sticks to your hands, add flour. Achieve a pliable dough and divide it into pieces (at least 5)
6. Roll each part thinly with a rolling pin and give the desired shape - a square, a circle, a heart, etc.
7. Heat the oven to a temperature of 200 degrees and bake the cakes one by one - each for 3-4 minutes.
8. While the cakes are cooling, prepare the cream. To do this, beat the butter and condensed milk with a blender.
9. Divide the nuts into two parts - one of them will go into cream, the other - for sprinkling and decoration.
10. Grease the cakes with cream and sprinkle some of them with chopped nuts.
11. Mix the crumb obtained from the scraps of dough with crushed nuts and sprinkle with the mixture on the cake. Decorate the top with the remaining nuts. Leave the honey cake to soak in the refrigerator for a few hours.

Bon Appetit!

Classic honey cake with boiled condensed milk

The honey cake according to this recipe turns out to be very sweet, with a viscous, pleasant cream. To level the excessive sweetness in the cream, you can use fresh berries with sourness.

Ingredients:

• Flour - 400-500 g.
• Honey - 2-3 tbsp. l.
• Butter - 100-120 g.
• Eggs - 3 pcs.
• Soda or baking powder - 1 tsp.
• Sugar - 1 tbsp.

For the cream:

• Boiled condensed milk - 1 can.
• Butter - 200 g.
• Fresh berries (cherries, raspberries, currants) - 150 g.
• Fresh milk - for impregnation.

Cooking process:

1. Melt butter, sugar and honey in a container. This can be done on the stove, in the microwave, in a water bath.
2. Add soda to the hot mixture (baking powder is used at another stage of preparation) and mix well.
3. Cool the mass and add eggs one at a time, kneading each one.
4. Pour flour into the prepared mixture of honey, butter, sugar and eggs. If you use baking powder instead of baking soda, it must be added to the total mass along with the flour. The dough will turn out immediately, as for rolling.
5. Divide the dough into equal parts and roll out in the desired shape in thin layers - no thicker than 0.5 cm.
6. Chop the cakes with a fork or toothpick in several places so that they don't swell when baking. It is better to prepare all the layers at once, because they are baked very quickly - in literally 3 minutes. The oven temperature should be around 200 degrees.
7. Mix boiled condensed milk and butter and beat them with a blender.
8. Grease the cakes first with milk and then with cream. Put fresh berries on every second cake after the cream. Coat the cake with cream on all sides.
9. Sprinkle honey cake with crumbs. If there is no more of it from baking cakes, you can crumble cookies or gingerbread. For impregnation, send the cake to the refrigerator overnight or for several hours.

Bon Appetit!

Step-by-step recipe for making a honey cake in a pan

Since the cakes in the honey cake are very thin, they can be baked directly in the pan, like pancakes. The cake will turn out to be just as tasty, while you do not have to fiddle with baking sheets and the oven.

Ingredients:

• Eggs - 2 pcs.
• Butter - 100 g.
• Flour - 0.5 kg.
• Sugar - 1 tbsp.
• Honey - 3-4 tbsp. l.
• Soda - 1 tsp
• Sour cream - 2 tbsp. l.

For the cream:

• Sour cream - 600 g.
• Powdered sugar - 300-400 g.
• Vanillin - 10 g.
• Berries, nuts, or chocolate for garnish.

Cooking process:

1. Melt butter and honey on the stove or in the microwave.
2. Beat eggs with sugar in a lush foam, and then add 2 tablespoons of sour cream to them and mix.
3. Stir baking soda into a mixture of butter and honey. A noticeable reaction will occur, which is expressed in the clarification of the mass and an increase in its volume.
4. Then combine the contents of the two containers.
5. Add flour, kneading the dough first with a spoon and then with your hands. It should be pliable, roll out well.
6. Form 5-6 balls of the same size from the dough and roll them into a circle around the diameter of the pan, in which the cakes will be cooked. On one side of the circle, prick with a fork.
7. Heat the pan well. It is important that it is not damaged inside, because you need to fry the cakes without oil, and they should easily come off the surface. Fry the cakes on each side for 1.5 minutes over medium heat.
8. Mix sour cream with powdered sugar and vanilla and beat with a mixer. You can mix sour cream with condensed milk.
9. When the pancakes are cool, generously coat them with cream and put in a stack. Trim the edges of the cake, coat the sides with cream. You can sprinkle the cake on all sides with crumbs from the remnants of the cakes. Decorate the honey cake with melted chocolate, nuts or berries. After a few hours, you can serve it on the table.

Bon Appetit!

A simple recipe for a honey cake in a water bath

The dough in a water bath is very elastic and baked evenly, without bumps and cracks. It is important not to overheat it, and also not to overdry the cakes.

Ingredients:

• Eggs - 2 pcs.
• Honey - 3 tbsp. l.
• Flour - 400 g.
• Oil - 100 g.
• Sugar - 150 g.
• Soda - 0.5 tsp.

For the cream:

• Condensed milk - 200 g.
• Sour cream - 400 g.
• Powdered sugar - 150 g.
• Vanillin - 0.5 tsp

Cooking process:

1. Prepare utensils for constructing a water bath. Take a pot for heating water and a container with the same diameter, but not deep. Put the pot of water on the stove.
2. In a second container, mix eggs, honey, sugar and soda, beat everything with a fork. Then add soft butter and place the bowl in an open pot of water.
3. Turn on the stove, bring water in a saucepan to a boil, and stir the mass in the upper vessel, not letting it boil. It will increase in volume and be covered with foam. In this state, the mass should be held in a water bath for several minutes, and then removed.
4. Pour flour into the cooled mixture, knead the dough and put it in a bag or under a film, and then place in the refrigerator for 2 hours.
5. Divide the dough in the refrigerator into 6-8 parts, roll out a thin crust from each.
6. Bake the cakes in the oven without overdrying them. Remember that a thin dough for a honey cake is quickly prepared, one cake is baked for only 2-3 minutes at a rather high temperature - about 200 degrees.
7. Prepare the cream from sour cream, condensed milk and powdered sugar, as well as vanillin. All components just need to be whipped with a mixer. It is allowed to use a thickener for cream if the cream does not thicken persistently.
8. Coat the cakes with cream. Let it soak a little and fold the honey circles one by one. Cover the surface with a cream paste. Choose the dressing to taste? It can be crumbs from baked dough scraps, or coconut flakes, or just powdered sugar.
9. Put the cake in the refrigerator overnight, and then decorate to your liking.

Bon Appetit!

Classic honey cake, cooked in a slow cooker

Cooking a honey cake in a slow cooker will save you the hassle of rolling out the dough. Preparing a cake is much easier than in the oven or on the stove, and the resulting dessert is tender and airy.

Ingredients:

• Flour - 1.5 tbsp.
• Eggs - 3 pcs.
• Sugar - 0.5 tbsp.
• Honey - 3 tbsp. l.
• Baking powder - 1 tsp.

For the cream:

• High fat sour cream - 2 tbsp.
• Powdered sugar - 200 g.
• Vanillin - 0.5 tsp
• Lemon juice - 0.5 tsp

Cooking process:

1. Beat eggs and sugar until smooth and fluffy.
2. Pour honey into eggs with sugar and beat all together. If the honey is too thick or it has crystallized, you first need to melt it in a water bath or in the microwave, but do not let it boil.Pour the melted honey into the egg mixture in a thin stream and beat immediately.
3. Mix flour with baking powder and pour into the egg-honey mass, stirring everything until smooth. The dough turns out to be similar to that for pancakes.
4. Grease the multicooker bowl with oil, turn on the "Baking" mode, and set the temperature to 150 degrees.
5. Pour the dough into a bowl, close the lid and bake for 40-50 minutes. Even if you are very curious about what is happening with the dough, in no case open the lid, otherwise your lush honey cake will not succeed, he risks falling off. When the time is up, remove the baked biscuit from the multicooker and cool.
6. For the cream, beat the sour cream with powdered sugar. Add vanillin and lemon juice. For thickening, you can use a cream thickener.
7. Divide the cooled honey biscuit into 3-4 cakes, cutting with a sharp knife or a special tool for cutting cakes. You can cut the bottom cake very thinly and put it on the crumb for sprinkling the cake.
8. Layer the cakes with cream, coat it liberally on the sides, sprinkle with crumbs on all sides. Decorate as you wish. Such a cake is soaked very quickly, so you can taste it almost immediately after cooking, but it is better to let it stand for at least an hour.

Bon Appetit!

Spanish chocolate honey cake

This cake looks very elegant and festive, therefore it is suitable for a loud celebration. Both the cakes and the decor have a chocolate flavor. It is recommended to decorate the top of the cake with fresh or canned berries.

Ingredients:

• Flour - 400 g.
• Cocoa - 2 tbsp. l.
• Honey - 3 tbsp. l.
• Eggs - 2 pcs.
• Butter - 100 g.
• Soda - 0.5 tsp.
• Sugar - 150 g.

For the cream:

• Milk - 400 g.
• Sugar - 200 g.
• Starch - 20 g.
• Eggs - 1 pc.
• Butter - 200 g.
• Vanillin - 0.5 tsp

For glaze:

• Cocoa - 1 tbsp. l.
• Sugar - 3 tbsp. l.
• Milk - 1 tbsp. l.
• Oil - 2 tbsp. l.

Cooking process:

1. To prepare the base of the dough, you need to use a water bath. On it you need to warm up a mixture of butter, sugar, honey and eggs well. While stirring all these products, keep them in the bath for about 7 minutes after boiling water in the lower container. Then add baking soda, reduce heat and hold for another 3-4 minutes. Cool the mass.
2. Mix flour with cocoa and add to the cooled mixture. Knead the dough with a texture suitable for rolling, that is, it should be pliable and moderately thick.
3. Make 6-8 balls of the same size from the dough and, covering them with foil or placing them in polyethylene, refrigerate. This will bring the dough to the desired state.
4. Roll out the balls into tortillas and bake in the oven at 200 degrees. The residence time of the cakes in the oven is 2-3 minutes.
5. Prepare the custard. First, in a water bath or on the stove, heat sugar, egg, starch in a container. Then pour milk into the mixture, kneading the mass. It should thicken noticeably. Remove the cream from the heat, put butter in it, and then cool the mass a little and beat it with a mixer.
6. Layer the baked and cooled cakes with cream.
7. Boil the glaze: mix sugar, cocoa and milk in a container and put on fire. When the mass is well heated, knead it thoroughly, but do not boil. Remove the glaze from the heat, add oil to it and stir. Cool and cover the honey cake with chocolate mass. You can put fresh or canned berries on top.

Bon Appetit!

Simple and tasty honey cake without rolling out the cakes

In this recipe, the honey cake dough turns out to be a liquid consistency and is baked in a mold, rather than rolled out. This significantly saves the hostess's time, but the taste of the dessert does not suffer from the simplicity of preparation.

Ingredients:

• Fresh liquid honey - 3 tbsp. l.
• Sugar - about 200 g.
• Butter - 150 g.
• Milk - 50 ml.
• Soda - 0.5 tsp.
• Chicken egg - 2 pcs.
• Flour - 250 g.

For the cream:

• Cream with a fat content of 30-35% - 300 g.
• Powdered sugar - 150 g.

Cooking process:

1. Prepare the dough in the traditional way: beat 2 eggs with sugar using a mixer and set aside. Mix flour with baking soda. Pour melted butter, honey and milk into it, mix, and then add eggs with sugar. You will get a pretty batter that needs to be kneaded very well with a spoon.
2. Line the mold with parchment or grease with oil and sprinkle the bottom and sides with flour. Pour the dough into it, shake it lightly and send it to the oven. The base of the cake is baked for about 40-50 minutes at a temperature of 180 degrees. The oven does not need to be opened during baking, only if the top begins to burn closer to the end of baking, you can cover it with foil.
3. Cool the baked "pie" and divide it into layers - 3 or 4 - as you wish. If the top turns out to be uneven, you can put it on the crumb. Alternatively, you can do this with the bottom by peeling off a thin layer and crushing it.
4. Cream, always cold, combine with powdered sugar and beat into a cream.
5. Smear the honey cake cakes with cream from the heart, pour over the top and sides just as generously. If desired, you can add any filling to the cream: berries, chocolate pieces, nuts, etc. Sprinkle the cake with crumbs and keep it in the refrigerator for a while.

Bon Appetit!