This classic honey cake is a deliciously easy dessert featuring soft, flavorful layers and a tangy blackcurrant filling. Topped with a light, creamy frosting made from whipped cream and condensed milk, it’s a perfect treat for any occasion. With no complicated steps, this cake is quick to prepare and offers a wonderful balance of rich honey sweetness and refreshing fruitiness. It’s the ideal dessert for gatherings or just a cozy evening at home.
Why You’ll Love This:
You’ll love this cake for its simplicity and rich flavor. The honey-infused cake layers are tender and moist, perfectly complemented by the fruity blackcurrant filling. The whipped cream and condensed milk frosting adds a light, airy texture, making this cake both indulgent and refreshing. It’s an easy, go-to dessert for when you want something homemade and special without too much effort.
Perfect Occasion:
This honey cake is perfect for family gatherings, holiday celebrations, or even as a weekend dessert to enjoy with tea or coffee. Its soft layers and balanced sweetness make it suitable for both casual occasions and more formal events. The longer it sits in the fridge, the better it tastes, so it’s also great for preparing ahead of time.
Ingredients for the Cake Layers:
- 320 g honey
- 60 g sugar
- 100 g butter (82% fat)
- 140 g sour cream (20%)
- 1 teaspoon baking soda
- 2 eggs
- 300 g all-purpose flour
For the Blackcurrant Filling:
- 200 g blackcurrants
- 100 g sugar
- 15 g cornstarch
For the Cream Frosting:
- 500 g heavy cream (33-36%)
- 200 g sour cream (20%)
- 250 g sweetened condensed milk
Instructions:
- Prepare the Cake Layers:
In a saucepan, mix the honey, sugar, and butter over medium heat until smooth and melted. Add the sour cream and baking soda, stirring continuously. Remove from heat and let it cool slightly before adding the eggs. Mix in the flour until a smooth dough forms. Spread the batter into thin, even layers on a lined baking sheet. Bake at 170°C (340°F) for 8-9 minutes. You should get about 9 cake layers, each 20x13 cm. - Make the Blackcurrant Filling:
In a saucepan, combine blackcurrants, sugar, and cornstarch. Cook over medium heat, stirring, until the mixture thickens into a jam-like consistency. Let cool. - Prepare the Cream Frosting:
In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, mix the sour cream and condensed milk, then gently fold in the whipped cream until smooth. - Assemble the Cake:
Layer the cake by spreading the blackcurrant filling between the layers. Cover the entire cake with the cream frosting. Refrigerate for at least 12 hours to allow the flavors to meld and the cake to soften. - Decorate and Serve:
For decoration, bake the cake trimmings until crisp, then blend them into crumbs and sprinkle over the cake. You can also dust the cake with powdered sugar or top with fresh berries for a beautiful finish.
Enjoy!