Honey Cake with Caramel Cream

This honey cake with caramel cream is a cozy, old-fashioned dessert that feels perfect for celebrations or lazy weekends. Soft honey layers are baked separately, then stacked with a silky caramel cream made from coffee, butter, and sugar. The cake rests overnight in the fridge so the cream can soak into the layers, making every slice moist and flavorful. It looks simple, but delivers a deep caramel taste with a gentle honey aroma.

• Whisk the milk, sugar, eggs, and honey together until light and foamy. Then add the butter, place the mixture over low heat, and cook, stirring, until it puffs up slightly and thickens.
• Sift the flour and baking powder together. Once the egg mixture has cooled, knead the dough, adding the flour gradually.
• Divide the dough into four portions, roll each one out, and bake the layers on a flour-dusted baking sheet at high heat.
• Make a light caramel by melting the sugar until golden, then pour it over the coffee mixed with rum. Simmer over low heat until the caramel is fully dissolved.
• In a separate bowl, mix the coffee with the flour, then pour this mixture over the caramel and coffee. Cook over low heat, stirring constantly, until it thickens.
• Let the mixture cool, then add the melted butter and honey. Beat until you get a thick, smooth caramel cream.
• Spread the cooled cake layers with the caramel cream and stack them to form a cake. Chill the cake in the refrigerator overnight.

Ingredients for the honey cake layers

The honey cake layers use simple pantry staples: flour, sugar, honey, eggs, butter, milk, and baking powder. Honey adds flavor and color, while the small amount of baking powder helps the layers stay soft but not too thick.

Ingredients for the caramel cream

The caramel cream is made with sugar, milk, coffee, flour, butter, honey, and a splash of rum or cognac. Sugar is cooked into a light caramel, then blended with coffee and milk for depth, while flour and butter give the cream body and richness.

How to prepare the honey cake dough

The base starts by gently heating milk, sugar, eggs, honey, and butter until slightly thickened. Once cooled, this mixture is combined with sifted flour and baking powder to form a soft, workable dough that can be divided and rolled.

Baking the honey cake layers

The dough is split into four pieces, rolled into thin sheets, and baked quickly at high heat. Baking on a floured parchment or baking sheet keeps the layers from sticking and helps them stay even, ready to be stacked with cream later.

Making the light coffee caramel

A light caramel is created by melting sugar until golden, then pouring it over hot coffee mixed with rum. This mixture is simmered until all the caramel dissolves, giving a smooth, aromatic base that will later become the caramel cream.

Thickening the caramel cream base

Flour is mixed with coffee, then stirred into the hot caramel mixture and cooked on low heat. Constant stirring prevents lumps and ensures the cream thickens evenly into a smooth, pudding-like base that must cool before adding butter and honey.

Assembling the honey caramel cake

Once the caramel cream is whipped with butter and honey, each baked layer is generously coated and stacked. The cake is then covered on the outside as well, creating a simple yet elegant dessert with visible honey layers and creamy caramel filling.

Chilling, serving, and storing

The cake should rest in the refrigerator overnight so the cream can soften the layers. It slices best when chilled and can be stored, covered, for a few days, making it an excellent make-ahead dessert for gatherings and holidays.

FAQ

 Can I replace the rum or cognac in the cream?

You can leave out the alcohol or replace it with vanilla extract or a bit more coffee if you prefer an alcohol-free version.

What type of honey works best in this cake?

Use a mild, light-colored honey so it adds sweetness and aroma without overpowering the caramel and coffee flavors.​

How do I prevent the caramel from burning?

Cook the sugar over medium-low heat and watch it closely, removing it from the heat as soon as it turns a light golden color, then add the coffee mixture.