Mary Berry Honey Cake

This honey cake is soft, layered, and full of warm cinnamon and caramel flavor. Each bite is rich, creamy, and just the right amount of sweet. It’s the cake you’ll want to make and let chill overnight—the layers soak up all that cream and get extra soft. Perfect for special moments or simply sharing something sweet with people you love.

Ingredients Needed:

For the cake:

• 1 large egg
• 1 1/2 sticks (6 ounces) unsalted butter
• 3/4 cup packed light brown sugar
• 1/2 cup honey
• 1 1/2 teaspoons kosher salt
• 1 teaspoon ground cinnamon
• 3 1/2 cups bleached all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder

For the filling:

• 1 (16-ounce) container sour cream
• 1 (about 13-ounce) can dulce de leche, such as Nestlé La Lechera
• 1/4 cup honey
• 1 teaspoon kosher salt
• 1-quart cold heavy cream

How To Make Honey Cake?

1. Melt the butter: Place the butter in a large bowl and melt it in the microwave or on the stove, then let it cool slightly.
2. Mix wet ingredients: Add the brown sugar, honey, salt, and cinnamon to the melted butter and whisk until smooth. Once it’s no longer hot, whisk in the egg.
3. Add dry ingredients: Stir in the flour, baking soda, and baking powder until a sticky dough forms.
4. Chill the dough: Divide the dough into two equal parts, wrap each in plastic, flatten it into rectangles, and chill in the fridge for at least 1 hour.
5. Roll the dough: Preheat oven to 175°C. Roll out one dough piece at a time between two parchment sheets into a 16×12-inch rectangle, about 1/16 inch thick.
6. Bake the layers: Remove the top parchment and bake for 10–12 minutes until the surface looks dry and lightly golden. Cool on the tray for 10 minutes, then transfer to wire racks to cool completely.
7. Make crumbs: Lower the oven to 165°C. Cut each sheet into 4 pieces. Take one piece, and bake it again for 12–15 minutes until deep golden. Let it cool, then crush it into crumbs using a food processor or rolling pin.
8. Whip the cream filling: In a mixing bowl, beat together the sour cream, dulce de leche, honey, and salt. Add cold heavy cream and beat until thick, fluffy, and glossy (about 10–14 minutes). Whisk briefly by hand to even it out.
9. Assemble the cake: Place one cake layer on a plate or tray. Spread about 1 cup of cream on top. Repeat with all layers, finishing with cream on top. Cover the sides with leftover cream and press cake crumbs around the base.
10. Chill overnight: Leave the cake uncovered in the fridge overnight to let the layers soften fully. Slice and serve cold.

Recipe Tips:

• Chill the dough before rolling it out: This makes it easier to handle and helps the layers bake evenly without sticking.
• Roll the dough very thin: Keep each sheet about 1/16-inch thick to make sure the layers bake quickly and stay soft.
• Whip the cream until medium-firm peaks form: The filling should be thick enough to hold its shape but still smooth and creamy.
• Let the cake rest overnight in the fridge: This is the most important step! The cream softens the layers and gives the cake its signature texture.
• Use the crumbs only after they cool completely: If they’re still warm, they’ll turn soggy and won’t stick well to the cake.

How To Store Leftovers?

• Refrigerate: First, let the honey cake cool to room temperature. Then cover it lightly with plastic wrap or place slices in an airtight container. Store it in the fridge for up to 3 days.
• Freeze: Let the cake cool completely, then wrap it tightly in plastic wrap and foil. You can freeze it for up to 1 month.

Nutrition Facts:

• Calories: 520 kcal
• Total Fat: 36g
• Saturated Fat: 21g
• Cholesterol: 115mg
• Sodium: 380mg
• Potassium: 180mg
• Total Carbohydrate: 45g
• Dietary Fiber: 1g
• Sugars: 28g
• Protein: 6g

Try More Mary Berry Recipes:

• Mary Berry Winter Vegetable Soup
• Mary Berry Whole Orange Spice Cake

Mary Berry Honey Cake

Course: DessertCuisine: BritishDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

18

minutes

Calories

520

kcal

This honey cake is soft, layered, and full of warm cinnamon and caramel flavor. Each bite is rich, creamy, and just the right amount of sweet. It’s the cake you’ll want to make and let chill overnight—the layers soak up all that cream and get extra soft. Perfect for special moments or simply sharing something sweet with people you love.

Ingredients

• For the cake:

• 1 large egg

• 1 1/2 sticks (6 ounces) unsalted butter

• 3/4 cup packed light brown sugar

• 1/2 cup honey

• 1 1/2 teaspoons kosher salt

• 1 teaspoon ground cinnamon

• 3 1/2 cups bleached all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon baking powder

• For the filling:

• 1 (16-ounce) container sour cream

• 1 (about 13-ounce) can dulce de leche, such as Nestlé La Lechera

• 1/4 cup honey

• 1 teaspoon kosher salt

• 1-quart cold heavy cream

Directions

• Melt the butter: Place the butter in a large bowl and melt it in the microwave or on the stove, then let it cool slightly.
• Mix wet ingredients: Add the brown sugar, honey, salt, and cinnamon to the melted butter and whisk until smooth. Once it’s no longer hot, whisk in the egg.
• Add dry ingredients: Stir in the flour, baking soda, and baking powder until a sticky dough forms.
• Chill the dough: Divide the dough into two equal parts, wrap each in plastic, flatten it into rectangles, and chill in the fridge for at least 1 hour.
• Roll the dough: Preheat oven to 175°C. Roll out one dough piece at a time between two parchment sheets into a 16×12-inch rectangle, about 1/16 inch thick.
• Bake the layers: Remove the top parchment and bake for 10–12 minutes until the surface looks dry and lightly golden. Cool on the tray for 10 minutes, then transfer to wire racks to cool completely.
• Make crumbs: Lower the oven to 165°C. Cut each sheet into 4 pieces. Take one piece, and bake it again for 12–15 minutes until deep golden. Let it cool, then crush it into crumbs using a food processor or rolling pin.
• Whip the cream filling: In a mixing bowl, beat together the sour cream, dulce de leche, honey, and salt. Add cold heavy cream and beat until thick, fluffy, and glossy (about 10–14 minutes). Whisk briefly by hand to even it out.
• Assemble the cake: Place one cake layer on a plate or tray. Spread about 1 cup of cream on top. Repeat with all layers, finishing with cream on top. Cover the sides with leftover cream and press cake crumbs around the base.
• Chill overnight: Leave the cake uncovered in the fridge overnight to let the layers soften fully. Slice and serve cold.

Notes

• Chill the dough before rolling it out: This makes it easier to handle and helps the layers bake evenly without sticking.
• Roll the dough very thin: Keep each sheet about 1/16-inch thick to make sure the layers bake quickly and stay soft.
• Whip the cream until medium-firm peaks form: The filling should be thick enough to hold its shape but still smooth and creamy.
• Let the cake rest overnight in the fridge: This is the most important step! The cream softens the layers and gives the cake its signature texture.
• Use the crumbs only after they cool completely: If they’re still warm, they’ll turn soggy and won’t stick well to the cake.