A rich and elegant dessert, this Honey Cake with Dark Cream combines tender honey-infused layers with a smooth, cocoa-kissed cream. With its deep flavor and melt-in-your-mouth texture, this cake is perfect for celebrations, afternoon tea, or as a showstopping centerpiece for any dessert table.

Why You’ll Love This Recipe

This honey cake stands out for its delicate layers and sophisticated dark cream filling. The honey adds natural sweetness and aroma, while the dark cocoa cream brings a velvety, slightly bitter balance. It’s a dessert that feels indulgent yet not overly sweet. Plus, the make-ahead design means it tastes even better the next day, as the layers soften and meld beautifully with the cream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake Layers (8 layers, 20–22 cm / 8-inch pan):

Honey: 100 g (⅓ cup / 5 tbsp)
Sugar: 200 g (1 cup / 200 g)
Butter: 100 g (½ cup / 7 tbsp)
Eggs: 3 medium
Baking soda: 1 tsp
Vinegar or lemon juice: 1 tbsp
All-purpose flour: 500 g (4 cups / 500 g)

For the Dark Cream:

Heavy cream (33–35%): 500 ml (2 cups / 500 ml)
Cream cheese: 300 g (1¼ cups / 300 g)
Powdered sugar: 80–100 g (⅔–¾ cup)
Dark cocoa powder: 30 g (⅓ cup)

Directions

Prepare the cake layers:
In a saucepan, melt honey, sugar, and butter together over low heat until smooth and combined. Do not boil. Let it cool slightly.
Add eggs and soda mixture:
In a small bowl, mix baking soda with vinegar or lemon juice until it foams. Whisk the eggs into the cooled honey mixture, then add the soda mixture.
Form the dough:
Gradually add the flour, mixing until a soft dough forms. It should be pliable but not sticky.
Shape and bake:
Divide the dough into 8–10 equal balls. Roll each ball into a thin circle (20–22 cm). Prick each layer with a fork to prevent bubbling. Bake each layer for 3–5 minutes at 180°C (350°F) until golden. Let them cool completely.
Prepare the dark cream:
Whip the heavy cream and powdered sugar until stiff peaks form. Add cream cheese and dark cocoa powder, and beat again until smooth and fluffy.
Assemble the cake:
Spread a generous layer of cream between each cake layer. Cover the top and sides with the remaining cream.
Chill and serve:
Refrigerate for at least 6 hours (preferably overnight) to let the flavors blend and the layers soften. Slice and serve chilled.

Servings and Timing

Servings: 10–12 slices
Preparation time: 40 minutes
Cooking time: 30 minutes (total for all layers)
Chilling time: 6 hours minimum (best overnight)

Variations

Nutty Twist: Add finely chopped walnuts or hazelnuts between the layers for a crunchy texture.
Coffee Touch: Add 1 tsp of instant coffee to the cream for a mocha flavor.
Lighter Cream: Replace cream cheese with mascarpone for a softer and less tangy filling.
Citrus Infusion: Add a hint of orange zest to the honey batter for a fresh aroma.

Storage/Reheating

Store the honey cake in the refrigerator, covered, for up to 5 days. The flavor improves with time as the layers continue to soften. For longer storage, freeze the cake (whole or sliced) for up to 2 months. Thaw overnight in the refrigerator before serving. This cake is served cold, so reheating is not necessary.

FAQs

How far in advance can I make this honey cake?

You can make it up to 2 days in advance. The flavor and texture actually improve after a day of chilling.

Can I use sour cream instead of cream cheese?

Yes, you can substitute cream cheese with sour cream for a tangier, lighter filling.

My dough is sticky—what should I do?

Add a little more flour, one tablespoon at a time, until the dough is soft and smooth but not sticky.

How do I prevent the layers from puffing up while baking?

Prick each layer with a fork before baking to release air and keep them flat.

Can I use honey substitutes?

Natural honey gives the best flavor, but you can use maple syrup or date syrup if preferred.

Can I make the cream lighter?

Yes, use half the amount of cream cheese or switch to Greek yogurt for a lighter texture.

Can I frost the cake differently?

You can cover it with whipped cream or chocolate ganache if you prefer a different finish.

How do I cut even slices?

Use a sharp knife dipped in hot water and wiped clean between each slice for neat, smooth cuts.

Can I make this cake gluten-free?

Yes, replace the flour with a 1:1 gluten-free all-purpose blend.

What’s the best way to serve honey cake?

Serve it chilled, preferably after resting overnight, with tea or coffee.

Conclusion

This Honey Cake with Dark Cream is a masterpiece of flavor and texture. With tender honey-infused layers and a luxurious dark cocoa cream, it’s the perfect balance of sweet, rich, and sophisticated. Whether for special occasions or simply to treat yourself, this cake promises to impress and delight every time.

Honey Cake with Dark Cream