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  • Vegetarian

Simple Honey Cake with Cream and Dulce de Leche

Moist, sweet and soft! This cake is sure to become a new favorite cake recipe!
How long does honey cake last?

Refrigerated, this honey cake lasts for up to 4 days.

What does honey cake taste like?

This amazing honey cake tastes like a sweet treat! It’s rich in notes of dulce de leche and sweet honey

How to store honey cake?

Store honey cake in the refrigerator loosely covered in plastic wrap. It’ll keep for up to 4 days.


Simple Honey Cake with Cream and Dulce de Leche

Moist, sweet and soft! This cake is sure to become a new favorite cake recipe!
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Course: Desserts
Cuisine: Russian
Allergy: Vegetarian
Total Time: 1 hour 30 minutes
Servings: 10
Calories: 376kcal



  • 3 large eggs
  • 1 cup sugar
  • 3 Tbsp honey
  • 1 tsp baking soda
  • 1½ cups flour
  • 8 Tbsp unsalted butter, softened
  • 8 oz whipping cream
  • 1 can dulce de leche, prepared ahead of time
  • ½ cup pecans, chopped
  • 1 tsp sugar, for sugar water


  • Preheat the oven to 350F.
  • Prepare the dulce de leche.
  • Beat the whipping cream in a bowl with 1 Tablespoon of sugar until it gets stiff peaks. Transfer to the fridge until ready to use.
  • For the cake:
    Beat together 3 large eggs and 1 ucp of sugar in a hand or stand mixer.
  • Add to the mixing bowl 2 Tbsp honey.
  • In a separate shallow bowl or plate, mix 1 teaspoon baking soda and 2 teaspoons lemon juice. On cei t has started to foam up, add to the mixing bowl.
  • On the lowest speed, mix in 1½ cups of flour and mix well together.
  • Butter your cake pans and spread a thin layer of batter.
  • Bake for 7 minutes or until toothpick comes out clean.
  • For the cream:
    In a mixing bowl beat 8 Tablespoons softened unsalted butter. Add in dulce de leche and combine well together.
  • Add in already whipped cream to the dulce de leche mixture and beat well.
  • Take a small bowl or shallow plate. Mix 1 teaspoon of sugar and a cup of water.
  • Soak the first layer of cake with the sugar water. It will make your cake moist. Spread cream over the layer and top with another cake layer.
  • Continue soaking each layer with sugar water and spreading cream until finished.
  • Spread cream all around the cake.
  • Chop pecans and sprinkle over the cake.
  • Refrigerate until ready to serve.


I used 8″ cake pans for this recipe and ended up making 4 layers.


Calories: 376kcal | Carbohydrates: 41g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 136mg | Potassium: 86mg | Fiber: 1g | Sugar: 26g | Vitamin A: 687IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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