Go Back
+ servings
honey-cake-final-product-on-a-wooden-cake-stand-with-a-striped-brown-towel-in-the-background
Print Recipe
No ratings yet

Simple Honey Cake with Cream and Dulce de Leche

Moist, sweet and soft! This cake is sure to become a new favorite cake recipe!
Total Time1 hour 30 minutes
Course: Desserts
Cuisine: Russian
Allergy: Vegetarian
Servings: 10
Calories: 376kcal

Equipment

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 3 Tbsp honey
  • 1 tsp baking soda
  • 2 tsp lemon juice
  • 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
  • 1 cup water

Instructions

  • Preheat the oven to 350F.
  • Prepare the dulce de leche.
    1 can dulce de leche,
  • Beat the whipping cream in a bowl with sugar until it gets stiff peaks. Transfer to the fridge until ready to use.
    8 oz whipping cream
  • For the cake:
    Beat together 3 large eggs and 1 cup of sugar in a hand or stand mixer.
    3 large eggs, 1 cup sugar
  • Add to the mixing bowl 2 Tbsp honey.
    3 Tbsp honey
  • In a separate shallow bowl or plate, mix 1 teaspoon baking soda and 2 teaspoons lemon juice. Once it has started to foam up, add to the mixing bowl.
    1 tsp baking soda, 2 tsp lemon juice
  • On the lowest speed, mix in 1½ cups of flour and mix well together.
    1½ cups flour
  • 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.
    8 Tbsp unsalted butter,, 1 can dulce de leche,
  • Add in already whipped cream to the dulce de leche mixture and beat well.
    8 oz whipping cream
  • Take a small bowl or shallow plate. Mix 1 teaspoon of sugar and a cup of water.
    1 tsp sugar,, 1 cup 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.
    ½ cup pecans,
  • Refrigerate until ready to serve.

Notes

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

Nutrition

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