Introduction
This classic Honey Cake with Sour Cream Frosting is a rich and tender dessert that features thin layers of honey-infused cake, beautifully complemented by a tangy and creamy sour cream frosting. It's a delightful treat perfect for any special occasion or family gathering.
Detailed Ingredients
For the Cake Layers:
100g unsalted butter
200g granulated sugar
2 tablespoon honey
2 large eggs
1 teaspoon baking soda
½ teaspoon baking powder
400g all-purpose flour
For the Sour Cream Frosting:
600ml sour cream (full-fat)
150g powdered sugar
1 teaspoon vanilla extract
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Yield: 8-10 servings
Directions
1. In a heatproof bowl, combine butter, granulated sugar, and honey. Place over a pot with simmering water and stir until melted and well-combined.
2. Remove from heat and add eggs, mixing quickly to prevent curdling. Stir in baking soda and baking powder.
3. Gradually add flour, mixing until a smooth dough forms. Divide the dough into 6 equal portions and chill for 30 minutes.
4. Preheat the oven to 180°C. Roll out each dough portion into a thin round and bake on a lined baking sheet for 6-7 minutes or until golden. Let cool completely.
5. For the frosting, whisk sour cream, powdered sugar, and vanilla extract until smooth and well combined.
6. Assemble the cake by layering the cake rounds with generous amounts of sour cream frosting between them. Spread remaining frosting over the top and sides.
7. Refrigerate for at least 6 hours or overnight to allow flavors to meld and cake layers to soften.
8. Slice and serve, garnished with crushed cake crumbs or honey drizzle if desired.
Detailed Directions and Instructions
Step 1: Prepare the Cake Mixture
In a heatproof bowl, combine 100g unsalted butter, 200g granulated sugar, and 2 tablespoons of honey. Place the bowl over a pot with simmering water and stir until the mixture is melted and well-combined.
Step 2: Add Eggs and Leavening Agents
Remove the bowl from heat and quickly add 2 large eggs, mixing rapidly to prevent curdling. Stir in 1 teaspoon of baking soda and ½ teaspoon of baking powder until fully incorporated.
Step 3: Mix in the Flour
Gradually add 400g of all-purpose flour to the mixture, stirring until a smooth dough forms. Divide the dough into 6 equal portions and chill in the refrigerator for 30 minutes.
Step 4: Preheat Oven and Roll Dough
Preheat the oven to 180°C (350°F). Roll out each chilled dough portion into a thin round shape. Place each round on a lined baking sheet.
Step 5: Bake the Cake Layers
Bake the dough rounds in the preheated oven for 6 to 7 minutes, or until they turn golden brown. Allow them to cool completely on a wire rack.
Step 6: Prepare the Sour Cream Frosting
In a mixing bowl, whisk together 600ml of full-fat sour cream, 150g of powdered sugar, and 1 teaspoon of vanilla extract until the mixture is smooth and well combined.
Step 7: Assemble the Cake
Layer the cooled cake rounds, spreading a generous amount of the sour cream frosting between each layer. Use the remaining frosting to cover the top and sides of the assembled cake.
Step 8: Chill the Assembled Cake
Refrigerate the cake for at least 6 hours or, preferably, overnight. This will allow the flavors to meld and the cake layers to soften.
Step 9: Serve
Once chilled, slice the cake and serve. You may garnish with crushed cake crumbs or a drizzle of honey if desired.
Notes
Storage Tips
The cake can be stored in the refrigerator for up to 3 days. Ensure it is covered properly to maintain freshness.
Serving Suggestions
This cake pairs well with a cup of tea or coffee and can be served as a delightful dessert or a sweet snack.
Customization Options
Feel free to add nuts or dried fruits between the layers for added texture and flavor.
Cook techniques
Melting Ingredients
Combine unsalted butter, granulated sugar, and honey in a heatproof bowl over simmering water. This gentle heat helps melt the ingredients uniformly without burning.
Mixing Eggs
Add eggs to the melted mixture quickly to avoid curdling. Ensure to mix thoroughly until well combined.
Incorporating Dry Ingredients
After adding baking soda and baking powder, gradually mix in flour until a smooth dough is achieved. This helps develop the right texture for the cake layers.
Chilling the Dough
Divide the dough into equal portions and chill in the refrigerator for 30 minutes. This makes the dough easier to roll out and helps maintain its structure during baking.
Baking Process
Roll each portion into thin rounds and bake at 180°C for 6-7 minutes or until golden. Ensure they cool completely to maintain the desired texture for stacking.
Preparing the Frosting
Whip the sour cream, powdered sugar, and vanilla extract until smooth. This creates a creamy and tangy frosting that complements the sweet cake layers.
Layering the Cake
Spread generous amounts of sour cream frosting between each cake round. This not only adds flavor but also keeps the layers moist.
Refrigeration for Flavor
Refrigerate the assembled cake for at least 6 hours or overnight. This allows the flavors to meld and the cake layers to soften, enhancing the overall taste.
Serving Suggestion
Slice the cake and serve it garnished with crushed cake crumbs or a drizzle of honey, adding an appealing final touch to the presentation.
FAQ
Can I use different types of flour for this recipe?
It is recommended to use all-purpose flour for the best texture, but you could experiment with cake flour for a lighter cake or whole wheat flour for a healthier option.
How long can I store the Honey Cake?
The Honey Cake can be stored in the refrigerator for up to 5 days. Make sure it is covered well to maintain its moisture.
Can I freeze the Honey Cake?
Yes, you can freeze the cake layers individually. Wrap them tightly in plastic wrap and store in an airtight container. Frosting is best made fresh.
What can I substitute for sour cream in the frosting?
Greek yogurt can be used as a substitute for sour cream if you prefer a similar tangy flavor with slightly less fat.
How do I make the cake layers evenly thin?
Use a rolling pin and silicone baking mat or parchment paper. Roll evenly and check thickness with a ruler for consistent results.
Can I add nuts or fruit to the cake layers?
Yes, adding chopped nuts or dried fruits can enhance flavor and texture, but this may alter the texture of the cake layers slightly.
Conclusion
The Honey Cake with Sour Cream Frosting is a delectable dessert that combines the sweetness of honey with the tangy creaminess of sour cream. Its rich flavor and tender texture make it a delightful addition to any gathering. Ideal for special occasions or simply as a treat, this cake is sure to impress family and friends alike.
Layered Honey Nut Cake
Incorporate chopped walnuts or hazelnuts between the layers for a nutty crunch that complements the honey flavor beautifully.
Chocolate Drizzle Honey Cake
Add a luscious chocolate ganache drizzle on top of the sour cream frosting for a decadent twist and added richness.
Spiced Honey Cake
Enhance the honey cake by adding spices such as cinnamon, nutmeg, or ginger to the batter for a warm, aromatic flavor profile.
Citrus Honey Cake
Incorporate orange or lemon zest into the frosting for a refreshing citrus layer that contrasts with the sweet honey cake.
Honey Cake with Fruits
Layer the cake with fresh fruits like berries or peaches between the frosting layers for a fruity freshness that balances the richness.
Maple Cream Frosting
Substitute the sour cream frosting with maple-flavored cream for a different take that adds a delightful twist to the original recipe.
Honey Cake Parfaits
Serve crumbled honey cake layered with sour cream frosting and fresh fruit in individual cups for a fun and visually appealing dessert option.
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