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Honey and walnut layer cake served on a plate
Traditional honey cake layered with smooth walnut cream

Honey and walnut layer cake

Author: Flavelo
Recipes Cakes and Desserts
The pairing of honey and walnut is one of the most ancient confectionery combinations. Due to the natural invert sugars in honey, the sponge bakes darker and has a caramelised flavour, whilst the texture remains moist. The lightness of the cream filling balances the density of the sponge.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 40 mins
🍽️ Servings 10 servings
🔥 Calories 420 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Cake tin
  • Whisk
  • Long knife (for slicing cake)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Preheat the oven to 180°C (160°C Fan). Prepare the tin (grease and flour).

Tip: This basic step can never be skipped.
2 ✓

Beat the butter with the sugar, vanilla, and 2 tbsp honey until fluffy. Add the eggs one by one.

Tip: Drizzle the honey into the butter base so it distributes evenly.
3 ✓

Mix in the flour, baking powder, and 75g walnuts. Bake for 30-35 minutes.

Tip: Check with a skewer. The smell of honey cake can be deceptive, check the inside!
4 ✓

Whip the cream with the icing sugar and stabilizer. Finally, fold in the remaining honey and walnuts.

Tip: Only add the honey at the very end, as it can make the cream runny.
5 ✓

Slice the cooled cake in half horizontally, fill, and coat the cake.

Tip: Decorate with walnut halves.

Recipe FAQ

Why did the top burn?
Honey cakes brown faster. If you see it browning but it's still raw inside, cover with aluminium foil.

Ingredients

  • 200 g Plain flour
  • 150 g Caster sugar
  • 4 Eggs
  • 100 g Soft butter
  • 1 packet Baking powder
  • 1 packet Vanilla sugar
  • 4 tbsp Honey (half for batter, half for cream)
  • 150 g Ground walnuts (half for batter, half for cream)
  • 500 ml Cold double cream
  • 1 packet Cream stabilizer (optional)
  • 30 g Icing sugar