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Honey Cake with Buttercream and Jam – European Recipe

This Layered Honey Cake recipe was born today due to the leftover buttercream from making my Shortbread sandwich cookies.

It is a very simple recipe to make, as you begin with baking a fluffy honey cake on a 13″ x 18″ cookie sheet, then cutting it into 3 even sections and layering them with buttercream and your favorite jam, then drizzling it with a glaze.

This recipe yields 10 large, or 20 medium-size serving pieces.

Honey Cake with Buttercream and Jam – European Recipe

Honey Cake with Buttercream and Jam – European Recipe


  • 4 large eggs, separated
  • 3/4 cup granulated sugar
  • 1 tsp. vanilla extract
  • pinch or salt
  • 1/2 cup honey
  • 1/2 cup unsalted butter, melted
  • 2 tsp. baking soda
  • 2 tsp. white vinegar
  • 2 cups all-purpose flour
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground allspice
  • 1/4 tsp. ground cloves
  • Sugar Glaze
  • 1 cup powdered sugar
  • 2 TBS. rum or your favorite extract or liquor
  • leftover buttercream from shortbread cookies - or see note below for recipe


  1. In a medim mixing bowl place egg yolks and sugar, and mix until thick, fluffy and light yellow color (about 1 minute on high speed).
  2. Mix in the honey and vanilla extract.
  3. In a small bowl mix the baking soda with the vinegar, and add to egg mixture.
  4. Add melted butter, and mix well to incorporate.
  5. In a medium bowl combine the flour, salt, cinammon, allspice and cloves.
  6. Mix dry and wet ingredients until well combined.
  7. In a medium bowl whip the egg whites to stiff peaks (about 1 minute on high).
  8. Using a spatula, fold the egg whites into the batter.
  9. Preheat oven to 350 degrees F.
  10. Line a 13"x 18" cookie sheet with parchament paper, and grease well bottom and sides.
  11. Pour the batter onto the parchment paper and spread it evenly with a spatula.
  12. Bake it for 18 minutes, on the middle oven rack.
  13. Remove from the oven and leave in the pan for 10 minutes.
  14. Remove it onto a cooling rack, discard parchment paper and cool completely.
  15. Trim 1/2 inch off all edges of the cake.
  16. Cut the longer side of the cake into 3 even sections (around 5" x 10" each)
  17. Spread buttercream over one of the cake sections.
  18. Spread the jam over the top of the second cake section.
  19. Place the jam side piece over the buttercream, and press it gently together.
  20. Spread the jam over the top of the second cake section, then spread the buttercream over the third cake section.
  21. Place the third cake section, buttercream downward onto the jam of the second cake section.
  22. Press down gently.
  23. Set aside.
  24. Prepare Sugar Glaze by mixing powdered sugar and rum into a smooth thin cream.
  25. Place the glaze in a small ziplock plastic baggie, make a pin hole in one corner and drizzle glaze over the top and sides of the cake.
  26. Keep it refrigerated until few minutes before serving, to preserve the buttercream.


Butter Cream ingredients:

½ cup unsalted butter, room temperature ½ cup cream cheese (4 oz), room temperature ¼ cup heavy whipping cream, room temperature 1 tsp. vanilla extract

Butter Cream Filling Instructions:

Whip the butter with vanilla extract until fluffy and pale in color, about 5 minutes. Gradually add in the cream cheese, continue mixing until well incorporated. In a small bowl, whip the heavy cream until peaks form, but do not overbeat it so it does not turn into butter. Using a spatula, gently fold in the whipped cream into the butter/cream cheese mixture. Don’t overmix it so it does not separate. Cover and set aside.

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