Seven Layer Honey Sheet Cake – Recipe
Honey is such a versatile food staple. It may be used as a sweetener in teas, a flavor enhancer in fruit dips, used in homemade cough syrup, as well as in cooking and baking by practically every country in the world.
Today I will share a recipe for a Seven Layer Honey Sheet Cake, which I extensively modified to my own taste, using a basic recipe from a long time friend.
This cake not only presents itself nicely, but it also has a great flavor.
Sheet cakes are so much easier to bake and assemble than tortes, yet they still can look very presentable and appetizing. You can be very creative with cutting up sheet cakes, by making individual servings, bite size samplers, diamond, square, or rectangular shapes.
This sheet cake starts off on a crisp side right after baking, but once layered with the filling, it begins to soften up. It is very important to keep the filling refrigerated until ready to use. Also, once all the layers are completed, the “torte” needs to be fully wrapped in foil paper, and stored in the refrigerator until serving time, to prevent melting down of the filling, and saturating the cake layers with moisture (see TIP, for important suggestions).
- 1 cup honey
- 2 cups flour
- 2 eggs
- 1 cup brown sugar(or less if you prefer less sweetness)
- 3/4 cup Canola oil, or your favorite vegetable oil (not olive oil)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 tsp cinnamon
- 1/4 tsp cloves, ground
- 1/8 tsp allspice, ground
- 1 1/2 cup butter, softened (not melted)
- 1 packet Dr. Oetker Original Vanilla Sugar, or 1 tsp vanilla extract
- 1 cup powdered sugar
- pinch of salt
- 2 tsp lemon juice
- 2 1/2 cup Cream of Wheat, cooked and cooled
- Apricot Jam
- Mix eggs and sugar until thick, and light yellow color.
- Mix in honey, then add oil, and mix well.
- Mix the flour with baking powder, baking soda, salt, cinnamon, cloves and allspice.
- This batter is thicker than cake batter, so you will need to spoon it into the cake pans.
- Prepare 2 sheet cake pans 10 x 18, by lining them with parchment paper (dab lightly the bottom of the pan with vegetable shortening, before laying down the parchment paper, so it stay down better).
- Divide the batter into two portions, and spread evenly in each pan.
- Preheat oven to 300 F, and bake each cake for 15 minutes, on the middle rack.
- Do not test the cake for readiness, since it is very soft, and will drop down.
- Remove it from the oven, and cool in the pan for 10 minutes.
- Invert on a cooling rack (handle with care, as the cake is crispy), carefully peel off parchment paper.
- Cook the Cream of Wheat, by bringing to boil 4 cups of water (I used 3 cups of water and 1 cup of milk)
- Add pinch of salt.
- Mix in 1 cup of Cream of Wheat.
- Cook for 2 1/5 minutes, stirring continuously, to prevent from burning on the bottom.
- Remove from heat and cool completely. (I spooned it out onto two dinner plates, for faster cooling)
- Mix butter and sugar until evenly creamy.
- Add 2 1/2 cup of cooled Cream of Wheat, and mix well.
- Mix in vanilla and lemon juice.
- Divide filling into 3 parts.
- Cut each sheet cake in half, parallel to the shorter edge. This will give you 4 smaller pieces to work with, rather than two large ones, as well as a chance to form 7 layers.
- Spread first cake layer with one portion of the Cream of Wheat filling.
- Spread the second cake bottom side with Apricot jam, very sparingly, just barely covering it.
- Place the jam side on top of the cream filling.
- Repeat this process with the remaining cake layers and filling.
- Immediately wrap the cake well in foil paper, and store in the refrigerator until ready to serve, to prevent the filling from melting down, and softening the cake layers too much.
- Before serving, trim off 1/2 inch from all sides, to make them even.
- Sprinkle powdered sugar on the top layer of the cake.
- Using a serrated knife, cut sheet cake into serving pieces of your choice. Since this cake is quite sweet, I would recommend to cut it up into small serving pieces, and arrange them on a platter, rather than serving it individually.
If you prefer less sweetness in this cake, you may decrease the amount of brown sugar from 1 cup to 3/4 or even 1/2 cup.
Due to the type of filling and multiple filling layers, the cake layers absorb the moisture from the filling, which cuts down on a successful storage time of this cake. For best results you should keep the cake well wrapped, and refrigerated, but for no longer than 2 days before serving.
Once left at room temperature, it is best to keep it UNCOVERED, so it starts loosing moisture rather than retaining it. I tested a couple of pieces uncovered at room temperature for 24 hours, and they were moist but not mushy, however the other pieces stored under a plastic wrap were extremely moist, thus not a recommended way of storing.
I would not recommend this cake for freezing, since the cake layers become very moist after thawing. Not as mushy as the ones stored in a plastic wrap, but much softer than the fresh pieces left open at room temperature.