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.
I love honey cake, but especially more so around the holidays. There is something very soothing about having hot herbal tea with a piece of honey cake, on a cold winter day, which is perfect around Christmas.
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.