Honey Cake Layers (Honey Sponge Sheets)
The perfect base for a honey cake - soft and very tasty! If you don’t yet know how to make honey layers for one of the most beloved cakes, this recipe will help. They bake in minutes, and once soaked with any cream they become an ultra-tender, melt-in-your-mouth dessert.
Updated : 05 January, 2026
Easy
About 45 min.
Ingredients
3
Eggs
220 grams
Sugar
0.2 teaspoon
Salt
100 grams
Honey
90 grams
Butter
1.5 teaspoon
Baking soda
560 grams
Wheat flour
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to bake honey cake layers? Measure out the ingredients. The honey can be runny or thickened.
Step 2
In a small heavy-bottomed saucepan, combine butter, sugar, and honey.
Step 3
Over low heat, stirring often, bring the mixture to a smooth consistency. The sugar crystals should dissolve completely.
Step 4
In a separate bowl, beat the eggs until smooth (a fork or whisk is enough).
Step 5
Pour the beaten eggs into the sweet butter mixture in a thin stream. To keep the eggs from curdling, stir very actively while adding. If you’re worried, you can heat the mixture over a double boiler: set the saucepan over a larger pot of gently simmering water (the water shouldn’t touch the bottom of the top pan).
Step 6
Over low heat, stirring constantly, bring the mixture to a slight thickening.
Step 7
Add the baking soda and mix well.
Step 8
The mixture will start to foam slightly. After 1-2 minutes, remove the pan from the heat. Preheat the oven to 160-170°C (320-338°F).
Step 9
Let the mixture cool until just warm. To speed this up, pour it into the bowl where you’ll mix the dough.
Step 10
Sift the flour to remove any unwanted particles and to aerate it - this makes the dough more uniform and helps the layers rise better while baking.
Step 11
Add most of the flour to the cooled mixture and stir with a spoon at first. Depending on your flour, you may need more or less, so don’t add it all at once.
Step 12
If the dough isn’t thick enough, add a bit more flour - but don’t overdo it or the dough will become tough.
Step 13
The dough should be soft, pliable, and slightly sticky. If a dough ball doesn’t hold its shape very well, that’s the right consistency - your layers will be crumbly and not hard.
Step 14
Divide the dough into 10-12 parts and roll into balls. Cover the dough so it doesn’t dry out.
Step 15
Roll each piece into a thin round. You can roll it directly on parchment. Trim the edges using a plate of the desired diameter (mine were 20 cm / about 8 in). You can also trim after baking.
Step 16
To keep a layer from puffing up, prick it with a fork. I didn’t do this for the other layers because mine don’t puff.
Step 17
Bake each layer in the preheated 160-170°C (320-338°F) oven for about 3-5 minutes. They bake very fast, so stay nearby so they don’t dry out. As soon as the edges lightly brown, take it out. Baking time and temperature may vary by oven. If you trim after baking, do it immediately while the layer is hot - once cooled, it will be brittle.
Step 18
Transfer the baked layers to a flat surface. Gather the scraps, roll out one more layer, and bake it too. Use it in the cake, or bake it a bit darker and crumble it for decorating.
Step 19
This time I made the layers not very thin. If you want thinner layers, divide the dough into 11-12 parts. For the honey cake, you can use any cream: sour-cream, boiled condensed milk with butter, or custard. It’s best if the cake soaks for at least 8 hours - then it’s especially tender. Enjoy!
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