Classic Honey Cake with Condensed Milk and Butter
Very tasty, light, tender and soft, it melts in your mouth! This honey cake with condensed milk and butter is made in the classic way from cooked honey dough. The layers turn out extremely thin, and once they are soaked with juicy cream the cake becomes wonderfully delicate. I highly recommend it to all sweet lovers!
Updated : 28 November, 2025
Easy
More than 1 hour.
Ingredients
Batter
2
Eggs
110 grams
Sugar
2 tablespoon
Honey
70 grams
Butter
1 teaspoon
Baking soda
380 grams
Wheat flour
Cream
350 grams
Condensed milk
200 grams
Butter
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a classic honey cake with condensed milk and butter? Measure the necessary ingredients for the dough. You can use either liquid or crystallized honey.
Step 2
Sift the flour into a wide bowl. This enriches it with oxygen and helps the cake layers rise well while baking.
Step 3
The classic cooked honey dough will be prepared in a water bath. Take a small saucepan or a heatproof glass bowl. Whisk the eggs with the sugar until smooth.
Step 4
Add the honey to the sweet egg mixture.
Step 5
Add the butter. It’s better if the butter is not too cold so it melts faster.
Step 6
Pour some water into a larger pot. Place the bowl with the egg-honey-butter mixture on top so that the bottom of the bowl does not touch the water. The water should be gently boiling.
Step 7
Stirring constantly, heat the mixture until it becomes completely homogeneous. The honey and butter must fully dissolve. Add the baking soda and mix well.
Step 8
The mixture will start to foam slightly. Warm it for another 1 minute and remove from the water bath.
Step 9
Pour the liquid mixture into a large bowl where it will be convenient to knead the dough. Let it cool just a little. Add the sifted flour. Do not add all the flour at once - you may need slightly less or more, depending on its properties. First mix with a spoon, then with your hands.
Step 10
Knead the honey dough. It should be soft and not stiff. Honey dough will stick to your hands a little - that’s normal. Do not try to fix this by adding more flour, otherwise the dough will become too firm and the baked layers will be tough. If the dough, shaped into a ball, does not hold its shape very firmly, that is the correct consistency for this type of dough. The layers will be crumbly and not hard.
Step 11
Divide the dough into equal parts; the number of parts depends on the desired diameter of the layers. I divided it into 9 pieces. My cake layers were about 19 cm (7½ in) in diameter. With a larger diameter you will get fewer layers.
Step 12
Roll each portion of dough into a thin round sheet about 2 mm thick. It’s best to do this directly on parchment paper because the dough is very delicate and without parchment it’s almost impossible to transfer it to the baking sheet - it will tear. Choose silicone-coated parchment, from which it will be easier to remove the baked layers.
Step 13
Trim the rolled dough using a plate of the desired diameter. You can poke the layer with a fork so it doesn’t puff up during baking.
Step 14
Transfer the layer to a baking sheet together with the parchment. Bake in a preheated oven at 150-160°C (300-320°F) for about 5 minutes. Place the baked layer onto a flat surface so the edges don’t bend while cooling. Watch carefully: the layers brown very quickly, it’s important not to overdry them. You can also trim the layers after baking - then do it immediately, because as they cool they quickly become brittle and fragile.
Step 15
Bake all the layers in the same way. From one portion of the dough I cut out decorations for the cake. Take into account the specific features of your oven and adjust the time and temperature yourself.
Step 16
I ground the baked scraps and trimmings in a blender to fine crumbs. They can be used to coat the cake.
Step 17
Prepare the cream.
Step 18
Beat the softened butter with a mixer until it becomes fluffy and creamy.
Step 19
Gradually, in small portions, mix the condensed milk into the buttercream.
Step 20
Beat the cream on low speed until smooth.
Step 21
Place one cake layer on a serving plate of suitable size. Spread it with cream. To keep the plate clean after assembling the cake, you can put strips of parchment around the layer.
Step 22
Stack the layers on top of each other, generously spreading each one with cream, and assemble the whole cake.
Step 23
I sprinkled the top of the cake with honey crumbs. Place the cake in the refrigerator for 10-12 hours so that it soaks well. After that you can remove the parchment from the plate. Before serving, decorate the cake as you like.
Step 24
I added some cocoa powder to a small part of the dough for the layers and made little bees with glaze stripes and almond-petal wings. I covered the rest of the decorations with colored glaze. This option is perfect for a children’s party. You can also cover only the sides of the cake with crumbs and decorate the top before serving with fresh berries or soft, bright fruit. Another idea is to cover the top with melted chocolate or chocolate glaze or sprinkle it with chocolate shavings.
Step 25
Cut the honey cake into portions and serve. Enjoy your dessert!
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