Jam Layered Honey Cake Recipe

We've recently had dinner at my cousin's house. Everything was delicious, but there was one cake, which caught my eye; it was supernal. My cousin mentioned that it was her favorite cake for many years, because of the simplicity and obviously, the taste. I was excited to returned home with that recipe and give it a try.

This cake requires jam to give it that fruity flavor. My cousin used currant jam and I went with peach jam. You may use any choice of your favorite jams, and each time that you switch it up, will feel like a different cake.

Serving size:
1 hr
40 min
Ready in
2 hr


Beat eggs with sugar, until it’s three times in volume.
Add honey into the mixture and beat again to combine well together.
Into a small dish, combine lemon juice together with baking soda. Add Baking soda mixture into the egg mixture, fold in to combine.
Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don't over mix it and lose the fluffiness.
Split cake dough into two parts, bake each part in a 9 inch pan at 350F for 30 minutes. Check it using a wooden toothpick; once the dough doesn't stick to the toothpick, the cake is ready.
Slice each sponge cake into two layers and apply some jam on one side of each layer.
To prepare cream, beat softened cream cheese with powdered sugar. Beat until the mixture is smooth and has no lumps. Add whipping cream into the cream mixture, beat until cream is firm.
Apply cream to the cake between each layer and the remaining cream on the outside of the cake.
Decorate the cake as you wish. I cut a thin slice from one layer of the cake and turned it into crumbs, which later used to decorate the sides of the cake.
It's best to serve the cake after it sits overnight soaking with the cream.
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