Easy Pourable Honey Cake with Sour Cream

Recipe card

Easy Pourable Honey Cake with Sour Cream

Prep 25 minCook 25 minTotal 4 hr 50 minYield 12 squares

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowls, measuring tools and suitable baking pan or appliance

Ingredients

3 whole large eggs 180 g sugar 120 g honey 100 g unsalted butter 1 tsp baking soda 300 g all-purpose flour 500 g full-fat sour cream, chilled 80 g icing sugar 1 tsp vanilla extract

Instructions

1. Batter

   Heat oven to 180°C (350°F); beat eggs with sugar until pale.

2. Honey

   Warm honey and butter gently in a saucepan; stir in baking soda until foamy, then cool 5 minutes and fold into eggs.

3. Bake

   Fold flour into batter, spread in a lined 23 x 33 cm pan and bake 20 to 25 minutes until golden and springy; cool fully.

4. Cream

   Whisk cold sour cream with icing sugar and vanilla until smooth; chill 20 minutes to thicken.

5. Assemble

   Split sponge into two layers, spread half the cream between and the rest on top; chill at least 4 hours before cutting.

How to tell when it is ready

Split sponge into two layers, spread half the cream between and the rest on top; chill at least 4 hours before cutting.

Tips

• Heat oven to 180°C (350°F).
• Warm honey and butter gently in a saucepan.
• Fold flour into batter, spread in a lined 23 x 33 cm pan and bake 20 to 25 minutes until golden and springy.
• Whisk cold sour cream with icing sugar and vanilla until smooth.

Troubleshooting

• If sponge is dry, avoid overbaking.
• If cream is loose, chill before assembling.

Substitutions

• Use Greek yogurt mixed with sour cream for a tangier cream.
• Use mild syrup in place of honey, noting flavor changes.

Variations

• Add cinnamon to the batter.
• Use lemon zest in the frosting.

Serving suggestions

• Serve with tea.
• Add chopped walnuts.
• Pair with berries.
• Offer small chilled squares.

Make ahead

Prepare the measured ingredients in advance. Refrigerate covered up to 3 days; keep chilled because of the sour cream filling.

Storage

Refrigerate covered up to 3 days; keep chilled because of the sour cream filling.

Food safety

Keep dairy filling refrigerated and cool sponge fully before assembly.

Frequently asked questions

How do I know easy pourable honey cake with sour cream is ready?

Split sponge into two layers, spread half the cream between and the rest on top; chill at least 4 hours before cutting.

How should I store easy pourable honey cake with sour cream?

Refrigerate covered up to 3 days; keep chilled because of the sour cream filling.

Serve with tea. Refrigerate covered up to 3 days; keep chilled because of the sour cream filling.