Directions: 

• Put 1 stick of unsalted butter (8 Tablespoons) out on the counter top so it becomes softened and will be ready to make cream.
• Preheat your oven to 350F.
• If you haven’t already made a can of dulce de leche, do so now. It takes 2 hours to boil so better get on that as soon as possible. Here is the a link to the instructions for it in case you don’t fill like scrolling up to click on the link there. Recipe for Dulce de Lutche
• Beat whipping cream in a bowl with 1 tablespoon of sugar until it becomes stiff. Put in refrigerator. (You could also use cool whip for this, but it’s much healthier to whip up your own whipped cream)

The Cake: 

• Beat together 3 large eggs and 1 cup of sugar in a mixer. You could use a stand mixer or hand mixer, either one works.

• Add to the mixing bowl 2 tablespoons of honey. (Use your favorite kind of honey.)
• In a separate little shallow plate mix 1 teaspoon of baking soda and 1 teaspoon of lemon juice. This will start to foam up fast. Add to the mixing bowl.

• On lowest speed, mix in 1 1/2 cups of flour. Mix well together.

• At this point, hopefully your oven is ready to bake!
• I used 8″ cake pans. I have three the same size so it went even quicker for me. Make sure you are using the same size pans, or use just one three times. Spray pan with Pam or whatever you use for cake not to stick while baking.
• Spread a thin layer of batter, bake fore 7 minutes. (For this recipe in an 8 ” pan I got 4 layers, you may get less layers or more depending on your pan size).

Now the cream:

• In a mixing bowl beat 1 stick (8 tablespoons) softened unsalted butter. (You had it laying on the counter from the beginning of the recipe.)
• Add 1 can of dulce de leche. Combine these two ingredients well together.

• Get out your whipped cream that you whipped up in the beginning and on low speed add the whipping cream. There’s the cream!

• Take a small bowl or shallow plate add 1 teaspoon of sugar and cup of water. This should be enough for all the layers. It will make your cake moist.
• With a teaspoon generously spread over the cake layer, right before you put the cream.

• Now put the cream on, and another cake layer.
• Spread some water with sugar and spread more cream. Continue until all layers are on each other.
• Spread cream all around the cake.
• Chop pecans and sprinkle any way you wish.
• Refrigerate cake until read to serve.
• 

Yield: 5Author: imagecooking.comPrint Recipe

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Simple Honey Cake

ingredients:

• • 3 large eggs

• • 1 cup of sugar

• • 3 Tablespoons of honey (use your favorite)

• • 1 teaspoon soda

• • 1 teaspoon of lemon juice

• • 1 1/2 cups flour

• • 1 stick of unsalted butter (8 tablespoons)

• • 8 ounces whipping cream

• • 1 can of dulce de leche 
  • 1/2 cup of Pecans  (yum!)

 

instructions:

• Put 1 stick of unsalted butter (8 Tablespoons) out on the counter top so it becomes softened and will be ready to make cream.
• Preheat your oven to 350F.
• If you haven’t already made a can of dulce de leche, do so now. It takes 2 hours to boil so better get on that as soon as possible.
• Beat whipping cream in a bowl with 1 tablespoon of sugar until it becomes stiff. Put in refrigerator. (You could also use cool whip for this, but it’s much healthier to whip up your own whipped cream)

The Cake: 

• Beat together 3 large eggs and 1 cup of sugar in a mixer. You could use a stand mixer or hand mixer, either one works.
• Add to the mixing bowl 2 tablespoons of honey. (Use your favorite kind of honey.)
• In a separate little shallow plate mix 1 teaspoon of baking soda and 1 teaspoon of lemon juice. This will start to foam up fast. Add to the mixing bowl.
• On lowest speed, mix in 1 1/2 cups of flour. Mix well together.
• At this point, hopefully your oven is ready to bake!
• I used 8″ cake pans. I have three the same size so it went even quicker for me. Make sure you are using the same size pans, or use just one three times. Spray pan with Pam or whatever you use for cake not to stick while baking.
• Spread a thin layer of batter, bake fore 7 minutes. (For this recipe in an 8 ” pan I got 4 layers, you may get less layers or more depending on your pan size).

Now the cream:

• In a mixing bowl beat 1 stick (8 tablespoons) softened unsalted butter. (You had it laying on the counter from the beginning of the recipe.)
• Add 1 can of dulce de leche. Combine these two ingredients well together.
• Get out your whipped cream that you whipped up in the beginning and on low speed add the whipping cream. There’s the cream!

• Take a small bowl or shallow plate add 1 teaspoon of sugar and cup of water. This should be enough for all the layers. It will make your cake moist.
• With a teaspoon generously spread over the cake layer, right before you put the cream.
• Now put the cream on, and another cake layer.
• Spread some water with sugar and spread more cream. Continue until all layers are on each other.
• Spread cream all around the cake.
• Chop pecans and sprinkle any way you wish.
• Refrigerate cake until read to serve.

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