This cake is a “must have Christmas cake” for Mr. Photographer. At least that’s what I was told by his Mother shortly before our first Christmas as newlyweds. As a consequence, not even three months after the wedding I found myself standing in the kitchen with Mom, who took it upon herself to teach me how to make it. I was terrified. I was way too young, haven’t had too much baking experience under my belt yet, and I was convinced she was going to watch me like a hawk and would ultimately deem me totally incompetent and unfit to properly care for her only son. What can I say? Insecure and paranoid young daughters-in-law don’t make it for their mothers-in-law any easier 🙂
I had trouble with everything that night: First I couldn’t roll out the dough, then I couldn’t get it onto the baking sheet. When it finished baking, I handled it too hot and it broke in two, and I had more than a few lumps in the frosting. But at the end both me and my new Mom-in-law made it through, she told me I did great, and Mr. Photographer was happy to have his Christmas cake.
Let me make something clear: Mom is great, and I’m not just saying that because there is a slight chance she might read it. There are tons of in-laws jokes built around the idea that the farther they live and the less you have to see them the better, and I suppose such jokes exist because they mirror the experience of many. I don’t have your typical harsh and less than helpful mother-in-law though. From the get-go she took me as her own, which also means that if she thinks I didn’t do something right or plan on doing something less than smart she has no qualms about telling me that. As a young wife I remember wishing she wouldn’t be quite so open in voicing her opinions and wanting her to keep a little more distance in our relationship. But you know how the saying goes – be careful what you wish for, because you might just get it. These days the distance between us is many times more than what I’d prefer, and I often find myself wishing she’d be just a little bit closer than twelve hour flight away. Over the years I came to appreciate her openness as well – she doesn’t leave me guessing and I know that what she says to me is (mostly) true 🙂
A lot has changed since that first baking session with Mom. I’ve had two babies on my own, and I’m convinced God must definitely have a sense of humor, because he gave me two sons – so that I could one day experience first-hand that being a mother-in-law to the woman your son chose to marry is not exactly an easy task. We still have our differences, Mom and me, but we’ve learned to live with them for the most part. And after surviving teenage years with my older son and being in the middle of said hell with the younger one I only feel grateful to her today. I’m glad she gave birth to Mr. Photographer and that she didn’t kill him when he was fifteen. And I’m also immensely thankful she taught him how to clean the kitchen 🙂
The honey cake I’m presenting to you today is not the exact recipe Mom makes. After Mr. Photographer found out he needs to avoid gluten, we thought he might never taste his favorite cake again. Mom’s recipe calls for four layers of rolled out honey dough, and since gluten-free dough lacks gluten, the very thing that holds the dough together, it is inherently non-stretchy and very hard to roll out. After much thinking, digging and comparing recipes I came up with honey cake that uses batter instead of sheets of dough. The batter is thinner and doesn’t need to be rolled out, and I’m happy to report this recipe works in both gluten-full and gluten-free version. I’d even dare to say it’s better than the original (sorry, Mom!), because this cake is soft right away and there is no need to wait for the cake layers to soften under the frosting. The gluten-free cake turned out to be just a little softer and more porous than its standard gluten counterpart, but since gluten-free dough can often be somewhat dry and crumbly, I’ll take softer and more porous any day! The Caramel Buttercream requires a little planning, because you need to caramelize sweetened condensed milk the night before, but it is worth it, the frosting is finger-licking good!
Beware: This cake is dangerous. It literally melts in your mouth and I guarantee you won’t be able to eat just one slice. I hope you’ll enjoy it as much as we do around here!
Christmas Honey Cake with Caramel Buttercream Frosting
- 600 g (21 oz.) unbleached all-purpose flour (for gluten-free version see Note)
- 1 tablespoon baking soda
- 300 g (10.5 oz.) unsalted butter
- 200 g (7 oz.) powdered sugar
- 4 tablespoons honey
- 4 eggs
- 100 – 150 ml (3.5 – 5 oz.) milk as needed to reach nice spreadable consistency of the batter
Caramel Buttercream Frosting:
- 1 can (14 oz., 396 g) sweetened condensed milk
- 6 tablespoons white sugar
- 350 ml (11.5 oz.) milk, divided
- 1 package KRAFT Jell-O Vanilla cook and serve pudding
- 230 g (8 oz., 2 sticks) unsalted butter, room temperature
- 4 oz. (113 g) Baker’s semi-sweet chocolate, broken into pieces
- 4 oz. (113 g) unsalted butter
- For the frosting, caramelize the sweetened condensed milk the night before by simply simmering the can in water for two hours in a covered pot. After two hours remove the can from water, let it cool and unopened place it in the fridge till the next day. Do not open the can while it’s hot! The next day proceed with making the recipe.
- To make the cake layers, place butter, powdered sugar, and honey in a small saucepan. Put the filled saucepan in a large pot and add enough boiling-hot water to reach halfway up the side of the smaller saucepan. Melt the butter/honey/sugar mixture over the water bath and set aside to cool slightly.
- Take four sheets of parchment paper, big enough to fit into a big baking sheet, and with pencil, trace 9 x 13 inch (22 x 33 cm) rectangle on each of them. Set aside. Preheat the oven to 350 °F (175 °C).
- Place flour and 1 tablespoon baking soda in a bowl of your stand mixe fitted with beater blade. With the mixer on, one by one add the eggs, mixing constantly. Lastly, add the lukewarm butter/honey/sugar mixture. Whisk the batter on a high speed, adding as much milk as to achieve a pancake consistency. Divide the batter into four equal portions.
- Turn one sheet of prepared parchment paper over so you’re not putting batter on the pencil markings, and with a spatula, spread one portion of the batter on the paper, covering the entire traced rectangle. Make the remaining cake layers the same way. (I usually bake one while preparing the next one.)
- Place the batter on the parchment onto the baking sheet and bake for about 6 minutes only – the layers are thin, so it goes quickly. Watch the cake closely, it’s ready when the edges begin to brown and the top is pale golden. Do not overbake. Let the cake cool on the parchment paper. Bake the rest of the cake layers the same way.
- While the cakes are cooling, prepare the Caramel frosting: Combine 6 tablespoons sugar with 2 tablespoons water in a deep saucepan. Let the sugar mixture cook until the water evaporates and the sugar turns golden brown in color and caramelizes. Do not stir, just gently shake the pan from time to time. Take the saucepan off the flame and add 250 ml milk to the liquid caramel. The caramel will sizzle and will crystallize. Melt it again in the milk over a low heat, stirring.
- Mix the Jell-O Vanilla Pudding with remaining 100 ml milk until smooth. Add the mixture to the hot caramel milk and cook, stirring constantly, until very thick. Let cool to room temperature. Take the can of caramelized condensed milk out of the refrigerator and let it come to room temp as well.
- When the pudding is cool, whip the butter until fluffy. With the mixer still going, by tablespoons add the pudding and the caramelized sweetened condensed milk, mixing well after each addition as to not curdle the frosting. Divide the frosting into four equal parts.
- Assembling the cake: Place one honey cake layer on a big cutting board, and spread it with one part of the frosting. Continue layering cake and frosting, ending with the buttercream on top. Transfer the cake into the fridge to firm up the frosting before putting the chocolate glaze on top. (I chilled for about 1 hour, but you can chill the cake for several hours, up to overnight.)
- For the Chocolate Glaze, combine the chocolate with butter over a water bath until smooth and pourable. Let the glaze cool slightly, and then pour the glaze over the cake, spreading it nicely with a spatula. Return the cake to the refrigerator to firm up the chocolate layer.
- Cut off the edges of the cake, cut the cake into small squares, and serve. The cake will keep for 1-2 days in the refrigerator and it is also possible to freeze it.
To make the cake gluten-free, I subbed the all-purpose flour with gluten-free flour mix. I used Namaste Perfect Flour Blend, but I imagine any good quality flour mix would work. Please check if your blend contains either xanthan or guar gum, and if not, add roughly 1 teaspoon of xanthan/guar gum per cup (130 g, 4.5 oz.) of flour. The gluten-free batter was different than the standard gluten cake – surprisingly it was thicker and not as spreadable, but since I knew that gluten-free flour is lighter thanks to the starches I was hesitant to add more milk than the recipe calls for. As a result, spreading the batter onto the paper was a little harder; I ended up dipping the spatula in water to help spreading the batter onto the paper, just like I do when baking pizza dough. The gluten-free cakes also baked a little slower and it took them about a minute – minute and a half longer to reach the nice golden color – I suppose that would depend on the grains/starches used in your mix. And lastly, the gluten-free cake layers were rising unevenly in the oven, forming big bubbles in the cake :-). I was convinced the cake was doomed, but I pricked the bubbles with a fork when taking the cakes from the oven, and after they cooled they looked pretty good, so all was well in the end :-). The gluten-free baking is always an adventure!