Looking for honey cake bars that never disappoint? These layered honey cake bars are soft and fragrant, and one old trick keeps the dough from tearing: you keep it warm while you roll.
Whether you are planning a big Christmas bake or a sweet Sunday treat, this is a reliable recipe. There are no hard slabs here, just tender layers with a cooked milk cream and tart plum jam. It is also an ideal dessert to make ahead, because it needs to rest overnight.
Quick Overview
- What it is: A traditional layered honey cake with cooked milk cream and plum jam.
- The secret trick: Keeping the dough warm in a water bath so it stays elastic.
- Time: About 60 minutes of active work, plus pressing overnight.
At a Glance
- Prep time: 40 min
- Baking time: 20 min (4 × 5 min)
- Servings: 24 bars
- Difficulty: Medium
- Calories: about 310 kcal per bar
- Trend: Christmas classic
Ingredients
(US cups, with metric in brackets)
For the honey dough
- 1 medium egg
- 3/4 cup (150 g) granulated sugar
- 3 tablespoons (65 g) honey
- 1/3 cup plus 1 tablespoon (100 ml) milk
- 1 heaping teaspoon baking soda
- 3 1/2 tablespoons (50 g) butter
- 3 1/2 cups (450 g) all-purpose flour
For the milk cream
- 2 cups plus 2 tablespoons (500 ml) cold milk
- 3/4 cup plus 1 tablespoon (100 g) all-purpose flour
- 3/4 cup plus 2 tablespoons (180 g) granulated sugar
- 2 sticks plus 2 tablespoons (250 g) butter, at room temperature
For filling and glaze
- 1 cup (300 g) thick plum jam (or other thick jam)
- 8 1/2 oz (240 g) dark chocolate, at least 52% cocoa
- 6 1/2 tablespoons (80 g) vegetable shortening
Instructions
- Make the base. In a bowl, whisk the egg and sugar by hand until pale. Stir in the honey, then the milk. Finally, stir in the baking soda and the butter pieces.
- Warm it (the key step). Set the bowl over a pot of hot water. Stirring constantly, warm the mixture to 145–150°F (63–65°C). The butter must melt and a light foam should form on top.
- Make the dough. Sift the flour into a food processor bowl, pour in the hot mixture and work it quickly into a dough. Do not mix it for long, or it will cool.
- The warmth trick. Divide the dough into 4 pieces (about 7 oz / 210 g each). Leave one on the work surface. Put the other three in a bowl, cover with plastic wrap and set the bowl in a sink of warm water. Warm dough rolls out very easily.
- Roll and bake. Roll each piece out directly on parchment paper to a 14×10-inch (35×25 cm) rectangle. Bake at 350°F (180°C) for about 5 minutes, until golden. Let the sheets cool on a flat surface.
- Cook the cream base. Whisk the flour into the cold milk and strain it. Add the sugar and cook, stirring, to a thick paste. Cool it in a cold water bath, stirring occasionally.
- Whip the cream. Beat the room-temperature butter until fluffy. Add the cooled paste a spoonful at a time. The result is a thick, stable cream.
- Assemble. Set 3 tablespoons of the cream aside. Layer 1: a sheet plus half the cream. Layer 2: a sheet plus the plum jam. Layer 3: a sheet plus the other half of the cream. Layer 4: a sheet, flat side up.
- Weigh it down. Cover the cake, weigh it down (for example with a baking sheet and cartons of milk) and refrigerate, ideally until the next day.
- Finish. Spread the reserved cream on top. Melt the chocolate with the shortening over steam, let it cool to about 100°F (37°C) and pour it over the cake. Cut with a warmed knife.
Video Recipe
Tips for Perfect Honey Cake Bars
- Why does the dough tear? It has probably cooled too much. Warm it briefly in the microwave or over steam, because heat gives it back its elasticity.
- Cut without cracking the chocolate. Dip the knife in hot water, wipe it dry and then cut. The warm blade melts the chocolate slightly instead of breaking it.
Easy Variations
- Nutty: Add a handful of ground walnuts to the filling for a stronger flavor.
- Rum: Sprinkle the bottom sheet lightly with rum for an extra Christmas aroma.
Frequently Asked Questions (FAQ)
- Can I use margarine instead of butter? Yes, you can use a good-quality vegetable fat (stick margarine or shortening) in the cream and glaze, but butter gives the cream a finer, more authentic flavor.
- How long do honey cake bars keep? Refrigerated, they stay fresh and soft for 7 to 10 days. The longer they sit, the better the flavors blend.
- Can I make honey cake bars ahead for Christmas? Yes. They need to be pressed in the refrigerator overnight anyway, so you can assemble and glaze them 2 to 3 days before serving.
- What can I use instead of plum jam? Any thick, tart jam works, for example apricot or sour cherry. Thin or runny jam will soak into the layers, so cook it down first if it is loose.
Serve the honey cake bars with coffee or as the star of a holiday table. They keep well, so they are a good dessert to prepare in advance.
The recipe is based on a version by LiViera Desserts, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
RATE THIS RECIPE
