Ingredients
Honey Cake Layers:
- 1 cup sour cream
- 4 large eggs, at room temperature
- 1 cup honey
- 3/4 cup cooking oil (such as canola)
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking soda
- 2 tsp baking powder
- 1/4 tsp salt
Pistachio Buttercream:
- 1 cup shelled, salted pistachios
- 2 tbsp heavy cream
- 3 cups unsalted butter, softened at room temperature
- 2 tsp vanilla extract
- 4 cups confectioner’s sugar
Cake Filling:
- 1 to 1 1/2 cups finely diced pistachios
- 1 cup honey
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line three 8-inch (20-cm) cake pans with parchment paper and spray the sides with non-stick baking spray.
- Make Cake Batter: In a large bowl, combine sour cream, honey, cooking oil, eggs, and vanilla extract. Beat until smooth and uniform. In a separate bowl, sift together flour, baking soda, baking powder, and salt, then fold into the wet ingredients. Mix just until incorporated.
- Bake Cake Layers: Divide batter evenly into the three pans using a kitchen scale for accuracy. Bake at 350°F for 24 to 26 minutes, until a toothpick inserted in the center comes out clean. Cool in pans for 5-8 minutes, then transfer to wire rack to cool completely. Chill in refrigerator for 30 minutes to firm up.
- Make Pistachio Paste: Place shelled salted pistachios in a food processor and pulse until finely ground. Add heavy cream and pulse until a thick paste forms. Set aside.
- Make Buttercream: Beat the softened unsalted butter on medium-high speed for 7 to 9 minutes until fluffy and pale. Add pistachio paste and vanilla extract; beat until combined. Gradually add confectioner’s sugar on low speed until incorporated, then beat on high speed for 3 to 4 minutes until airy and light. If buttercream is flat, chill for 30 minutes then beat again.
- Assemble Cake Layers: Level the tops of the cake layers and split each into halves to have six layers total. Place one layer on a serving plate, drizzle about 2 tablespoons honey, spread evenly. Spread a generous layer of pistachio buttercream to edges.
- Add Filling and Repeat: Pipe a ring of frosting around edge with a pastry bag fitted with a medium round tip. Sprinkle 3 to 4 tablespoons diced pistachios inside the ring, drizzle a few more tablespoons of honey, then layer the next cake piece. Repeat with remaining layers.
- Crumb Coat and Chill: Apply a thin crumb coat of frosting on the outside of the cake to seal in crumbs. Refrigerate for 30 minutes to set the frosting.
- Final Frosting and Decoration: Apply the final layer of frosting smoothly with offset and cake spatulas. Garnish the top with more finely diced pistachios, drizzle honey, and pipe decorative dollops of buttercream using a French star tip #4.
- Chill Before Serving: Refrigerate the finished cake for 1-2 hours or overnight to set. Remove from the fridge about an hour before serving to soften. Serve with hot tea to balance the sweetness.
Notes
- You can reduce the sweetness by lowering honey from 1 cup to ¾ cup in the cake batter and halving the amount in the filling.
- Ensure your butter for the buttercream is well softened before beating to achieve fluffiness.
- Use a kitchen scale for dividing batter evenly to ensure uniform cake layers.
- Keep the buttercream refrigerated until ready to use; if it flattens, refrigerate and re-beat to restore fluffiness.
- Serve the cake slightly softened for best texture and flavor balance.
- Prep Time: 25 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern
