Vertical honey cake Spartak
If guests are already knocking at the door and you need a dessert in a hurry, this quick Honey Cocoa Cake recipe is a lifesaver. It is an impressive treat that stands tall—measuring 12 cm high and about 10 cm wide—and yields a substantial cake weighing approximately 1.1 kg.
Honey Cocoa Cake Ingredients
For the Honey Batter (and some Cream Components):
- 100 gr honey
- 90 gr sugar
- 50 gr butter 82%
- 1/2 tsp soda
- 70 gr sour cream (20% or more)
- a pinch of salt
- 1 egg
- 130 gr flour
- 25 gr cocoa (no sugar)
- 300 gr cream 33%
- 200 gr sour cream (above 20%)
- Vanilla
- 80-90 gr of powdered sugar (I do not advise adding more)
For the Cream Cheese Frosting:
- 300 gr cream cheese
Honey Cocoa Cake Baking Instructions
Step 1: Prepare and Bake the Honey Cocoa Cake Layers
- Start by preheating your oven to 170 degrees Celsius (340°F). While the oven warms up, mix the honey and sugar in a saucepan. Simmer it over medium heat until the first bubbles appear, which usually takes about 2 minutes. Once it starts bubbling, stir in the soda (baking soda). Keep stirring continuously until the foam rises significantly and turns a deep reddish color (this takes roughly 1-2 minutes). Take the honey mixture off the heat. In a separate bowl, whisk together the sour cream, egg, softened butter, and a pinch of salt until the mixture is just smooth—be careful not to overmix it. Slowly pour the hot honey syrup into the sour cream and egg mixture in a thin stream, whisking vigorously as you pour to combine everything well. Fold in the flour and cocoa powder. Mix the batter until it is smooth and uniform. Divide the batter into two equal parts (about 250 grams each). Spread the first half onto a baking mat or parchment paper to form a rectangle roughly 24 cm x 40 cm, or simply spread it to the edges of your baking sheet. Bake this layer in your preheated oven for 7 to 10 minutes. You are looking for a confident reddish-brown color. While the first layer bakes, prepare your second baking sheet with the remaining batter, forming another rectangle of the same size. Once the first cake layer is done, take it out and let it cool for 10 minutes. Then, carefully cut it lengthwise into two equal rectangles (creating two flexible strips, each 12 cm x 40 cm). Repeat the baking and cooling process for the second layer. Let it cool for 10 minutes while you prepare the cream, then cut it into two identical 12 cm x 40 cm strips. You should now have four flexible strips ready to be twisted into a delicious cake roll!
Step 2: Prepare the Cream Cheese Frosting
- In a large bowl, combine the 300 gr cream 33%, 200 gr sour cream (above 20%), vanilla, and 80-90 gr of powdered sugar with the 300 gr cream cheese. Beat this mixture with a mixer until it is smooth and completely combined.
Step 3: Assemble Your Honey Cocoa Cake Roll
Spread about a quarter of the prepared frosting evenly over one honey cake strip. Since the sponge strips remain flexible, you don’t need to wait; simply start rolling the first strip into a tight coil. Apply cream to the next strip and wind it tightly around the first roll where you left off. Repeat this process with the remaining two strips, building a beautiful, tall cake roll. Once assembled, wrap the cake tightly in cling film. If you have a sliding cake ring, use it to gently compress and shape the roll for an even finish.
- If you don’t have a cake form, it is advisable to create a slightly shorter roll—perhaps 8 cm high—to ensure better stability. To do this, simply cut each baked layer into three strips (each 3 cm x 8 cm) instead of two.
