From Sticky Honey to Stunning Cake — No Fuss, No Rolling

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: stevia

💰Cheaper: brown sugar

Stevia offers a low-calorie sweetener alternative.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone

Ricotta is lighter and less expensive while still creamy.

Grab a large thick-bottom pot.

Pour in 1/3 cup of honey.

Add 6 oz of unsalted butter cut into cubes and regular white sugar.

Set the pot over low heat and stir until melted and smooth, about 5 minutes.

Add a heaping teaspoon of baking soda and stir until it bubbles and foams.

Remove from heat once it turns warm amber and smells amazing.

Add a pinch of salt and 3 large eggs, whisking each in quickly one at a time.

Sift in flour in batches while whisking to avoid lumps until you have a smooth, caramel-colored batter.

Line a 13 by 13 inch baking pan with parchment paper and pour in the batter, spreading it evenly.

Bake at 350°F for 12 to 14 minutes, checking with a toothpick for doneness.

Let the cake cool before slicing.

Trim the edges of the cake using a round cutter.

Cut the whole cake into four pieces using a tape measure and serrated knife.

Slice each of the four pieces in half, making a total of seven layers.

Crumble the eighth layer to sprinkle on top.

Make the frosting by beating 2 tubs of mascarpone on low speed, gradually adding 2/3 cup of powdered sugar until smooth.

In a separate bowl, pour in 2 cups of heavy cream and whip until soft to medium peaks.

Gently fold the whipped cream into the mascarpone in two to three parts using a spatula.

Spread frosting on the first layer of the cake, adding the next layer on top.

Continue layering until the whole cake is covered, optionally adding finely chopped prunes to the cream.

Cover the top and sides of the cake with the remaining cream.

Blend the saved cake scraps and sprinkle them over the top and sides of the cake.

Refrigerate the cake for at least 2 hours, preferably overnight.

Slice and serve the cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens