1-Step 1: Prepare the Burnt Honey Cook the honey over medium heat until it reaches a dark amber color, then whisk in the water and set it aside to cool. This step is crucial as it adds that caramelized depth to the cake layers. Once ready, you’ll use it in both the batter and frosting for a cohesive taste.

2-Step 2: Mix and Bake the Cake Layers Melt the burnt honey, additional honey, sugar, and butter using a bain-marie until smooth. Whisk in the eggs while the mixture is still warm, then add baking soda, salt, and cinnamon the batter will foam up, which is normal. After slight cooling, sift in the flour gradually and mix until smooth. Spread about 1/3 cup of batter into 9-inch circles on baking mats or parchment paper, and bake at 375°F (180°C) for 6 to 7 minutes until deep caramel color is achieved; trim the edges for neat layers.

3-Step 3: Toast and Prepare Crumbs Toast the trimmed edges and any less attractive layers at 250°F (120°C) until they turn a dry reddish-brown, then grind them into crumbs for decorating the cake. For more baking inspiration, check out our guide to making delicious cinnamon bread, which uses similar warm spices.

4-Step 4: Make the Frosting Combine the burnt honey, dulce de leche, salt, and 3/4 cup of cold heavy cream; chill this mixture for 30 minutes. Whip the remaining 4 cups of cream to soft peaks, fold in the chilled honey-dulce mixture, and whip to medium-stiff peaks for a frosting that’s tangy and just right.

5-Step 5: Assemble and Chill Layer the cake and frosting alternately, applying frosting on the top and sides, then press the toasted crumbs onto the outside for a beautiful finish. Refrigerate the cake overnight for 8-12 hours to let the flavors meld and the layers soften. Slice thinly and serve cold or at cool room temperature for the best experience. The cake layers can be frozen after baking, making this recipe flexible for your schedule.