This traditional Polish honey cake is made of thin honey pastry layers filled with a rich, silky semolina buttercream. The flavors deepen over time, making this cake even better a few days after it’s assembled. It’s a classic make-ahead dessert that rewards patience with incredible taste and texture.
Why You’ll Love This Recipe
This cake is perfect if you enjoy desserts that are not overly sweet but full of character. The honey layers soften beautifully as they rest, blending with the creamy semolina filling to create a balanced, comforting cake. It’s ideal for celebrations, family gatherings, or anytime you want a dessert that improves with time rather than drying out.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the honey cake layers
500 g all-purpose flour
2 large eggs
1 teaspoon baking soda
100 g honey
50 g unsalted butter, cold and diced
100 g granulated sugar
100 g sour cream
For the semolina cream
1 liter whole milk
2 tablespoons vanilla extract
140 g semolina
350 g unsalted butter, room temperature
400 g granulated sugar
4 large egg yolks
Directions
Start by preparing the semolina base for the cream. Pour the milk and vanilla extract into a saucepan and bring to a boil. Reduce the heat slightly and slowly add the semolina while stirring constantly. Cook for 4 to 5 minutes, stirring, until the mixture thickens into a smooth, dense porridge. Remove from heat and cool completely. To speed this up, place the saucepan in a cold water bath and stir occasionally, then refrigerate until fully cooled.
To make the honey cake dough, place the flour, eggs, baking soda, cold butter, honey, sugar, and sour cream into a food processor. Pulse until the mixture comes together into a soft dough. If needed, knead briefly by hand until smooth.
Divide the dough into four equal portions. Place one portion between two sheets of parchment paper and roll it out to about 2–3 mm thickness. Trim it to fit your baking pan. Repeat with the remaining dough.
Bake each layer individually at 200°C for about 10 minutes, until lightly golden. Transfer to a wire rack and allow to cool completely. The layers will firm up as they cool.
Once the semolina mixture is fully cooled, prepare the buttercream. In a large bowl, whisk the egg yolks with the sugar until pale and slightly thickened. Gradually add the butter in small pieces, whisking continuously until smooth and creamy. Fold in the cooled semolina using a spatula until fully combined.
To assemble the cake, place one honey layer on a flat surface. Spread an even layer of semolina cream over it. Place the next cake layer on top and repeat until all layers are stacked. Finish by spreading the remaining cream over the top and smoothing the sides.
Refrigerate the cake for at least 24 hours before serving to allow the layers to soften and the flavors to develop.
Servings and timing
This recipe makes one rectangular cake serving about 12 portions.
Preparation time: approximately 30 minutes
Baking time: approximately 40 minutes
Cooling and assembly time: about 1 hour
Resting time before serving: at least 24 hours
Variations
You can add a thin layer of fruit jam between the cake layers for a slightly tangy contrast. A light cocoa or chocolate glaze on top also pairs well with the honey and semolina flavors. For a citrus note, finely grate lemon or orange zest into the semolina cream.
Storage/Reheating
Store the cake in an airtight container in the refrigerator for up to 5 days. For best flavor and texture, remove it from the fridge about one hour before serving. This cake does not require reheating and is best enjoyed at room temperature.
FAQs
Can I make this cake ahead of time?
Yes, this cake is ideal for making ahead and tastes better after resting for one or two days.
Does the cake need to be refrigerated?
Yes, due to the butter and egg-based cream, refrigeration is necessary.
Can I freeze this cake?
Freezing is not recommended, as the semolina cream may lose its texture once thawed.
What type of honey works best?
A strongly flavored honey works best, as it gives the cake more depth.
Can I use margarine instead of butter?
Butter is recommended for the best flavor and texture.
Why are my cake layers hard?
The layers are meant to be firm at first and will soften after resting with the cream.
Can I reduce the sugar?
You may slightly reduce the sugar, but it will affect the balance of flavors.
Is this cake very sweet?
No, it is rich but balanced, with honey flavor rather than overpowering sweetness.
What pan size should I use?
An 18 x 20 cm baking pan works well for four thin layers.
How long should the cake rest before serving?
At least 24 hours, though 48 hours gives the best results.
Conclusion
Polish honey cake with semolina cream is a timeless dessert that rewards patience and care. With its softening honey layers and rich, creamy filling, it’s a cake meant to be savored over several days. Whether for a special occasion or a thoughtful make-ahead treat, this recipe delivers comfort, tradition, and unforgettable flavor.
Polish honey cake with semolina cream is a traditional layered dessert featuring thin honey-flavored cake sheets and a rich, smooth semolina buttercream. The flavors meld and deepen over time, making it perfect for make-ahead occasions.
Ingredients
500 g all-purpose flour
2 large eggs
1 teaspoon baking soda
100 g honey
50 g unsalted butter, cold and diced
100 g granulated sugar
100 g sour cream
1 liter whole milk
2 tablespoons vanilla extract
140 g semolina
350 g unsalted butter, room temperature
400 g granulated sugar
4 large egg yolks
Instructions
In a saucepan, bring milk and vanilla extract to a boil. Slowly add semolina while stirring. Cook for 4–5 minutes until thickened. Cool completely, then refrigerate.
In a food processor, combine flour, eggs, baking soda, cold butter, honey, sugar, and sour cream. Pulse to form a soft dough. Knead briefly if needed.
Divide dough into 4 parts. Roll each between parchment sheets to 2–3 mm thick and trim to fit an 18×20 cm pan.
Bake each layer at 200°C for 10 minutes until lightly golden. Cool completely on wire racks.
Whisk egg yolks with sugar until pale. Gradually add room-temp butter, whisking until creamy. Fold in the cooled semolina mixture until smooth.
Assemble the cake: place one layer on a surface, spread semolina cream, and repeat with remaining layers. Cover top and sides with cream.
Refrigerate for at least 24 hours before serving to allow layers to soften and flavors to develop.
Notes
Layers will be firm after baking but soften during refrigeration.
Allow the cake to sit at room temperature for 1 hour before serving.
Add jam or citrus zest to the cream for extra flavor.
Best made 1–2 days ahead for full flavor development.
