14-Layer Honey Cake

16 servings
30 min prep time
10 hrs total time

Reminiscent of an icebox cake, but with homemade stacked biscuits, this cake from Feast Fix Flair is perfect with a cup of coffee or tea.


Biscuit Ingredients

2/3 cup granulated sugar

4 tablespoons (1/4 cup) honey

4 tablespoons Vermont Creamery Unsalted Cultured Butter - 82% Butterfat

3 large eggs, whisked together

1 teaspoon vanilla extract

1 teaspoon baking soda

3 cups all-purpose flour

Pinch of salt


1/2 cup toasted walnuts

Crème Fraîche Frosting

16 ounces Vermont Creamery Madagascar Vanilla Crème Fraîche

16 ounces Vermont Creamery Crème Fraîche

1/2 cup powdered sugar

2 tablespoons honey, optional


8 ounces fresh berries


  • STEP 1

    Combine sugar, honey, and butter in a medium saucepan and heat on medium-low, whisking occasionally, until butter is melted and sugar is dissolved. Remove from heat and vigorously whisk in eggs until fully incorporated. You want to pour your eggs in a slow, steady stream and whisk constantly to avoid scrambling the eggs.

  • STEP 2

    Heat oven to 350°F.

  • STEP 3

    Whisk in baking soda until fully combined. Fold in flour, 1/2 cup at a time, using a spatula or wooden spoon. The dough will be very thick and sticky.

  • STEP 4

    Turn out dough onto a floured surface and divide into 14 equal pieces. Transfer to a sheet of parchment or silpat mat. Cover pieces with a damp towel. Let cool for 5 minutes.

  • STEP 5

    Roll each piece out into at least a 6-inch circle (it should be around 1/8-inch thick). If the dough is too sticky to roll out, sprinkle top with flour. Using a 5-inch plate or cake ring, cut out a round and transfer to a parchment-lined or silpat-lined baking sheet. You may find it easier to transfer the rolled out dough before cutting out the round. Reserve scraps to bake later. Repeat with remaining dough. You should be able to fit about 6 rounds on each sheet. You can prick the rounds with a fork, it's not necessary if you don't mind a little bit of puffing, the layers will smooth out during the frosting. Bake two sheets in the oven for 6-8 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining discs and scraps.

  • STEP 6

    Once cooled, combine reserved biscuit scraps and walnuts in a food processor and pulse until you have a fine crumb.

  • STEP 7

    Place crème fraîche into a medium bowl; fold in powdered sugar. Refrigerate until ready to use.

  • STEP 8

    To assemble the cake, place one biscuit on a cake stand or plate and generously spread with the crème fraîche mixture. If desired, drizzle with honey then top with another biscuit. Repeat this process until you reach the top. You can choose to make two cakes by dividing the amount of biscuits up if you'd like. Next spread a generous layer of crème fraîche along the sides of the cake(s). Cover with the walnut-biscuit crumb mixture. Reserve any extra crème fraîche mixture to serve with slices.

  • STEP 9

    Store in refrigerator overnight.

  • STEP 10

    Serve with fresh berries and the reserved crème fraîche mixture. Enjoy!

Alana Kysar

Alana Kysar_Image

Alana Kysar

Vermont Creamery friend and fan, Alana Kysar shares stories about coming together around the table, be it cooking, baking, dining, or nerding out on provisions through her blog Fix Feast Flair. Born and raised in the cultural melting pot of Hawaii, Alana draws inspiration from her childhood, travels, and her current home of Los Angeles. To learn more about Alana, visit her blog, Feast Fix Flair.