1-Preparation: First, line 2-3 baking sheets with silicone mats or parchment paper traced with 9-inch circles, and preheat your oven to 375°F (190°C). This sets the stage for even baking and easy removal.

2-Burnt Honey: Next, for the burnt honey, heat 3/4 cup honey in a pan until it reaches a dark amber color, then carefully whisk in 1/4 cup water and set it aside to cool.

3-Cake Batter: Now, for the cake batter, melt the unsalted butter with 1/4 cup of the burnt honey, 3/4 cup honey, and granulated sugar over simmering water until smooth. Once warm, whisk in the eggs one at a time, then stir in the baking soda, fine salt, and ground cinnamon. Gradually sift in the all-purpose flour in batches, mixing until you get a smooth batter don’t overdo it, or it’ll lose that light texture!

4-Bake the Layers: To bake the layers, spread about 1/3 cup of batter onto each prepared circle and bake for 6-7 minutes until they’re a deep caramel color and springy to the touch. Let them cool, trim the edges, and don’t forget to toast the trimmings and one extra layer at 250°F (120°C) for 15 minutes, then grind them into crumbs for decorating.

5-Frosting: For the frosting, mix 1/2 cup burnt honey with dulce de leche, fine salt, and 3/4 cup of the heavy whipping cream, chill for 30 minutes, then whip the remaining cream to soft peaks and combine.

6-Assembling and Finishing Touches: Assemble by alternating the cake layers with a heaping cup of frosting between each one, then frost the sides and press on those toasted crumbs. Chill the cake overnight it’s a must for the flavors to blend and the layers to soften. Throughout, you can make substitutions like plant-based butter for a dairy-free twist, keeping the outcome just as yummy.