Russian Honey Cake Recipe
This honey cake recipe makes the most delicate dessert. Baking this cake is simple and takes some effort, but it’s so worth it! The layers of cake are infused with honey making for the most delicious flavor profile.
Ingredients
cake layers-
- 1/3 cup granulated sugar
- 3 Tbsp unsalted butter room temp & cubed
- 3 large eggs whisked
- 1/2 cup raw honey
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 3 cups all-purposeflour measured then sifted
cream-
- 2 ½ cups sour cream
- 4 Tbsp unsalted butter room temp
- 12 oz cream cheese room temp
- 1 tsp vanilla extract
- 1 3/4 cup powdered sugar
- 1/2 cup heavy whipping cream
Instructions
cake layers -
- In a bowl, sift together flour, baking powder and set aside.
- Bring a pot of water to a boil and place a glass bowl over it. In the glass bowl whisk sugar, butter, honey, and baking soda. Steam over medium-high heat until the sugar dissolves, stirring occasionally.
- Add in the whisked eggs slowly, while whisking until well incorporated. Remove the bowl from the heat.
- Stir in the dry ingredients and set aside to cool. Once cooled, dust your surface area with flour and divide the batter into 6 pieces.
- Preheat the oven to 375°F. Take a section of dough and sprinkle with flour. Roll the dough out to a 9-inch diameter. Use a 9” round pan to measure out a circle and cut it out. Save the scraps.
- Place the cake layer on a baking sheet and bake for 6-7 minutes. Repeat with the rest of the layers, then bake the leftover scraps.
frosting -
- In a large bowl, beat heavy cream until thick and whipped.
- In a separate bowl, beat butter, and cream cheese. Slowly beat in the sour cream, vanilla, and powdered sugar.
- Fold the heavy whipping cream into the sour cream mixture.
assemble the cake -
- To a cake platter, add the cream mixture, and then add a cake layer.
- Add a generous amount of cream to the cake layer and top with another cake layer. Repeat with the remaining cake layers.
- Use the remaining cream to coat the top and sides of the cake. Crush the scraps by hand or using a blender. Use the scarp crumbs to cover the sides and the top of the cake.
- Refrigerate the cake overnight before serving.
Notes
- Temperature matters: It’s important to make sure the butter, cream cheese, and sour cream are all at room temperature.
- Keep your surface floured when rolling out the dough.
- Use a generous amount of cream between the layers. The cake layers will absorb the extra cream.
- Allow the cake to come to room temperature after refrigeration before serving.