This Russian honey cake is a true showstopper: eight thin, tender layers flavored with deeply caramelized honey, stacked with a light, tangy whipped cream frosting. The magic comes from “burnt honey,” which adds a gentle bitterness that balances the sweetness and makes every bite taste complex, rich, and not cloying.

Why You’ll Love This Recipe

• The burnt honey gives the cake a warm caramel depth you can’t get from regular honey alone.
• Thin layers bake quickly, creating a beautiful, classic honey cake look when sliced.
• The whipped cream and sour cream frosting is airy, silky, and pleasantly tangy.
• It slices cleanly after chilling, making it perfect for celebrations and make-ahead hosting.
• The crumb coating hides imperfections and turns trimmings into a gorgeous finish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Burnt Honey

• 180 ml (¾ cup) wildflower honey
• 45 ml (3 tablespoons) cold water

Cake Layers

• 200 g (1 cup) white sugar
• 200 g (14 tablespoons) unsalted butter, sliced
• 180 ml (¾ cup) wildflower honey
• 12 g (2 ½ teaspoons) baking soda
• 2.5 g (1 teaspoon) ground cinnamon
• 4.5 g (¾ teaspoon) fine salt
• 6 large cold eggs
• 470 g (3 ¾ cups) all-purpose flour

Frosting

• 960 ml (4 cups) cold heavy whipping cream
• 180 ml (¾ cup) sour cream
• reserved burnt honey (from above)

Directions

1. Preheat the oven to 190°C (375°F). Line a baking sheet with a silicone baking mat. Place a large mixing bowl and whisk in the refrigerator to chill (this helps the cream whip faster later).
2. Make the burnt honey: Pour 180 ml (¾ cup) honey into a deep saucepan over medium heat. Bring to a boil and cook until it darkens slightly and smells caramel-like, about 10 minutes. Turn off the heat and carefully whisk in 45 ml (3 tablespoons) cold water. Set aside.
3. Start the cake batter: Set a large metal bowl over the lowest heat on the stovetop (gentle heat). Add sugar, butter, 180 ml (¾ cup) honey, and 60 ml (¼ cup) of the burnt honey. Let sit until the butter melts, 5 to 7 minutes. Reserve the remaining burnt honey for the frosting.
4. In a small bowl, mix baking soda, cinnamon, and salt.
5. Whisk the warm butter-honey mixture until smooth, then whisk in the eggs. Keep the bowl over low heat just until the mixture warms up again, then whisk in the baking soda mixture. Remove from heat.
6. Sift in the flour in 2 to 3 additions, stirring well after each addition, until the batter becomes smooth and easily spreadable.
7. Bake the layers: Scoop about 120 ml (½ cup) batter onto the lined baking sheet. Spread into an 8- or 9-inch (20–23 cm) circle using an offset spatula. Tap the pan to release air bubbles.
8. Bake until lightly browned, 6 to 7 minutes. Slide the liner off the pan and let the layer cool until firm enough to handle, 6 to 7 minutes. Invert onto a round of parchment paper.
9. Repeat with the remaining batter to make 8 layers, cooling each layer on its own parchment round.
10. Make the crumbs: Trim the edges of the layers so they’re the same size; save all scraps. Spread any remaining batter thinly onto the lined sheet and bake until the edges look dry, about 10 minutes. Cut into small pieces, toss with the reserved scraps, and bake 7 to 10 minutes more until browned. Cool completely, then crush into fine crumbs (a rolling pin in a bag works well).
11. Make the frosting: Remove the chilled bowl and whisk from the refrigerator. Whisk the cold cream to soft peaks. Add sour cream and the reserved burnt honey. Continue whisking until stiff peaks form.
12. Assemble: Place one cake layer on a serving plate. Spread about 240 ml (1 cup) frosting evenly over the top, nearly to the edge. Repeat with remaining layers and frosting, placing layers smooth-side down as you stack. Set the final layer smooth-side up.
13. Frost the top and sides, then press crumbs over the cake to coat.
14. Cover and refrigerate for at least 8 hours (overnight is ideal) before slicing and serving.

Servings and timing

• Servings: 12
• Prep time: 45 minutes
• Cook time: 40 minutes
• Additional time (chill/rest): 8 hours 15 minutes
• Total time: 9 hours 40 minutes

Variations

• Different honey types: Use clover, orange blossom, or any floral honey. Darker honey makes a deeper flavor, but any works.
• Extra spice: Add ¼ teaspoon ground cloves or ½ teaspoon ground ginger to the dry spice mix for a warmer profile.
• Citrus lift: Add 1 teaspoon finely grated lemon zest to the frosting for a brighter, fresher finish.
• Nuts: Sprinkle toasted chopped walnuts or pistachios between a couple layers for crunch (keep the outer crumb coat the same).
• Neater layers: Trace circles on parchment and spread batter to the outline for more uniform layers with less trimming.

Storage/Reheating

• Refrigerator: Store the cake covered in the refrigerator for up to 4 days. The texture actually improves after the first overnight rest as the layers soften slightly.
• Freezing: Freeze slices or the whole cake (well-wrapped) for up to 1 month. Thaw overnight in the refrigerator.
• Reheating: This cake is best served chilled or slightly cool. If you prefer it less cold, let slices sit at room temperature for 15 to 20 minutes before serving (do not warm in the microwave, as the frosting can melt).

FAQs

Why do I need to “burn” the honey?

Cooking the honey darker develops caramel notes and a tiny hint of bitterness, which keeps the cake from tasting overly sweet and gives it that signature depth.

Is the burnt honey dangerous to make?

It’s safe, but it bubbles vigorously and becomes extremely hot. Use a deep saucepan and whisk in the cold water carefully to avoid splashes.

Can I make fewer layers?

Yes. You can make 6 thicker layers instead of 8, but bake time per layer may increase slightly and the final texture will be a bit different.

How do I know the layers are done?

They should look lightly browned and set, not wet or glossy in the center. They’ll firm up more as they cool for a few minutes.

My batter feels too stiff to spread—what happened?

Usually the batter cooled down too much. Work while it’s warm, and if needed, set the bowl briefly over very low heat to loosen it.

Can I bake more than one layer at a time?

Yes, if you have multiple baking sheets and silicone mats or parchment rounds. Just rotate pans as needed for even baking.

Can I use a mixer for the frosting?

Yes. A hand mixer or stand mixer works well. Stop as soon as you reach stiff peaks so you don’t overwhip.

How far in advance can I make this cake?

It’s ideal made 1 day ahead. You can assemble it up to 2 days in advance; keep it covered and refrigerated.

Why does the cake need to chill so long?

The resting time lets the frosting hydrate the thin layers, transforming them from crisp-tender sheets into a cohesive, sliceable cake.

How should I cut it neatly?

Use a long serrated knife. Wipe the blade clean between slices, and cut straight down rather than sawing aggressively.

Conclusion

Russian honey cake is a rewarding project that delivers bakery-level results at home: delicate honey layers, a lightly tangy cream frosting, and a crumb-coated finish that looks as impressive as it tastes. Give it the full overnight chill, and you’ll be rewarded with a cake that slices beautifully and gets even better with time.

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