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Russian Honey Cake

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This Russian honey cake features eight thin, caramelized honey-flavored layers stacked with a light, tangy whipped cream and sour cream frosting. Burnt honey brings a deep, complex flavor while a crumb coat gives it an elegant finish.

  • Author: Sophia
  • Prep Time: 45 minutes
  • Cook Time: 40 minutes
  • Total Time: 9 hours 40 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking and Assembly
  • Cuisine: Russian
  • Diet: Vegetarian

Ingredients

  • 180 ml (¾ cup) wildflower honey (for burnt honey)
  • 45 ml (3 tablespoons) cold water (for burnt honey)
  • 200 g (1 cup) white sugar
  • 200 g (14 tablespoons) unsalted butter, sliced
  • 180 ml (¾ cup) wildflower honey (for cake)
  • 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
  • 960 ml (4 cups) cold heavy whipping cream
  • 180 ml (¾ cup) sour cream
  • Reserved burnt honey (from above)

Instructions

  1. Preheat oven to 190°C (375°F). Line a baking sheet with a silicone mat. Chill a large mixing bowl and whisk for the frosting.
  2. To make burnt honey: boil ¾ cup honey in a deep saucepan over medium heat until it darkens slightly and smells caramelized (about 10 minutes). Remove from heat and carefully whisk in 3 tablespoons cold water. Set aside.
  3. In a large metal bowl over very low heat, combine sugar, butter, ¾ cup honey, and ¼ cup of the burnt honey. Let melt for 5–7 minutes.
  4. In a small bowl, mix baking soda, cinnamon, and salt.
  5. Whisk the warm butter-honey mixture until smooth, then whisk in eggs. When warmed through, whisk in the baking soda mixture. Remove from heat.
  6. Sift in flour in 2–3 additions, stirring until the batter is smooth and spreadable.
  7. Scoop ½ cup batter onto the lined baking sheet and spread into an 8–9 inch (20–23 cm) circle. Tap pan to release air bubbles.
  8. Bake each layer for 6–7 minutes until lightly browned. Cool for 6–7 minutes, invert onto parchment. Repeat for 8 layers.
  9. Trim the layers for uniformity. Bake any scraps and remaining batter until dry and golden, crush into crumbs.
  10. For the frosting: whip cold cream to soft peaks. Add sour cream and reserved burnt honey, whip to stiff peaks.
  11. Assemble the cake: layer cake and 1 cup frosting for each, ending with a smooth layer on top.
  12. Frost the top and sides, then press crumbs all over the cake.
  13. Cover and refrigerate at least 8 hours or overnight before slicing.

Notes

  • Use different types of honey for flavor variations—darker honey gives deeper flavor.
  • Add cloves or ginger to the spice mix for a warmer cake.
  • Add lemon zest to the frosting for brightness.
  • Sprinkle chopped nuts between layers for texture (optional).
  • Trace circles on parchment for more uniform layers.
  • Cake improves in texture after chilling overnight.

Nutrition

Find it online: https://savorymomskitchen.com/russian-honey-cake/