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Loading...Russian Honey Layer Cake is a beloved Slavic celebration dessert built from paper-thin honey-infused cake layers stacked high with a tangy sour cream frosting. The layers soften as the cake chills overnight, creating a tender, almost mousse-like texture beneath the frosting. Plan to make it a day ahead so the honey flavor fully blooms.
Prep Time60 mins
Cook Time40 mins
Total Time100 mins
Servings10
Yield10 servings
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 25 gFat
- 14 gSaturated Fat
- 75 gCarbs
- 1 gFiber
- 42 gSugar
- 5 gProtein
- 45 mgSodium
- 90 mgPotassium
- 75 mgCalcium
- 1 mgIron
- 1 mgVitamin C
- 170 mcgVitamin A
Ingredients
For the honey cake layers
- 3 large eggs, room temperature
- 200 g (1 cup) granulated sugar
- 100 g (3.5 oz) runny honey
- 100 g (7 tbsp) unsalted butter, cubed
- 1 tsp baking soda
- 400 g (3 cups plus 2 tbsp) all-purpose flour, plus more for rolling
For the sour cream frosting
- 700 g (3 cups) full-fat sour cream (20% fat, chilled)
- 150 g (1 1/4 cups) powdered sugar, sifted
- 1 tsp vanilla extract
- Pinch of fine salt
For assembly
- Crushed baked cake scraps, for coating the sides
Directions
- Make the honey dough: In a medium saucepan over low heat, combine the honey, butter, and sugar. Stir until the butter melts and the sugar dissolves, then sprinkle in the baking soda; the mixture will foam and lighten in color. Remove from heat, cool for 2 minutes, then whisk in the eggs one at a time until smooth.
- Stir in the flour in three additions to form a soft, slightly sticky dough. Turn out onto a floured surface, knead briefly, divide into 9 equal portions, flatten into disks, and wrap in plastic. Refrigerate for at least 1 hour to firm up.
- Preheat the oven to 180°C (350°F) and line two baking sheets with parchment. Working one disk at a time, roll the dough on parchment into a 22 cm (9 in) round about 2 mm thick. Use a plate or cake ring to trim a clean circle, and bake for 5 to 7 minutes until golden brown at the edges. Repeat with all the dough, keeping the scraps; cool each layer flat on a rack.
- Make the frosting: In a large bowl, whisk the chilled sour cream with the powdered sugar, vanilla, and salt until smooth and just thickened. Chill until ready to assemble.
- Assemble the cake: Place one layer on a serving plate and spread about 3 tablespoons of frosting evenly over the top. Repeat with the remaining layers, stacking neatly. Spread a thin layer of frosting over the top and sides to seal the cake.
- Crumble the reserved baked scraps into coarse crumbs. Press the crumbs onto the sides and top of the cake for a rustic finish.
- Loosely cover and refrigerate for at least 8 hours, ideally overnight, so the layers absorb the frosting and the cake slices cleanly.
- Slice with a long, thin knife wiped clean between cuts, and serve cold.
- Store covered in the refrigerator for up to 3 days.
Cook’s Notes
- Use full-fat (at least 20%) sour cream for the frosting; low-fat versions will weep and make the layers soggy.
- Chilling the dough is essential; warm dough sticks to the rolling pin and shrinks in the oven.
- Bake the layers to a true golden color; underbaked layers stay tough even after chilling overnight.
- A 22 cm springform ring or adjustable cake ring is the cleanest way to trim uniform layers and assemble the cake.
- For a deeper honey flavor, dark buckwheat honey works beautifully, though clover honey is more traditional.
