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Russian Honey Cake

  • Author: Myles
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 30 minutes + at least 8 hours cooling time
  • Yield: 12 servings 1x


Burnt honey – that’s what gives this Russian Honey Cake a little bitter taste, for good reason! Mixed with whipped cream frosting, you’d have a lovely Honey Cake which is not too sweet and with a light texture.



Burnt Honey:

3/4 c. wildflower honey

3 tbsp. cold water

Cake Layers:

3/4 c. wildflower honey

14 tbsp. unsalted butter (sliced)

1 c. white sugar

6 large eggs (cold)

3 3/4 c. all-purpose flour

2 1/2 tsp. baking soda

3/4 tsp. fine salt

1 tsp. ground cinnamon


4 c. heavy whipping cream (cold)

3/4 c. sour cream


  1. Using a saucepan over medium heat, bring 3/4 cup of honey to a boil for about 10 minutes or until it gets darker and produces a caramel-like aroma. Remove from heat and whisk in cold water.
  2. Preheat the oven to 375 degrees Fahrenheit. Meanwhile, line a baking sheet with a silicone mat. Also, place a mixing bowl and a whisk in the fridge.
  3. Set the stove to the lowest heat and put a metal bowl. Mix 1/4 cup of the burnt honey with butter, sugar, and regular wildflower honey in it. Let it melt.
  4. Using a small bowl, combine cinnamon, salt, and baking soda.
  5. Beat butter mixture until warm to the touch, and then add the eggs and baking soda mixture. Sift in flour in 3 additions and stir well after each other.
  6. Transfer 1/2 cup of the batter onto the baking sheet. Using an offset spatula, spread it into a 9-inch circle. Knock out any tiny air bubbles by shaking and tapping the pan.
  7. Bake for about 7 minutes or until light brown. Remove the liner and let the cake layer cool off until it is firm enough to remove. Invert it onto a round parchment paper. Repeat until you have 8 cake layers.
  8. Trim edges of the cake layers using a pizza wheel to ensure that they have the same size. Save the scraps.
  9. Spread the remaining batter onto the baking sheet lined with a silicone mat. Bake for about 10 minutes, remove from the oven, cut into small pieces, and toss with cake scraps.
  10. Put it back into the oven and bake for another 10 minutes or until browned. Let it cool for about 20 minutes and then transfer to a resealable bag. Beat it into fine crumbs using a rolling pin.
  11. Get the bowl and whisk from the fridge and pour in heavy cream. Whisk until soft peaks form and then add sour cream and the remaining burnt honey. Continue whisking.
  12. Put a round parchment paper on a serving plate and place a cake layer. Top with frosting. Repeat with the remaining cake layers and frosting. With the last cake layer, put the smooth side up.
  13. Frost the sides and top of the cake and cover with crumbs.
  14. Wrap with plastic and refrigerate for at least 8 hours. Transfer to a cake stand.


You should let each cake layer cool on individual parchment paper. You can also use any type of honey for this cake.

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