Go Back
–+ servings
Russian Honey Cake

Delightful Russian Honey Cake: A Sweet Family Tradition

Experience the delightful flavors of Russian Honey Cake, a classic dessert perfect for gatherings, featuring a light sponge and tangy frosting.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 28 minutes
Chilling Time 1 hour
Total Time 2 hours 28 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Russian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 4 large Eggs Fresh eggs produce a light texture.
  • 1 cup Clover Honey Substitute with local or wild honey for varied flavor.
  • 2 cups All-Purpose Flour Can be replaced with gluten-free flour.
  • 1 teaspoon Baking Soda Ensure freshness for optimal rise.
  • 1 tablespoon White Distilled Vinegar Lemon juice can be a substitute.
For the Frosting
  • 1 cup Cool Whip (Thawed) Use homemade whipped cream for a healthier version.
  • 1 cup Sour Cream Greek yogurt can serve as a substitute for a lighter cake.
For the Garnish
  • 1 cup Cake Crumbs Use leftovers from baking the layers.

Equipment

  • Oven
  • 18x13-inch baking sheet
  • mixing bowl
  • Parchment Paper
  • Wire rack
  • Plate

Method
 

Step-by-Step Instructions for Russian Honey Cake
  1. Preheat your oven to 350°F (175°C) and line an inverted 18x13-inch baking sheet with parchment paper.
  2. In a large mixing bowl, beat the eggs and clover honey for about 2 minutes until light and frothy. Dissolve baking soda in vinegar and stir into the egg mixture, then gradually add all-purpose flour until just combined.
  3. Pour ½ cup of the batter onto the prepared baking sheet and bake for about 7 minutes until edges are lightly golden. Repeat until all batter is used, creating 4 layers.
  4. Remove baked layers and let them cool completely on a wire rack. Peel parchment paper and cut out 8 circles from each layer.
  5. Preheat your oven to 275°F (135°C). Spread leftover cake scraps on a baking sheet and bake for 5-10 minutes until crispy. Crush into fine crumbs for garnish.
  6. Combine thawed Cool Whip and sour cream in a medium bowl until well blended.
  7. Assemble the cake by placing one layer on a serving plate, spreading frosting, and stacking remaining layers with frosting in between. Frost the top and sides, then sprinkle with crushed cake crumbs.
  8. Refrigerate the assembled cake for at least 1 hour or overnight before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 22gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Ensure to keep layers thin for quicker soaking and a lighter texture. Fresh ingredients enhance flavor and texture.

Tried this recipe?

Let us know how it was!