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Thursday, June 13, 2024

Russian Honey Cake Recipe



Russian honey cake is perfect for any special occasion. Featuring layers of soft honey cookies and sweet sour cream frosting, this cake is a real treat. And while it might look complicated, this Russian honey cake recipe is surprisingly easy to make. Your friends and family will adore this delicious dessert!

Russian honey cake

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Russian honey cake

Cookie Layers

Things You’ll Need

  • 1/4 cup honey

  • 3/4 cup sugar

  • 2 tablespoons unsalted butter, room temperature

  • 3 eggs, room temperature, beaten

  • 3 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

Ingredients for Russian honey cookie layers

Step 1

In a small saucepan over low heat, combine the honey, sugar, butter and vanilla extract.

Combine the honey, sugar, butter and vanilla

Melt the ingredients until smooth and combined, about 5 to 7 minutes.

Heat until melted

Step 2

Transfer to a large mixing bowl. Beat the eggs in a separate container, then slowly add to the honey mixture as you quickly whisk it. Constantly whisking will prevent the eggs from cooking.

Add eggs while whisking

Step 3

Add the salt and baking soda. Stir well.

Add salt and baking soda

Step 4

Add 1/2 cup of all-purpose flour. Mix well, then continue adding the remaining flour, 1/2 cup at a time.

Add flour, half a cup at a time

As the mixture forms into a dough, you'll need to use your hands to mix and knead. Repeat until the dough resembles clay. If it's too sticky, gradually add all-purpose flour and knead some more.

Knead dough until it resembles clay

Step 5

Place the dough onto a well-floured surface. Using a dough scraper or pizza cutter, separate the dough into 8 equal-sized pieces.

Slice dough into eight pieces


To make 8 equal pieces, cut the dough in half. Halve each one to make 4 pieces. Finally, halve each quarter to make 8 pieces.

Step 6

Preheat the oven to 350°F. Roll the pieces of dough into balls.

Place one ball of dough on a large sheet of parchment paper. Using a well-floured rolling pin, roll the dough into an 8-inch circle, about 1/8-inch thick.

Roll the dough


You'll have two large circles on each sheet, so roll out each one on either side. Avoid rolling the dough in the center.

Step 7

Place an 8-inch-wide plate on top of the dough. Slice away the excess dough with a knife or pizza cutter. Set aside the dough scraps, as you'll use them later.

Slice dough circle

Step 8

Repeat with a second ball of dough. Transfer the parchment paper onto a large baking sheet.

Roll out second ball of dough

Step 9

Bake for 4 to 5 minutes or until the cookies are golden brown. As the first 2 layers cook, work on preparing the next 2 on a separate sheet of parchment paper.

Once golden brown, remove the cookies from the oven. Let cool slightly, then carefully transfer onto a cooling rack. Pierce any large air bubbles with a fork or knife, but be sure to avoid cutting straight through.

Place the next 2 layers in the oven. Repeat until all 8 layers are baked.

Let cookie layers cool


If you have a large oven or several baking sheets, you can bake more than 2 at a time.

Step 10

Finally, bake the dough scraps for 4 to 5 minutes, or until golden brown.

Bake scraps of dough

Step 11

Let cool, then pulverize in a high-powered blender or food processor. Set aside in an air-tight container.

Crush cookie scraps

Sour Cream Frosting

Ingredients for Russian honey cake frosting

Things You’ll Need

  • 2 cups sour cream

  • 2 cups heavy whipping cream

  • 1/2 cup honey

  • 1/4 to 1/2 cup powdered sugar, plus more as needed

  • 1 teaspoon vanilla extract

Step 1

Using a hand mixer, beat the heavy whipping cream for 1 to 2 minutes or until fluffy and stiff.

Beat heavy whipping cream

Step 2

Add the sour cream, vanilla, honey and powdered sugar. Fold to combine, taking care to avoid overmixing. Taste and add more powdered sugar, if necessary.

Fold in sour cream and vanilla

Step 3

Place the first cookie layer on a plate or cake stand. Spread 1/2 cup of frosting across the entire cookie.

Spread frosting on cookie

Step 4

Add a second cookie layer, then firmly press down to get rid of any air pockets. Spread another 1/2 cup of frosting on top.

Add a cookie and top with frosting

Step 5

Continue alternating cookies and frosting, making sure to press down on each layer. Spread the leftover frosting across the top and sides.

Coat cake with leftover frosting

Step 6

Sprinkle the cookie crumbs on top of the cake.

Add cookie crumbs

Step 7

Cover the cake with plastic wrap and place in the refrigerator. Or, if your cake is on a plate, you can put it in a large aluminum pan with a lid. In either case, try and limit air exposure.

Chill in the refrigerator for 8 hours or overnight. As the cookie layers absorb moisture from the frosting, they'll become wonderfully soft and decadent.

Top the cake with berries, chocolate shavings or both!

Russian honey cake

Drizzle with extra honey just before serving.

Russian honey cake

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