Irresistible Russian Honey Cake
A delightful layered cake infused with honey and smooth cream, perfect for any occasion.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup pure honey Use high-quality honey for better flavor.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup sour cream
- 1/2 cup unsalted butter, softened
- 2 teaspoons vanilla extract
- Powdered sugar or nuts for garnish Optional
Cream Filling Ingredients
- 1 cup sour cream
- 1/4 cup granulated sugar
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a cake pan, or utilize parchment paper for easy removal.
- In a saucepan over low heat, combine honey, sugar, and butter. Stir until the sugar has dissolved and the butter has melted. Remove from heat and let cool for about 10 minutes.
- In a separate bowl, whisk together eggs, sour cream, and vanilla extract until smooth. Gradually incorporate the cooled honey mixture.
- In another bowl, whisk the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully combined and a dough forms.
Baking and Assembly
- Divide the dough into equal parts (about 6-8 depending on preference). Roll each part into thin layers (about 1/4 inch thin) and bake for 5-7 minutes, or until light golden.
- While the layers are baking, prepare the cream filling by whisking together sour cream and sugar until smooth.
- Once the layers are cooled, stack them with a generous layer of cream filling between each. Cover the entire cake with the cream for a beautiful finish.
Chilling and Serving
- Refrigerate for at least 6 hours, or overnight, allowing the flavors to meld. Slice, serve, and indulge in this sweet treasure.
Notes
Store any leftover cake in an airtight container in the refrigerator, where it can stay fresh for about 3-4 days. If freezing, wrap each layer firmly in plastic wrap and place in a freezer-safe bag for up to 2 months.