Classic Russian Honey Cake

Follow our step-by-step guide on how to make Classic Russian Honey Cake.

1. Step 1

   Begin by gathering all your ingredients and preheating your oven to a cozy 375°F (190°C).

2. Step 2

   Prepare a baking sheet with a silicone mat, and chill a mixing bowl and whisk in the refrigerator for later use.

3. Step 3

   In a deep saucepan over medium heat, pour in 3/4 cup of wildflower honey.

4. Step 4

   Allow it to bubble and darken slightly, releasing a delightful caramel aroma, which should take about 10 minutes.

5. Step 5

   Once it reaches that sweet spot, turn off the heat and whisk in some cold water.

6. Step 6

   Next, set a large metal bowl over low heat on the stovetop.

7. Step 7

   Combine sugar, butter, 3/4 cup of wildflower honey, and 1/4 cup of burnt honey.

8. Step 8

   Let this mixture sit until the butter melts, which should take around 5 to 7 minutes.

9. Step 9

   Save the remaining burnt honey for your frosting later.

10. Step 10

    In a separate small bowl, mix together baking soda, cinnamon, and salt.

11. Step 11

    Whisk the butter mixture until smooth, allowing it to cool until warm to the touch.

12. Step 12

    Then, whisk in the eggs, keeping the mixture over low heat until it warms up again.

13. Step 13

    Gradually incorporate the baking soda mixture, then remove from heat.

14. Step 14

    Sift in the flour in two or three additions, stirring well after each until the batter is spreadable.

15. Step 15

    Now, take about 1/2 cup of the batter and spread it into an 8- or 9-inch circle on your prepared baking sheet using an offset spatula.

16. Step 16

    Give the pan a gentle shake and tap to release any air bubbles.

17. Step 17

    Bake in the preheated oven until lightly browned, which should take about 6 to 7 minutes.

18. Step 18

    Once done, carefully remove the liner and let the cake layer cool until firm enough to handle, about 6 to 7 minutes.

19. Step 19

    Invert the cake onto a round of parchment paper.

20. Step 20

    Repeat this process until you have created 8 cake layers, allowing each to cool on its own parchment round.

21. Step 21

    Trim the edges of each layer with a pizza wheel to ensure uniformity, saving the scraps for a crumb mixture.

22. Step 22

    Spread any leftover batter onto the lined baking sheet and bake until the edges are dry, roughly 10 minutes.

23. Step 23

    Once out of the oven, cut this into small pieces and toss with the reserved cake scraps.

24. Step 24

    Return the scraps to the oven and bake until they turn golden brown, about 7 to 10 minutes more.

25. Step 25

    Allow them to cool completely for about 15 to 20 minutes.

26. Step 26

    Once cooled, transfer the scraps to a resealable bag and crush them into fine crumbs using a rolling pin.

27. Step 27

    Set these aside for later.

28. Step 28

    Retrieve your chilled bowl and whisk from the refrigerator.

29. Step 29

    Pour in heavy cream and whisk until soft peaks form.

30. Step 30

    Add sour cream and the remaining burnt honey, continuing to whisk until stiff peaks form.

31. Step 31

    Now, it’s time to assemble your masterpiece.

32. Step 32

    Place a cake layer on a parchment paper round atop a pizza pan or serving plate.

33. Step 33

    Spread a cup of frosting evenly on top, almost reaching the edges.

34. Step 34

    Repeat this layering process with the remaining cake layers and frosting, pressing each layer smooth-side down, and finish with the last layer smooth-side up.

35. Step 35

    Frost the top and sides of the cake generously, then coat it with the reserved crumbs, cleaning up any excess around the base.

36. Step 36

    Cover the cake with plastic wrap and refrigerate for at least 8 hours or overnight to let the flavors meld beautifully.

37. Step 37

    When it’s time to serve, transfer the cake to a stand using two spatulas, slice, and savor every delightful bite.

38. Step 38

    Enjoy the fruits of your labor!.