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–+ servings
Russian Honey Cake

Decadent Russian Honey Cake: A Sweet Celebration Treat

Experience the rich flavors of Russian Honey Cake, an indulgent dessert featuring layers of honey-infused cake and creamy frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 8 hours
Total Time 9 hours
Servings: 12 slices
Course: Desserts
Cuisine: Russian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 3/4 cup Wildflower Honey Substitute with clover honey for milder taste.
  • 1/4 cup Water No substitutions necessary.
  • 1/2 cup Granulated Sugar Coconut sugar can be used for different flavor.
  • 1 stick Unsalted Butter Use vegan butter for a dairy-free option.
  • 2 large Eggs No substitutions recommended.
  • 1 teaspoon Baking Soda No substitution needed.
  • 1/2 teaspoon Kosher Salt No substitutions necessary.
  • 1 teaspoon Ground Cinnamon Nutmeg can be used as an alternative.
  • 3 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free option.
For the Frosting
  • 1 cup Dulce de Leche Caramel sauce can be used as an alternative.
  • 1 cup Heavy Cream Coconut cream can be used for dairy-free frosting.

Equipment

  • Oven
  • Mixing Bowls
  • Whisk
  • Spatula
  • Baking Sheets
  • Parchment Paper
  • Saucepan

Method
 

Step-by-Step Instructions for Russian Honey Cake
  1. Preheat your oven to 375°F (190°C) and prepare parchment paper with 9-inch circles as templates.
  2. In a medium saucepan, heat 3/4 cup of wildflower honey over medium heat for about 5 minutes.
  3. In a large mixing bowl over simmering water, melt 1 stick of unsalted butter with 1/2 cup of granulated sugar and the honey mixture.
  4. Once cooled slightly, whisk in 2 large eggs, then add 1 teaspoon of baking soda, 1/2 teaspoon of kosher salt, and 1 teaspoon of ground cinnamon.
  5. Gradually add 3 cups of all-purpose flour until the batter is smooth.
  6. Spoon the batter onto the parchment circles and bake for 6-7 minutes.
  7. If layers are imperfect, bake them at 250°F (120°C) for 15 minutes and let cool.
  8. Whisk 1 cup of dulce de leche and 1 cup of heavy cream, chill for 30 minutes, then whip until medium-stiff peaks form.
  9. Assemble the cake by stacking layers with frosting in between and covering the entire cake.
  10. Cover the cake with plastic wrap and refrigerate overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure to chill the frosting before using for optimal consistency. Refrigerate leftovers in an airtight container for up to 3 days.

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