Russian Honey Cake

why make this recipe

Russian Honey Cake, known for its rich flavor and creamy texture, is a delightful dessert popular for special occasions. Its layers of honey-infused cake and sweet cream filling create a perfect balance of sweetness. This recipe shows you how to make this impressive cake that will impress your family and friends.

how to make Russian Honey Cake

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup high-quality honey
• 1 cup granulated sugar
• 1 tsp baking soda
• 3 large eggs
• 1/2 cup sour cream
• 1 cup unsalted butter, softened
• 1 can (14 oz) sweetened condensed milk

Directions:

1. Preheat your oven to 350°F (175°C). Grease two round cake pans.
2. In a mixing bowl, combine flour, sugar, baking soda, eggs, honey, and sour cream. Mix until smooth.
3. Divide the batter between the prepared pans and bake for about 25 minutes until golden brown.
4. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks.
5. While cooling, whip together softened butter and condensed milk until fluffy.
6. Once cooled, spread cream filling between each layer and coat the top and sides. Chill in the fridge for at least one hour before serving.

how to serve Russian Honey Cake

Serve Russian Honey Cake chilled. You can cut it into slices and enjoy it with a cup of tea or coffee. This cake also pairs well with fresh fruits or nuts for added flavor and texture.

how to store Russian Honey Cake

Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to five days. For longer storage, you can freeze the cake. Wrap it tightly and keep it in the freezer for up to three months.

tips to make Russian Honey Cake

• Make sure to use high-quality honey for the best flavor.
• Allow the cake to cool completely before adding the cream filling. This helps to maintain the structure of the cake.
• You can adjust the sweetness of the filling by adding powdered sugar according to your taste.

variation

You can add crushed nuts, like walnuts or almonds, between the layers for a crunchy texture. Another option is to add a layer of fruit preserves for additional flavor.

FAQs

1. Can I make this cake ahead of time?
Yes, you can make the cake a day in advance. Just store it in the refrigerator until you are ready to serve.

2. Is it necessary to chill the cake before serving?
Chilling the cake helps it set and enhances the flavors. It is recommended to chill for at least one hour.

3. Can I use a substitute for sour cream?
Yes, you can use Greek yogurt or buttermilk as a substitute for sour cream in this recipe.

Russian Honey Cake

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A delightful layered cake with honey-infused flavor and creamy texture, perfect for special occasions.

• Total Time: 50 minutes
• Yield: 8 servings 1x

Ingredients

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• 2 cups all-purpose flour
• 1/2 cup high-quality honey
• 1 cup granulated sugar
• 1 tsp baking soda
• 3 large eggs
• 1/2 cup sour cream
• 1 cup unsalted butter, softened
• 1 can (14 oz) sweetened condensed milk

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Instructions

1. Preheat your oven to 350°F (175°C). Grease two round cake pans.
2. In a mixing bowl, combine flour, sugar, baking soda, eggs, honey, and sour cream. Mix until smooth.
3. Divide the batter between the prepared pans and bake for about 25 minutes until golden brown.
4. Let the cakes cool in their pans for 10 minutes before transferring them to wire racks.
5. While cooling, whip together softened butter and condensed milk until fluffy.
6. Once cooled, spread cream filling between each layer and coat the top and sides. Chill in the fridge for at least one hour before serving.

Notes

Make sure to use high-quality honey for the best flavor. Adjust the sweetness of the filling by adding powdered sugar if desired. Chilling the cake helps it set and enhances the flavors.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Russian
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 400
• Sugar: 20g
• Sodium: 250mg
• Fat: 22g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 80mg