Russian Honey Cake

"Soft layers of honey cookies baked to golden perfection sandwiching a slightly tangy sour cream frosting. This cake is sheer heaven in every bite, the hardest part is waiting for the cake to soften over night"
-- @michellebessudo
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  • Recipe Card
Prep time 45mins
Cook time 1hr 5mins
Serves or Makes: 12

Recipe Card

For the Cookies


  • 1/2 cup honey
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon baking soda
  • 3 large eggs
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour

To Make the Cookies


  • Step 1

    Preheat oven to 350ºF.

  • Step 2

    Place honey, sugar, and butter in a pot over medium-low heat and stir occasionally until sugar is completely dissolved. Let the honey mixture simmer for three minutes more. Remove from heat and stir in baking soda. The mixture will bubble profusely. Make sure to mix it well.

  • Step 3

    Place eggs, salt, and vanilla in a bowl and beat with an electric mixer.

  • Step 4

    Pour honey mixture SLOWLY into the eggs while beating constantly with the electric mixer. It's important to do this slowly or you will end up with scrambled eggs. Add the flour in 3 batches and continue mixing just until incorporated.

  • Step 5

    Roll out dough onto a countertop and knead by hand, adding more flour if necessary.

  • Step 6

    Divide dough into 8 equal pieces. Roll out with a rolling pin and cut into 8.5-inch discs. Bake, including any leftover bits of dough, for 8 minutes or until golden brown. Remove from oven and let cool completely before assembling.

For the Honey Cream Filling


  • 2 cups creme fraiche
  • 2 cups heavy cream
  • 1/2 cup honey

To Make the Honey Cream Filling

  • Step 1

    Whip the cream until soft peaks form. In a separate bowl mix the creme fraiche and honey. Gently fold the whipped cream into the creme fraiche honey mixture, so as not to deflate the cream.

To Assemble

  • Step 1

    Place a dollop of cream on your serving plate. Put one cookie layer on top and spread the filling over it. Repeat until all layers have been used.

  • Step 2

    Cover the sides with filling. It will look messy and liquidy, but that's meant to soften the cookie layers.

  • Step 3

    Put any small bits of baked dough into a food processor to create crumbs. Use to decorate the cake. Let stand at room temperature for a few hours or refrigerate overnight.

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