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Russian Honey Cake
Russian Honey Cake
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Prep Time:
45 minutes
Cook Time:
40 minutes
Total Time:
580 minutes
Chef John's luscious Russian honey cake features burnt honey for amazing flavor in each layer, paired with tangy frosting.
Ingredients:
  • 0.75 cup wildflower honey
  • 3 tablespoons cold water
  • 1 cup white sugar
  • 14 tablespoons unsalted butter, cut into slices
  • 2.5 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 0.75 teaspoon fine salt
  • 6 large cold eggs
  • 3.75 cups all-purpose flour
  • 4 cups cold heavy whipping cream
  • 0.75 cup sour cream
Instructions:
  • Start by collecting all your ingredients. Preheat the oven to 375 degrees F (190 degrees C) and prepare a baking sheet with a silicone baking mat. Chill a mixing bowl and whisk in the refrigerator.
  • Heat 3/4 cup wildflower honey in a deep saucepan over medium heat until it transforms into a rich caramel color and aroma, approximately 10 minutes. Remove from heat and vigorously whisk in cold water.
  • Gently heat a large metal bowl on the stovetop. Combine sugar, butter, 3/4 cup wildflower honey, and 1/4 cup burnt honey in the bowl. Allow the butter to melt, about 5 to 7 minutes. Save the extra burnt honey for the frosting.
  • In a small bowl, mix together the baking soda, cinnamon, and salt.
  • Whisk the butter mixture until very warm to the touch, then whisk in the eggs. Heat gently and whisk in the baking soda mixture. Remove from heat.
  • Gradually add the flour in 2 or 3 portions, mixing thoroughly after each addition, until the batter reaches a smooth and spreadable consistency.
  • Pour roughly 1/2 cup of batter onto the baking sheet and use an offset spatula to spread it into a smooth 8- or 9-inch circle. Gently tap the pan to remove any air bubbles.
  • Bake until lightly browned, about 6-7 minutes in the preheated oven.
  • Remove the pan liner and allow the cake layer to cool until firm enough to remove, around 6 to 7 minutes. Then, invert the cake onto a round of parchment paper.
  • Continue alternating between Steps 6 and 7 until you have a total of 8 cake layers, allowing each layer to cool on its own parchment round. Use a pizza wheel to trim the edges, ensuring all layers are the same size, and set aside the scraps for the crumb mixture.
  • Spread the leftover batter evenly on the lined baking sheet and bake in the preheated oven until the edges are dry, around 10 minutes. Once done, take it out of the oven and cut it into small pieces, then mix with the saved cake scraps.
  • Place the scraps back in the oven and bake for an additional 7 to 10 minutes until they turn a golden brown. Allow them to cool down completely for about 15 to 20 minutes. Once cooled, place the scraps in a resealable bag and crush them into fine crumbs using a rolling pin. Keep them aside for later use.
  • Take out the chilled bowl and whisk. Pour in the heavy cream and whisk until soft peaks form. Mix in the sour cream and the rest of the burnt honey; continue whisking until stiff peaks form.
  • Place a cake layer on a parchment paper round or directly on a serving plate. Evenly spread one cup of frosting over the layer, ensuring it reaches close to the edges. Repeat this process with the remaining cake layers, placing them smooth-side down. Finish by placing the final cake layer smooth-side up.
  • Spread a layer of frosting over the top and sides of the cake, then generously coat with crumbs. Gently remove any extra crumbs around the bottom edge for a polished finish.
  • Chill in the refrigerator for a minimum of 8 hours, or ideally overnight. Use two spatulas to carefully transfer onto a cake stand. Cut and enjoy.

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