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russian honey cake with honey drizzle

Russian Honey Cake

Recipe for a 16 layered bourbon infused Russian style honey cake. Consisting of eight thin cake rounds and eight layers of honey icing is a showstopper. A time consuming labor of love, but oh so worth it! Plan to make this cake when you have plenty of time, then invite your friends over to display and devour the yummy sweetness. Store in the refrigerator for up to 3 days or slice and freeze.

Course Dessert
Cuisine Russian
Keyword fool's gold honey, honey cake, layer cake, russian cake
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings 12 servings
Calories 800 kcal

Ingredients

Cake Dough

  • 4 Tbsp 1/4 cup Fool's Gold bourbon infused honey
  • 3/4 cup organic raw or coconut sugar
  • 2 Tbsp unsalted butter
  • 3 large eggs beaten with fork
  • 1 tsp baking soda
  • 3 cups organic all-purpose flour

Honey Frosting

  • 32 oz vanilla greek yogurt or heavy cream
  • 4 Tbsp 1/4 cup Fool's Gold bourbon infused honey
  • 1/2 Tbsp vanilla extract
  • 2 cups powdered sugar more if needed

Topping

  • chopped walnuts
  • sliced almonds

Instructions

Cake Dough

  1. Combine sugar, honey, and warm (not hot) melted butter together in a medium bowl.
  2. Once well mixed stir in beaten eggs.
  3. In a separate bowl whisk together flour and baking soda.
  4. Slowly add flour mixture into the honey mixture. Continuously stirring until a "dough like" mixture forms,
  5. Form dough into a ball and place onto a lightly floured surface.
  6. Cut into 8 equal pieces.
  7. Take two -four pieces to start rolling out and cover the remaining with a towel. )do not put in fridge while waiting)
  8. Dust your surface with additional flour and roll a piece of dough into a 9" circle about 1/8 " thickness. I found its easier to work your pin from the center and away to create a uniform circle shape. (Don't worry if its bigger or oddly shapes, just keep to 1/8" thick and make sure you have enough for a 9" circle.)
  9. Transfer dough circle to a parchment lined cookie sheet.
  10. Repeat with additional layers. (while 2 or 4 layers are baking roll out the remaining layers and put on fresh parchment paper, have an assembly line ready)
  11. Take a fork and poke holes all around the surface of the dough. (this prevents large air bubbles from forming and misshaping layers..if bubbles form pop with fork when leave the oven, the weight of icing and layers will help them lay flat)
  12. Bake at 350 F for 4-5 minutes until golden brown.
  13. Let each layer cool completely on a wire rack before assembling with icing.

Honey Frosting

  1. Add greek yogurt, honey, and vanilla together in bowl of stand mixer.
  2. Mix on medium high speed until well combined.
  3. Slowly add powdered sugar to mixture, at medium low speed until a thick spreadable consistency is formed.
  4. Can add additional yogurt or sugar to adjust thickness.
  5. Refrigerate until time to assemble and ice cake.

Assemble Layers:

  1. Baked cake layers should be cooled and remain on parchment paper for cutting.
  2. Place a round 9" dish on each layer and with a smooth knife cut around dish to form circle.
  3. Take scrap pieces and place in a bowl for later.
  4. Repeat with all layers.
  5. Gently set one cake layer onto serving tray or stand. Its better to assemble on final dish than transport after the fact.
  6. Spoon a layer of frosting onto center of cake and press towards edges.
  7. Repeat with cake and frosting alternating until finished.
  8. Cover top and sides with frosting. (lightly coat sides)
  9. Take cake scraps and pulse in food processor to create cake crumbs.
  10. Dust the top and sides of cake with crumbs.
  11. For additional toppings add chopped walnuts or sliced almonds.
  12. Place cake in fridge to set for 30-40 min before serving.

Recipe Notes

Slice and drizzle with additional honey, oh my!!