This spongy Honey Cake is filled with layers of cream and jam, each bite is heaven. It is airy, tart, and rich at the same time. The flavor of this honey cake is truly out of this world!
What is Honey Cake
Honey Cakes are very popular in Eastern Europe, specifically former Soviet Union Countries. It is called Medovik in Russia and was invented by a young chef in the 19th century that was trying to impress the Empress. The classic Honey Cake has layers of sponge cake with a cream filling and is covered with nuts or cake crumbs, although there are so many different varieties.
We have a popular Russian Honey Cake recipe that is totally classic. This spongy Honey Cake is different from the classic version with the addition of jam. But this jam layered cake is just as good as the traditional version, if not better.
How to Make Honey Cake with Jam
The first step of making the Jam Layered Honey Cake is making the honey sponge cake layers. While the cake layers are baking, make the cake cream out of cream cheese, powdered sugar, and whipping cream. The cake layers are then sliced in half, stacked, and layered with jam and the cake cream. It is impressive, delicious, yet simple to make.
Making Honey Sponge Cake
Make the cake batter by beating the eggs and sugar first, then beating in the honey. Fold in the lemon juice and baking soda before folding in the flour in thirds. Be gentle with the batter so it keeps its fluffiness. Divide the batter among two cake pans and bake until an inserted toothpick comes out clean.
Making Honey Cake Cream
Make the cake cream by mixing together the cream cheese and powdered sugar until smooth. Beat in the chilled whipping cream until the cake cream is firm.
Putting Together the Honey Cake
Slice each of the cake layers into two and spread the top of each layer with jam. Add the cake cream between each layer and stack together. Spread the rest of the cream on the outside of the cake. Let the cake sit overnight so the cream can soak into the cake layers.
What Jam to Use in A Honey Cake
This cake uses jam to give it that fruity flavor. We have used currant jam or peach jam. You can use your favorite jam and each time that you switch it up it will feel like a different cake. If you want to try making your own homemade jam, try this Raspberry Jam or Prune Plum Jam.
Preparing Honey Cake In Advance
This honey cake recipe is a great make-ahead option! You can either make just the sponge cake in advance or even the fully prepared layered cake. Here is how you do it:
- Sponge Cake – The sponge cake can be made 5 days in advance and refrigerated fully wrapped. You can also make it and freeze it for later. It can be frozen for up to 3 months.
- Fully Prepared Cake – The prepared cake is best enjoyed the day after making — giving time for the cream to soak into the cake. But it can be made in advance and refrigerated in a fully sealed container. It will stay fresh for 3-5 days.
What are honey cakes?
Honey Cake is an Eastern European layered cake. The sponge cake layers are stacked with a cream filling. There are many variations of honey cake, but honey is always a key ingredient in the sponge cake.
Is baking with honey healthier than sugar?
Baking with honey is a healthier option than regular sugar. Although honey does still contain high fructose levels, it is lower on the glycemic index. Some studies have shown that replacing sugar with honey can lower blood sugar.
What is better for cakes, baking soda or baking powder?
Baking soda is traditionally the choice for baking cakes and breads. While baking soda is traditionally used in cookie recipes, it can be used in cakes. In order to bake cakes with baking soda it needs to be paired with an acidic compound — like lemon juice in this recipe.
More Cakes to Try
- Nutella Crepe Cake – A stack of crepes layered with a Nutella cream makes the most beautiful cake. This dessert is so impressive, yet so easy to make!
- Zebra Cake Recipe – This cake is a moist sponge cake that is swirled with chocolate and topped with a rich, ganache frosting.
- Kiev Cake – A classic Ukrainian cake that has an airy layer of meringue with hazelnuts, fruit jam, and a buttercream-like filling.
- Meringue Napoleon Cake – A decadent European cake with three layers: crispy cake, meringue, and dulce de leche cream.
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- 16 oz jam any tart jam
- 16 oz cream cheese softened
- 2 cup powdered sugar
- 2 cup whipping cream very cold
Honey Sponge Cake
- Preheat the oven to 350°F. Beat the eggs with the sugar until it triples in volume.
- Add the honey and beat again to combine.
- In a small dish, combine the lemon juice with the baking soda. Add the baking soda mixture to the egg mixture and fold to combine.
- Use a spatula and fold in the flour in thirds. Be very gentle with the batter, so you don't over mix it and lose the fluffiness.
- Divide the cake batter between two 9-inch cake pans. Bake in the preheated oven for 30 minutes. Use a toothpick to check for doneness. When the inserted toothpick comes out clean with no wet batter, the cake is done.
- Allow to slightly cool, then slice each cake into two layers and spread some jam on one side of each layer.
Jam Layered Honey Cake Cream
- To prepare the cake cream, beat the softened cream cheese with powdered sugar.
- Beat until the mixture is smooth and has no lumps. Add the whipping cream and beat until the cream is firm.
Assembling Jam Layered Honey Cake
- Apply cream to the cake between each layer.
- Apply the remaining cream on the outside of the cake.
- Decorate the cake as you wish. I cut a thin slice from one layer of the cake and turned it into crumbs, which later used to decorate the sides of the cake.
- It's best to serve the cake after it sits overnight soaking with the cream.