Some time ago, my sister told me that she tried a cake and it was by far her favorite. I asked her for all the details and later showed up with it at her doorstep. We shared a few slices together and she said that indeed that cake is just as great.

The textures from nuts and poppy seeds add so much flavor to this cake. The dough itself has an amazing honey aroma. Very simple, but at the same time such an impressive cake.
The cake process may seem long, but it’s just the amount of photos I’ve added for you. If you happen to be baking a cake for the first time, it may take a bit longer for you, but if you’ve done it before, this recipe will trully be a “piece of cake”.
Other Russian Cakes
Recipe
Ingredients
- 6 Eggs
- 1 cup Sugar
- 1 cup Honey
- 2 tsp Baking Soda
- 1 tbsp Lemon Juice
- 2 1/2 cup Flour
- 1/2 cup Walnuts
- 1/2 cup Poppy Seeds
- 1 cup Whipping Cream for soaking
- 3 tbsp Liquid Sauce for soaking
- 16 oz Cream Cheese
- 1 cn Dulce De Leche
- 2 cup Whipping Cream
Instructions
- Beat eggs with sugar, until it’s three times in volume. Add honey into the mixture and beat again to combine well together.
- Into a small dish, combine lemon juice together with baking soda. Add Baking soda mixture into the egg mixture, fold in to combine.
- Using a spatula, fold in flour by thirds; be very gentle with the dough, so you don't over-mix it and lose the fluffiness.
- Chop walnuts into tiny pieces. I used a ziplock bag and a meat tenderizer.
- Divide the dough into two equal parts. Stir poppy seeds into one of them and walnuts into the other.
- Place batter in a 9 inch cake pan. Bake each cake at 350F for 30 minutes or until the toothpick comes out clean.
- Slice each cake into two equal parts. Soak all sides with sweetened whipping cream.
- Prepare ingredients for the cream. Let the cream cheese soften to a room temperature and keep whipping cream extra cold. Beat cream cheese together with dulce de leche.
- Into the cream, add whipping cream and continue beating until stiff peaks. Be sure not to over-beat because the cream may come apart. Keep an eye on the cream while it's beating.
- Place cream in between each layer of the cake. I used the sides of the cake pan to hold the shape of the cake. I think I need to invest into a cake setting ring.
- Remove the ring from the cake. Decorate the cake with remaining cream.
- Cake is best when refrigerated overnight or at least for several hours.
Nutrition Facts
Honey Walnut Poppy Seed Cake
Amount Per Serving
Calories 399
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 13g65%
Cholesterol 123mg41%
Sodium 233mg10%
Potassium 133mg4%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 25g28%
Protein 6g12%
Vitamin A 900IU18%
Vitamin C 0.6mg1%
Calcium 95mg10%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
I’ve made this cake like 6 times already and коржи never turn out ? they always fall in the middle. It’s so frustrating I don’t know what I’m doing wrong. I follow the recipe to a T! Help?
I faced a similar situation before and noticed one thing... always preheat oven to 375 degrees and when your pour your batter leave more in the center... I use a silicone spatula and just leave the center higher then the rest... then it always turns out perfect! Promise!
Oh interesting tip. I will have to try it, thanks for sharing!
Tanya, I am so sorry. Very patient baker for sure, 6 times!!! I am wondering about a few things. Do you open the door while baking? Best not to open it. Also maybe the flour you use is effecting it. I am using Canadian flour for all my baking, I would recommend adding just a bit more flour if you are using regular store bought.
Yes, I don’t bake much, but I only have Canadian Flour in my pantry.
Hey, yes, we love using it for sure.
The cake is so good I decided not to give up. I’ll try different flour next time?
Good luck!!!! Hope you can perfect it!
Not the greatest baker?
I made this cake a few months ago, planning to make it again for Thanksgiving this year 😉
Love it!! thanks for sharing your photo. SO pretty!!!
This cake is so delicious. I brought it to a get together yesterday and everyone Loved it! Mmmm. Cannot wait to make again.
I did have a issue with it cooking for my pan was not spring form and not tall enough. But it still turned out good. Thanks for the recipe!
Olga, thank you for sharing your feedback. I love reading comments from readers, especially sweet comments like yours 🙂
Hi Natasha, what do you mean by "sweetened whipping cream?" Also in the ingredients it says "whipping cream for soaking" and "liquid sauce for soaking"?
Thanks 🙂
You sweeten the whipping cream with chocolate sauce. That's what you would use for soaking.
Hi Natalya, i wanna try to make this cake but confused on this part as well... what type of chocolate sauce are you using?
One that you would use for ice cream topping or coffee.
Thank you! I made it and turned out amazing!
Wow!!! For real so amazing!
how did you the chocolate around it like that?
I think you can draw this on partchment paper and fold around cake right before chocolate gets firm. YouTube may have some videos.
Made*
I've make this cake a couple times now it's delicious. One thing I struggle with is dividing the dough:/ any advice? Please:)
I would use a measuring cup this way it's equal. 🙂
Surprised my friend with this cake for her 21st birthday celebration! It was so delicious! Thank you for the recipe!
wow, it looks so perfect. I wish I was celebrating with you guys. Oh and 21 is so young!
Very quick and delicious! Everyone loved the cake! Thx!
Wow, what a great looking cake. I love the look. I think I need to bake this cake.
Did you grind the poppy seeds to a finer texture or did you use the poppy seeds just like you bought them from the store?
Thank you for replying. I made this and it was a scrumptious!! I really mean that (see photo for proof ?) thanks so much for sharing! Next time I make it, which I promise will be soon, I want to try soaking the layers with some brewed coffee (hubby loves anything coffee). I loved your simple, yet elegant, cake decor so I copied that. Thanks again. I know upkeeping your site is hard work but it's beautiful!!
Wow, looks so impressive! Your cream looks white, was it different?
No, I had an issue with the dulche de leche. I cooked it for 2 1/2 hrs on low so I think I didn't have it high enough. When I opened the can, it wasn't the dark carmel color that it should've been 🙂 I used it anyways though.
Still looks amazing! Love it!
I use whole poppy seeds.
is that like melted chocolate?
Bottled chocolate, here is an example https://www.google.com/search…
what is liquid chocolate? Do i make it or buy it?
Sorry Olga, its actually chocolate sauce. lol.. I am not sure what I was thinking.
do you need to cook the mak before putting it in or is it just the raw one?
I used raw poppy seeds.
How do u prevent the cake from having little tiny pockets of uncooked flour in it after you bake it? I had this problem once when i tried to make a similar cake and the directions said to be careful not to over mix the dough. I thought I had mix it enough, but I still had the pockets of flour after it was baked.
I would recommend sifting flour, if you have that issue. You don't want to over mix the dough but the same time make sure to scoop all the way from the bottom to make all flour is scooped out.
This cake looks seriously delicious! I can almost taste it!
Thanks Natasha! We loved it with my sister ::)
quick question what do you mean with the sweetened whipping cream. and where do u apply the liquid chocolate?
Yes, combine the chocolate and whipping cream together
Can I ask, how long did you beat cream , as an example (cream cheese with sgyshenka and whip cream)?
Usually under 5 minutes but it also depends on speed and mixer you are using. Your best bet is to beat until everything is smooth.