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Russian Honey Cake-0

Russian Honey Cake

Course Cake, Dessert
Cuisine Russian
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
Servings 12 servings
Calories 562kcal



  • 200 g Butter
  • 8 oz Cream Cheese (room temperature)
  • 16 oz Heavy Whipping Cream
  • 12 oz Cooked Condensed Milk


Cake Layers

  • This cake dough is made on a steam bath. Preheat water, using a bowl, on top of the boiling water; make sure the bowl does not melt. Place butter, honey and sugar; let it stand there, until it is all melted.
  • In a separate bowl, beat eggs with baking soda until they have one consistency. Slowly, add egg mixture to the batter, continue mixing the whole time while adding.
    Whisked eggs in a bowl
  • Cook for about 30-40 minutes, until the color changes. Take it off the steam bath, add vanilla extract and let it sit for 10 minutes. Add flour to the dough; it may still be sticky after adding flour. Preheat the oven to 350F and line baking sheet with parchment paper.
    flour with egg mixture in a bowl
  • Here is the trick to rolling it out - easy. Flour surface generously. Because the dough is sticky, this will help you work easier with the dough. Also you can weigh each dough piece; this way they all will turn out the same size. Make sure it measures to be large enough for the shape you will cut out later. To move it to the baking sheet, roll it on top of roller, and unroll it onto the baking sheet.
    rolled out honey cake layer
  • Bake for 5-7 minutes, until golden brown. During the process of baking, roll out another layer to speed up the process. When it's done, remove it from the oven and cut out each circle by placing a plate over the top. This is the key trick to making all of the sides perfect - is to cut the cake after baking. You'll need the cut off pieces for later decoration.
    cut off edges of the honey cake layer
  • Do not immediately stack the layers on top of each other, as they will lose its even shape. Rather, make sure they first cool off on a flat surface. Repeat until you are done.
    Honey cake layers

Cream/ Finalizing Cake

  • Whip butter together with cream cheese and condensed milk. Once they are well mixed together, add whipping cream. Whip until the cream is very thick.
    Honey cake cream in a mixing bowl
  • Divide all cream evenly between each layer of the cake. Form the cake by putting layers of cake on top of each other.
    Honey cake layers with cream in between
  • Decorate as you wish. Let it sit in fridge overnight. Before serving, let it sit out of the fridge for a bit, as it will add more moisture to its taste.The sides of the cake, I decorated with the leftover cake pieces that I shred in the blender.
    A honey cake on a cake stand


Calories: 562kcal | Carbohydrates: 45g | Protein: 7g | Fat: 40g | Saturated Fat: 24g | Cholesterol: 162mg | Sodium: 410mg | Potassium: 107mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1431IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 2mg