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Russian Honey Cake-0

Russian Honey Cake

Russian Honey Cake is a gravity-defying layered cake with notes of honey and caramel. It is decadent, beautiful and absolutely delicious.
Course Cake, Dessert
Cuisine Russian
Keyword Honey Cake, Russian Honey Cake
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
Servings 12 servings
Calories 562kcal
Author Natalya Drozhzhin



  • 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't melt. Place butter, honey and sugar, and let it stand there until it's 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 the flour. Preheat the oven to 350 °F and line baking sheet with parchment paper.
    flour with egg mixture in a bowl
  • Flour the surface generously. Because the dough is sticky, this will help you work easier with it. Optionally, weigh each piece of dough, to maintain the size. Roll out the dough into a round shape, large enough to be cut out later. Relocate the dough layer to the baking sheet by rolling it onto a roller, then unrolling it back out onto the baking sheet.
    rolled out honey cake layer
  • Bake each layer of cake 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 sides perfect. You'll need the cut off pieces for decoration, later.
    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

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 stacking the layers of the cake.
    Honey cake layers with cream in between
  • Shred the leftover cake pieces in a blender and use it to decorate the sides of the cake. Let the cake sit in the fridge overnight. Before serving, let it sit out of the fridge for some time, as it will add more moisture to its taste.
    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