Russian Honey Spice Cake
Indulge in the luxurious layers of a Russian Honey Spice Cake, a timeless dessert that beautifully marries rich honey flavor with warm, aromatic spices like cinnamon, ginger, and nutmeg. This elegant cake is crafted with delicate, golden-baked layers and a luscious sour cream filling subtly sweetened with powdered sugar and vanilla. Each tender layer absorbs the tangy cream, softening to perfection during an overnight chill. With optional whipped cream for added decadence and toppings like chopped nuts or grated chocolate for a stunning finish, this cake is as visually impressive as it is delicious. Perfect for holidays or special occasions, this show-stopping dessert is a harmonious balance of sweetness and spice that melts in your mouth with every bite.
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Recipe Information
Ingredients
- 180 grams Honey
- 150 grams Sugar
- 100 grams Unsalted butter
- 3 Eggs
- 400 grams All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 500 grams Sour cream
- 125 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 100 ml Heavy cream (optional, for whipped topping)
- 50 grams Chopped nuts or grated chocolate (optional)
Instructions
In a medium-sized heatproof bowl, combine the honey, sugar, and butter. Place the bowl over a pot of simmering water (creating a double boiler), and stir until the mixture is completely melted and smooth.
Remove the bowl from heat and let it cool slightly, then whisk in the eggs, one at a time, until fully incorporated.
In a separate bowl, sift together the flour, baking soda, ground cinnamon, ground ginger, and ground nutmeg.
Gradually add the dry ingredients to the wet honey mixture. Use a wooden spoon or spatula to mix until a soft, sticky dough forms.
Divide the dough into 6 equal portions. Roll each portion into a thin circle (approximately 8–9 inches in diameter) on a sheet of parchment paper. Use a plate or a cake pan to trim the edges into a clean circle.
Preheat the oven to 180°C (350°F). Bake each layer on a parchment-lined baking sheet for 5–7 minutes, or until lightly golden. Set the baked layers aside to cool completely.
For the filling, beat the sour cream, powdered sugar, and vanilla extract together until smooth. If desired, whip the heavy cream and fold it into the sour cream mixture for added fluffiness.
To assemble, place a baked layer on a serving plate and spread about 4–5 tablespoons of the filling evenly over the top. Repeat with the remaining layers, finishing with a generous layer of filling on top and along the sides.
Optionally, sprinkle the top with chopped nuts or grated chocolate for decoration.
Refrigerate the assembled cake for at least 6 hours (preferably overnight) to allow the flavors to meld and the layers to soften.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
5717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 268.5 g | 344% | |
| Saturated Fat | 147.2 g | 736% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1143 mg | 381% | |
| Sodium | 1876 mg | 82% | |
| Total Carbohydrate | 779.2 g | 283% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 459.6 g | ||
| Protein | 89.5 g | 179% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 980 mg | 75% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 1039 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
