This incredibly tender Fluffy Honey Layer Cake is perfect for any occasion. The creamy sour cream frosting pairs so well with the honey cake and the fresh fruit and almonds make it classically beautiful.
Words don't do this cake justice, so I'm going to keep it short. This honey cake is perfect any time of year and is relatively simple to prepare. The honey gives the cake a sweet and caramelized flavor, which is so magical and pairs so well with the tangy cream cheese and sour cream frosting.
Decorating with fruit is a great choice always. Fruit is beautiful, and no matter how you arrange it, you know it will make a gorgeous presentation. It also adds so much fresh and juicy flavor to the cake.
This cake has been a family favorite for decades. I hope you will enjoy it too.
Preparing the Honey Cake Layers
The honey cake layers are very similar to a sponge cake, so it's important to start out with room temperature ingredients, so that you get as much volume as possible. This will help the cake layers to become very fluffy and rise as they bake.
Sift the dry ingredients into the beaten eggs, sugar and honey mixture and then fold it in gently using a rubber spatula so that you retain as much of the volume of the cake as possible. Mix just until all the flour is incorporated, making sure to get all the flour from the bottom of the bowl too.
Tips To Keep the Cake Layers Flat and Even
To prevent the cake layers from caving in the center as they bake and then cool, DON'T grease the sides of the cake pans with butter or oil. This will help the cake to get a good "grip" on the edges of the cake pan as they bake and will result in a flat and even surface of each cake layer. However, make sure to place a round piece of parchment paper on the bottom of each cake pan to help you get the cake out of the pan after it's finished baking.
Cool the cake in the cake pan for 5-7 minutes, before using a very thin knife to go around the edges of the cake and then gently remove the cake layers out of the cake pan.
Cool the cake layers completely before slicing each of the cake layers in half horizontally.
What Cake Pans Should Be Used For This Cake
I recommend using 10 inch round cake pans. They will bake through faster which will keep the cake layers much more tender. However, 9 inch cake pans will also work, you will need to bake them longer though, since they will be taller and require more time to bake through.
Preparing the Cream Cheese and Sour Cream Frosting
This is my favorite frosting to use for this cake. It isn't as thick as a typical butter cream of cream cheese frosting, because it has sour cream, sweetened condensed milk and whipped heavy cream part of the ingredients. I think it makes a really delicious frosting. Since it's thinner, it is able to soak into the cake layers more, resulting in the most tender cake.
Make sure to start with softened cream cheese, which will mix up much better. The sour cream and heavy cream should be cold though.
When the cream cheese and sweetened condensed milk are smooth, add the sour cream and vanilla, mix until combined.
Heavy cream vs Cool Whip
I use heavy cream and powdered sugar for this frosting. You can also use the same amount of already prepared whipped topping, such as Cool Whip. The Cool Whip has stabilizers in it, so it will give the frosting a much thicker consistency. I prefer to use heavy cream, but the choice is up to you.
Fold in the whipped cream gently into the frosting.
If you want a thicker frosting
As I already mentioned, it is my opinion that this particular frosting works the best for this cake. However, if you prefer a frosting to be thicker and richer, use only cream cheese, (add an additional package of cream cheese, powdered sugar to taste and 8 oz of Cool Whip. This will give you a really thick frosting.
Tips To Frosting the Cake
You should use ALL of the frosting for this cake, so be generous when spreading it on the cake layers, leaving only enough frosting to go around the edges and the top of the cake. If you don't use all of the frosting, your cake will be more dry.
To keep the cake from sliding around, I use the sides of a springform pan and place it around the cake after I have frosted it and place it into the refrigerator for a few hours to chill and set as the frosting is soaking into the cake layers.
Then, I use a really thin knife to go around the edges of the cake and carefully remove the springform pan, and then use the remixing frosting to frost the sides of the cake.
Use the palms of your hands to add toasted almonds around the edges of the cake. Decorate the top of the cake with fresh fruit.
How Far In Advance Can You Prepare This Cake?
I like assembling and frosting the cake the day before I serve it, so that it chills in the refrigerator overnight. Add the fresh fruit right before serving, up to a few hours in advice only. The fruit will wilt if you place it on the cake too far in advance.
Fluffy Honey Layer Cake With Fruit and Almonds
The fluffy layers of this honey cake are frosted with a creamy sour cream frosting. This is such a tender and delicious cake, perfect for any occasion. Decorated with almonds and fruit, it's also classically beautiful.
- Prep Time: 2 hours
- Cook Time: 30 mins
- Total Time: 2 hours 30 minutes
- Yield: 1 cake (9-10 inches) 1x
- Category: Sweets
Ingredients
Cake:
- 6 eggs, room temperature
- 1 cup granulated sugar
- 3 Tablespoons honey
- 2 cups all purpose flour
- 2 teaspoons baking soda
Frosting:
- 2 (8 oz. packages) cream cheese, softened
- ½ can (14 oz) sweetened condensed milk
- 1 cup sour cream
- 1 ½ teaspoons vanilla extract
- 1 cup heavy cream, chilled
- ⅓ cup powdered sugar, or to taste
Optional garnishes to decorate the cake:
- toasted almonds
- 1-2 mangos or peaches, peeled and sliced
- 1 box strawberries, halved or sliced
- 2 kiwi, peeled and sliced
Instructions
- Preheat the oven to 300 degrees. Cut out parchment paper to fit into the bottom of 2 round cake pans. You can use either 9 or 10 inch pans. Do NOT use butter or oil to brush the sides of the cake pans.
- Using a hand mixer or a standing mixer with the whisk attachment, beat the eggs and gradually add in the sugar. Mix until the eggs are pale and fluffy, at least 5 minutes.
- Add the honey.
- In a small bowl, whisk together the flour and the baking soda. Sift the dry ingredients over the batter and gently fold it in using a rubber spatula until all the flour is incorporated.
- Divide the batter evenly between the two can pans.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the 10 inch cakes and the 9 inch cakes will take longer to bake through in the center.
- Take out the cake layers from the oven, cool for 5 minutes. Use a thin knife to go around the edges of the cake and gently take the cakes out of the cake pan. Place on a cooling rack and cool completely. You can bake the cake layers up to 3 days in advance, but if you don't use them within the first few hours, cover them with a clean kitchen towel or plastic wrap to keep from drying out and to keep the cake layers fresh.
- Meanwhile, make the frosting.
- With a hand mixer or using a standing mixer and a paddle attachment, mix together the cream cheese and condensed milk, until they are smooth. Use only half a can of sweetened condensed milk.
- Add the sour cream and vanilla. In another bowl and using a whisk attachment, whip up the chilled heavy cream with the powdered sugar until stiff peaks form.
- Gently fold in the whipped cream into the cream cheese mixture until the frosting is smooth.
- Place some aluminum foil around the edges of the plate where you'll be assembling the cake. This will keep the sides of the plate clean while you're working with drippy frosting, crumbs and almonds.
- Cut each cake layer in half horizontally.
- Generously spread each cake layer with frosting. Don't smoosh the cake too much while you're doing it.
- Spread more frosting on the sides and top of the cake. You may need to chill the cake in the refrigerator for a few hours until the frosting has soaked into the cake and to make frosting it much easier. I usually assemble and frost the cake the day before I am planning to serve it.
- Using the palms of your hands, coat the sides of the cake with toasted almonds. Decorate the top of the cake with fruit. If you're going to be serving the cake the next day, leave the fruit off the cake and decorate it before serving.
The recipe for this Fluffy Honey Layer Cake was originally published on August 23, 2013. I have updated the pictures and clarified the instructions to give you the best results.
Can't wait to dig in! Just frosted it! Although my frosting was somewhat runny too like one reader mentioned.. And I seem to have a lot left over even though I frosted generously!? I am going to leave it in the frig and frost some more tomorrow and see if it gets thicker?.. Thanks for the recipe though!! Very simple indeed!!
Easy ,DElICIOUS ,love this cake !!!
Thank you, Galina!
I made this cake for guests before and got so many compliments! Made it again for tomorrow- going to a birthday party. It is super easy to make, but the frosting is so drippy, I think it needs to be a little improved. I even tried putting less sour cream and condensed milk, sweetened with powdered sugar, but still turned out runny. Maybe you have any suggestions? Once the cake absorbs it all, it has a heavenly soft taste, but the putting together part gets messy.
Hi Oksana!
Yes, the frosting is on the thinner side. That is why the cake turns out so soft and tender. I personally prefer it this way. If you don't, you can make a cream cheese frosting instead. Or a buttercream frosting. The cake will not be as tender, though.
Dear Ogla,
Your cake recipe was amazing. We are Russian and Ukrainian decent and our children love honey cake. This cake was fantastic. I made a honey cake before but it was heavy. I loved the lightness of your recipe. My children loved it. And it was a show stopper. The guests took pictures.
Thanks for sharing this recipe. I will keep it and use it always.
Jacque
That's wonderful, Jacque!
So I made this cake on Monday and instead of making it super tall with 4 layers, I made 2 smaller cakes.
My family couldn't get enough of it 🙂 it's really yummy and it's not so time consuming as many cakes.
In my opinion it tastes even better the 2, 3 or even 4th day.
Thank you Olga for this easy recipe!
I'm so happy that you enjoyed this cake, Elli! That's wonderful. It IS such a simple cake to prepare and delicious too.
hey Olga
i made this cake for this sunday everybody loved this cake it was gone with like 5 min! i got last peace! 🙂
thanks it is good cake!
ill be make it now always its really easy too!
That's wonderful, Mila! I am thrilled that you all enjoyed the cake. It IS easy, isn't it? I love that about this recipe.
Hello Olga, this recipe makes 2 cakes right?
Because unless the cake has 4 layers why do
you need to make 2 cakes?
Oh never mind Olga, I just didn't look at the picture. Thanks for the great recipe!
I'm glad you figured it out:).
Hi can you tell me is this American or UK Cup sizes. I'm in UK Scotland and don't tend to use cup measurements rather amounts in grams so I'm trying to work out the equivalent.
Thanks Leanne
Hi Leanne,
I use USA cup sizes.
Thank you , Olga for this recipe. Made it today, and it was easy, tasty and quick!
I didn't have heavy whipping cream, so used cool whip instead. Came out great.
thanks again.
I'm glad you liked it, Yelena:). Thanks for taking the time to write.
Hi Olga,
Some of us from my church will be watching the opening of the olympics which take place in Russia in February. We thought it would be fun to have dinner and each bring a Russian dish. I love the look of this cake but we were wondering if it is truly a Russian Recipe or if it is just a good recipe of yours?? Thanks for your help.
Hi Michelle!
That sounds like such a fun idea!
Yes, this is a Russian recipe. It's very common to include honey in cake recipes and the frosting is very Russian as well. We made this in the former Soviet Union and I know that many other Russian make similar cakes as well.
hey olga, i have a question if serving the cake the next day, should the cake be left in the refrigerator over night? or is it better just leaving it out?
I would store it in the refrigerator, Irina.
Thanks for the recipe Olga, the cake was AMAZING!!!!! 🙂 and it turns out my mommy has the same exact recipe from the Europe hehe also when I made the cake I left it out over night, and put it in the refrigerator in the morning, it was just perfect!! Thanks again.
Olga. Could you check the % of milkfat in your sour cream? Will 14% work? Other recipes call for 30%. But it looks like you use regular sour cream.
I've never looked at the percentage of fat, Hasmik. I always just buy the regular sour cream at the store, not part skim, low fat, or whatever else is sold.
Hi, Olga! Happy Thanksgiving! Made this cake today for Thanksgiving dinner/celebration. Over all the cake was good and I love the cream. The only "minus" thing was that we could taste the baking soda 🙁 ты гасишь соду для этого торта? I would definitely make it more but next time will put maybe 1 teaspoon of baking soda. Thanks 🙂
Hi Veta!
I'm sorry you weren't pleased with the results. No, I do not dissolve the baking soda in vinegar. Maybe you will like it better with less baking soda. I guess our family doesn't seem to have a problem with it.
Hi Olga, I want to make this cake this weekend for my moms birthday. We will be serving it on plates with other desserts. Is the cake pretty sturdy? Also, how would I adjust the recipe if I wanted to bake it in a 9 x 13 pan so that it's rectangular and easier to cut for serving? Thank you! 🙂
Yes, it's a "sturdy" cake. It won't fall apart if served on the same plate with other desserts.
Just spread the batter around evenly in a 9x13 inch pan, it should be a thin layer, just enough to cover the bottom of the pan. I'm not sure exactly how many layer you will have, though, since I never make it in that size.
Olga this looks so good. The fruit on top makes it looks so festive and beautiful. Thank you for sharing:)
You're welcome, Zoryana and thanks for the compliment.
hey Olga, i wanna try making this cake this weekend and wanted to have your opinion on, what do u think if i add rasbperries inside? u think that will be a good combination with honey?
Hi Alena!
I've never personally tried it with raspberries, but I think it would work well. Let me know what you think.