Ukranian Honey Cake

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Serves: 10 - 12

Prep Time: 60 - 90 minutes (plus chilling)

Cook Time: 35 - 40 minutes

About Ukranian Honey Cake

Delicate, layered, and rich in flavor, our Ukranian Honey Cake is a timeless dessert that blends the warmth of honey with the cool creaminess of sour cream frosting. Thin cake layers are baked and then stacked and soaked in sour cream filled with a touch of vanilla (and a splash of lemon zest, if you like) to create a cake that’s moist and indulgent. The process takes time but the result is a tender, multi-layered confection that’s perfect for special occasions or whenever you want something really comforting.

Ingredients for Honey Cake layers

1/2 cup honey (floral or buckwheat preferred)

1 cup granulated sugar

7 tablespoons unsalted butter

3 large eggs

1 teaspoon baking soda

3/4 teaspoon salt

3 1/2 cups all-purpose flour

Ingredients for Sour Cream filling

3 cups full-fat sour cream

1 cup powdered sugar

2 teaspoons vanilla extract

2 cups heavy whipping cream, cold

Optional: zest of 1 lemon

Preparation

01To prepare the dough, in a heatproof bowl over a pot of simmering water (double boiler), melt together the honey, sugar, and butter, stirring until smooth.

02Remove from heat and whisk in the baking soda. The mixture will foam up. Beat in the eggs one at a time (let the mixture cool slightly first so they don’t scramble). Stir in the salt.

03Gradually add all the flour, stirring until a soft dough forms. It will be sticky but pliable. Wrap and chill for at least 1 hour to firm up before rolling.

04Preheat oven to 350°F. Line baking sheets with parchment.

05Divide the dough into 6 - 8 equal portions and roll each piece into a thin 8" round, using plenty of extra flour to prevent sticking (this dough is sticky). You can roll directly on parchment. Use a plate or cake ring to trim each into a perfect circle. Save scraps for later crumbs.

06Bake each round for 5 - 6 minutes, until golden brown. Cool on racks. Bake the scraps until golden and dry. These will be crushed into crumbs for garnish.

07To make the sour cream filling, in a large bowl, whisk the sour cream, powdered sugar, vanilla, and lemon zest (if using) until smooth. In a separate chilled bowl, beat the heavy cream to stiff peaks. Gently fold the whipped cream into the sweetened sour cream mixture until light and fluffy. Chill until ready to use.

08To assemble the cake, place one cake layer on a serving plate or cake board. Spread 3 - 4 tablespoons of filling evenly over the layer.

09Repeat with all layers, finishing with a layer of cream on top. Spread cream over the sides of the cake as well. Crush the baked scraps into fine crumbs and press gently onto the top and sides of the cake.

10Cover and refrigerate for at least 8 hours or overnight to allow the layers to soften and meld together. Slice and serve chilled.