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This is the Best Honey Cake Recipe for all occasions. Consisting of 10-12 layers of honey dough with creamy buttercream, this luxurious cake is perfect with tea or coffee.
The honey cake is very popular in Latvia and Russian speaking countries. This honey cake is so soft and fantastic. It stays amazing in the fridge for several days, so this is also a great make-ahead cake! It’s definitely a special occasion cake and will amaze your crowd! It requires some patience in creating this beautiful cake, but its really worth it!

Honey Cake

115 gr or 1 stick of butter

150 gr or ¾ cup of granulated sugar

2 eggs

2 teaspoons of baking soda

100 gr or ¼ cup honey

450 gr or 3½ – 4 cups flour ( add slowly)

White chocolate, cookies and walnuts ( for decoration optional)


200 gr of cream cheese, you can use any soft cheese

1 can (240 ml) sweetened condensed milk

200 gr of sour cream

1 teaspoon vanilla extract

300 gr or 1 cup heavy cream

6 Tablespoons icing sugar

Step 1: Make sure you use a nonstick pan, as this is a quick process. Place the butter and sugar in your pot. Cook it just until the butter melts but is still barely warm. Make sure it is not hot. I turn the heat off halfway through and just mix my butter in.

Step 2: Add the eggs, baking soda and honey and mix to combine.

Step 3: Cook the mixture on medium-low heat for about 6-7 minutes, The mixture should almost double in size and will turn a deep caramel colour. Take it off the heat.

Step 4: Add the flour and mix quickly with a wooden spoon. I always add less flour than I need and add more when I’m rolling out the cake layers. If you add too much flour, it will be really hard to roll out.

Step 5: On a lightly floured surface, roll out the cake layers. You have to work quickly, if the mixture goes cold it will be very hard to roll it out. If it’s sticking to your hands and the counter, add more flour. Roll it out thinly into somewhat of a circle. Use a plate to cut a perfect circle. You can save all the scraps just the way you cut them and place them on a baking sheet and then bake. Later, you can crush them into crumbs and sprinkle the sides and top of the cake.

Step 6: In your preheated oven at 400 F or 200 C, place the first circle layer of the cake and bake for 2-3 min until golden brown. Repeat the process with all the dough. You should have approximately 10-12 cake layers. Step 7: Once all the layers are baked, leave them aside to cool and make your filling.

Step 8: Cream the softened cream cheese and condensed milk with a hand mixer until it’s well combined.

Step 9: Add the sour cream and vanilla and mix to combine.

Step 10 : In another bowl, whip the heavy cream with the icing sugar.

Step 11: Gently mix everything together. Set aside.

To assemble the cake:

Step 12: Place a dollop of frosting into the centre of the plate, just to keep the cake from sliding around.

Step 13: Top each cake layer with several spoons of frosting and spread it around evenly. I like to use a lot of frosting, to make sure the cake is moist and yummy.

Step 14: Repeat with all the cake layers. As you place the layers on top of each other, some of the frostings will ooze out of the sides. Spread it out evenly over the sides.

Step 15: Grate some white chocolate on top of the cake and use crushed walnuts nuts around the cake. Spread some cake crumbs all over the cake and decorate with some berries. Enjoy.


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