Desserts For Two :: Russian Honey Cake


If you’re anything like me, you might have a major sweet tooth. But truth be told—I find joy in baking—especially when it means I get to spoil my husband!  In our new series Desserts for Two, we want to share yummy original recipes, all while helping you create meaningful and memorable experiences with your honey, of course by way of food! Our inaugural recipe is a simplified take on a traditional Russian Honey Cake. Learn how to make it below!


Ingredients & Recipe

1 egg
1/4 cup raw honey
1 teaspoon vanilla
1/2 tea baking soda
1/4 tablespoons apple cider vinegar
3/4 cup of flour
camomile flowers (optional decoration)

1 tablespoon raw honey
2 tablespoons hot water

2 oz cream cheese
1 tablespoon room tempter butter
1 tablespoon creme fraise
1/2 tb honey
1 1/2 cups powdered sugar



Russian Honey Cake with Creme Fraise Creese Cheese Frosting
-Preheat oven to 350 and line a 18x26in baking sheet with a piece of parchment paper covering sides as well as the bottom. Cut one extra piece of parchment.
-In a electric mixer mix egg, honey, and vanilla about 2 minutes. You want the eggs to become very well mixed and look frothy.
-While the egg mix is mixing dissolve the baking soda into the apple cider vinegar.
-Add baking soda/vinegar mix to the egg mixture, mix until combined, about 10 seconds.
-Add flour in 2 sections
-Spread batter evenly into baking sheet and baking for 10 minutes until golden brown. It will still feel a little “sticky” on top and not feel like your typical cake, don’t worry thats good!
-When done baking remove parchment from baking sheet and cool the cake on a cooling wrack.
-Once cooled take your cake on the parchment and flip it onto your second piece and delicately peel off the original parchment.
-Take a round baking cutter 3 inches in diameter and cut out 12 circles, disagreed the excess (or snack on it).

-Combine honey and water in a small bowl
-Once cake is cooled spoon a small amount of soaking liquid over each layer of cake

-While the cake soaks beat cream cheese, butter, creme fraise, and honey. Beat for 2 minutes until fluffy.
-Add powdered sugar in 3 sections through a sifter. Mix just until combined scraping the sides of the bowl between each addition.

-Lay down one layer of cake and apply a spoon of frosting onto the layer then smooth to edges, add the next layer and repeat for 6 layers. Once complete smooth a light layer of frosting around the edges.
-Repeat with 2nd cake
-Top each with camomile flowers for decoration

Vendor Credits

Photography: Christina McNeill / Venue: Barndiva in Healdsburg, California / Cake, Bunting: Adrienne Browning / Floral Design: DC West Garden

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