Ukrainian Honey Cake

Dessert

Sep 22

This classic and beloved recipe is rich with floral honey, warm spices, and a tender, moist crumb. It's traditionally stacked with thin layers and a luscious, tangy sour cream filling for a melt-in-your-mouth texture.

Ukrainian Honey Cake

Servings: 10–12

Prep Time: 1.5–2 hours (plus chilling)

Bake Time: 35–40 minutes

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Ingredients:

For the Honey Cake Layers:
- 1/2 cup (170g) honey (floral or buckwheat preferred)
- 1 cup (200g) granulated sugar
- 7 Tbsp unsalted butter
- 3 large eggs
- 1 tsp baking soda
- 3/4 tsp salt
- 3 1/2 cups (440g) all-purpose flour
For the Sour Cream Filling:
- 3 cups (720ml) full-fat sour cream (not light)
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups heavy whipping cream, cold
- Optional: zest of 1 lemon

Instructions:

Prepare the Dough: In a double boiler, melt honey, sugar, and butter until smooth. Remove from heat and whisk in baking soda (it will foam). Beat in eggs one at a time, then add salt. Gradually mix in flour until a sticky but pliable dough forms. Wrap and chill for at least 1 hour.
Roll and Bake the Layers: Preheat oven to 350°F. Divide dough into 6–8 portions. Roll each into an 8" round, trimming edges with a plate or cake ring. Bake each round 5–6 minutes until golden. Bake scraps until dry for garnish.
Make the Filling: Whisk sour cream, powdered sugar, vanilla, and lemon zest until smooth. Separately, whip cream to stiff peaks and fold into sour cream mixture. Chill until needed.
Assemble the Cake: Layer cake rounds with 3–4 tablespoons of filling each, finishing with cream on top and sides. Press crushed baked scraps onto the top and sides for garnish.
Chill and Serve: Refrigerate at least 8 hours (preferably overnight) before slicing. Cake improves as it rests, becoming more tender. Store covered in the fridge for up to 5 days.