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Six-Layered Honey Cake

Six-layers of soft, airy honey cake with deep caramel flavors and lusciously creamy frosting that bring together, with no exaggeration, the most AMAZING honey cake you have ever had!
Course: Dessert
Cuisine: Russian
Keyword: Cake, Honey, honey cake, honey cake recipe, recipe, russian honey cake
Servings: 10
Author: The Ovenist


Burnt Honey

  • ¼ cup + 2 tablespoons (128g) honey
  • 1/8 cup (29g) water

Cake Layers

  • 1/8 cup burnt honey
  • ¼ cup + 2 tablespoons (127g) regular honey
  • 1/2 cup + 1 tablespoon (114g) granulated white sugar
  • 7 tablespoons (100g) unsalted butter cut into ½ inch pieces
  • 3 large eggs (150g without the shells)
  • 1 ¼ teaspoons baking soda
  • ½ teaspoons fine salt
  • ½ teaspoon ground cinnamon
  • 1 ¾ cups + 2 tablespoons (227g) all-purpose flour


  • 1/4 cup Burnt Honey
  • ½ cup + 2 tablespoons dulce de leche (from store-bought can)
  • 1/4 teaspoon fine salt
  • 2 ¼ cups + 2 tablespoons (560ml) Heavy whipping cream, (very cold and divided)


  • Preheat oven to 180C. Line three greased 8-inch round baking pans with butter paper. Dust the sides with flour and tap off the excess flour. Keep 3 more round butter papers for the next batch of cake.
  • For the burnt honey, Place ¼ cup + 2 tablespoons (128g) honey in a small saucepan, cook on high flame till it simmers. Then, reduce flame to medium and stir occasionally till the color darkens. This should take around 2-3 minutes. Remove the saucepan from the stove and add in 1/8 cup of water. Leave for 1 minute, then mix well. Set aside.
  • For the cake layers, you need to start with a double boiler. Use a medium-sized pot or saucepan and fill it with 2 inches of water. When the water comes to a simmer, place a heat-proof bowl over it. The water should not touch the bowl you placed on the pot. To this bowl, add 1/8 cup of burned honey, ¼ cup + 2 tablespoons of regular honey, ½ cup + 1 tablespoon of sugar and 100g of butter. Keep whisking till this mixture is well-combined and the butter is melted, around 6 minutes. Check the temperature of this mixture with your finger; it should be warm. Then add eggs and continue to whisk for 5 minutes, till the mixture is warm again. Now, add the baking soda, salt and cinnamon to this bowl, mix for 30 seconds. Leave this batter to reach room temperature.
  • Sift the flour into the batter in three batches, and mix well after each addition.
  • At this point, you should weigh the batter using a kitchen scale. Then divide the weight of the batter by 7, since we will be making seven layers of cake. This will tell you the weight of batter you need to pour in each pan. Now, pour this calculated amount of batter into the 3 prepared pans and smooth the tops with an offset spatula if needed. Leave the remaining batter for the next batch.
  • Place the three pans into the oven. It should be baked in around 8 minutes. Check if the cake is done by inserting a toothpick in the center, it should come out clean. Be careful that you do not over bake. Once these cakes are done, remove them from the oven, let them rest for 3 minutes. Loosen the sides of the cake using a butter knife, then carefully invert the cake layers onto a wire rack.
  • Clean the three baking pans with a paper napkin, and prepare these pans as you did the first time. Grease, place butter paper, dust the sides with flour and tap off the excess. Pour the same amount of batter into the three pans again. (You should have enough batter left to make 1 more layer.)
  • Bake as you baked the first three layers. Once they’re done, let them rest for 3 minutes. Loosen the sides of the cakes using a butter knife, then carefully invert the cakes layers onto a wire rack.
  • Clean one of the pans with a paper napkin, and bake the remaining batter to make 1 layer of cake. After 8 minutes, lower the temperature to 120°c and bake for 15 minutes. Remove it from the oven and invert onto wire rack. When it has cooled to room temperature, grind it using a food processor to get fine cake crumbs.
  • At this point, you should have 6 baked layers of cake, and fine crumbs of cake (using the last 1 layer).


  • In a medium bowl, whisk together ¼ cup burned honey, dulce de leche, ¼ tsp. fine sea salt. Then, add ¼ cup + 2 tablespoons of cream to this mixture and continue to whisk until well combined. Place in the refrigerated until cold.  
  • Whisk the heavy cream in a large bowl until soft peaks form. This should take around 4-6 minutes. Add the prepared cold honey mixture and whip till you see medium stiff peaks. Do NOT over whip, you need the frosting to have a soft almost creamy consistency so the layers can soak it up.


  • Place the first cake layer on a 9 or 10 inch cake board. Using a 1 (measuring) cup, put the frosting on to the first layer of cake.  Spread the frosting evenly using an offset spatula. Repeat the same steps with the remaining 5 layers.
  • Put the frosting on the sides and smooth it out as best as you can. It need not be super tidy if you will be covering it up with toasted cake crumbs. Cover the cake by gently pressing the crumbs onto the sides (and top of the cake if you want). Place the cake in the fridge at least overnight.


  • You may make use all seven layers for the cake and decorate with frosting alone.
  • I did not cover all of my cake with the crumbs; just halfway up the sides of the cake
  • You may use this recipe to bake 3 layers of cake only and then slice each layer into half to get 6 individual layers.