FREE BONUS: 5 Secrets to Be a Better Cook! This honey cake is so soft and fantastic. The honey baked into the cake layers pairs perfectly with the simple sour cream frosting. This post may honey roll recipe affiliate links.
For my own safety, I’ve been delivering quarters of this goodness to various family members and I’ve received rave reviews across the board. It’s definitely a special occasion cake and will WOW your crowd, but it’s easier to make than typical Russian honey cakes that require a double boiler. This one’s not that sensitive, making it more attainable for everyone. How to Make a Honey Cake: 1.
Don’t put them over high heat or they may scorch to the bottom. 2 cup at a time with a spatula until the dough reaches a clay consistency and doesn’t stick to your hands. Watch our easy video tutorial on how to measure correctly! You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin.
F for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Finally bake the scraps separated evenly on a re-used sheet of parchment. Once the scraps are baked, cooled and firm, you can crush them with a rolling pin or pulse them in a food processor until you have fine crumbs. Tips for Success: Roll out the next layers while the first ones are in the oven and total combined baking time shouldn’t take more than 25-ish minutes. Some of mine bubbled up a little on top which is fine since after it’s frosted, it won’t make a difference.
I deflated any real whopping bubbles after they came out of the oven. How to make the frosting: 1. In a separate bowl, whisk together 32 oz sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Press the cake layers down gently as you go to keep the layers from having air gaps. Dust the top and sides with your breadcrumbs, then cover with plastic wrap and refrigerate overnight.
This cake needs time to absorb some of the cream and soften, so be patient. 2 cup at a time with a spatula until the dough reaches a clay consistency and doesn’t stick to your hands. Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Recipe Notes Tips for Success: Roll out the next layers while the first ones are in the oven and total combined baking time shouldn’t take more than 25-ish minutes.
Some of mine bubbled up a little on top which is fine since after it’s frosted, it won’t make a difference. Percent Daily Values are based on a 2000 calorie diet. Thanks so much for sharing this recipe with your friends and family. My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. We are so happy you’re here.
I made this recipe for the first time last weekend and it worked perfectly by carefully following the instructions! And leaving it in the fridge overnight will magically transform your creation into a wonderful treat next day! Hello Robyn, I’m glad you followed the recipe as it is and enjoyed the result. Thanks for sharing that with us! Hi, I’ve got a question about the sour cream fat level. Is it supposed to be regular like 15 or 20 or more like crème fraiche around 30? Can I substitute sour cream with Greek Yogurt for this recipe?
Hi Florentina, I think it would work with a thick yogurt, like a whole fat Greek yogurt. Regular yogurt would probably be too loose. Hi, I was wondering if this recipe is missing any salt? Other versions I’ve seen require a bit of it at least? I did make some alterations to the recipe such as adding salt and vanilla to the dough, you need the salt to balance out the sweet, gives more of a complex flavor.