A luscious Eastern European-inspired honey sponge cake, this multi-layered beauty is filled with a tangy sour cream frosting and topped with toasted almonds for a nutty crunch. Moist, light, and delicately sweet, this cake strikes the perfect balance between richness and elegance. It makes a stunning centerpiece for holidays, special occasions, or any time you want to impress with a homemade layered dessert.
Why You’ll Love This Recipe
- Delicate honey flavor with light, airy sponge layers
- Balanced by a tangy and fluffy sour cream–Cool Whip frosting
- Toasted almonds add depth and a refined texture
- Perfect for celebrations and traditional holidays
- Simple ingredients with show-stopping results
- Can be made in advance — improves with time
- Elegant but approachable for home bakers
- Customizable with additional toppings or fruit layers
- Makes beautiful clean slices for presentation
- A lovely twist on classic Eastern European honey cakes
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cake Layers:
- eggs, room temperature
- granulated sugar
- honey
- baking soda
- all-purpose flour
Frosting & Decoration:
- sour cream, cold
- frozen extra creamy Cool Whip (slightly thawed)
- granulated sugar
- vanilla extract
- blanched almonds, toasted and finely ground
Directions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper.
- In a small bowl, microwave the honey for 40–60 seconds until bubbling. Stir in the baking soda — it will foam and rise. Let it cool briefly.
- In a large mixing bowl, beat the eggs and sugar on high speed for 8–10 minutes, until pale, thick, and tripled in volume.
- Add the cooled honey mixture and blend on low speed for 30 seconds.
- Sift the flour in thirds over the batter, folding gently by hand to incorporate. Do not overmix.
- Divide the batter evenly into 3 bowls. Bake one layer at a time in the prepared pan for 13–15 minutes, or until golden and a toothpick inserted in the center comes out clean.
- Cool each cake layer on a wire rack completely before assembling.
- To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for 8–10 minutes until golden. Let cool, then finely grind in a food processor.
- For the frosting, beat sour cream, Cool Whip, sugar, and vanilla extract on high speed for 10 minutes, until thick and fluffy. Chill until ready to use.
- Assemble the cake by placing the first sponge layer on a foil-wrapped cake board with a small amount of frosting to anchor it.
- Spread 4 tablespoons of frosting evenly between each cake layer. Cover the top and sides with the remaining frosting.
- Decorate with ground toasted almonds and optional piped rosettes.
- Refrigerate the assembled cake for several hours or overnight. This resting time allows the layers to absorb the frosting and become even more tender.
- Slice and serve chilled.
Servings and timing
Servings: 10
Prep time: 50 minutes
Baking time: 40 minutes (for 3 layers)
Total time: 1 hour 30 minutes
Calories per serving: Approximately 390 kcal
Variations
- Fruit addition: Add a thin layer of apricot or raspberry jam between cake layers for added tartness.
- Nut substitute: Use finely chopped walnuts or hazelnuts instead of almonds for a different flavor.
- Whipped cream alternative: Use stabilized whipped cream in place of Cool Whip for a more natural option.
- Spiced honey cake: Add a pinch of cinnamon or nutmeg to the batter for a warm, spiced variation.
- Chocolate touch: Drizzle the top with melted dark chocolate before adding almonds for an elegant finish.
- Mini version: Bake in smaller pans for individual layer cakes or cupcakes with the same components.
Storage/reheating
- Refrigerator: Store the assembled cake covered in the fridge for up to 4 days.
- Freezer: Freeze unfrosted cake layers for up to 1 month. Thaw overnight in the fridge and frost before serving.
- Reheating: Not recommended. This cake is best served chilled or at room temperature.
FAQs
Can I make the cake layers in advance?
Yes. Bake the layers up to 2 days in advance. Wrap them tightly in plastic wrap and refrigerate until you’re ready to frost.
Can I substitute the Cool Whip with real whipped cream?
You can use stabilized whipped cream, but the texture may be lighter and less structured. Avoid using fresh whipped cream alone if storing for more than a day.
Why does the honey foam when mixed with baking soda?
Heating honey activates the reaction with baking soda, creating airiness and lightness in the sponge cake. It also enhances the flavor and color.
What’s the best way to slice this cake cleanly?
Use a long, sharp knife dipped in hot water and wiped clean between cuts for neat slices.
Can I use raw almonds instead of toasted?
Toasting enhances the flavor and provides a nutty aroma that balances the cake’s sweetness. It’s recommended for best results.
Is this cake overly sweet?
No. The tangy sour cream in the frosting balances the sweetness of the honey and sugar, resulting in a well-rounded flavor profile.
What can I use if I don’t have a springform pan?
A regular 9-inch cake pan will work, but make sure to line it well with parchment paper for easy removal.
Can I add layers to make it taller?
Yes, simply divide the batter into more portions and bake thinner layers. Adjust baking time accordingly.
Is this cake suitable for holidays?
Absolutely. Its elegant presentation and rich yet balanced flavor make it a standout for Easter, Christmas, or any festive occasion.
How long should I chill the cake before serving?
Chill for at least 4 hours, preferably overnight. This allows the frosting to set and the flavors to meld beautifully.
Conclusion
Honey Layer Cake with Sour Cream Frosting is a timeless and elegant dessert that brings old-world charm to any celebration. Its delicate sponge, infused with golden honey, pairs beautifully with the tangy, creamy frosting and nutty almond topping. Make it ahead, serve it chilled, and enjoy the layers of texture and flavor in every slice. Whether for a holiday table or an afternoon tea, this cake will surely impress.
PrintHoney Layer Cake with Sour Cream Frosting
A luscious Eastern European-inspired honey sponge cake, layered with tangy sour cream frosting and topped with toasted almonds. Moist, light, and delicately sweet — it’s a perfect centerpiece for any celebration.
- Prep Time: 50 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Ingredients
- Cake Layers:
- 8 large eggs, room temperature
- 1 cup granulated sugar
- 4 tablespoons honey
- 1/4 teaspoon baking soda
- 1 3/4 cups all-purpose flour
- Frosting & Decoration:
- 16 oz sour cream, cold
- 8 oz frozen extra creamy Cool Whip (thawed slightly)
- 1/2 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 cup blanched almonds, toasted and finely ground
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper.
- In a small bowl, microwave honey for 40–60 seconds until bubbling. Immediately stir in baking soda — it will foam and rise. Let cool.
- In a large mixing bowl, beat eggs and sugar on high speed for 8–10 minutes until pale, thick, and fluffy.
- On low speed, blend in the honey mixture for 30 seconds.
- Sift flour in thirds into the batter, gently folding by hand to incorporate fully. Do not overmix.
- Divide batter evenly into 3 bowls. Bake one layer at a time in the prepared pan for 13–15 minutes, until golden and a toothpick inserted comes out clean.
- Cool each layer on a wire rack before stacking.
- To toast almonds, spread them on a baking sheet and toast in the oven at 350°F for 8–10 minutes. Let cool, then pulse in a food processor until finely ground.
- Make the frosting: Beat sour cream, Cool Whip, sugar, and vanilla on high for 10 minutes until thick and fluffy. Chill until ready to use.
- Assemble the cake: Place the first layer on a foil-wrapped cake board with a dab of frosting underneath to anchor. Spread 4 tablespoons of frosting between each layer and cover the top and sides.
- Decorate with ground toasted almonds and optional piped rosettes.
- Refrigerate the cake for several hours or overnight to allow the layers to absorb the frosting. Slice and serve chilled.
Notes
- Use room-temperature eggs for maximum volume when beating.
- Be sure not to overmix the batter to maintain a light sponge texture.
- Chilling the cake overnight enhances the flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 26g
- Sodium: 110mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 145mg