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Honey Layer Cake with Sour Cream Frosting

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment paper.
  2. In a small bowl, microwave honey for 40–60 seconds until bubbling. Immediately stir in baking soda — it will foam and rise. Let cool.
  3. In a large mixing bowl, beat eggs and sugar on high speed for 8–10 minutes until pale, thick, and fluffy.
  4. On low speed, blend in the honey mixture for 30 seconds.
  5. Sift flour in thirds into the batter, gently folding by hand to incorporate fully. Do not overmix.
  6. 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.
  7. Cool each layer on a wire rack before stacking.
  8. 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.
  9. 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.
  10. 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.
  11. Decorate with ground toasted almonds and optional piped rosettes.
  12. 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

Find it online: https://yumfoodusa.com/honey-layer-cake-with-sour-cream-frosting/