Layered Honey Cake with Walnuts and Sour Cream Frosting

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

A traditional Russian honey cake featuring delicate layers of honey-infused cake paired with a smooth sour cream and walnut frosting for a sweet, nutty finish. This Russian-inspired recipe, ready in about 90 minutes, layers all-purpose flour, baking soda, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 410 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 cup unsalted butter
• 3/4 cup honey
• 1/2 cup granulated sugar
• 3 large eggs
• 2 cups sour cream
• 1 cup powdered sugar
• 1 cup walnuts, finely chopped
• 1 tsp vanilla extract
• 1/4 tsp salt

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt until combined.
2. Step 2: In a saucepan over low heat, melt 1/2 cup unsalted butter with 3/4 cup honey and 1/2 cup granulated sugar, stirring until the sugar dissolves and mixture is smooth; remove from heat.
3. Step 3: In a large bowl, beat 3 large eggs until frothy. Slowly pour the warm butter and honey mixture into the eggs while whisking constantly to avoid curdling.
4. Step 4: Gradually add the flour mixture into the wet ingredients, stirring until a soft dough forms. Divide dough into 6 equal parts.
5. Step 5: Roll each part into a thin circle about 8 inches in diameter and place each on a parchment-lined baking sheet. Bake each layer for 6-8 minutes until golden and firm to touch; cool completely.
6. Step 6: For the frosting, whisk together 2 cups sour cream, 1 cup powdered sugar, 1 tsp vanilla extract, and 1 cup finely chopped walnuts until smooth and creamy.
7. Step 7: Assemble the cake by spreading a generous 1/3 cup of frosting between each honey cake layer, stacking them evenly.
8. Step 8: Spread remaining frosting over the top and sides of the cake. Refrigerate for at least 4 hours or overnight to allow flavors to meld and layers to soften before serving.