15* Layer Russian Honey Cake

(8) Layer Russian Honey Cake

This is a recipe I made to celebrate the Sochi Winter Olympics Opening Ceremony!

My family loooooves the Olympics. What better way to celebrate than with a cake authentic to the host nation?

Prep Time: 45 minutes (active), 6 hours (inactive)
Cook Time: 30 minutes at 350°F


  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 tablespoon honey
  • 1 stick butter
  • 2 cups flour
  • 3 1/4 cups sour cream
  • 1/2 cup sugar
  • 1 tablespoon honey
  • 1 1/2 cups crushed graham crackers

    Preheat oven to 350°F.

    In a small bowl, beat eggs with sugar. Add baking soda and honey and combine well.

    In a large saucepan, melt butter. Add the egg-and-honey mixture carefully so that the eggs don’t scramble.

    With the stove on low heat, add the flour and mix until there are no lumps (the mixture will be very thick and hard to stir). Remove from heat and cool until it is safe to touch.

    On a floured board, roll out some of the dough to about 1 inch thick (it will be very sticky, don’t be afraid to use lots of flour!) Cut out circles about 7 inches in diameter (I used a salad plate as a guide).

    Put three circles on a cookie sheet and bake for 8 minutes or until golden brown in color. These will be almost graham cracker-like in consistency, don’t panic!

    Repeat this process with the rest of the dough and allow the layers to cool before assembling.

    While the cake layers cool, beat sour cream, sugar and honey until the sugar dissolves-the mixture will still be fairly liquid.

    Assembling the cake will be a messy process. If you want your cake plate to look perfect, insert wax paper around the edges of the cake layer that can easily be removed when you are ready to serve the cake.

    Put a cake layer on a plate and coat with a generous layer of cream. Top with another cake layer and repeat. The cake layers will slip and the cream will ooze out. This is okay!

    When all of the cake layers have been assembled and the top layer has been iced, use the cream that has oozed out to ice the sides of the cake.

    Pat the graham cracker crumbs onto the sides of the cake and sprinkle onto the top.

    Refrigerate and allow to set at least 6 hours before serving.

    Adapted from this recipe.


*Mine ended up being “only” eight layers. It was still pretty impressive!


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s