Russian Honey Cake
Extra work produces extra deliciousness in Chef John's version of Russian honey cake where "burnt" honey is the star.
Sweeten up your day with one of these delicious honey cake recipes.
This cake is really something else and worth every second of it. Thank you so much for the delicious recipe, the entire family loved it, I’m planning on making this for Christmas and was wondering if I can make the cake batter in advance and freeze all the layers without the cream and the day before make the whipped cream and assemble it. This is a new favorite in our family.
I liked it, I would have liked to make double the frosting next time because there was barely enough following the recipe. After refrigerating overnight the cake was really good, a few spots where the frosting was a little sparser were dry which is why I would recommend making 1.5x the frosting recipe in the future. The texture feels similar to firm lady finger in a tiramisu to me and the flavor is very subtle, I got the honey flavor from the frosting more. Would make again! Was really fun to make a cake using silpats and I think from now on I will make all my cakes 8 layer on silpats because the frosting can be more evenly distributed through 8 layers and it gives that perfect frosting to cake ratio in every bite! Thanks Chef John! :)
My wife is from Vladivostok, Russia and loves this recipe! I've made it 4 times and it goes fast every time. I purchased extra round cake pans to make several layers at a time which reduces the time to make the finished product.
Chef John's sense of humor and endearingly odd deadpan make an intimidating recipe feel in reach. The result was delicious! I have a pretty good idea where I went wrong on some of the thicker layers and uneven frosting, but that's all looks. The flavors and composition are surprisingly forgiving; you just need enough time to throw at it.
One of the most satisfying and delicious recipes ever. Worth the “little” effort. The worst is to leave it overnight - which you must do.