Russian Honey Cake

Recipe View Preparation (15 minutes): Gather all ingredients. Preheat oven to 375°F (190°C). Line a baking sheet with a silicone baking mat. Place a mixing bowl and whisk in the refrigerator for the frosting.

Recipe View Burnt Honey (10 minutes): In a deep saucepan over medium heat, boil 3/4 cup wildflower honey until it darkens and has a caramel-like aroma. Turn off heat and whisk in cold water. This creates the signature bittersweet note.

Recipe View Butter-Honey Base (5-7 minutes): Place a large metal bowl over the lowest heat on the stovetop. Add sugar, butter, 3/4 cup fresh wildflower honey, and 1/4 cup of the burnt honey. Let sit until butter melts. Reserve the remaining burnt honey for the frosting.

Recipe View Spice Mix (2 minutes): In a small bowl, combine baking soda, cinnamon, and salt.

Recipe View Egg Infusion (5 minutes): Whisk the butter mixture until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it warms up again, then whisk in the baking soda mixture. Remove from heat.

Recipe View Flour Incorporation (10 minutes): Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.

Recipe View Layer Creation (6-7 minutes per layer): Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.

Recipe View Baking (6-7 minutes per layer): Bake in the preheated oven until lightly browned. Remove liner from the pan and let cake layer continue cooling until firm enough to remove. Invert cake onto a round of parchment paper.

Recipe View Layer Repetition: Repeat Steps 6 and 7 until you have 8 cake layers, letting each cool on an individual parchment round.

Recipe View Scrap Creation (10 minutes baking, 15-20 minutes cooling): Trim edges of the cooled layers using a pizza wheel to ensure they are the same size; save scraps for crumb mixture. Spread any remaining batter onto the lined baking sheet. Bake until edges are dry. Remove from the oven and cut into small pieces; toss with reserved cake scraps.

Recipe View Crumble Toasting (7-10 minutes baking, 15-20 minutes cooling): Return scraps to the oven and bake until browned. Let cool completely.

Recipe View Crumble Processing (5 minutes): Transfer cooled scraps to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.

Recipe View Frosting Preparation (10 minutes): Remove the bowl and whisk from the refrigerator. Pour in heavy cream and whisk until soft peaks form. Add sour cream and remaining burnt honey; continue whisking until stiff peaks form.

Recipe View Assembly (20 minutes): Place a cake layer on a parchment paper round on a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing layers in smooth-side down. Place the last cake layer smooth-side up.

Recipe View Final Touches (10 minutes): Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around the base.

Recipe View Chilling (8 hours to overnight): Cover with plastic wrap and refrigerate for at least 8 hours to overnight to allow flavors to meld.

Recipe View Serving: Transfer to a cake stand using 2 spatulas. Cut and serve.