If you have a sweet tooth that craves something both tender and richly flavorful, the Honey Cake with Sour Cream Frosting is a treasure you definitely want in your dessert repertoire. This cake is a harmonious blend of fluffy layers sweetened with delicate honey and balanced perfectly by a creamy, tangy sour cream frosting. Each bite offers a lovely contrast of moist textures and nutty undertones from toasted almonds, making it a showstopper for any occasion or a comforting treat to enjoy with your favorite cup of tea or coffee.

Honey Cake with Sour Cream Frosting Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Honey Cake with Sour Cream Frosting lies in its simple yet essential ingredients. Every component plays a vital role—eggs create that airy structure, honey brings a natural sweetness and depth, while sour cream in the frosting adds a luscious tang that cuts through the richness. Each ingredient is thoughtfully chosen to develop the perfect balance of taste and texture.

8 eggs – room temp: Beating these until fluffy creates a light and tender cake base.
1 cup granulated sugar: Sweetens the cake just right, helping with the structure and browning.
4 tablespoons honey: Offers warmth and natural sweetness with a distinctive aromatic touch.
1/4 teaspoon baking soda: Reacts with honey to help the cake rise and become tender.
1 3/4 cups all-purpose flour: Provides the essential framework for the cake’s soft layers.
16 oz sour cream – cold: Key for the frosting’s creamy tang and smooth texture.
8 oz extra creamy cool whip – frozen: Lightens the frosting and makes it delightfully airy.
1/2 cup granulated sugar: Sweetens the frosting perfectly without overpowering.
1/2 teaspoon vanilla extract: Adds a gentle fragrant note to the frosting.
1 cup blanched almonds – toasted: Brings crunch and a toasty nutty flavor that contrasts beautifully with the creamy frosting.

How to Make Honey Cake with Sour Cream Frosting

Step 1: Prepare the Honey Mixture and Cake Batter

Start by preheating your oven to 350°F and prepping a nonstick 9″ springform pan—grease it well so your cake layers come out perfectly. Gently warm the honey in the microwave just until it begins to bubble. Then quickly stir in the baking soda; this little trick creates a fluffy, light honey foam that will give your cake astonishing tenderness.

Next, whisk your room temperature eggs with sugar on high speed until the mixture is thick, pale, and fluffy—this aeration is key to a soft crumb. Fold in the honey mixture carefully using low speed. Then sift your flour in batches, gently folding in by hand to maintain all the air you’ve incorporated, paying special attention to avoid overmixing. The magic is in keeping the batter light!

Step 2: Bake the Layers

Divide your batter evenly into three portions, pouring one batch at a time into your prepared pan. Bake each layer for about 13-15 minutes until a toothpick inserted comes out clean and the cakes smell delightfully fragrant with honey. After baking, carefully loosen the edges, remove the springform rim, and flip the cake layers out. Cool them completely before stacking to keep the layers fluffy and perfect for frosting.

Step 3: Toast and Process the Almonds

Toast your blanched almonds on a baking sheet at 350°F for about 8-10 minutes until golden and aromatic—this step unlocks their nutty flavor and adds delightful crunch. Once cooled, pulse them lightly in a food processor to break them down into a coarse almond dust perfect for decorating your final cake and giving extra texture with every bite.

Step 4: Make the Sour Cream Frosting

Combine cold sour cream, frozen cool whip, sugar, and vanilla extract, then whip on high speed until thick and fluffy. This frosting is luscious and tangy, levitating the honey sweetness with its crisp creaminess. Chill it briefly until you’re ready to assemble the cake, just be mindful not to refrigerate too long or the frosting may loosen.

Step 5: Assemble Your Honey Cake with Sour Cream Frosting

To keep your layers stable, place a piece of foil-wrapped cardboard circle under your cake and spread a little frosting on it to prevent slipping. Layer your cooled cake rounds, spreading about four tablespoons of frosting evenly between each, including the edges for a smooth finish. Cover the entire cake with frosting and sprinkle with the toasted ground almonds for that final touch of rustic charm. Refrigerate for several hours to let flavors meld and the cake to become moist and slice-ready.

How to Serve Honey Cake with Sour Cream Frosting

Garnishes

Adding a few finishing touches can elevate your Honey Cake with Sour Cream Frosting brilliantly. Sprinkling extra toasted almond slivers or a dusting of powdered sugar gives a lovely visual appeal and delightful crunch. Fresh berries or edible flowers can add a pop of color and freshness if you want to make it festive.

Side Dishes

This cake pairs beautifully with bright accompaniments. Think fresh seasonal fruit, a spoonful of berry compote, or a lightly sweetened whipped cream dollop. A hot cup of black tea, coffee, or even a mild spiced chai will complement the honey and sour cream flavors perfectly, enhancing the cozy indulgence.

Creative Ways to Present

For gatherings, consider serving the cake on a wooden cutting board or rustic ceramic platter, highlighting the warm tones of the honey and almonds. You could even transform it into individual mini cakes or cupcakes with dollops of sour cream frosting and almond sprinkles for easy sharing and elegant presentation. A drizzle of extra honey on the plate adds a touch of gourmet flair.

Make Ahead and Storage

Storing Leftovers

Your Honey Cake with Sour Cream Frosting will keep wonderfully in the fridge for 3-4 days. Store it tightly covered with plastic wrap or in an airtight container to preserve moisture and prevent the frosting from drying out. Each day the cake sits, the flavors deepen, making it even more delightful to enjoy later.

Freezing

If you want to prepare ahead or save leftovers for longer, this cake can be frozen. Wrap the whole cake or individual slices tightly in plastic wrap, then a layer of foil to protect against freezer burn. When you’re ready, thaw in the refrigerator overnight for best texture and freshness retention.

Reheating

This cake is best enjoyed chilled or at room temperature. If you prefer it slightly warmed, allow a slice to come to room temperature first or give it a brief 10-15 second zap in the microwave on low power—just enough to take the chill off without melting the frosting entirely.

FAQs

Can I use regular whipped cream instead of cool whip in the frosting?

Yes, you can, but be sure to whip it to stiff peaks and keep it well chilled. Regular whipped cream is lighter but less stable, so your frosting might not hold quite as well over time compared to using extra creamy cool whip.

Is it necessary to use a springform pan for baking the layers?

While not strictly necessary, a springform pan makes it much easier to remove the delicate cake layers without damage. If you don’t have one, using well-greased and parchment-lined cake pans will help with removal.

Can I make this cake gluten-free?

To adapt this Honey Cake with Sour Cream Frosting for gluten-free diets, substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. The texture might be slightly different but still delicious.

How long can I let the cake sit after frosting before serving?

For the best texture and flavor, refrigerate the frosted cake for at least 3-4 hours, or ideally overnight. This resting time allows the frosting to set and the cake layers to absorb moisture, resulting in an incredibly soft and flavorful slice.

Can I add spices like cinnamon or nutmeg to the cake?

Absolutely! Adding a teaspoon of warm spices such as cinnamon or a pinch of nutmeg to the batter can add cozy depth to your Honey Cake with Sour Cream Frosting. Just make sure not to overpower the honey’s natural flavor.

Final Thoughts

There is something truly special about slicing into a Honey Cake with Sour Cream Frosting and savoring the soft layers paired with luscious creaminess and crunchy almonds. It’s a dessert that invites you to slow down, enjoy, and share. Whether it’s a holiday celebration or just a sweet moment during your day, this cake is sure to become one of your most beloved recipes. I can’t wait for you to try it and make it your own kitchen classic!

Honey Cake with Sour Cream Frosting Recipe

★★★★★

5 from 6 reviews

Author: Ella
Total Time: 1 hour 5 minutes plus chilling time
Yield: 8–10 servings 1x
Diet: Vegetarian

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Description

This Honey Cake with Sour Cream Frosting is a light and fluffy layered dessert featuring a rich honey-infused sponge and a creamy, tangy frosting made from sour cream and whipped topping. The toasted ground almonds add a delightful nutty crunch and decorative finish, making it an elegant yet easy-to-make treat perfect for celebrations or everyday indulgence.

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan with oil or cooking spray and wipe it evenly with a paper towel, especially along the edges to ensure easy cake removal.
Prepare Honey Mixture: In a small bowl, microwave the 4 tablespoons of honey for 40-60 seconds until it bubbles and rises. Immediately sprinkle 1/4 teaspoon of baking soda over the hot honey and stir until the mixture becomes fluffy. Set aside to cool.
Make Cake Batter: In a large mixing bowl, beat 8 room-temperature eggs and 1 cup sugar on high speed for 8-10 minutes until the eggs become thick, light in color, and fluffy. Slowly beat in the cooled honey and baking soda mixture at low speed for about 30 seconds.
Add Flour: Sift 1 3/4 cups all-purpose flour in thirds into the batter. Gently whisk by hand using a whisk or fork to combine, ensuring no flour streaks remain. Scrape the bottom of the bowl to avoid lumps. Be careful not to overmix to maintain the batter’s fluffiness.
Bake Layers: Divide the batter equally into three portions. Pour the first portion into the prepared springform pan and bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Repeat the process for the second and third portions, re-greasing the pan each time. Let each layer cool completely before stacking.
Remove Cakes from Pans: Once baked, loosen the cake edges with a thin spatula, remove the springform rim, flip the cake onto a flat surface, remove the base, then flip the cake right-side up. Set aside to cool fully.
Toast Almonds: Spread 1 cup of blanched almonds in a single layer on a baking sheet. Toast in the oven at 350°F for 8-10 minutes until fragrant. Allow to cool, then pulse in a food processor for 20-30 seconds until finely ground. Set aside for decoration.
Prepare Frosting: Using an electric mixer, beat 16 oz of cold sour cream, 8 oz frozen Cool Whip, 1/2 cup sugar, and 1/2 teaspoon vanilla extract on high speed for about 10 minutes until the frosting thickens and firms up. Refrigerate briefly until ready to use.
Assemble Cake: Place a circle of cardboard cut to the cake diameter and wrap with foil. Spread a teaspoon of frosting on the foil to prevent sliding. Place the first cake layer on top, spread about 4 tablespoons of frosting evenly over it including the edges. Add the second layer and repeat. Top with the final layer and frost the sides completely to cover the cake layers.
Decorate and Chill: Sprinkle the toasted ground almonds over the top of the cake or decorate as preferred. Refrigerate the cake for several hours to allow the flavors to meld and frosting to set, making cutting easier. The cake can be stored in the refrigerator for 3-4 days.

Notes

Ensure eggs are at room temperature to achieve the best volume when beating.
Do not overmix the flour into the batter to keep the cake light and fluffy.
Cool each cake layer completely before stacking to prevent the frosting from melting and cake layers from sliding.
Refrigerate the frosting but avoid keeping it too long as it may become runny.
If you prefer, substitute almonds with other nuts like walnuts or pecans for a different flavor.
Use a serrated knife to cut the cake neatly after chilling.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Eastern European