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Honey Cake with Sour Cream Frosting Recipe

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

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.

Ingredients

Scale

Cake

  • 8 eggs – room temperature
  • 1 cup granulated sugar
  • 4 tablespoons honey
  • 1/4 teaspoon baking soda
  • 1 3/4 cups all-purpose flour

Frosting

  • 16 oz sour cream – cold
  • 8 oz extra creamy Cool Whip – frozen
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract

Decoration

  • 1 cup blanched almonds – toasted and ground

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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

Nutrition

  • Serving Size: 1 slice (about 1/10th of cake)
  • Calories: 320 kcal
  • Sugar: 28 g
  • Sodium: 110 mg
  • Fat: 16 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 36 g
  • Fiber: 2 g
  • Protein: 6 g
  • Cholesterol: 135 mg

Keywords: Honey cake, sour cream frosting, layered cake, almond decoration, fluffy honey cake, easy honey cake recipe

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Find it online: https://delishwithella.com/honey-cake-with-sour-cream-frosting-recipe/