Honey dough

  • 85 grams (3 ounces) honey
  • 90 grams (3.2 ounces) sugar
  • 50 grams (1.75 ounces) butter
  • 3 large eggs
  • 185 grams (6.5 ounces) flour
  • 1 teaspoon baking soda

Raspberry cream

  • 200 grams (7 ounces) sour cream (20% fat)
  • 200 grams (7 ounces) raspberries
  • 80 grams (2.8 ounces) sugar


  • Medium-sized saucepan

    Perfect for melting the honey and mixing the raspberry cream. A non-stick option can make cleaning up easier.

  • Hand mixer

    Essential for whipping the eggs to a light, airy consistency. A stand mixer works too if you have one.

  • Baking sheet

    Use this for baking the cake layers; make sure to line it with parchment paper for easy removal.

  • Blender

    Great for mashing the raspberries without losing too much juice. Alternatively, you can use a food processor.


Step 1

1. Melt the honey in a saucepan over medium heat and stir in the baking soda. Cook the mixture until it reaches a caramel color. Stir continuously to prevent burning.

Step 2

2. Add the butter to the caramelized honey mixture and stir until fully dissolved. Set the mixture aside to cool. Cool down the mix to avoid cooking the eggs when mixed in the next step.

Step 3

3. In a separate bowl, whip the eggs while gradually adding the sugar until the mixture lightens in color and becomes fluffy.

Step 4

4. Once the honey mixture has cooled, combine it with the whipped eggs and mix well. Ensure the mixture is homogeneous to get a smooth dough.

Step 5

5. Sift the flour into the wet mixture and knead the dough until well combined.

Step 6

6. Preheat your oven to 320°F (160°C). Divide the dough and spread it into two large rectangular cake layers on a baking sheet. Bake for 6-7 minutes until golden. Keep an eye on the dough to prevent over-baking.

Step 7

7. For the raspberry cream, blend the raspberries until smooth. Strain the raspberry puree to remove the seeds.

Step 8

8. In a saucepan, add the sugar to the seedless raspberry puree. Cook over medium heat until the mixture thickens slightly. Then, cool it down and refrigerate for one hour.

Step 9

9. Mix the cooled raspberry sauce with sour cream until the cream is smooth and well combined. Make sure the raspberry mixture is completely cool before adding the sour cream to maintain texture and taste.

Step 10

10. Cut each of the baked cake layers into four parts. Assemble the cake by layering each piece with the raspberry cream. Each layer should be well covered with the cream.

Step 11

11. Place the assembled cake in the fridge for at least one hour to set. This allows the flavors to meld together.

Step 12

12. Optionally, grind any leftover cake scraps into crumbs and use them to decorate the cake before serving.


When it's time to serve this sumptuous raspberry honey cake, think beyond the ordinary! 🍰 Why not add a dollop of fresh whipped cream on the side, or sprinkle some fresh raspberries on top for an extra burst of flavor and color? 🌟 The tang of the raspberries pairs excellently with a crisp, cold glass of sparkling wine for the adults, or a refreshing lemonade for the kids 🎉.

If you're in the mood for a more luxurious touch, drizzle a bit of warm chocolate ganache over each slice. The rich, dark chocolate will complement the sweet and tangy layers perfectly. And did someone say ice cream? A scoop of vanilla or even raspberry sorbet will elevate your dessert to a whole new level of deliciousness! 🍦

Hosting a party? Cut the cake into bite-sized pieces and serve them on a platter with toothpicks – a fancy, finger-friendly treat that will have your guests raving! 🍡


**Looking for a gluten-free option?** 🌾 Swap the regular flour for a gluten-free flour blend. Make sure to pick one that includes xanthan gum to help keep the cake's structure intact. 👉 Additionally, double-check that your baking soda is gluten-free.

**Vegan twist:** 🥥 Replace the butter with coconut oil and the eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water per egg). Use a dairy-free sour cream made from coconut or cashew. The texture will vary slightly, but the taste will still be exquisite! 🥄🧁


  • I’m new to baking; is there a way to avoid burning the honey when melting it?

    Yes! Keep the heat on low and stir continuously. As soon as it turns a caramel shade, take it off the heat to prevent burning.

  • How do I know when the cake layers are done baking?

    The layers should be softly golden and spring back when lightly touched. Over-baking can make them dry.

  • Can I use frozen raspberries for the cream?

    Absolutely! Just make sure to thaw and drain them well to avoid excess moisture in the cream.

  • What if my cream is too runny?

    Place it in the fridge for a bit longer before using it on the cake. The cold will help it thicken.

  • Can I make this cake in advance?

    Yes, you can! In fact, letting it sit in the fridge overnight allows the flavors to meld together beautifully.

  • How do I store the leftover cake?

    Wrap it tightly with plastic wrap and keep it in the fridge for up to 3 days. You can also freeze it for longer storage.

Nutrition facts

Russian honey cake with raspberry
Recipe Yield:8 servings
Calories:Approximately 375 calories per serving
Calories (Min - Max):350 - 400
Total Fat:19g
Saturated Fat:11g
Total Carbohydrate:45g
Total Sugars:35g