Honey Cake with Sour Cream Frosting Recipe

Introduction

This Honey Cake with Sour Cream Frosting is a delightful treat featuring light, fluffy layers infused with honey and topped with a rich, creamy frosting. Toasted almonds add a crunchy finish that perfectly complements the smooth texture. It’s a beautiful dessert for any special occasion or whenever you crave something sweet and comforting.

Ingredients

• 8 eggs (room temperature)
• 1 cup granulated sugar
• 4 tablespoons honey
• 1/4 teaspoon baking soda
• 1 3/4 cups all-purpose flour
• 16 oz sour cream (cold)
• 8 oz extra creamy Cool Whip (frozen)
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 cup blanched almonds (toasted)

Instructions

1. Step 1: Preheat the oven to 350°F. Prepare a 9″ nonstick springform pan by oiling or spraying it and wiping with a paper towel, including the edges.
2. Step 2: Microwave 4 tablespoons honey for 40–60 seconds until bubbly. Immediately stir in 1/4 teaspoon baking soda until the mixture is fluffy. Set aside to cool.
3. Step 3: In a large bowl, beat the eggs and 1 cup sugar on high speed for 8–10 minutes until pale and fluffy. Gently beat in the honey mixture on low speed for 30 seconds.
4. Step 4: Sift the flour into the batter in thirds, gently whisking by hand to combine without overmixing. Divide the batter into three equal parts.
5. Step 5: Pour one portion into the prepared pan and bake for 13–15 minutes, until a toothpick comes out clean. Loosen the edges, remove the springform rim, flip and peel off the base, then flip the cake layer back and cool.
6. Step 6: Repeat the baking process for the remaining two batter portions, spraying the pan again each time. Let all layers cool completely before frosting.
7. Step 7: Toast the almonds by spreading them in a single layer on a baking sheet and baking at 350°F for 8–10 minutes. Let cool, then pulse in a food processor until finely ground. Set aside for decoration.
8. Step 8: For the frosting, beat the sour cream, Cool Whip, 1/2 cup sugar, and vanilla extract on high for 10 minutes until thick and firm. Refrigerate briefly before use, avoiding prolonged chilling to prevent runniness.
9. Step 9: Place a foil-wrapped cake board or carton circle on your serving surface, spreading a teaspoon of frosting to secure the first cake layer in place. Spread about 4 tablespoons of frosting evenly between each cake layer, including the edges.
10. Step 10: Frost the top and sides of the assembled cake, then sprinkle the ground toasted almonds over the cake as decoration. Serve chilled or at room temperature.

Tips & Variations

• Make sure to cool each cake layer completely before assembling to keep the cake light and prevent the frosting from melting.
• Use a gentle folding technique when mixing in flour to maintain the batter’s airiness and ensure a soft crumb.
• For a nut-free version, replace the toasted almonds with finely shredded coconut or crushed graham crackers for garnish.
• Honey flavor can be intensified by using a darker variety like buckwheat or wildflower honey.

Storage

Store the assembled cake covered in the refrigerator for up to 3 days. The frosting may soften at room temperature, so keep it chilled until serving. Leftover cake can be wrapped tightly and frozen for up to one month; thaw in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain whipped cream instead of Cool Whip?

Yes, you can substitute with homemade whipped cream, but Cool Whip helps stabilize the frosting for a firmer texture. If using fresh cream, you might need to add a stabilizer or use it immediately after whipping.

Why is baking soda added to the honey?

The baking soda reacts with the acidity in the honey, causing it to foam and lighten. This reaction helps create a fluffy texture in the cake layers.

Honey Cake with Sour Cream Frosting Recipe

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★★★★★

4.6 from 104 reviews

This Honey Cake with Sour Cream Frosting is a moist, fluffy layered dessert featuring a delicate blend of honey and baking soda in the batter, producing a light texture. The cake layers are baked individually to ensure perfect rise and texture, then stacked with a creamy sour cream and cool whip frosting. Toasted blanched almonds provide a crunchy garnish that complements the sweetness and creaminess, making this cake ideal for special occasions or a refined everyday treat.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: European

Ingredients

Scale 1x2x3x

For the Honey Cake

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

For the Frosting

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

For Decoration

• 1 cup blanched almonds, toasted

Instructions

1. Prepare Honey and Baking Soda Mixture: Microwave 4 tablespoons of honey in a small bowl for 40-60 seconds until it bubbles and rises. Immediately sprinkle 1/4 teaspoon baking soda over the honey and stir until fluffy. Set aside to cool.
2. Preheat Oven and Prepare Pan: Preheat oven to 350°F. Grease and oil a 9-inch springform pan thoroughly, including edges, using cooking spray and a paper towel.
3. Make Cake Batter: In a large bowl, beat 8 eggs and 1 cup sugar on high speed for 8-10 minutes until thick, light in color, and fluffy. Beat in the cooled honey/baking soda mixture on low speed for 30 seconds. Sift 1 3/4 cups flour in thirds, folding gently by hand with a whisk or fork until fully incorporated without deflating the batter.
4. Bake Cake Layers: Divide batter equally into three portions. Pour one portion into the prepared pan and bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, loosen edges with a thin spatula, remove rim, flip cake out, then flip layer back and cool. Repeat for remaining two portions, re-spraying the pan each time.
5. Toast Almonds: Spread 1 cup blanched almonds in a single layer on a baking sheet. Bake at 350°F for 8-10 minutes on the center rack until toasted. Cool completely then pulse in a food processor for 20-30 seconds to a ground consistency. Set aside for decoration.
6. Make Frosting: Using an electric mixer, beat 16 oz 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 or until the frosting thickens and firms. Refrigerate until ready to use, but not too long to prevent runniness.
7. Assemble Cake: Cut a cake-sized circle from a sturdy carton and wrap with foil. Spread a teaspoon of frosting on the foil to prevent sliding. Place the first cake layer on the foil base. Spread about 4 tablespoons of frosting evenly over the layer, including edges. Repeat stacking and frosting with remaining layers. Decorate the top and edges with the ground toasted almonds.

Notes

• Ensure eggs are at room temperature for best volume when beating.
• Do not overmix flour into batter to maintain fluffiness.
• Cool cake layers completely before stacking to prevent collapsing.
• Toast almonds evenly to bring out their flavor and crunch.
• Keep frosting chilled until assembling but avoid prolonged refrigeration to maintain texture.
• Use a thin spatula to carefully remove cake layers without breaking.

Keywords: honey cake, sour cream frosting, layered cake, toasted almonds, classic dessert, fluffy cake