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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.

Ingredients

Scale

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

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