Fluffy Honey Layer Cake With Fruit and Almonds

Fluffy Honey Layer Cake With Fruit And Almonds (2) (500x334)Words don’t do this cake justice, so I’m going to keep it short. This honey cake is perfect any time of year, and this time I used fresh fruit to pair with it. Decorating with fruit is a brilliant decision. Fruit is beautiful, and no matter how you arrange it, you know it will make a gorgeous presentation. The layers are fluffy and tender and the frosting is my favorite cream cheese frosting. This cake is SO easy, REALLY, it should be in every cook’s recipe collection. 

Ingredients:

Cake:

6 eggs, room temperature

1 cup sugar

3 Tablespoons honey

2 cups flour

2 teaspoons baking soda

Frosting:

1 (8 oz. package) cream cheese, softened

3/4 – 1 can (14 oz) condensed milk

1 1/2 containers (16 oz each) sour cream

2 teaspoons vanilla

1 cup heavy cream, chilled

Optional garnishes to decorate the cake:

toasted almonds

2 peaches, peeled and sliced

1 box strawberries

2 kiwi, peeled and sliced

Preheat the oven to 300 degrees. Grease two round cake pan. You can use either 9 or 10 inch pans.

Using a hand mixer or a standing mixer with the whisk attachment, beat the eggs and gradually add in the sugar. IMG_6386 (500x334)Mix until the eggs are pale and fluffy, at least 5-7 minutes. IMG_6389 (500x334)Add the honey. IMG_6394 (500x334)In a small bowl, whisk together the flour and the baking soda. IMG_6398 (500x334)Add to the batter and mix just until the flour is all incorporated. IMG_6403 (500x334)Divide the batter evenly between the two can pans. IMG_6405 (500x334)I used my 9 inch springform pans, but I usually use two 10 inch baking pans.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 20-30 minutes. If you’re using the 9 inch cake pans, they will bake longer than the 10 inch cake pans. The 9 inch cake will be much taller too.

Take out the cake layers from the oven, cool for 5 minutes and then take out of the pans and place on a cooling rack.

IMG_6424 (500x334)Meanwhile, make the frosting.

With a hand mixer or using a standing mixer and a paddle attachment, mix together the cream cheese and condensed milk, until they are smooth. You will use 3/4 of the can or the full can, depending on how sweet you like your cakes to be. IMG_6440 (500x334)Add the sour cream and vanilla. IMG_6443 (500x334)In another bowl and a whisk attachment, whip up the chilled heavy cream until stiff peaks form. IMG_6449 (500x334)Gently fold in the whipped cream into the cream cheese mixture until the frosting is smooth.

IMG_6452 (500x334)Place some aluminum foil around the edges of the plate where you’ll be assembling the cake. This will keep the sides of the plate clean while you’re working with drippy frosting, crumbs and almonds.

Cut each cake layer in half horizontally. IMG_6456 (500x334)Generously spread each cake layer with frosting. Don’t smoosh the cake too much while you’re doing it. IMG_6454 (500x334)

IMG_6455 (500x334)Spread more frosting on the sides and top of the cake. You may need to let the cake stand int he refrigerator for a little while, so that it’s easier to decorate.

Using the palms of your hands, coat the sides of the cake with toasted almonds. IMG_6497 (500x334)Decorate the top of the cake with fruit. If you’re going to be serving the cake the next day, leave the fruit off the cake and decorate it before serving.Fluffy Honey Layer Cake With Fruit And Almonds (2) (500x334)

A Slice of Honey Layer Cake With Fruit (500x334)

Fluffy Honey Layer Cake With Fruit and Almonds
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sweets
Serves: 1 cake
Ingredients
Cake:
  • 6 eggs, room temperature
  • 1 cup sugar
  • 3 Tablespoons honey
  • 2 cups flour
  • 2 teaspoons baking soda
Frosting:
  • 1 (8 oz. package) cream cheese, softened
  • ¾ - 1 can (14 oz) condensed milk
  • 1½ containers (16 oz each) sour cream
  • 2 teaspoons vanilla
  • 1 cup heavy cream, chilled
Optional garnishes to decorate the cake:
  • toasted almonds
  • 2 peaches, peeled and sliced
  • 1 box strawberries
  • 2 kiwi, peeled and sliced
Instructions
  1. Preheat the oven to 300 degrees. Grease two round cake pan. You can use either 9 or 10 inch pans.
  2. Using a hand mixer or a standing mixer with the whisk attachment, beat the eggs and gradually add in the sugar. Mix until the eggs are pale and fluffy, at least 5 minutes.
  3. Add the honey.
  4. In a small bowl, whisk together the flour and the baking soda. Add to the batter and mix just until the flour is all incorporated.
  5. Divide the batter evenly between the two can pans. I used my 9 inch springform pans, but I usually use two 10 inch baking pans.
  6. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 20-30 minutes. If you're using the 9 inch cake pans, they will bake longer than the 10 inch cake pans. The 9 inch cake will be much taller too.
  7. Take out the cake layers from the oven, cool for 5 minutes and then take out of the pans and place on a cooling rack.
  8. Meanwhile, make the frosting.
  9. With a hand mixer or using a standing mixer and a paddle attachment, mix together the cream cheese and condensed milk, until they are smooth. You will use ¾ of the can or the full can, depending on how sweet you like your cakes to be.
  10. Add the sour cream and vanilla. In another bowl and using a whisk attachment, whip up the chilled heavy cream until stiff peaks form.
  11. Gently fold in the whipped cream into the cream cheese mixture until the frosting is smooth.
  12. Place some aluminum foil around the edges of the plate where you'll be assembling the cake. This will keep the sides of the plate clean while you're working with drippy frosting, crumbs and almonds.
  13. Cut each cake layer in half horizontally.
  14. Generously spread each cake layer with frosting. Don't smoosh the cake too much while you're doing it.
  15. Spread more frosting on the sides and top of the cake. You may need to let the cake stand int he refrigerator for a little while, so that it's easier to decorate.
  16. Using the palms of your hands, coat the sides of the cake with toasted almonds. Decorate the top of the cake with fruit. If you're going to be serving the cake the next day, leave the fruit off the cake and decorate it before serving.

82 Comments

    • olgak7

      Alena, 2 teaspoons is the correct amount for this cake. In my opinion, you can’t taste it in the cake. If you don’t add the full amount, the cake won’t be as tall or fluffy.

  • Oksana

    Made it on Saturday, and cut it on Sunday. It was perfect, and surprisingly fast to make from beginning to end. This was one yummy cake. Except we didn’t have any fresh fruit, and my husband doesn’t like any nuts on the cakes, so I omitted those.
    I didn’t have 2 pans of exact size, so I used a 9 inch, and other a 10 inch. Once they baked, I trimmed the larger cake edges, grated them and that’s what I used for the sides and topping, simple and delicious. Next time, I’d have to buy the fruit, sounds like a great combination.

  • Mommy

    Hi Olga,
    Can you tell me how sweet the cake is? I know everyone has a different opinion of what sweet is, but from 1-10 what would you give it. I tried the Tres Leches cake from Pioneer Women and we didn’t finish the cake because it was way too sweet. Also, what do you thing will happen to the cream if I cooked the condensed milk (I like the flavor of it cooked vs raw)?
    Just wanted to thank you for keeping up your food blog. I tried numerous of your recipes, and they all turned well. It makes me happy to see women who are good keepers of their home. May God bless your family. Did your little ones arrive?

    • olgak7

      It’s hard to judge how sweet something is since everyone has different preferences, but I normally cut the amount of sugar in most recipes in half, since I don’t like things too sweet, either.
      In my opinion, I don’t think this cake is too sweet. The cake layers are not too sweet and you can make the frosting as sweet as you like by adjusting the amount of condensed milk that you add.

    • Mommy

      I finally made this cake three weeks ago when I had guests over for dinner. Baking is not my forte, therefore I don’t bake often and when I do, I have to have a good feeling about the recipe. This cake was very easy and turned out good. Although 3/4-1 can of condensed milk was suggested to use for the cream, I will be using 1/2 a can tomorrow for Thanksgiving. I will also try adding chocolate ganache(not very sweet) over the cream, since fruit is out of season right now and I think chocolate will complement well. Thank you Olga. Your blog is my reliable “recipe book” that hasn’t failed me.

  • Roza K

    Olga just wondering if you cooked the condensed milk for the frosting. My sister and I are planning to make this for my daughters birthday. Thanks for you time and I love your blog. God bless!!

    • olgak7

      Happy birthday to your daughter, Roza!
      In my opinion, I think that using cooked condensed milk in the frosting doesn’t really go with the flavors of the cake layers, but it might work too.

  • Mila

    hi Olga. I made this cake for a little tea gettogether and everyone loved it…. my husband is a picky eater ….even he said ” from now on this is my favorite cake” lol…..
    thank u so much for this delicious recipe…..
    I have two questions tho
    1. does the cream have to be runny the way it was?
    2. how long can I freeze biskvit?

    • olgak7

      Hi Mila,
      I’m so glad you guys enjoyed the cake:). Thanks for taking the time to let me know.
      I know you can freeze cake layers, but I never do it myself, so I can’t tell you from experience. I think it would be fine for a month or so as long as you seal it well.
      In regards to the frosting, I like the texture and use it for most of my cakes. It’s my family’s and mine personal preference. If you prefer your frosting to be thicker, by all means use your own favorite frosting recipe.

  • Tanya m

    Hi.. I would like to make a easy cake for my sons birthday, but he’s allergic to nuts. Do you think it’ll taste good with a more of a chocolatey cream (if I were to add cocoa) some Oreo cookie crumbs and omit the fruit? His party theme is “construction” ..

    • olgak7

      Just omit the nuts, Tanya. In regards to the chocolate frosting – personally I’ve never tried it, but it’s up to you. everybody has different taste preferences. You can definitely omit the fruit as well.
      Decorating a cake is very subjective; you can do what ever you’d like. Sounds like a fun party:). Happy birthday to your son!

  • Alena

    hey Olga, i wanna try making this cake this weekend and wanted to have your opinion on, what do u think if i add rasbperries inside? u think that will be a good combination with honey?

  • Julia

    Hi Olga, I want to make this cake this weekend for my moms birthday. We will be serving it on plates with other desserts. Is the cake pretty sturdy? Also, how would I adjust the recipe if I wanted to bake it in a 9 x 13 pan so that it’s rectangular and easier to cut for serving? Thank you! 🙂

    • olgak7

      Yes, it’s a “sturdy” cake. It won’t fall apart if served on the same plate with other desserts.
      Just spread the batter around evenly in a 9×13 inch pan, it should be a thin layer, just enough to cover the bottom of the pan. I’m not sure exactly how many layer you will have, though, since I never make it in that size.

  • veta

    Hi, Olga! Happy Thanksgiving! Made this cake today for Thanksgiving dinner/celebration. Over all the cake was good and I love the cream. The only “minus” thing was that we could taste the baking soda 🙁 ты гасишь соду для этого торта? I would definitely make it more but next time will put maybe 1 teaspoon of baking soda. Thanks 🙂

    • olgak7

      Hi Veta!
      I’m sorry you weren’t pleased with the results. No, I do not dissolve the baking soda in vinegar. Maybe you will like it better with less baking soda. I guess our family doesn’t seem to have a problem with it.

  • Hasmik

    Olga. Could you check the % of milkfat in your sour cream? Will 14% work? Other recipes call for 30%. But it looks like you use regular sour cream.

    • olgak7

      I’ve never looked at the percentage of fat, Hasmik. I always just buy the regular sour cream at the store, not part skim, low fat, or whatever else is sold.

  • Irina

    hey olga, i have a question if serving the cake the next day, should the cake be left in the refrigerator over night? or is it better just leaving it out?

      • Irina

        Thanks for the recipe Olga, the cake was AMAZING!!!!! 🙂 and it turns out my mommy has the same exact recipe from the Europe hehe also when I made the cake I left it out over night, and put it in the refrigerator in the morning, it was just perfect!! Thanks again.

  • Michelle Hammond

    Hi Olga,

    Some of us from my church will be watching the opening of the olympics which take place in Russia in February. We thought it would be fun to have dinner and each bring a Russian dish. I love the look of this cake but we were wondering if it is truly a Russian Recipe or if it is just a good recipe of yours?? Thanks for your help.

    • olgak7

      Hi Michelle!
      That sounds like such a fun idea!
      Yes, this is a Russian recipe. It’s very common to include honey in cake recipes and the frosting is very Russian as well. We made this in the former Soviet Union and I know that many other Russian make similar cakes as well.

  • Yelena

    Thank you , Olga for this recipe. Made it today, and it was easy, tasty and quick!
    I didn’t have heavy whipping cream, so used cool whip instead. Came out great.
    thanks again.

  • Mila

    hey Olga
    i made this cake for this sunday everybody loved this cake it was gone with like 5 min! i got last peace! 🙂
    thanks it is good cake!
    ill be make it now always its really easy too!

  • Elli D.

    So I made this cake on Monday and instead of making it super tall with 4 layers, I made 2 smaller cakes.
    My family couldn’t get enough of it 🙂 it’s really yummy and it’s not so time consuming as many cakes.
    In my opinion it tastes even better the 2, 3 or even 4th day.
    Thank you Olga for this easy recipe!

  • Jacque

    Dear Ogla,

    Your cake recipe was amazing. We are Russian and Ukrainian decent and our children love honey cake. This cake was fantastic. I made a honey cake before but it was heavy. I loved the lightness of your recipe. My children loved it. And it was a show stopper. The guests took pictures.

    Thanks for sharing this recipe. I will keep it and use it always.

    Jacque

  • Oksana

    I made this cake for guests before and got so many compliments! Made it again for tomorrow- going to a birthday party. It is super easy to make, but the frosting is so drippy, I think it needs to be a little improved. I even tried putting less sour cream and condensed milk, sweetened with powdered sugar, but still turned out runny. Maybe you have any suggestions? Once the cake absorbs it all, it has a heavenly soft taste, but the putting together part gets messy.

    • olgak7

      Hi Oksana!
      Yes, the frosting is on the thinner side. That is why the cake turns out so soft and tender. I personally prefer it this way. If you don’t, you can make a cream cheese frosting instead. Or a buttercream frosting. The cake will not be as tender, though.

  • Oksana

    Can’t wait to dig in! Just frosted it! Although my frosting was somewhat runny too like one reader mentioned.. And I seem to have a lot left over even though I frosted generously!? I am going to leave it in the frig and frost some more tomorrow and see if it gets thicker?.. Thanks for the recipe though!! Very simple indeed!!

  • SvetKa

    Olga,
    I made this cake last 14 months ago for my youngest, and still getting request for it. Thank you so very much for suggesting it.
    Here’s the next challenge, though: I need to make it for a dairy-free party. Any idea what I can do besides non-dairy ganache topping? Maybe some sort of thickened jam?

    • olgak7

      Hi Svetka. I am thrilled to hear that you enjoyed this cake. I really have no idea what you can use for this cake to make it dairy free. What kind of frosting will you be making? I don’t have any recipes of dairy free frostings. As for the ganache, most chocolates have dairy in them too. Sorry, I really have no experience with dairy free cooking.

  • Nataly

    Hi, Olga! I’m going to try that cake this week, the problem is that I can bake it only on Saturday morning, but it must be served around 6 pm evening… Will there be enough time for the cream to soften the cake layers, if I’ll be done with assembling it around 10 am??? Should I put it in the refrigerator or leave it on the counter?
    Thanks in advance for taking time to answer!!!

  • Hailey

    Just made this cake! I had it a couple years ago at a friends house. The cream came out almost like liquid for me. 🙁

    • olgak7

      I’m sorry to hear that it didn’t work out for you, Hailey. Did you beat the frosting long enough after adding the heavy cream? Was the heavy cream very cold?

  • Olga

    Hi Olga, I’m planning to make this for my boyfriend’s birthday this weekend. I was going to buy a cake but then I saw how easy this one is, so I figured that I might as well make it and I bet it’ll taste 100% better than any store bought one. Plus, I feel like I’m never really satisfied with standard american cakes. With regard to baking soda, I read a few people saying that it’s too much and if it needs to be ‘activated’ by vinegar. I did some research, and the acid in honey should do the same job as vinegar would with the baking soda. I will give it a try your way exactly and I’m sure it’ll be delicious! Thanks! Olga

    • olgak7

      Happy birthday to your boyfriend, Olga.
      I’ve never had any issues with this cake and it’s always been one of the cakes that I know I can whip up very quickly with minimum effort and comes out great every time. I hope you enjoy it just as much as I do.

    • olgak7

      Cream cheese is a pretty important ingredient in the frosting, Nataliya. You can just omit it and use more sour cream, but it will be much more runny and have a different flavor.

  • Cyrena

    Olga, I made this cake for a dear co-worker / friend’s 88th birthday. I used raspberries instead of the strawberries because they were on sale and a fresh peach. I cannot explain how beautiful the cake came out or how absolutely delicious it was. Thank you so much for saying what words cannot express, with this recipe~~

  • Kendall Tuchkova

    Hello! I love your blog. I am making this cake right now and I have a lot of frosty left over. Any ideas as to what I can do with it? Thank you!

    • olgak7

      Hi Kendall,
      I like to use a lot of frosting, because as the cake stands, the frosting will seep into the cake and make it very moist and delicious. If you have a lot of it left over, you can use it as a filling in crepes.

      • Kendall

        Thanks! I️ will definitely use more next time. This time, we just spooned the extra over each piece as we ate. It was delicious, and my husband said it reminded him of cake he ate growing up!

  • Vicki B.

    Hello! I was just wondering if it would be ok to just use 16oz of sour cream and 2 8oz packages of softened cream cheese instead of 24 oz of sour cream and 1 8oz package of softened cream cheese. Would that work and would make it taste more “cheese-cakey”? Thank you!

  • Iulia

    I made this cake for Christmas and it was so good. It was surprisingly easy to make and everyone commented on how tasty it was. The best part was all the flavours that reminded me of my childhood. I am not into baking but this encouraged me to try more recipes from your website.

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