Easy Honey Cake with Sour Cream

This recipe was automatically translated from Romanian. View original here
Easy Honey Cake with Sour Cream

For a long time I wanted to put this recipe, I was waiting for a suitable occasion and I think that in addition to Easter, a homemade honey cake would be quick, delicious and beautiful. The soft honey sponge cake combines perfectly with sour cream and possibly some cherries, there is no better and simpler combination.

There are many honey cake recipes, this is the simplest one I know and from my own experience I tell you that everyone likes it, even the most capricious - it has a taste and aroma like a homemade cake - every time it reminds me of my mother's sweets, simple and good.


3 pieces
200 g
for dough
Baking soda
1 tsp
150 g
Sour cream
200 ml
for dough
White flour
280 g
Sour Cream(20%)
700 ml
or even fatter - you may also have some whipping cream
150 g
for cream
Vanilla Extract
1 tbsp
Chopped walnuts
100 g
possibly some cherries

Step by step


In a bowl, mix the eggs, sugar and baking soda.


Add honey, stir.


The next is sour cream - mix.


And last comes the flour, mix well so that they are not lumpy.


Pour the dough into a tray lined with baking paper - for me the tray has a diameter of 28 cm.


Now the most important and sensitive part of the recipe - be careful how you bake the pandsipan.

It must be set at 180 degrees, notice that after 15 minutes it browns well (due to the honey in the composition), but be careful - it is not ready yet. Cover the tray with aluminum foil and leave for another 15-20 minutes until the toothpick test passes.


Let it cool well then take it out of the pan - here I put it with the bottom up, to cool faster.


It goes decorated immediately after the pandispan has cooled.

Because when baking he makes a small motz, he cuts it (Sofia usually eats it :) - so that I can decorate the cake better.


Cut the pandispan into 2 sheets, put the top one at the base of the cake.


Beat the sour cream well with sugar and vanilla, to harden it a little - if you don't want it, add the whipping cream.


Over the first sheet I put plenty of sour cream and cherries (optional).


Then put the second sheet and the rest of the cream. Garnish according to preference - I simply prefer nuts or cherries.

Leave the cake in the fridge for at least 4-5 hours to soften and penetrate well.


And I chose to put the slice of cake as the presentation picture - I think you understand why :)

Good, good and I really recommend you try it!

Good appetite!

Quantity: 2 kg (8-10 servings)
Prep time: 20 min
Difficulty: easy
Ready in: 90 min
Publish date:
Collections: Cakes, Cakes, Desserts

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