Honey Cake: 14 Layered Holiday Cakes, Led by a Mom’s Family Recipe Watched 10 Million Times

Honey cake has a way of stopping a holiday table in its tracks: a tall slice, dozens of thin golden layers and soft cream in between. A home cook on the Mom’s Recipes channel shared the honey layer cake she says she has made for more than 40 years, and her video has been watched more than 10 million times. Those thin layers are rolled out, baked in minutes, stacked with cream and left to rest overnight, so the cake turns tender and almost melts on your fork. That makes this Eastern European layer cake a perfect make-ahead dessert for Christmas, Hanukkah and every winter gathering. Warm up the honey and let’s bake..

Classic Medovik Honey Cake With Sour Cream Frosting

Medovik is the famous Eastern European layered honey cake, and it is the one that started it all. A warm honey dough is rolled very thin, baked into crisp rounds, then stacked with tangy sour cream frosting. Overnight in the fridge, the crisp layers soak up the cream and turn soft as a sponge. The tip: trim each warm layer around a plate right out of the oven and save the scraps for the crumb coating. Bakers who love classic Southern layer cakes will fall for this one. Ready to roll your first layer..

You will need: 1/2 cup butter, 3/4 cup sugar, 1/3 cup honey, 3 large eggs, 1 tsp baking soda, 3 1/2 cups flour. Frosting: 3 cups full-fat sour cream, 1 cup cold heavy cream, 3/4 cup powdered sugar, 1 tsp vanilla

How to make it: 1. Melt butter, sugar and honey over a pan of simmering water, whisk in the baking soda, then the beaten eggs, and cook 2 minutes. 2. Stir in the flour, divide the dough into 8 pieces and roll each thin on parchment. 3. Bake at 375°F for 5 to 6 minutes until golden and trim into 9-inch rounds. 4. Whip the cream, fold in sour cream, sugar and vanilla, and stack the layers with frosting. 5. Coat with crushed scraps and chill at least 8 hours.

Condensed Milk Honey Cake

This rich version is a favorite in many family kitchens. Instead of sour cream, the layers are filled with a silky cream of whipped butter and sweetened condensed milk. It tastes like caramel and honey at once, rich enough that a thin slice is plenty. The tip: beat the butter until pale and fluffy before adding the condensed milk a little at a time, or the cream may split. It belongs on any list of make-ahead Christmas desserts. Will you make it for Christmas Eve?

You will need: Honey dough from the classic medovik (8 layers). Cream: 1 cup unsalted butter (softened), 1 (14 oz) can sweetened condensed milk, 1 tsp vanilla, pinch of salt. Crushed cake scraps for coating

How to make it: 1. Bake and trim the honey layers as for classic medovik. 2. Beat the butter 5 minutes until pale. 3. Add the condensed milk a spoonful at a time, then vanilla and salt. 4. Spread cream between the layers and over the sides. 5. Press on the crumbs and chill overnight.

Salted Caramel Honey Cake

Salted caramel and honey belong together. In this version, a homemade caramel sauce is folded into whipped cream and spread between thin honey layers, with an extra drizzle on top. The tip: cook the sugar until it is the color of an old penny, then add the warm cream slowly and carefully, since it bubbles up fast and is very hot. This cake is a stunner next to a pan of festive Christmas brownies. Who gets the corner piece with extra caramel?

You will need: Classic medovik honey layers. Caramel: 1 cup sugar, 1/4 cup water, 3/4 cup heavy cream (warm), 3 tbsp butter, 1 tsp sea salt. Cream: 2 cups heavy cream, 1 cup sour cream, flaky salt

How to make it: 1. Cook sugar and water without stirring until amber. 2. Off the heat, carefully whisk in the warm cream, then butter and salt; cool completely. 3. Whip the heavy cream and fold in sour cream and 2/3 of the caramel. 4. Stack the honey layers with caramel cream. 5. Drizzle the rest of the caramel on top, sprinkle flaky salt and chill overnight.

Honey Walnut Layer Cake

Toasted walnuts bring a buttery crunch to this honey layer cake. The tip: toast the walnuts in a dry pan for 4 to 5 minutes until fragrant, then cool them before chopping so they stay crisp. If you love nutty desserts, try a pecan-topped Texas sheet cake too. Will you add the walnuts inside or just on top?

You will need: Classic medovik honey layers and sour cream frosting, 1 1/2 cups walnuts, 2 tbsp honey for drizzling, walnut halves for decorating

How to make it: 1. Toast the walnuts in a dry pan 4 to 5 minutes, cool and chop finely. 2. Stack the honey layers with frosting, sprinkling 2 tbsp walnuts over each. 3. Frost the top and sides. 4. Press the remaining walnuts mixed with crumbs onto the sides. 5. Drizzle with honey, decorate with walnut halves and chill overnight.

Chocolate Honey Cake (Spartak)

Spartak is the chocolate cousin of medovik, with cocoa stirred right into the honey dough. The dark layers are stacked with a chocolate custard cream and finished with chocolate crumbs. The tip: dust your rolling surface with cocoa powder instead of flour so the dark layers stay a deep, even color. It is a perfect choice for chocolate lovers who think honey cake is not for them. Serve thin slices with coffee, or alongside other chocolate cakes made from scratch. Which one will disappear first?

You will need: 1/2 cup butter, 3/4 cup sugar, 1/3 cup honey, 3 eggs, 1 tsp baking soda, 1/3 cup cocoa powder, 3 cups flour. Cream: 2 cups milk, 3 egg yolks, 1/2 cup sugar, 1/4 cup cornstarch, 4 oz dark chocolate, 1 cup butter (softened)

How to make it: 1. Make the honey dough as for medovik, adding the cocoa with the flour, and roll into 8 thin rounds. 2. Bake at 375°F for 5 minutes. 3. Cook milk, yolks, sugar and cornstarch until thick, stir in chocolate and cool completely. 4. Beat the butter until fluffy and beat in the cooled custard. 5. Stack with cream, coat with crumbs and chill overnight.

Polish Miodownik Honey Cake

Miodownik is Poland’s beloved honey cake, served at Christmas and family celebrations. Three or four honey layers are filled with a smooth semolina and butter cream plus a thin layer of plum jam, then topped with chocolate glaze. The tip: cool the semolina pudding completely before beating it into the butter, or the cream will turn runny. Set it out with a plate of Polish Christmas cookies. Have you ever tasted this Polish favorite?

You will need: Honey dough rolled into 3 rectangles (9×13). Cream: 3 cups milk, 1/2 cup semolina, 1/2 cup sugar, 1 tsp vanilla, 1 cup butter (softened). 3/4 cup plum jam. Glaze: 4 oz dark chocolate, 1/3 cup heavy cream

How to make it: 1. Bake the honey layers at 350°F for 8 to 10 minutes. 2. Cook milk, semolina and sugar, stirring, until thick, add vanilla and cool completely. 3. Beat the butter until fluffy and beat in the semolina a spoonful at a time. 4. Layer cake, jam and cream, finishing with cake. 5. Pour on warm chocolate glaze and chill overnight.

Napoleon Cake With Honey Pastry Cream

Napoleon cake stacks crisp puff pastry layers with a cool vanilla pastry cream. Sweetening the cream with honey gives it a warm, floral flavor that feels right for the holidays. Like a honey cake, it rests overnight so the pastry softens slightly and slices neatly. The tip: prick the pastry all over with a fork before baking so it rises evenly and stays flat. Keep extra sheets in the freezer for flaky puff pastry appetizers too. Will you try the honey cream?

You will need: 2 sheets puff pastry (thawed). Cream: 3 cups milk, 4 egg yolks, 1/3 cup honey, 1/4 cup sugar, 1/3 cup cornstarch, 2 tbsp butter, 1 tsp vanilla, 1 cup heavy cream (whipped)

How to make it: 1. Cut each pastry sheet into 3 strips, prick well and bake at 400°F for 12 to 15 minutes until golden. 2. Whisk milk, yolks, honey, sugar and cornstarch in a pan and cook, stirring, until thick and bubbling. 3. Stir in butter and vanilla, cover the surface and chill. 4. Fold in the whipped cream. 5. Stack pastry with cream, crumble one strip on top and chill 6 hours.

Medovik Bars for Cookie Trays

All the flavor of a layered honey cake in a bar you can pick up. The tip: chill the bars for at least 6 hours and cut them with a hot, dry knife for clean edges. They sell as fast as any church bake sale classics. How many squares will your pan make?

You will need: 1/2 batch medovik honey dough rolled into 2 rectangles, 2 cups sour cream, 1/2 cup heavy cream, 1/2 cup powdered sugar, 1 tsp vanilla, crushed cake scraps

How to make it: 1. Roll the dough into two 9×13 rectangles on parchment. 2. Bake at 375°F for 6 to 7 minutes until golden. 3. Whip the cream and fold in sour cream, sugar and vanilla. 4. Place one layer in a lined 9×13 pan, spread filling, add the second layer and more filling. 5. Top with crumbs, chill 6 hours and cut into bars.

Mini Medovik Cakes in Ring Molds

Mini honey cakes look like they came from a fancy bakery, but they are simple to make. The tip: line each ring with a strip of acetate or parchment so the little cakes slide out with clean, straight sides. Serve them with other mini Christmas desserts for a pretty tray. Will you top yours with berries or crumbs?

You will need: Classic medovik honey layers (baked flat and uncut), sour cream frosting, six 3-inch ring molds, parchment or acetate strips, fresh berries

How to make it: 1. Cut 4 small rounds per ring from the baked honey sheets using a ring mold. 2. Line the rings with parchment strips and set them on a tray. 3. Layer rounds and frosting inside each ring. 4. Chill at least 6 hours. 5. Lift off the rings, peel away the strips and top with crumbs or berries.

Honey Cream Roll With Pistachios

A honey cream roll swirls a soft honey sponge around fluffy whipped cream. The tip: roll the sponge up in a towel while it is still warm, then let it cool rolled, so it remembers the shape and will not split later. A scatter of chopped pistachios and a drizzle of honey finish it. It makes a sweet change from the usual no-bake icebox cakes. Will you fill yours with plain cream or add berries?

You will need: 4 large eggs, 1/2 cup sugar, 3 tbsp honey, 3/4 cup flour, 1/2 tsp baking powder, pinch of salt, powdered sugar. Filling: 1 1/2 cups heavy cream, 2 tbsp honey, 1/2 cup sour cream

How to make it: 1. Heat the oven to 375°F and line a 10×15 pan. 2. Beat eggs, sugar and honey until thick, then fold in flour, baking powder and salt. 3. Bake 10 to 12 minutes until springy. 4. Turn onto a towel dusted with powdered sugar, roll up and cool. 5. Whip the filling, unroll, spread, roll again and chill 2 hours.

Honey Cake Trifle in a Glass Bowl

A trifle is the easiest way to serve honey cake to a crowd, and it looks beautiful in a glass bowl. The tip: build it the night before so the cake absorbs the cream, but add the top layer of fruit just before serving so it stays bright. It is much kinder than that famous sitcom trifle. Which fruit will you layer in?

You will need: 1 baked honey sponge (cubed), 2 cups heavy cream, 1 cup sour cream, 1/2 cup powdered sugar, 1 tsp vanilla, 3 cups mixed berries or sliced poached pears, 2 tbsp honey

How to make it: 1. Whip the cream with powdered sugar and vanilla, then fold in the sour cream. 2. Layer a third of the cake cubes in a glass bowl. 3. Add a layer of cream and fruit. 4. Repeat twice, ending with cream. 5. Chill overnight, then top with fresh fruit and a drizzle of honey.

Honey Spice Tube Cake

This golden tube cake fills the kitchen with the smell of honey, cinnamon and nutmeg. It is the kind of cake grandma-style bakers kept on the counter all December, ready for visitors and coffee. The tip: grease the pan generously with butter and dust it with flour, getting into every groove, so the cake releases cleanly. Brush it with warm honey butter, let it soak in, then dust with powdered sugar. Find more ideas for that pan in our fluted tube pan recipes. Who will ask for the recipe first?

You will need: 3 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp salt, 1 cup butter (softened), 1 cup sugar, 3/4 cup honey, 4 eggs, 1 cup buttermilk. Glaze: 1/4 cup honey, 2 tbsp butter

How to make it: 1. Heat the oven to 350°F and grease and flour a 10-inch fluted tube pan. 2. Cream butter, sugar and honey until fluffy, then beat in the eggs one at a time. 3. Whisk the dry ingredients and add them alternately with the buttermilk. 4. Bake 50 to 60 minutes until a toothpick comes out clean. 5. Cool 15 minutes, turn out and brush with warm honey butter and dust with powdered sugar.

Jewish Honey Cake Loaf (Lekach)

Lekach is the dark, spiced honey cake loaf baked in many Jewish homes for Rosh Hashanah and enjoyed through the winter holidays. Brewed coffee or strong tea, cinnamon, cloves and orange zest give it a deep, cozy flavor. The tip: wrap the cooled loaf tightly and let it sit one or two days, because the flavor gets richer and the crumb turns moist. This loaf keeps well, so it is great for gifting. It pairs nicely with flaky Hanukkah rugelach on a holiday dessert board. Will you bake one to give away?

You will need: 2 1/2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp salt, 3 eggs, 1 cup honey, 3/4 cup brown sugar, 1/2 cup oil, 3/4 cup cooled brewed coffee or strong tea, 1 tbsp orange zest

How to make it: 1. Heat the oven to 325°F and grease two 8×4 loaf pans. 2. Whisk the flour, leavening, spices and salt. 3. Beat eggs, honey, sugar, oil, coffee and zest until smooth. 4. Stir in the dry ingredients. 5. Bake 55 to 65 minutes until a toothpick comes out clean, then cool and wrap.

Castella Honey Sponge Cake

Castella is a Japanese honey sponge cake with roots in the recipes Portuguese merchants brought to Nagasaki centuries ago. It is springy, moist and lightly sweet, with a thin, deep brown top and bottom crust. The tip: wrap the cake in plastic while it is still warm and refrigerate it overnight, which locks in moisture and gives it the classic dense, bouncy texture. It is a fun cousin of these fluffy Japanese desserts. Will you try this one next?

You will need: 4 large eggs (room temperature), 3/4 cup sugar, 3 tbsp honey, 2 tbsp warm water, 1 cup bread flour, 2 tbsp milk

How to make it: 1. Heat the oven to 325°F and line an 8×8 pan with parchment. 2. Beat eggs and sugar over warm water until thick and pale, about 10 minutes. 3. Stir honey with warm water and beat it in, then sift in the flour in three parts and add the milk. 4. Pour into the pan, drop it on the counter to pop bubbles and bake 40 to 45 minutes. 5. Wrap while warm and chill overnight before slicing.