For best results, use high-quality honey with a pronounced flavor. Toasting the walnuts enhances their flavor and adds a delightful crunch. Don't be afraid to spread the batter very thinly; this is key to achieving the right texture. If you don't have parchment paper, you can grease and flour the baking sheets, but parchment is recommended for easier removal. The cake layers will seem brittle when they come out of the oven, but they will soften as they sit with the sour cream filling.
Latvian Honey Cake
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PREP TIME45 mins
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COOK TIME10 mins
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TOTAL TIME8 hrs 55 mins
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SERVING12 People
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VIEWS58
Experience the timeless charm of Latvian Honey Cake, a delightful confection that marries the richness of honey with the tang of sour cream. This cake, requiring a bit of patience, rewards you with layers of tender cake, creamy filling, and crunchy walnuts. A truly unforgettable dessert that gets better with time!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate61 g
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Cholesterol80 mg
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Fiber1 g
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Protein8 g
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Saturated Fat11 g
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Sodium269 mg
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Sugar40 g
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Fat24 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat: Preheat your oven to 350 degrees F (175 degrees C). Prepare five 9x13-inch sheets of parchment paper. (5 minutes)
02 Step
Recipe View 5 mins Batter Prep: In a large bowl, whisk together the eggs, honey, flour, and baking soda until smooth. (5 minutes)
03 Step
Recipe View 10 mins Layering: Spoon approximately 1/5 of the batter (3 to 4 tablespoons) onto each parchment sheet. Using a wide spatula, spread the batter as thinly and evenly as possible. (10 minutes)
04 Step
Recipe View 3 mins Baking: Carefully transfer one sheet of batter onto a rimmed baking sheet. Bake in the preheated oven until golden brown, about 2 to 3 minutes. Watch carefully to prevent burning! (3 minutes)
05 Step
Recipe View 15 mins Cooling: Lift the parchment and gently remove the baked cake layer from the baking sheet. Prick the warm cake layer several times with a fork to aid in filling absorption. Repeat with the remaining four cake layers. (15 minutes)
06 Step
Recipe View 3 mins Filling: In a separate bowl, stir together the sour cream and sugar until well combined and smooth. (3 minutes)
07 Step
Recipe View 15 mins Assembly: Invert one cake layer into a 9x13-inch baking dish; carefully peel off the parchment paper. Spread 1/5 of the sour cream mixture evenly over the cake. Sprinkle with 1/5 of the toasted walnuts. Repeat this layering process with the remaining cake layers, sour cream filling, and walnuts. (15 minutes)
08 Step
Recipe View 8 hrs Refrigerate: Cover the cake tightly and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld and the cake to soften. (8 hours)
09 Step
Recipe View 5 mins Finishing: Before serving, trim off any uneven or ragged edges for a neat presentation. Slice and enjoy! (5 minutes)
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RECIPE REVIEWS
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Please Rate
Dejon Pacocha
Jun 24, 2025I added a little lemon zest to the sour cream filling for extra zing. It was a hit!
Leatha Wunsch
Jun 20, 2025I was skeptical about the sour cream, but it really makes the cake! It's not too sweet, and the texture is perfect.
Lillie Fahey
Jun 18, 2025My family loved this cake! It's become a new tradition for us.
Joshuah Koelpin
Feb 11, 2025This cake is amazing! It takes a little effort, but it's totally worth it. The flavors are so unique and delicious.
Tracy Hamillfraney
Nov 30, 2024The instructions were clear and easy to follow. My cake turned out perfectly!