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Poppy seed Honey Cake

If you're looking for a rich and delicious dessert to put on the table this holiday season, this Poppy Seed Honey Cake is the perfect thing. Sweet and moist, speckled with pieces of dried plum, it looks gorgeous and tastes even better.
Course Dessert
Cuisine Russian
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 12
Calories 773kcal
Author Dina


For the honey cake layers

For the frosting

  • 2 cups heavy cream
  • 2 tbsp sugar
  • 15 oz can cooked sweetened condensed milk
  • 1 cup sour cream
  • 1/2 cup unsalted butter
  • 2 cups dried plums (prunes)


Prepare the prunes and baking pans

  • Cut the prunes into small pieces using kitchen shears and set aside.
  • Line 2 round 10-inch baking pans with parchment paper and spray them with nonstick spray.

Make the honey cake on the stovetop

  • In a saucepan heat the honey and baking soda over medium-low heat and keep stirring until it becomes a dark caramel color (about 7 mins). Don't step away from the saucepan, it can burn very quickly.
  • Add 2 sticks of butter and stir over low heat until the butter fully melts. Then remove from heat and let it cool.

Beat the eggs + sugar separately on high speed

  • In a separate bowl, mix the eggs and sugar with an electric mixer. Mix until the eggs become slightly foamy.

Mix the dry ingredients and fold it into the batter, then bake

  • In another bowl, combine the flour and poppy seeds together.
  • Pour the beaten egg mixture into the honey and baking soda mixture.
  • Then add the flour and poppy seeds to the batter.
  • Evenly split the batter between the 2 baking pans. Bake at 340 degrees Fahrenheit for 15 minutes or until a toothpick comes out clean when pierced through the middle. Once the cake is baked transfer to a cooling rack and let it cool completely.

Make the cake frosting

  • Meanwhile, beat 1 stick of butter with the cooked sweetened condensed milk. Add the sour cream and mix just to combine.
  • In the bowl of a stand mixer beat the heavy cream and 2 tbsp sugar using the whisk attachment. Beat until the heavy cream becomes light and fluffy.
  • Fold the whipped heavy cream into the sweetened condensed milk.

Assemble the cake

  • Slice each cake in half using a serrated knife. This will be the 4 layers of the cake.
  • Generously spread the cream onto the first cake layer. Then add the prunes.
  • Spread a thin layer of the cream onto the inner part of the next cake layer before placing it on top of the cake. This way the prunes are sandwiched between cream from top and bottom.
  • Continue layering the cake with cream and prunes until the 4th cake layer is placed on top. From here, just frost the cake with the rest of the cream.
  • I decorated the top of the cake with chocolate ganache and sliced almonds on the sides.


Calories: 773kcal | Carbohydrates: 83g | Protein: 9g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 178mg | Sodium: 279mg | Potassium: 477mg | Fiber: 3g | Sugar: 57g | Vitamin A: 1792IU | Vitamin C: 2mg | Calcium: 236mg | Iron: 2mg