Latvian Honey Cake

Latvian Honey Cake

Sandra 0

"It's one of the most popular Latvian cakes – simple and delicious! It requires a little work but it's definitely worth it! I've made it several times and my preparation skills are improving with every time. Don't get scared away because of the sour cream, it matches perfectly with the sweet honey taste. The cake tastes the best after it's kept overnight in the refrigerator, the flavors will blend together nicely. I use a 9x13 inch baking pan, but another similar size will do."


9 h 55 m servings 470 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 470 kcal
  • 23%
  • Fat:
  • 23.7 g
  • 36%
  • Carbs:
  • 60.5g
  • 20%
  • Protein:
  • 7.7 g
  • 15%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Mix together eggs, honey, flour, and baking soda in a large bowl. Spoon 3 to 4 tablespoons of batter onto 5 9x13-inch sheets of parchment paper. Spread the mixture as thin as possible using a wide spatula. There is enough batter for 5 thin layers.
  3. Place one sheet of batter onto a baking pan and bake in the preheated oven until golden brown, about 2 to 3 minutes. Remove the baked cake layer from the baking sheet and prick with a fork to enhance filling absorbency. Repeat with the remaining 4 cake layers.
  4. Stir together the sour cream and sugar in a small bowl. Place one cake layer in 9x13-inch baking dish with the parchment paper side up. Carefully remove the parchment paper from the cake layer. Spread 1/5th of the sour cream mixture on the cake layer and then sprinkle 1/5th of the walnuts on the layer. Repeat the process with the remaining 4 layers. Cover and refrigerate overnight. Trim off any ragged edges before serving.
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  1. 14 Ratings


Hi, I dont know it cake is Latvian, but we in Lithuania making same, only to filling we add fresh 1 lemon juice. Try its real good!!!

The cake flavours were fabulous. I am quite a baking novice so please excuse my comments and questions if a more advanced cook. I used baking "wax" paper to bake on, and some layers came off m...

Latvians know how to do an amazing cake! Good for breakfast lunch or dinner- Oh and dessert too!

Make sure the layers are toasty brown and you will have no trouble getting them off of the parchment... it's like a jelly roll without the roll. I used yogurt rather than sour cream and added 2...

Beautiful in it's simplicity! Spreading out the thin layers is easiest of done all at once using lots of counter space. My first try I used a 9 X 13. The servings looked great. The whole cake wo...

Absolutely fantastic!!! Thank you so much for sharing your recipe. Used it the other day just to try out and was pleasantly surprised to find out it's less messy and not as time-consuming as my ...

It's impossible to spread 3-4 tbsp of sticky or any batter into 9x12 rectangle. There must be some mistake. I had to double recipe to get 4 layers about 8/9x12" each, they did rise and looked go...

I'll add stars tomorrow after I taste the final product, but in the meantime--LIELS PALDIES! I lost the recipe my friends gave me years ago, and the only other recipe I saw online had bananas i...

I'm from Russia and our honey cake recipe is more difficult to make, but I love this simple recipe. It was delicious and all my family liked it also. I added walnuts between every layer...would ...