This prune honey cake rose beautifully and was stunningly tall. The layers are fluffy, moist, creamy, and studded with sweet prunes.

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My entire family was smitten with this prune honey cake; especially Mom. She had 2 slices ;). This cake is traditionally called Chernosliv (black prune cake). I’ve been developing the recipe for months and was really close to throwing in the towel because my initial cake layers looked more like bowls rather than cakes.

I felt this cake was worth-while so I stubbornly continued on with my experiments. Now it’s finally perfect! This prune honey cake rose beautifully and was stunningly tall. The layers are fluffy, moist, creamy, and studded with sweet prunes. 

P.S. There’s a very cool baking soda/honey chemical reaction in this cake. Like “kids come check this out” type of cool!

 

Ingredients for the Prune Honey Cake Layers:

6 large eggs, room temp
1 cup white granulated sugar
2 cups unbleached all-purpose flour *measured correctly
5 Tbsp honey
2 tsp baking soda

Ingredients For the Frosting:

32 oz sour cream
2 cups powdered sugar
1 cup heavy whipping cream

Fillings/Toppings/Decor:

1 1/2 cups chopped prunes
Melting Chocolate or Chocolate chips to melt for decor
Chocolate block for shavings

Prune Honey Cake Recipe

How to Make the honey cake layers:

Butter and line the bottoms of 2 (9-inch cake pans) with parchment paper. Preheat the Oven to 325˚F.

Prune Honey Cake Recipe-5

1. Using your electric stand mixer, beat 6 large eggs with 1 cup sugar 5  minutes on high-speed.

Prune Honey Cake

2. {Here’s the cool chemical reaction part: did you know honey activates baking soda?} Heat 5 Tbsp honey in a saucepan  over medium heat until it is very hot, but not boiling (about 125˚F), stirring often.

Just as soon as you see faint bubbling on the edges,  use a spoon to stir in the 2 tsp baking soda into the honey stirring continuously until your mixture turns a yellow/light caramel color (about 30-45 seconds seconds) and immediately remove from heat. It will continue to cook even after you remove from heat. Continue stirring until you’re finished adding it to the egg mixture.

Prune Honey Cake-1

This is what it looks like by the time you are ready to spoon it into the egg mixture. You don’t want it darker than this and it happens quick so don’t step away from it!

Prune Honey Cake Recipe-9

3. With the mixture on high speed, add hot honey to the egg mixture about 1 Tbsp at a time so you don’t cook your egg mixture. Also, don’t wait for your honey mixture to cool down or it will harden and you won’t be able to blend it into your egg mixture.

Honey Cake

See that honey on the edges of the bowl? That’s pretty much candy. It’s expected. You won’t be able to scrape it  down into the bowl, but don’t worry, it washes off easily.

Prune Honey Cake Recipe-11

4. Reduce mixer speed to med/low and blend in flour 1 cup at a time. Use a spatula to scrape down the mixing bowl to make sure the flour is well blended.

Prune Honey Cake-2

5. Just as soon as the flour is well incorporated, divide into two prepared baking pans and bake at 325° for 25-28 minutes or until the cake is golden brown and a toothpick comes out clean.

Prune Honey Cake-3

Once they are cool enough to handle, remove from the pans and transfer to a wire rack to cool completely.

Prune Honey Cake Recipe-18

To make the Honey Cake frosting:

1. Beat the heavy cream until stiff and spreadable (1-2 min on high speed).

Prune Honey Cake Recipe-19

2. In a separate bowl, whisk together 32 oz sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.

Prune Honey Cake-4

Honey Cake Assembly:

1. Once your cake is completely cooled to room temp, slice your cake layers in half and keep the halves stacked until ready to assemble so your cake doesn’t dry out.

Prune Honey Cake Recipe-24

2. Order of layers (assemble the cake on your serving platter).
(A) First cake layer (B) enough frosting to cover the layer  (C) 1/3 of your chopped prunes (D) thin layer of frosting on the bottom of the next cake layer (like putting mayo on both sides of bread for a sandwich), then repeat steps (A-D). Frost the outside of the cake and sides then decorate with piped strips of melted chocolate, chocolate shavings and more prunes. Prunes prunes the magical fruit, the more you eat, the more you,… did I really just go there? Sorry about that. Lol. Anyway, I think the song was meant for beans. oh nevermind! :-O.

Prune Honey Cake-5

3. I melted some chocolate and piped it on over the top in a checkerboard fashion, then put some horizontal lines on it for extra awesomeness.

Healthier Carrot Cake-3

Come to Mama.

This prune honey cake rose beautifully and was stunningly tall. The layers are fluffy, moist, creamy, and studded with sweet prunes.

P.P.S. This cake is best eaten the next day after the layers and prunes have gotten a chance to soften up with the velvety sour cream frosting.

Prune Honey Cake Recipe

4.99 from 65 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 1 hour
Cook Time: 28 minutes
Total Time: 1 hour 28 minutes

Ingredients 

Servings: 12

For the Cake:

For the Frosting:

Fillings/Toppings/Decor:

  • 1 1/2 cups chopped prunes
  • Melting Chocolate or Chocolate chips to melt for decor
  • Chocolate block for shavings

Instructions

How to Make the honey cake layers:

  • Butter and line the bottoms of 2 (9-inch cake pans) with parchment paper. Preheat the Oven to 325˚F.
  • Beat 6 large eggs with 1 cup sugar 5 minutes on high-speed.
  • Heat 5 Tbsp honey in a saucepan over medium heat until it is very hot, but not boiling (about 125˚F), stirring often. Just as soon as you see faint bubbling on the edges, use a spoon to stir in the 2 tsp baking soda into the honey stirring continuously until your mixture turns a yellow/light caramel color (about 30-45 seconds seconds) and immediately remove from heat. It will be fluffy. It will continue to cook even after you remove from heat. Continue stirring until you're finished adding it to the egg mixture. You don't want it darker than a yellow caramel by the time you are ready to add it to your egg mixture and it happens quick so don't step away from it!
  • With the mixture on high speed, add hot honey to the egg mixture about 1 Tbsp at a time so you don't cook your egg mixture. Also, don't wait for your honey mixture to cool down or it will harden and you won't be able to blend it into your egg mixture.
  • Reduce mixer speed to med/low and blend in flour 1 cup at a time. Use a spatula to scrape down the mixing bowl to make sure the flour is well blended.
  • Just as soon as the flour is well incorporated, divide into two prepared baking pans and bake at 325° for 25-28 minutes or until the cake is golden brown and a toothpick comes out clean. Once they are cool enough to handle, remove from the pans and transfer to a wire rack to cool completely.

To make the frosting,

  • Beat the heavy cream until stiff and spreadable (1-2 min on high speed).
  • In a separate bowl, whisk together 32 oz sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.

Assembly:

  • Once your cake is completely cooled to room temp, slice your cake layers in half and keep the halves stacked until ready to assemble so your cake doesn't dry out.
  • Order of layers (assemble the cake on your serving platter).
  • (A) First cake layer (B) enough frosting to cover the layer (C) 1/3 of your chopped prunes (D) thin layer of frosting on the bottom of the next cake layer (like putting mayo on both sides of bread for a sandwich), then repeat steps (A-D). Frost the outside of the cake and sides then decorate with a checkerboard design of piped strips of melted chocolate, chocolate shavings and more prunes.
Course: Dessert
Cuisine: Russian, Ukrainian
Keyword: Prune Honey Cake
Skill Level: Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

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4.99 from 65 votes (11 ratings without comment)

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Recipe Rating




Comments

  • Agafiya
    May 21, 2020

    Can I substitute prunes with dried apricots?

    Reply

    • Natasha's Kitchen
      May 21, 2020

      Hello, I haven’t tried this personally to advise. Please share with us how it goes if you do an experiment.

      Reply

  • Nataliya
    March 3, 2020

    Love this cake! Made it many times. How far in advance can I bake the layers before frosting them? Do I need to keep the layers in the fridge?

    Reply

    • Natasha
      March 4, 2020

      Hi Nataliya, once the layers are at room temperature, you can cover in plastic wrap and let them sit at room temperature for 24 hours. I would refrigerate or freeze if keeping for longer before assembling.

      Reply

  • Natasha S
    July 16, 2019

    This is the best cake ever!!! I been craving some russian old fashion cakes and I thought I’ll give this a try and now this one will be my favorite cake, people loved it at the party. I made it 2 days in advance and cake came out so moist and delicious, the longer it stands, the better it gets! I had some pieces left on fourth day and it was even more moist. These cake layers rise up so good and I usually have problems with that in other cakes.

    Reply

    • Natashas Kitchen
      July 16, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • Vera
    May 6, 2019

    Hi, I love this cake. Have you ever noticed a green tinting to the outside portion of the cream after it stands for a day? Almost like the acidity of the sour cream is reacting to the honey baked cake layers. I’ve had this happen both times I’ve made this cake.

    Reply

    • Natashas Kitchen
      May 6, 2019

      Hi Vera, I have not experienced that so I cannot advise.

      Reply

    • Tanya
      December 30, 2019

      I’ve had the same thing happen each time I’ve made it, I also wonder why.

      Reply

      • Suz
        November 18, 2021

        I’ve noticed this happen usually when it’s a thin layer of frosting. When I do my second thicker layer it’s fine. Make sure you cover it up.

        Reply

  • Oksana
    November 20, 2018

    Hi Natasha
    I was wondering if I can double the recipes and bake it in 9+13 pan?

    Reply

    • Natashas Kitchen
      November 20, 2018

      I think that should work Oksana!

      Reply

  • Andy
    November 5, 2018

    Cupcakes: I wanted to test this recipe, so I made half a batch of batter, added blue berries (the prunes just didn’t work for me), and spooned it into a 12 serving muffin tin sprayed with non-stick cooking spray (fill each cup almost full with batter.They will be taller and a better color). Next time, I’ll put the batter in a ziplock bag, cut the corner, and pipe it to avoid the mess. Be sure to flour the berries to keep them from sinking. I forgot. I cooked as directed above, but only 10-turn-10 minutes. At about 12 minutes, they were looking very brown so I covered them with tin foil. Be sure to spray the foil to keep it from sticking.
    The results were amazing. They have a flavor reminiscent of a sugar cone. It dissolved in my mouth. I can’t imagine how decadent they would be with a frosting. The cream+sour cream recipe above might be very, very good.

    Reply

    • Natashas Kitchen
      November 5, 2018

      Thank you for sharing this with us Tanya!

      Reply

  • Larisa
    September 7, 2018

    Absolutely LOVE this cake recipe, definitely one of my favorites! ❤

    Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Larisa! That’s so great! I’m so happy you found a new favorite!

      Reply

  • Sk
    April 11, 2018

    Hello. I have a question. I don’t have powdered sugar. Do u think I can substitute with regular sugar

    Reply

    • Natasha
      natashaskitchen
      April 11, 2018

      Hi, I don’t think granulated would work in this frosting – it is too coarse. If you have a high powered food processor or blender, you can make powdered sugar using granulated sugar. Here is a tutorial I came across on how to make powdered sugar.

      Reply

      • Sk
        April 11, 2018

        Thank you so much for quick reply.

        Reply

        • Natasha's Kitchen
          April 12, 2018

          My pleasure, glad I can help!

          Reply

  • Masha
    March 21, 2018

    Mine came out flat,rose in the begging then got flat

    Reply

    • Natasha
      natashaskitchen
      March 22, 2018

      Hi Masha, double check the steps with the honey and baking soda – those steps are critical to activate the baking soda and have the cake rise properly – also be sure you are beating the eggs and sugar on high speed with a high powered mixer.

      Reply

  • Halyna
    December 18, 2017

    Hi, Natasha. Is it ok to use Creek Yogurt in the frosting instead of sour cream?

    Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Halyna, one of my readers, Lana, wrote in with the following helpful review: “I love this cake. I’ve been looking everywhere for this recipe. this is exactly what i wanted!! I made it. everything turned out perfectly. I made the frosting with plain greek yogurt instead of sour cream to save my family the extra calories and it tasted just as good as with sour cream!! my hubby couldnt even tell the difference… Im loving the greek yogurt for the extra protien and its nonfat.”

      Reply

  • Jovana
    December 2, 2017

    Natasha, this is an amazing recipe! I’ve made this cake (sans prunes though) Like 5 times and every time it’s even better then before. It’s so light and sponge-like! Best cake I’ve made so far! Thank you so much for your recipes!
    I’ve been cooking so many things from your website and it’s my to-go website for anything from kids related to pelmeni to desserts. Thanks again for very clear instructions, photos, videos and mainly recipes! My well fed family is very greatful 🙂

    Reply

    • Natasha's Kitchen
      December 2, 2017

      I’m happy to hear how much you love this recipe Jovana! Thanks for following and sharing your encouraging, thoughtful comments!

      Reply

  • Rita
    October 7, 2017

    We love this cake and I always get asked about it so I direct them to you! Thank you, great recipe! Never failed, super easy and delicious. I add pecans in the layers for extra crunch 🙂
    Now, I noticed you have a rylet version of your poppy seed cake and was wondering if it’s possible to make relyt out of this recipe? So it’s less fancy for every day dessert :))) Please advice!
    Thank you 🙂

    Reply

    • Natasha
      natashaskitchen
      October 7, 2017

      Hi Rita, thank you for your amazing review and for sharing our recipes with your friends and family :). I sure appreciate you!! I haven’t tried this as a cake roll but I do love your idea!! This is one of my very favorite cakes so if you try it as a rylet before I do, let me know how you liked it! 🙂

      Reply

  • Lily
    September 28, 2017

    A truly delicious cake!

    Reply

    • Natasha's Kitchen
      September 29, 2017

      I’m glad you love it Lily!

      Reply

  • AILUY
    August 23, 2017

    Hi, this cake looks and sounds amazing. Do you think it will work with white whole wheat flour and coconut sugar? Thank you

    Reply

    • Natasha
      natashaskitchen
      August 23, 2017

      To be honest, I have never tried that substitution so I really cant guess. Sorry I can’t be more helpful!

      Reply

  • Valentina
    February 23, 2017

    This cake is awesome. We enjoyed. Thank you for sharing.

    Reply

    • Natasha's Kitchen
      February 24, 2017

      Great! I’m glad you enjoy the recipe as much as I do! 🙂

      Reply

  • Rita
    January 3, 2017

    Made this cake because my husband tried it at our family Christmas and said its the best! My cakes raised so well I’m sure I could have cut into 3 layers each! It turned out so tall and big that it is way too big for the 2 of us. I’m wondering if it can b refrigerated for 5 days and still be good. What do you think? Have you tried freezing maybe? Thank you!

    Reply

    • Natasha
      natashaskitchen
      January 3, 2017

      Hi Rita, I’m so happy you enjoyed it for Christmas!! It’s really one of my favorite cakes :). I think it would be fine covered and refrigerated for 5 days. 🙂 I haven’t tried freezing it so I’m not sure how the sour-cream based frosting would hold up after freezing…

      Reply

      • Olga
        December 29, 2017

        Natasha, I don’t have any white sugar in the house. What happens if I use Raw sugar? Thank you!

        Reply

        • Natasha
          natashaskitchen
          December 30, 2017

          Hi Olga, I haven’t tested this with raw sugar so I’m not sure if the cake would rise properly or if it would take longer to mix it properly. It’s difficult to guess without testing it first. To be on the safe side, I would process the sugar either in a good food processor or a high powered blender to get the granules smaller to the size of granulated sugar.

          Reply

          • Olga
            December 30, 2017

            Thank you!!
            I’ll have to try it next time. And since I already made it, I can tell you, it rose beautifully!! The tops of the layers were almost above the edges of the cake pans. 🙂
            I don’t know how the taste is, but I’ll let you know after the 31st. 🙂
            I actually have another question. How thick are you supposed to layer the frosting? I thought I had plenty on each layer but at the end I had quite a bit of frosting left. Is that normal or did I not use enough on the cake? If it’s the latter, I hope it will still be moist. Waiting to try it is going to be hard! 😉
            Thank you!!!

          • Natasha
            natashaskitchen
            December 30, 2017

            Olga, did you frost both sides of the layers like shown in the photos? I don’t usually have leftover frosting on this recipe. It should be still pretty moist with less frosting. Let me know the final results 😬 and have a great New Year!

  • Elena
    December 14, 2016

    Hi Natasha,

    Do you think it will be OK to bake the cake two days before an event?

    Reply

    • Natasha
      natashaskitchen
      December 14, 2016

      Hi Elena, yes I do think that would work fine 🙂

      Reply

  • Diana
    October 8, 2016

    Thank you for this recipe! I made three cakes for church and everyone loved it…I also moistened it with simple syrup..but the cake itself is amazing!!!!!! Thank you!
    I hope your blessings will be multiplied!

    Reply

    • Natasha
      natashaskitchen
      October 8, 2016

      That’s so great Diana! It sounds like you have a new favorite!

      Reply

  • Lana
    September 11, 2016

    Not sure if anyone asked already but how do you get the chocolate on the sides of the cake without it melting? I was thinking to use my hands to “pat” it on but it melts fast.
    Thanks.

    Reply

    • Lana
      September 11, 2016

      I mentioned on one of your other recipes (Artisan bread) that I’ll be attempting to make the cake and I have to say…Rookie baker here…apparently it takes more than an hour or so for eggs to become room temperature. Duh. The cake came out flat. After trying 2 times I realized it might be the eggs and decided to take them out the night before. Came out perfect. Everyone loved it. I love how you can make it a day or so ahead of time. Considering I never bake (if I actually had the eggs room temp like you said) I would have had the perfect cake from first try just because your directions are so easy to follow. When I was decorating, I realized I had no idea how to do the chocolate sides. My sister in law suggested chopped roasted hazelnuts on the sides, that’s how she does it and its a very yummy combo but I would love to know how to do the chocolate sides to try next time.

      Reply

      • Natasha
        natashaskitchen
        September 11, 2016

        Hi again 🙂 Thank you so much for sharing your experience! I’ve used colder eggs before and had to beat the mixture longer for it to work. I do love the idea of roasted hazelnuts and they would add some wonderful flavor!

        Reply

    • Natasha
      natashaskitchen
      September 11, 2016

      Hi Lana, It helps to use a spoon. If you slide a piece of parchment paper under the cake, it will catch any chocolate that falls and then you can flick the paper up towards the cake to get the chocolate to adhere to the cake.

      Reply

      • Lana
        September 19, 2016

        My goodness, I asked a few people that have baked before and they had no clue how to put chocolate on the sides. Who would’ve thought it is as simple as using a spoon. Haha. Thanks for the tip. Also thanks for the tip about the colder eggs, next time if I forget to take them out in time, I know what to do.

        Reply

  • Juli G
    May 12, 2016

    Hi Natasha! This is a great recipe I have tried it and love it. I do have a question though! Can I bake the layers in 9″x9″ square pans instead? How will that change the baking time or texture?
    Thanks so much!

    Reply

    • Natasha
      natashaskitchen
      May 12, 2016

      Hi Juli, I’ve only made this in a 9″ round but I do think a 9×9 square pan would work fine instead without having to change anything else.

      Reply

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