Simple Honey Cake in a Slow Cooker
An extraordinarily delicious dessert with two kinds of cream! This simple honey cake in a slow cooker doesn’t require rolling out layers. Instead, you bake one large honey sponge and slice it into several layers. Everything is super easy!
Updated : 13 November, 2025
Easy
More than 1 hour.
Ingredients
Batter
320 grams
Wheat flour
180 grams
Sugar
100 grams
Honey
5
Eggs
1 teaspoon
Baking soda
Sour cream cream
500 grams
Sour cream
180 grams
Sugar
Buttercream
280 grams
Boiled condensed milk
120 grams
Butter
Crumble
150 grams
Walnut
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a simple honey cake in a slow cooker? This cake is quite easy to prepare. Start by gathering all ingredients for the dough. Use high-grade flour and large eggs.
Step 2
Place honey and baking soda in a saucepan and cook over low heat, stirring, until the mixture turns dark golden. The type of honey affects the cake’s flavor - eucalyptus gives a slight bitterness, floral honey adds sweetness. The mixture will first lighten, then darken. Remove from heat and let it cool slightly.
Step 3
Beat the eggs with sugar until light and airy with many bubbles.
Step 4
Add the honey-soda mixture and beat again.
Step 5
Gradually add the sifted flour in small portions.
Step 6
Gently fold the batter from top to bottom using a spatula so it doesn’t lose its airiness. The first portions of flour can be mixed with a mixer on low speed, but finish by hand. The batter should stay light and slightly crackly.
Step 7
Pour the honey batter into the slow cooker bowl.
Step 8
Bake using the “Bake” mode for about 65 minutes. Avoid opening the lid while baking. The exact time depends on your slow cooker model. When finished, leave the cake on the “Keep Warm” mode for another 10 minutes without opening the lid.
Step 9
The finished sponge should be tall, fragrant, and porous. Remove it from the bowl and cool at room temperature. If you plan to assemble the cake later, wrap the cooled sponge in plastic wrap overnight.
Step 10
Slice the cooled sponge into 3-4 layers. Mine turned out slightly domed, but I decided to keep the top layer as part of the cake. You can remove it if you prefer.
Step 11
Now make the sour cream frosting. Use full-fat sour cream - at least 25% fat, I used 30%.
Step 12
Whip the cold sour cream with sugar until fluffy. The cream should be medium-thick, not runny. If it turns too thin, dissolve 1-2 tbsp gelatin in 2 tbsp (30 ml) water and mix it in. Chill the cream for 30 minutes before spreading - it will thicken nicely.
Step 13
Assemble the cake, spreading each layer generously with the sour cream frosting.
Step 14
Stack the layers on top of each other.
Step 15
Prepare the buttercream with boiled condensed milk. The butter should be at room temperature.
Step 16
Beat the butter with a mixer until pale, gradually adding the boiled condensed milk. The cream should be thick and hold its shape well.
Step 17
Coat the top and sides of the cake with the buttercream. Optionally, reserve some for decoration.
Step 18
For the sides, use finely chopped nuts - I used walnuts, but any will do.
Step 19
Sprinkle the sides of the cake with nuts.
Step 20
Transfer the remaining buttercream to a piping bag with a “closed star” nozzle and pipe a few rosettes on top. I topped each with a round chocolate candy (“Marsyanka”). Optionally decorate with mint leaves or berries. Chill the cake for at least 2 hours before serving. Enjoy!
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