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Russian Honey Cake

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Russian Honey Cake, also known as Medovik, is a classic layered cake made with thin, tender honey-infused cake layers and a light, creamy filling. This traditional Russian dessert offers a perfect balance of sweetness and a delightful, slightly caramelized honey flavor. It’s an impressive cake for special occasions and holidays.

Why You’ll Love This Recipe

  • Delicate layers with a rich honey flavor
  • Light and creamy filling that complements the cake perfectly
  • The cake becomes even more delicious as it sits
  • A show-stopping dessert for celebrations
  • Can be made ahead, improving in flavor over time

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake Layers:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup granulated sugar
  • 1/2 cup honey
  • 3 large eggs
  • 1 teaspoon baking soda
  • 3 1/2 cups all-purpose flour

For the Cream Filling:

  • 3 cups sour cream (full fat)
  • 1 cup heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Optional Garnish:

  • Crushed cake scraps or cookie crumbs
  • Fresh berries or mint leaves

Directions

this recipe

Prepare the Cake Layers

  1. Melt and Mix: In a saucepan over medium heat, combine butter, sugar, and honey. Stir until the butter is melted and the mixture is smooth.
  2. Add Eggs: Remove from heat and whisk in eggs one at a time, mixing quickly to avoid scrambling.
  3. Add Baking Soda: Stir in baking soda; the mixture will become frothy.
  4. Incorporate Flour: Gradually mix in the flour until a soft, sticky dough forms.
  5. Divide Dough: Divide the dough into 8-10 equal pieces. Roll each piece into a ball and cover with plastic wrap.
  6. Roll and Bake: Preheat the oven to 350°F (175°C). Roll out each dough ball into a thin circle (about 8-9 inches in diameter). Bake each layer on a parchment-lined baking sheet for 5-7 minutes until golden.
  7. Trim Layers: While still warm, trim the edges of each layer using a plate as a guide. Reserve scraps for decoration.

Prepare the Cream Filling

  1. Whip Cream: In a large bowl, whip the heavy cream until stiff peaks form.
  2. Combine Ingredients: Gently fold in sour cream, powdered sugar, and vanilla extract until smooth and creamy.

Assemble the Cake

  1. Layering: Place the first cake layer on a serving plate. Spread an even layer of the cream filling on top. Repeat with all layers.
  2. Frost the Cake: Spread the remaining cream over the top and sides of the cake.
  3. Decorate: Crush the reserved cake scraps and sprinkle over the top and sides of the cake. Garnish with berries if desired.
  4. Chill: Refrigerate the cake for at least 6 hours, preferably overnight, to allow the flavors to meld and the cake to soften.

Servings and Timing

  • Servings: 10-12
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Additional Time: 6-12 hours (chilling)
  • Total Time: 7-13 hours

Variations

  • Fruit-Infused: Add fresh or canned fruit between the layers, such as raspberries or strawberries.
  • Nutty Twist: Sprinkle chopped walnuts or hazelnuts between layers for added crunch.
  • Chocolate Honey Cake: Add a tablespoon of cocoa powder to the dough for a chocolate-flavored version.
  • Caramel Cream Filling: Mix a bit of dulce de leche into the cream filling for a caramel twist.
  • Layer Shape: Instead of round layers, make a rectangular or square cake for a different presentation.

Storage/Reheating

  • Refrigerator: Store covered in the fridge for up to 5 days. The cake gets better with time!
  • Freezing: Freeze individual slices or the whole cake wrapped tightly for up to 2 months. Thaw in the refrigerator overnight before serving.
  • Reheating: This cake is best served chilled or at room temperature. Avoid reheating.

FAQs

1. Can I make the cake layers ahead of time?

Yes, you can bake the layers a day or two in advance. Store them in an airtight container until ready to assemble.

2. How do I keep the cake layers soft and moist?

The cream filling will soak into the cake layers as the cake sits in the refrigerator, making them soft and tender.

3. What can I use instead of sour cream in the filling?

Greek yogurt or a mixture of cream cheese and heavy cream can be used as an alternative.

4. Can I use store-bought caramel instead of making my own?

Yes, store-bought caramel sauce can be used to add flavor to the filling or as a topping.

5. How long should I chill the cake before serving?

A minimum of 6 hours is recommended, but overnight is ideal for the best flavor and texture.

6. Can I add a layer of jam or preserves?

Yes, a thin layer of fruit jam between the cake layers adds a lovely tartness to balance the sweetness.

7. Do I need special equipment to make this cake?

A rolling pin, mixing bowls, and a baking sheet are the main tools needed. A round cake ring or plate helps with trimming layers evenly.

8. How do I get even layers for my cake?

Use a plate or cake ring as a template and trim around it while the layers are still warm.

9. Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

10. How do I prevent the layers from cracking?

Work with the dough while it is warm and roll gently. Keeping the dough pliable helps avoid cracks.

Conclusion

Russian Honey Cake (Medovik) is a beautiful, layered dessert with a rich history and a deliciously unique flavor. The combination of tender honey cake layers and light, creamy filling creates a melt-in-your-mouth experience. While it requires a bit of time and patience, the end result is well worth the effort. This cake is sure to impress guests and make any occasion feel extra special.

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Russian Honey Cake

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  • Author: clara
  • Prep Time: 30 minutes
  • Chill Time: 6 hours
  • Cook Time: 40 minutes
  • Total Time: 7 hours 10 minutes
  • Yield: 10–12 servings 1x
  • Category: Dessert, Cake
  • Method: Baking, Chilling
  • Cuisine: Russian, Eastern European
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Description

Russian Honey Cake, also known as Medovik, is a traditional layered cake made with thin, honey-flavored cake layers and a creamy, tangy filling. The cake becomes incredibly tender as the creamy filling soaks into the layers, creating a melt-in-your-mouth dessert that’s perfect for holidays, special occasions, or whenever you want to impress your guests!

Ingredients

Scale

For the Cake Layers:

  • 100 g (1/2 cup) granulated sugar
  • 115 g (1/2 cup) unsalted butter
  • 180 g (1/2 cup) honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 360 g (3 cups) all-purpose flour

For the Cream Filling:

  • 600 g (2 1/2 cups) sour cream (full fat)
  • 400 g (1 3/4 cups) heavy whipping cream
  • 100 g (1/2 cup) powdered sugar
  • 1 teaspoon vanilla extract

For Garnish:

  • Crumbled cake scraps
  • Honey drizzle (optional)
  • Fresh berries or mint leaves (optional)

Instructions

🍯 Prepare the Cake Layers:

  1. Melt Butter and Honey:

    • In a heatproof bowl, combine sugar, butter, and honey.
    • Place over a pot of simmering water (double boiler method) and stir until the butter melts and the mixture is smooth.

  2. Add Eggs and Baking Soda:

    • Whisk in eggs and vanilla extract until well combined.
    • Add baking soda and continue stirring for 2-3 minutes until the mixture turns light and increases in volume.

  3. Incorporate Flour:

    • Gradually add the flour, stirring until a soft dough forms.
    • The dough will be slightly sticky but manageable.

  4. Divide and Roll the Dough:

    • Divide the dough into 8 equal portions.
    • Roll each portion into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

🍪 Bake the Cake Layers:

  1. Preheat the Oven:

    • Preheat your oven to 180°C (350°F).

  2. Roll and Cut Layers:

    • Roll each dough ball into a 9-inch (23 cm) circle on parchment paper.
    • Use a round cake pan or a plate as a guide to trim edges. Reserve the scraps for later.

  3. Bake the Layers:

    • Transfer the parchment with the rolled dough onto a baking sheet.
    • Bake each layer for 5-7 minutes until golden.
    • Bake the reserved dough scraps as well until crisp.

  4. Cool and Crumble Scraps:

    • Allow the baked layers to cool completely.
    • Crush the baked scraps into fine crumbs using a food processor or by hand.

🍶 Make the Cream Filling:

  1. Whip the Cream:

    • In a large bowl, beat the heavy cream until soft peaks form.

  2. Combine with Sour Cream:

    • Gently fold in the sour cream, powdered sugar, and vanilla extract until smooth and creamy.

🎂 Assemble the Cake:

  1. Layer the Cake:

    • Spread 1/2 cup of cream filling onto each cake layer.
    • Stack the layers, spreading filling evenly between each.
    • Spread remaining cream generously over the top and sides of the cake.

  2. Coat with Crumbs:

    • Press the crumbled cake scraps onto the sides and top of the cake.

  3. Chill the Cake:

    • Refrigerate the cake for at least 6 hours, preferably overnight, to allow the flavors to meld and the layers to soften.

🍽️ Serve:

  1. Garnish and Enjoy:
    • Before serving, drizzle with honey and garnish with fresh berries or mint if desired.
    • Slice and serve chilled.

Notes

  • Make Ahead: This cake tastes even better the next day, so prepare it in advance for the best results.
  • Storage: Store in the refrigerator for up to 5 days. The cake remains moist and flavorful as it ages.
  • Tip: If you prefer a sweeter filling, increase the powdered sugar to 150 g (3/4 cup).

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