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–+ servings
A layered honey cake with a golden crumb exterior sits on a white plate. A slice has been cut from the cake, revealing multiple layers with cream filling between them. The cake is presented on a wooden surface.
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4.67 from 3 votes

Medovik - Russian Honey Cake Recipe

Prep Time2 hours
WORK TIME1 hour
Cuisine: Russian
Servings: 14
Calories: 369kcal

Ingredients

For the cake layers:

  • 7 tablespoons Butter unsalted
  • 4 tablespoons Honey
  • 1 teaspoon Baking soda
  • 3½ cups All-purpose flour see notes
  • 3 Eggs large
  • ¾ cup Sugar

For the cream:

  • 2¼ cups Sour cream
  • 1 cup Heavy cream
  • 1½ cups Powdered sugar
  • 1 teaspoon Vanilla extract
US Customary - Metric

Instructions

  • Prep: Preheat oven to 350°F (175°C).
  • Make the dough: In a heatproof bowl, whisk eggs and sugar until pale. Add butter and honey, then place over a bain-marie (double boiler). Stir until butter melts and sugar dissolves.
  • Add baking soda while the mixture is still over the bain-marie or very hot and mix; the mixture will foam slightly, which is essential for the cake’s texture.
  • Remove from heat. Gradually add about 85–90% of the flour, mixing until a soft, slightly sticky dough forms. Add the remaining flour only if needed.
  • Cover and let the dough rest for 20–30 minutes.
  • Roll and bake: Divide dough into 8 equal pieces. Roll each piece very thin (about 2mm), preferably on parchment paper or a lightly floured surface. Trim using a 7-inch (18 cm) ring.
  • Pierce with a fork. and bake each layer for 7–8 minutes, until golden.
  • When finished baking the layers, bake the scraps as well, then crush into fine crumbs. Cool completely.
  • Make the cream: In a bowl, whisk the sour cream until smooth and lump-free.
  • In a separate large bowl, whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Gently fold into the sour cream until smooth.
  • Tip: If your sour cream is loose, strain it slightly for a thicker, more stable cream.
  • Assemble: Spread 4–5 tablespoons of cream between each layer. Stack all 8 layers.
  • Coat the top and sides with remaining cream, then cover with cake crumbs.
  • Chill: Refrigerate at least 8–12 hours (preferably overnight) before serving.

Video

Notes

  • Flour: Start with about 85–90% of the flour, then gradually add more only if needed. The dough should be soft and slightly sticky, not dry, adding too much flour will make the layers tough.
  • Work with warm dough: Roll the dough while it’s still slightly warm; it’s much easier to handle and roll thin.
  • Bake efficiently: If your oven allows, bake 2–3 layers at the same time to speed up the process. Just make sure they bake evenly.
  • Cream consistency: Use well-drained, full-fat sour cream. If your sour cream contains excess liquid, strain it for 1–2 hours, this will give you a thicker, more stable cream.
  • Easy assembly (pro tip): For a clean, professional look, assemble the cake inside an adjustable cake ring. Chill for a few hours to set, then remove the ring and finish coating the cake with cream and crumbs.
  • Alternative (no-mess method): Place strips of parchment paper around the edges of your serving plate, slightly under the first cake layer. Assemble the cake as usual, and once finished, simply pull the papers out, you’ll have a perfectly clean serving plate with zero mess.
  • Make ahead: This cake is best made 1 day in advance. The layers soften and absorb the cream, creating the classic Medovik texture.
  • Storage: Store covered in the refrigerator for up to 3–4 days. The flavor actually improves over time.

Nutrition

Calories: 369kcal | Carbohydrates: 55g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 154mg | Potassium: 114mg | Fiber: 1g | Sugar: 18g | Vitamin A: 706IU | Vitamin C: 0.5mg | Calcium: 61mg | Iron: 2mg