The Most Amazing Russian Honey Cake (Medovik) Recipe – Russian Special
Russian Honey Cake or Medovik is a classic layered dessert that boasts a perfect harmony of deep caramelized honey flavor and creamy, tangy frosting. With origins in 19th-century Russia, this cake has become a beloved treat across Eastern Europe. Made by layering thin honey-infused cake layers with a luscious sour cream or whipped cream filling, this show stopping dessert is rich, tender, and melts in your mouth with every bite. It’s ideal for holidays, birthdays, or when you want to impress with a decadent homemade cake.
- Prep Time30 min
- Cook Time20 min
- Perform Time7 hr
- Total Time7 hr 50 min
For the Cake Layers:
- ½ cup (170g) honey
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter
- 3 large eggs
- 1 teaspoon baking soda
- 3 cups (360g) all-purpose flour (plus extra for rolling)
For the Cream Filling:
- 2 cups (480ml) sour cream (or mix of sour cream and whipped cream)
- 1 Cup (240ml) heavy whipping cream (optional, for lighter texture)
- ¾ cup (90g) powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Prepare the Cake Layers:
In a saucepan over medium heat, combine honey, sugar, and butter. Stir until melted and smooth.
Remove from heat and let cool slightly. Whisk in eggs one at a time quickly to avoid scrambling.
Stir in baking soda — the mixture will foam slightly.
Gradually add flour, stirring to form a soft dough.
Divide the dough into 6–8 equal portions. Roll each portion into a ball, cover with plastic wrap, and let rest for 20 minutes.
Preheat oven to 350°F (175°C). Roll each dough ball into a thin circle (about 8 inches) on parchment paper.
Bake each layer for 4–5 minutes or until golden. Cool completely. Trim edges for uniform layers, reserving the scraps for crumbs.
Make the Cream Filling:
In a large bowl, beat the sour cream, powdered sugar, and vanilla until smooth.
In a separate bowl, whip heavy cream until soft peaks form (if using), then fold into the sour cream mixture.
Assemble the Cake:
Place one cake layer on a serving plate. Spread a generous layer of cream over it.
Repeat with remaining layers, finishing with cream on top and sides.
Crush reserved cake scraps into fine crumbs and press them onto the top and sides of the cake.
Serve:
Refrigerate the cake for at least 6 hours or overnight to allow the layers to soften and flavors to meld. Slice and serve chilled or slightly cool.
Recipe Notes :
Flavor Development : The longer the cake sits, the better it tastes. It’s even more delicious on day 2 or 3.
Rolling Tip : Roll the dough while it’s still warm and pliable. Use a plate as a guide to trim for uniformity.
Filling Flexibility : Use mascarpone or cream cheese instead of sour cream for a richer flavor.
Storage : Store in the fridge for up to 5 days. Can be frozen for up to 1 month if tightly wrapped.
