A treasured dessert from Eastern Europe, the Classic Russian Honey Cake — also known as Medovik — is made by layering ultra-thin, honey-infused sponge with tangy sour cream frosting. The finished cake is coated in a golden halo of cake crumbs, creating a tender, mellow dessert that only gets better with time. Perfect for holidays, special occasions, or cozy weekends.
Why You’ll Love This Recipe
Medovik is a beautifully balanced cake — the layers are delicately sweet with a hint of honey, while the sour cream frosting brings just enough tang to cut through the richness. Its soft, melt-in-your-mouth texture improves as it rests, making it an ideal make-ahead dessert. With just a handful of ingredients and simple techniques, it’s an accessible recipe that yields bakery-worthy results.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Sponge Layers:
- 3 large eggs
- 1 cup (240 g) raw clover honey
- 2 cups (240 g) all-purpose flour
- 2 tsp baking soda
- 1 tbsp white distilled vinegar (to activate the soda)
Sour Cream Frosting & Finish:
- 8 oz (≈226 g) thawed Cool Whip (or whipped cream alternative)
- 1 cup (240 g) sour cream (preferably full-fat, such as Daisy)
- Reserved baked cake scraps, dried and crushed into fine crumbs, for coating
directions
- Preheat oven to 350°F. Line the back of an 18×13-inch sheet pan with parchment paper.
- In a large bowl, beat eggs and honey for about 2 minutes until pale and slightly thickened.
- In a small bowl, combine baking soda with vinegar (it will foam), then fold the mixture into the egg–honey batter along with the flour. Mix gently until smooth and thin.
- Spread approximately ½ cup of batter very thinly over the parchment, extending to the corners. Bake each sheet for 6–8 minutes, until set but not browned. Repeat until you have 4 baked layers.
- Let layers cool completely. Peel off the parchment, and use a 7–8 inch plate or bowl as a guide to cut uniform cake circles. Reserve the scraps.
- To make the crumb coating, dry the cake scraps in a 275°F oven for 5–8 minutes, cool them, and crush into fine crumbs.
- For the frosting, fold the Cool Whip into sour cream until smooth. If a thinner consistency is desired to help soak the layers, add 1 tablespoon more sour cream.
- Layer the cake by spreading a thin layer of frosting between each sponge round. Use remaining frosting to coat the top and sides.
- Press the cake crumbs into the sides and top to fully coat.
- Chill the assembled cake overnight (or at least 1 hour) to allow the layers to soften and flavors to develop.
Servings and timing
This recipe yields approximately 16 slices.
Prep time: 30 minutes
Bake time: 30–40 minutes total (for 4 layers)
Cooling and assembly: 1 hour minimum (overnight recommended)
Total time: About 2 hours (plus chilling)
Variations
- Homemade whipped cream: Substitute Cool Whip with homemade stabilized whipped cream for a cleaner taste.
- Add fruit: Thin layers of sliced strawberries or raspberries can be added between some layers for a fruity twist.
- Caramel touch: Drizzle a bit of dulce de leche between the layers for a caramelized variation.
- Different shapes: Use a rectangular or square template instead of circles for a modern presentation.
- Nut coating: Mix finely chopped walnuts into the cake crumbs for a nutty exterior.
storage/reheating
Store the cake covered in the refrigerator for up to 5 days.
Medovik does not require reheating and is best served chilled or at cool room temperature.
It can also be frozen (whole or sliced) for up to 1 month — thaw overnight in the fridge before serving.
FAQs
What makes Medovik different from other layered cakes?
Medovik is unique for its very thin honey-based sponge layers and tangy sour cream frosting. Unlike many cakes, it gets softer and more flavorful as it rests.
Can I use honey alternatives?
Honey is central to the flavor of Medovik, but mild alternatives like maple syrup can be used in a pinch. However, the result won’t have the classic taste.
Is the cake very sweet?
No, it has a balanced sweetness. The honey provides warmth, and the sour cream adds tang, resulting in a subtle, not overly sweet dessert.
Can I make the layers ahead of time?
Yes. You can bake the layers, wrap them tightly, and store at room temperature for up to 1 day before assembling.
What can I use instead of Cool Whip?
You can substitute Cool Whip with lightly sweetened whipped cream or a stabilized whipped topping of your choice.
Do I have to cut the layers into circles?
No. The circular shape is traditional, but you can bake and cut the cake into squares or rectangles for a more contemporary look.
Why is the vinegar added?
Vinegar activates the baking soda, which helps the thin batter rise slightly and gives the sponge its soft texture.
How thin should each cake layer be?
Each layer should be very thin — about 1/8 inch. The goal is to create multiple soft layers that soak up the frosting.
Will the cake be dry if eaten immediately?
Yes. Medovik should be chilled for at least 1 hour (preferably overnight) to allow the layers to soften from the frosting.
Can I double the recipe?
Yes, but you’ll need to bake more layers and may need additional frosting. Use multiple pans or bake in batches for efficiency.
Conclusion
Classic Russian Honey Cake (Medovik) is a timeless dessert that brings old-world charm to the modern table. With its delicate sponge, silky sour cream frosting, and golden crumb coating, it’s both rustic and elegant. Perfect for holidays, family gatherings, or when you want a cake that only gets better with time, Medovik is a must-try for any home baker seeking a meaningful and memorable treat.
PrintClassic Russian Honey Cake (Medovik)
Classic Russian Medovik features thin honey-flavored cake layers stacked with tangy sour cream frosting, finished with golden cake-crumbs. This old-world dessert becomes even better after chilling overnight.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour (plus chilling time)
- Yield: Approximately 16 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
- Sponge Layers:
- 3 large eggs
- 1 cup (240 g) raw clover honey
- 2 cups (240 g) all-purpose flour
- 2 tsp baking soda
- 1 tbsp white distilled vinegar
- Sour Cream Frosting & Finish:
- 8 oz (≈226 g) thawed Cool Whip (or whipped cream alternative)
- 1 cup (240 g) sour cream (full-fat recommended)
- Reserved baked cake scraps, dried & crushed into fine crumbs, for coating
Instructions
- Preheat oven to 350°F and line an inverted 18×13-inch sheet pan with parchment paper.
- In a bowl, beat eggs and honey for about 2 minutes until pale and slightly thickened.
- Dissolve baking soda in vinegar (it will foam), then fold into the egg–honey mixture along with the flour to make a smooth, thin batter.
- Spread approximately ½ cup of batter thinly and evenly onto the parchment-lined pan, reaching the corners.
- Bake each sheet for 6–8 minutes until just set but not dark. Repeat until 4 sheets are baked.
- Cool all layers completely, then carefully peel off parchment and cut desired shapes using a 7–8 inch plate as a guide. Reserve all scraps.
- Dry cake scraps at 275°F for 5–8 minutes, cool, then crush into fine crumbs for the outer coating.
- Make frosting by folding Cool Whip into sour cream until smooth. For a slightly looser texture to better soak into the layers, add 1 tablespoon extra sour cream if desired.
- Assemble the cake by layering cake and frosting, spreading a thin layer of frosting between each cake layer and over the top and sides.
- Press the fine cake crumbs evenly onto the top and sides of the cake to finish.
- Chill the cake for at least 1 hour, preferably overnight, to allow the layers to soften and flavors to meld.
Notes
- The cake tastes better the next day as the layers absorb the frosting.
- Use a serrated knife to trim and cut layers cleanly.
- Reserve and dry scraps immediately after trimming for best texture in the crumb coating.
- Store the cake covered in the fridge for up to 4–5 days.
- Whipped cream can be used instead of Cool Whip for a more natural frosting.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg