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Classic Russian Honey Cake (Medovik)

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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.

Ingredients

Scale
  • 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

  1. Preheat oven to 350°F and line an inverted 18×13-inch sheet pan with parchment paper.
  2. In a bowl, beat eggs and honey for about 2 minutes until pale and slightly thickened.
  3. 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.
  4. Spread approximately ½ cup of batter thinly and evenly onto the parchment-lined pan, reaching the corners.
  5. Bake each sheet for 6–8 minutes until just set but not dark. Repeat until 4 sheets are baked.
  6. 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.
  7. Dry cake scraps at 275°F for 5–8 minutes, cool, then crush into fine crumbs for the outer coating.
  8. 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.
  9. Assemble the cake by layering cake and frosting, spreading a thin layer of frosting between each cake layer and over the top and sides.
  10. Press the fine cake crumbs evenly onto the top and sides of the cake to finish.
  11. 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

Find it online: https://yumfoodusa.com/classic-russian-honey-cake/