Russian Honey Cake, or Medovik, is a beloved Eastern European dessert known for its distinct layers of honey-infused cake and tangy cream. Though made with humble ingredients, this cake delivers exceptional flavor—featuring a deep, caramelized honey taste and luxuriously creamy texture. Light yet indulgent, Medovik is perfect for holidays, special gatherings, or any time you want to impress with a traditional showstopper.

Why You’ll Love This Recipe

Classic and nostalgic: A treasured Slavic dessert with a rich history and timeless flavor.
Elegant appearance: The thin, stacked layers and creamy filling make it an eye-catching centerpiece.
Delightfully balanced: The floral sweetness of honey pairs beautifully with the mildly tart sour cream filling.
Make-ahead friendly: Improves with time as the layers meld—perfect for prepping a day in advance.
Versatile and adaptable: Can be shaped into rounds, squares, or even made into a rustic free-form torte.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake Layers:

large eggs
granulated sugar
honey
baking soda
unsalted butter
all-purpose flour

For the Cream Filling:

sour cream
heavy cream
powdered sugar
vanilla extract

Directions

1. Make the Cake Dough:

In a medium saucepan, melt the butter, honey, and sugar over medium heat, stirring until the mixture is smooth and well combined.
Add baking soda and stir vigorously—mixture will foam and lighten in color. Remove from heat and let it cool slightly.
In a large mixing bowl, beat the eggs. Slowly pour in the slightly cooled honey mixture while whisking constantly to temper the eggs.
Gradually stir in the flour until a soft, pliable dough forms. Divide into 8 equal pieces.

2. Bake the Layers:

Preheat the oven to 350°F (175°C).
Roll each dough ball into a very thin circle (approx. 8 inches in diameter) on parchment paper.
Bake each round directly on a baking sheet for 5–6 minutes until golden brown.
Let all layers cool completely. Reserve one baked round to crumble for decoration.

3. Prepare the Cream Filling:

In a large bowl, beat together the sour cream, heavy cream, powdered sugar, and vanilla extract until fluffy and thickened.

4. Assemble the Cake:

Place one cake layer on a serving plate and spread a generous amount of cream over it.
Repeat with remaining layers, stacking and spreading cream evenly between each.
Cover the top and sides of the cake with remaining cream.
Crumble the reserved baked layer and sprinkle the crumbs over the entire surface for a rustic finish.

5. Chill:

Refrigerate the cake for at least 6 hours or overnight. This allows the layers to soften and absorb the cream, resulting in a tender, unified texture.

Servings and timing

Servings: 12
Prep time: 30 minutes
Cook time: 40 minutes
Total time: 1 hour 10 minutes (plus chilling time)

Variations

Add a nutty layer: Sprinkle chopped walnuts or hazelnuts between layers for added texture.
Citrus twist: Add lemon zest to the cream for a bright contrast.
Chocolate version: Drizzle dark chocolate ganache over the top before chilling.
Spice it up: Mix in cinnamon, cardamom, or nutmeg to the dough for a warm depth of flavor.
Mini Medovik: Make individual layered portions using biscuit cutters for a plated dessert.

Storage/Reheating

Store the assembled cake in the refrigerator, covered, for up to 5 days. It improves in flavor and texture over time. This cake is not suitable for freezing once assembled, but the baked layers can be frozen separately for up to 1 month before filling.

FAQs

Can I make the cake layers in advance?

Yes, the baked layers can be made 1–2 days ahead or frozen for up to a month.

What type of honey works best?

Use a mild, floral honey such as clover or acacia to complement the cake without overpowering it.

Why does the honey mixture foam when baking soda is added?

The baking soda reacts with the acidic honey and heat, aerating the mixture and giving the cake its signature tenderness.

Can I use cream cheese instead of sour cream?

Sour cream is traditional, but a combination of cream cheese and whipped cream can be used for a thicker filling.

How do I get even cake layers?

Roll the dough evenly and use a cake ring or plate as a guide to trim edges after baking for uniform layers.

What if my dough is sticky?

Chill it briefly or dust with a small amount of flour to make it easier to roll.

Can I add fruit to the filling?

Fresh berries or a thin layer of jam can be spread between layers for added flavor.

Do I need a stand mixer?

No, a hand mixer or a sturdy whisk will work for both dough and cream preparation.

Is this cake overly sweet?

Despite the honey and cream, the balance of tangy and sweet makes it pleasantly mild and not overly sugary.

How do I slice it cleanly?

Use a sharp serrated knife and wipe between slices for clean, beautiful layers.

Conclusion

Russian Honey Cake (Medovik) is a beautifully layered, time-honored dessert that brings warmth, nostalgia, and elegance to the table. With its tender honey-kissed cake layers and light sour cream filling, it offers a perfect balance of flavor and texture. Whether for holidays, special occasions, or simply as a heartfelt homemade treat, this Medovik will become a cherished favorite in any dessert collection.