Sweet Russian Honey Cake (Medovik)

Medovik, or Russian Honey Cake, is a stunning dessert that layers thin, tender honey-infused cake rounds with a light, tangy whipped sour cream filling. Rich with floral notes from caramelized honey and balanced by the cool creaminess of its filling, this cake is a beloved Eastern European classic. Its elegant appearance and sophisticated flavor make it ideal for holidays, tea-time gatherings, or any occasion that calls for a showstopping dessert.

Why You’ll Love This Recipe

Medovik is a beautiful marriage of delicate flavor and texture. The honey cake layers are subtly sweet with a tender bite, while the whipped sour cream filling offers a refreshing counterbalance. As the cake chills, the layers meld together, creating a sliceable, melt-in-your-mouth dessert. Though it requires some time and assembly, the final result is worth every step—a refined, traditional treat that impresses both in taste and presentation.

ingredients

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

For the cake layers

• Honey
• Granulated sugar
• Unsalted butter
• Eggs
• Baking soda
• All-purpose flour (plus more for dusting)

For the cream filling

• Sour cream (full-fat)
• Heavy cream
• Powdered sugar
• Vanilla extract

directions

1. In a saucepan over low heat, combine honey, sugar, and butter. Stir continuously until fully melted and smooth.
2. Remove from heat and quickly whisk in the eggs until blended. Stir in baking soda—this will cause the mixture to foam slightly.
3. Gradually add the flour to the warm mixture, stirring until a soft, pliable dough forms.
4. Divide the dough into 6 equal portions. Roll each portion into an 8-inch round on a floured surface.
5. Bake each round at 350°F (175°C) on a parchment-lined baking sheet for 5–7 minutes, or until golden. Let cool completely.
6. For the cream filling: whip the heavy cream until soft peaks form. In a separate bowl, mix sour cream, powdered sugar, and vanilla extract. Gently fold in the whipped cream until smooth.
7. Layer the cooled honey cakes with a generous spread of the cream filling between each layer. Continue stacking until all layers are assembled.
8. Use leftover trimmings or extra baked rounds to make fine crumbs, then press them onto the sides and top of the cake for a finished look.
9. Cover and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the texture to soften.
10. Slice and serve chilled.

Servings and timing

• Servings: 12 servings
• Prep Time: 45 minutes
• Cooking Time: 30 minutes
• Total Time: 9 hours 15 minutes (includes chilling)
• Estimated Calories: 450 kcal per serving

Variations

• Nut garnish: Add a layer of finely chopped toasted walnuts or hazelnuts between the cake layers or on top for added texture.
• Fruit layer: Include thinly sliced strawberries or raspberries between layers for a fruity twist.
• Spiced version: Add a pinch of cinnamon or nutmeg to the dough for a warm, aromatic depth.
• Chocolate medovik: Drizzle melted chocolate over the top before chilling for a modern variation.
• Mini version: Use cookie cutters to create individual mini cakes with the same layering technique.

storage/reheating

Store Medovik in the refrigerator, covered, for up to 4 days. The cake improves in flavor and texture over time as the layers continue to meld. Freezing is not recommended, as the texture of the cream filling may change upon thawing. This cake is best served chilled—no reheating required.

FAQs

What does Medovik taste like?

Medovik features a gentle sweetness from honey, with soft cake layers and a cool, tangy cream filling that’s not overly rich.

Can I make the cake layers in advance?

Yes, the cake rounds can be baked a day in advance and stored in an airtight container at room temperature.

What type of honey is best?

Use a mild, floral honey like clover or wildflower for the best flavor. Avoid overly strong or bitter varieties.

Can I substitute Greek yogurt for sour cream?

Yes, full-fat Greek yogurt can be used, though the flavor will be slightly different.

Why do I need to chill the cake overnight?

Chilling allows the cream to soften the cake layers, transforming them into a tender, cohesive dessert.

How do I get evenly round layers?

Use an 8-inch plate or cake ring as a guide when rolling and trimming each layer.

Can I use a different frosting?

Traditional Medovik uses a sour cream-based filling, but you can substitute with cream cheese frosting for a richer version.

How should I decorate the top?

Classic options include cake crumbs, crushed nuts, a dusting of powdered sugar, or a drizzle of honey.

Is this cake overly sweet?

No, it’s mildly sweet, with balance from the tangy cream and gentle honey flavor.

What’s the best way to serve Medovik?

Slice with a sharp knife and serve chilled, ideally with tea or coffee.

Conclusion

Sweet Russian Honey Cake (Medovik) is a timeless dessert that combines traditional techniques with refined flavors. With its tender honeyed layers and airy cream filling, it offers a sophisticated finish to any meal or celebration. Whether you’re exploring Russian cuisine or looking for a stunning centerpiece dessert, Medovik is sure to delight with both its taste and its presentation.

Sweet Russian Honey Cake (Medovik)

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Medovik, or Russian Honey Cake, is a showstopping dessert of tender, caramelized honey layers filled with airy whipped sour cream. Each bite melts in your mouth with a delicate balance of sweet, tangy, and floral notes. Ideal for holidays, tea gatherings, or elegant occasions.

• Author: Mari
• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Total Time: 9 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Bake
• Cuisine: Russian
• Diet: Vegetarian

Ingredients

Units USM Scale 1x2x3x

• For the cake layers:
• 1/2 cup honey
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter
• 2 large eggs
• 1 tsp baking soda
• 3 cups all-purpose flour (plus more for dusting)
• For the cream filling:
• 2 cups sour cream (full-fat)
• 1 cup heavy cream
• 3/4 cup powdered sugar
• 1 tsp vanilla extract

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Instructions

1. In a saucepan over low heat, combine honey, sugar, and butter. Stir until fully melted and smooth.
2. Remove from heat and whisk in eggs quickly until blended. Stir in baking soda (the mixture will foam slightly).
3. Gradually add flour to form a soft, pliable dough. Divide into 6 equal portions.
4. Roll each portion into a thin round (about 8 inches) on a floured surface. Bake each round at 350°F (175°C) for 5–7 minutes or until golden brown. Cool completely.
5. For the cream: whip heavy cream until soft peaks form. In another bowl, beat sour cream, powdered sugar, and vanilla. Fold in whipped cream.
6. Layer each honey cake disc with a generous amount of cream. Spread evenly and stack until complete. Use crumbs from trimmings or leftover layers to coat the outside of the cake.
7. Cover and refrigerate for at least 8 hours (overnight preferred) to allow flavors to meld.
8. Slice and serve chilled.

Notes

• Use a cake ring or pan base as a guide to trim even circles.
• For a richer flavor, let the cake chill up to 48 hours before serving.
• Add a drizzle of honey or fresh berries on top for presentation.
• Extra dough can be baked and crushed into crumbs for decoration.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 25g
• Sodium: 170mg
• Fat: 30g
• Saturated Fat: 18g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 110mg