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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.

Ingredients

Units Scale
  • 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

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

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