I was introduced last year to this Russian Honey Cake called Medovik and since then I have wanted to share the recipe on my blog. This cake has a great history behind it. It is said that this honey cake was first served to Empress Elizabeth Alexeievna, the wife of Alexander I, in the 19th century, an empress who didn’t love honey at all but fell in love with this cake. It is easy to understand why, as these thin layers of honey cake with cream filling are simply delicious and completely melt in your mouth.
There are many variations of the cake, with various fillings, some using sour cream, some using sweetened condensed milk or dulce de leche or pastry cream. The one I share with you is a sour cream filling as it seems more appropriate for that period. I must say I was quite impressed with its consistency and flavor.
How to make Medovik – Russian Honey Cake
The Medovik – Honey Cake might take a bit more time to prepare than other cakes, but worth all the effort.
First, prepare the honey cookie layers. Each honey layer needs to be rolled very thin before baking. These honey cake layers harden while cooling.
Prepare the sour cream frosting by mixing sour cream with powdered sugar, vanilla, and honey. Gradually fold the whipped cream into the sour cream mixture.
Assemble the cake by filling the honey cookie layers with sour cream frosting. Cover the sides and top of the cake with sour cream frosting, and smooth the top and edges using a spatula. Refrigerate the cake overnight to let the layers soften.
The flavor of these honey cake layers is worth all the effort. I really hope you can find time to prepare this delicious Medovik – Russian Honey Cake for your loved ones. If you do, don’t forget to tag me on Instagram, as I would love to see how it turns out for you. Enjoy!
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Medovik - Russian Honey Cake
Honey Cake Layers
- 4 ¼ cups (550g) all purpose flour , sifted
- 1/2 cup (113g) butter
- 1/3 cup (120g) honey
- 2/3 cup (135g) sugar
- 1 tsp (6g) baking soda
- 1/2 tsp (3g) salt
- 1 tsp (5g) vanilla extract
- 3 eggs
Sour Cream Frosting
- 2 cups (500g) sour cream , 25% fat
- 2/3 cup (80g) powdered sugar
- 2 tbsp (40g) honey
- 1 tsp (5g) vanilla extract
- 2 cups (500g) , whipping cream 35% fat
- leftover cuts , turned into crumbs
- whipped cream
- Prepare honey cake layers. Preheat the oven to 350F (180C).
- In a medium saucepan add sugar, butter and honey and place over medium-low heat. Bring to a simmer and continue to cook for 4-5 minutes more, until fragrant and darkens slightly.
- Whisk in baking soda (it will bubble and get lighter in color) and then remove from heat.
- Set aside for 4-5 minutes while you beat the eggs.
- Add salt and vanilla extract to the warm mixture.
- While whisking continuously pour beaten eggs little by little until all eggs are incorporated.
- Gradually incorporate sifted flour and transfer the dough to a lightly floured surface.
- Divide dough into 8 equal pieces.
- On a parchment paper roll each piece 1-2 mm thickness. Using a cake ring cut into 8 inch (20cm) discs.
- Transfer the remaining cuts to a parchment paper and reserve for later baking.
- Prick each disc with a fork and bake for about 7 minutes until golden brown.
- Transfer to a cooling rack to cool completely. As the discs cool they harden.
- Bake the reserved cuts for about 5-6 minutes until golden. Cool completely.
- Prepare sour cream frosting.
- In a large bowl mix sour cream with powdered sugar, vanilla and honey.
- In another bowl whip the cream until stiff peaks form.
- Gradually fold the whipped cream into the sour cream mixture.
- Assembly. Add a bit of frosting on the serving platter. Place a honey cake layer on top. Add some pieces of parchment paper under the first layer to keep the platter clean as assembling.
- Spread frosting over it and top with another layer of cake. Repeat this process until all 7 or 8 layer cakes are used. (I used only 7 layers to reserve the last one for decorating the cake, this is optional).
- Cover the sides and top of the cake with sour cream frosting, smooth the top and edges using a spatula.
- Refrigerate the cake overnight to let the layers soften.
- Place the remaining baked cuts in the bowl of a food processor and process to turn into crumbs.
- Use the crumbs to decorate the sides of the cake.
- Optionally you can decorate the top with some whipped cream using 1M piping tip. Cut the remaining layer cake into small triangles to decorate the top of the cake. Enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I made a 16 layer 14inch cake for my son as a wedding cake. I had a practice and made an 8inch one and it came out beautifully. The big one was a challenge, I made the layers and froze them the week before and put it together the day before the wedding, as it has to go into the fridge overnight to soften the layers. I also did a cream cheese frosting.
The honey baked into the cake layers pairs perfectly with the simple sour cream frosting.
This cake is my all time favorite <3 Thanks for sharing the recipe 🙂
Hello, I did it on Saturday for a party with friends. It was one thing that disappeared from the table and not a single piece! A delicious dessert. It took me a while to prepare it like in the picture but what is not done for friends. Heaven in mouth. Thank you for the recipe and I recommend it!
Hi! I made this cake it tasted perfect but my layers turned out a bit hard and dry and i cant seem to understand what i did wrong, can you please suggest any measures for the future?
Hi , can one make this cake without eggs
So far this is a second recipe I tried for honey cake. This brings back so many memories of eating this as a kid! This recipe was so easy to follow and I loved that the sour cream frosting isn’t too sweet. Will definitely be making again 🙂
Thanks so much. I love this cake and it’s so pricy in the shops . I want to make it for my friends and family but I would love to try the condensed milk version . Please can you post that recipe ..???? Pretty please ????
I made this cake over the weekend and doubled the portion and used a 12″ pan. This turned out amazing! I did use a different cream (Natashaskitchen Spartak cream) but the layers tasted so good together!!
First of all have to say that I love your website all your recipes turn out super good. Is it possible to make this cake in 3 1/2 inch ring ( 9 cm) ring lots of small mini cakes?
I wasn’t too sure because of the sour cream but the cake is so nice. Everyone said one of the best cakes they ever had. Recipe is spot on.
So happy you tried this out 🙂 Stay in touch!