The BEST Russian Honey Cake (Medovik)

Russian Honey Cake, also known as Medovik, is a classic layered dessert made with thin, honey-infused cake layers and a luscious sour cream or condensed milk frosting. This cake is delicate, slightly caramelized, and incredibly moist as it absorbs the filling over time. A favorite in Russian and Eastern European cuisine, Medovik is the perfect dessert for special occasions or as a treat with tea.

Why You’ll Love This Recipe

• Rich & Unique Flavor – The combination of honey, caramelized cake layers, and tangy cream makes it irresistible.
• Soft & Moist Texture – The layers absorb the frosting, creating a melt-in-your-mouth cake.
• Perfect for Special Occasions – A show-stopping dessert that’s worth the effort.
• Make-Ahead Friendly – Tastes even better after resting overnight.
• Traditional Yet Simple – Authentic Russian flavors with easy-to-follow steps.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake Layers:

• Honey
• Sugar
• Unsalted butter
• Eggs
• Baking soda
• All-purpose flour

For the Cream Filling:

• Sour cream or heavy whipping cream
• Sweetened condensed milk (or powdered sugar)
• Vanilla extract

For the Garnish (Optional):

• Crushed cake scraps
• Chopped nuts
• Fresh berries

Directions

Step 1: Make the Cake Dough

1. Heat the honey mixture – In a saucepan over medium heat, melt honey, sugar, and butter until smooth.
2. Activate the baking soda – Remove from heat and stir in baking soda (it will foam up slightly).
3. Mix in eggs and flour – Let cool slightly, then mix in eggs and gradually add flour until a soft dough forms.

Step 2: Bake the Cake Layers

4. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
5. Roll out thin layers – Divide the dough into 8-10 equal pieces and roll each into a thin round.
6. Bake – Bake each layer for 5-7 minutes until golden brown. Let cool.

Step 3: Prepare the Cream Filling

7. Whip the filling – In a bowl, mix sour cream (or whipped cream), condensed milk, and vanilla until smooth.

Step 4: Assemble the Cake

8. Layer the cake – Spread cream between each cake layer and stack them.
9. Cover the outside – Coat the top and sides with extra cream.
10. Decorate – Sprinkle crushed cake crumbs, nuts, or berries on top.

Step 5: Let it Rest

11. Refrigerate for at least 6 hours (preferably overnight) to let the layers soften and absorb the flavors.

Servings and Timing

• Servings: 10-12
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Chilling Time: 6+ hours
• Total Time: About 7 hours

Variations

• Caramel Medovik – Use dulce de leche in the filling for a richer flavor.
• Chocolate Honey Cake – Add cocoa powder to the dough for a chocolatey twist.
• Nutty Version – Sprinkle chopped walnuts or hazelnuts between the layers.
• Lighter Cream – Use Greek yogurt instead of sour cream for a tangier taste.
• Berry Medovik – Layer fresh berries between the cake and cream.

Storage/Reheating

• Refrigeration – Store covered in the fridge for up to 5 days.
• Freezing – Freeze individual slices in an airtight container for up to 2 months.
• Reheating – No need to reheat! Enjoy cold or at room temperature.

FAQs

Why does Medovik need to rest overnight?

The layers absorb the filling, making the cake soft, moist, and flavorful.

Can I use store-bought dulce de leche?

Yes! It adds a caramel-like sweetness to the filling.

What’s the best way to roll out the cake layers?

Roll each piece on parchment paper and transfer it directly to the baking tray.

Can I use whipped cream instead of sour cream?

Yes! It will be lighter but just as delicious.

How do I make the layers even?

Use a round template (like a plate) to trim each layer for uniformity.

Can I bake the layers in advance?

Yes! Store baked layers in an airtight container for up to 3 days before assembling.

What type of honey is best for this cake?

A mild, floral honey works best—avoid dark, strong-flavored honey.

Can I make Medovik gluten-free?

Yes! Use a 1:1 gluten-free flour blend for the same results.

What can I use instead of condensed milk?

Powdered sugar mixed with heavy cream works as a substitute.

How do I prevent the cake from drying out?

Always keep it covered in the fridge to retain moisture.

Conclusion

Russian Honey Cake (Medovik) is a timeless, elegant dessert with rich flavors and a soft, creamy texture. While it takes a little time to prepare, the results are well worth it! This cake is perfect for special occasions and gets even better after sitting overnight. Try different variations, store leftovers for later, and enjoy a taste of tradition!

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