Medovik, also known as Russian honey cake, is a layered dessert that captures both elegance and nostalgia in every slice. With its origins in the 19th-century Russian imperial court, this cake has grown into a beloved classic across Eastern Europe. What sets Medovik apart is its unique construction – multiple thin layers of honey-infused sponge cake stacked with rich, tangy sour cream or whipped cream filling. The result is a soft, melt-in-your-mouth texture that develops as the cake rests and the layers absorb the cream.
The honey in the cake batter gives Medovik its signature warmth and subtle sweetness. Each delicate layer is rolled out thin, baked to golden perfection, and then carefully assembled with the creamy filling. Although the process can be time-consuming, the payoff is well worth the effort. After a few hours or overnight in the fridge, the flavors meld beautifully, and the once-crisp layers turn lusciously tender.
Medovik is often finished with a coating of cake crumbs or chopped nuts, adding a rustic look and gentle crunch. The simplicity of its decoration allows the complex, comforting flavors to shine. Every bite combines the floral notes of honey with the tang of the cream, balanced by the soft cake and finished with just a hint of vanilla or lemon, depending on the recipe.
This cake is a popular choice for holidays, birthdays, and special occasions. It pairs well with tea, coffee, or a light dessert wine. Because it gets better with time, Medovik is also a great make-ahead dessert. Letting it rest not only enhances the texture but deepens the flavor, creating a rich, satisfying experience that speaks to both tradition and indulgence.
Ingredients
- 100 grams honey preferably clover or wildflower
- 150 grams sugar white granulated
- 100 grams butter unsalted
- 2 large eggs let them come to room temperature
- 1 teaspoon teaspoon baking soda
- 400 grams flour all-purpose
- 700 grams sour cream for the filling
- 250 grams powdered sugar sifted, for the filling
Instructions
- In a saucepan, combine the honey, sugar, and butter. Melt over low heat while stirring occasionally until everything is combined.
- Once melted, take the saucepan off the heat and let it cool slightly. Add in the eggs one at a time, whisking quickly to prevent them from cooking.
- Add the baking soda to the mixture and stir until the mixture is smooth and fluffy.
- Gradually add flour to the mixture until you form a smooth dough. Wrap the dough in cling film and let it rest for about 30 minutes.
- Preheat your oven to 180°C (350°F). Divide the dough into 6 parts. Roll each part into a thin circle to fit your cake pan and bake each layer for about 5 minutes or until golden.
- Prepare the cream filling by whisking sour cream with powdered sugar until smooth.
- Assembly: Place a cake layer on a plate and cover with a generous amount of the cream filling. Repeat with remaining layers, spreading the rest of the cream filling on the top and sides of the cake.
- Refrigerate the cake for at least 2 hours or overnight to let the flavors meld together.
Nutrition
I followed the recipe but my layers turned out too thick. Maybe I did something wrong?
This cake is AMAZING! The honey adds such a unique flavor. I will definitely make it again!
Totally agree! The honey really does something special to this recipe. I can’t wait to try it myself!
Not sure if this is traditional but it sounds like a heart attack with all that sugar! No thanks. 😂
I get what you mean! But Medovik is such a delicious dessert, it’s worth a splurge sometimes! 😋
Needs more layers. 6 is not enough. I want 10 layers minimum! It wasn’t enough cake for me, lol.
Tried this recipe but it didn’t turn out great. The layers were too thin and fell apart. Maybe I need more practice. 🤷♂️
Don’t worry! Medovik can be tricky. Maybe try making the layers slightly thicker next time? You’ll get it! 😊
Honey and butter? Sounds like a recipe for too much sweetness. I might try it but I’m skeptical! 🤔
I get what you mean! It does sound very sweet, but it also might be delicious! 💖
Yum! So good. 10/10 will make again!
Loved this dessert! It’s my new favorite. So easy to make and it looks so fancy. Great instructions!
This Medovik is simply delicious! I made it for my family and they loved it. The sour cream filling is a game changer! ❤️
Yum, sounds amazing! Can’t wait to try it myself. My kids will love this! 😊
Took me forever to make, but the waiting was worth it. Tastes like a little piece of heaven. Yum!
Mmm, delicious! But can you substitute sour cream with yogurt? Asking for a friend.
This is too sweet for my taste. Maybe cut back on the sugar?
I actually love it sweet! But I guess everyone has different tastes. Maybe try less sugar next time!
Nah, sugar gives it flavor! If u cut back too much, it won’t be as good! Just my thoughts.
Yum! Just yum! 😋 Going to make it again for my birthday next week!
Looks good, but I wouldn’t use that much sugar. Is it really necessary? 🤔
Happy early birthday! 🎉 Medovik is one of my favorites, can’t wait to hear how it turns out!
I don’t know… I tried it, but I don’t think it’s that great. The texture was weird and my kids wouldn’t eat it.
This cake is amazing! So sweet and decadent, just like my grandma used to make. Five stars!
I forgot to add the eggs and still turned out alright! Maybe will add less sugar next time, it’s too sweet for me.
This Medovik recipe is AMAZING! The honey gives it such a unique flavor. I’ve made it twice already!
So glad you loved it! Medovik is such a treat. I can’t wait to try your version! 😍
My grandma used to make this for us! Brings back so many memories. Thanks for the recipe!
Can I substitute with Greek yogurt? Don’t have sour cream in hand!
what is it even?? hate sour cream!!
It’s simple but looks fancy. My friends were impressed and thought I’d spent hours on it.
I think this needs more chocolate… Everything is better with chocolate right?
Can you use different types of flour? I forgot to buy all-purpose.
I followed the recipe exactly but it turned out really dry… What did I do wrong?
Maybe you baked it too long? The layers should be thin, so if yours were too thick, they might’ve dried out while baking. Just a thought!