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! 😊
I tried making this but it turned out too sweet for my taste. I think less sugar would be better. 3 stars.
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! 😍
1 teaspoon teaspoon baking soda… lol. I think the recipe is missing a comma somewhere. I used 1 tsp anyway and it puffed a bit, so whatever.
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!
meh. My dough was way too sticky even after resting. Also “350°F” and the baking time didn’t match my oven—layers just didn’t get golden. I’ll try again with less flour or better rolling tips.
Yeah, Medovik can be super finicky. If your dough was sticky after resting, I’d try chilling it a bit longer (like 15–30 min more) and making sure the flour is added gradually—not all at once. Also my oven goldens at slightly higher heat, so that part tracks.
I followed it exactly, but step 2 worried me—adding eggs to warm mixture always makes me nervous about scrambling. Mine was fine, just watch the temperature. Overall pretty good.
Be honest… 700 grams sour cream for the filling seems like a lot. I used it and it was still tasty, but the cake felt very soft, almost like it wouldn’t hold its slice. Maybe refrigerating longer is key.
I was a bit skeptical about using sour cream at first, but wow! It’s amazing! This recipe is going in my favorites!
I’m glad you loved it! Sour cream does really add that special touch, doesn’t it?
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.
The honey matters a lot, clover is better than random wildflower I had. Also, the batter got fluffy after baking soda—cool chemistry.
Omg yes—clover honey really does make Medovik taste more “clean” and floral. Wildflower can be great too, but sometimes it’s all over the place.
I think this needs more chocolate… Everything is better with chocolate right?
I followed the eggs step but I still ended up with tiny scrambled bits. I think my pan was too hot even though it said cool slightly. Next time I’ll let it cool more.
The ingredient list says “1 teaspoon teaspoon baking soda” lol. I’m guessing it just means 1 tsp. Still tasty, but it was a bit too sweet for me.
Lol yeah that duplicate “teaspoon teaspoon” is definitely a typo. I always just do 1 tsp baking soda and it works great.
Can you use different types of flour? I forgot to buy all-purpose.
Absolutely loved this Medovik! The honey smell while baking is unreal, and the filling turned super silky. I rested the dough a bit longer and it made rolling way easier. Will make again for sure.
I made this today and the filling was good, but I’m wondering—did you bake the layers exactly 5 minutes? Mine went a bit darker, maybe my oven runs hot.
Totally agree—my kitchen smelled like a bakery for hours 😍 I also rested mine longer and it rolled so much nicer. This is definitely a keeper!
This sounds like the classic Medovik I grew up with—honey + sour cream is such a perfect combo. I love that you rest the dough; it actually makes rolling way easier. Can’t wait to try!
Yes! Honey + sour cream Medovik is the real deal 😍 Resting the dough makes such a difference—more elastic, less cracking when you roll.
I’m glad you mentioned resting! I used to skip that step and my layers always shrank like crazy. Now I do 30 min and it’s way better.
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!
Not gonna lie, the amount of sour cream (700g) for only 6 layers feels like a LOT. Like is it supposed to be super runny? Mine usually thickens, so maybe I just need to whisk longer.
My eggs almost cooked when I added them (oops). I whisked harder after that and it fixed it, but it was stressful.
Ahhh I feel this—custard-like panic is real 😂 But whisking it back together is exactly what you’re supposed to do. Medovik is so forgiving once you keep the heat controlled.
So medovik. Love the flavor—sweet, honey-y, and not too heavy. The 2-hour chill is non-negotiable. It tastes way better the next day too.
The instructions say 6 parts, but my dough felt more like 8 portions. I split it anyway and ended up with thinner layers—also delicious. Not sure if grams matter or my flour was different, but it worked.
This seems like a lot of work for 6 layers… and 400g flour feels like it could vary wildly. I didn’t get a smooth dough—mine was kinda dry.
This is good but it’s a LOT of work for one cake. Like, I respect it, but I’m not doing 6 layers again unless it’s for a holiday. The waiting in the fridge is the real boss.
Yummy!!! Can’t wait to eat this Medovik. I love honey, it makes everything taste better! 🙂
Followed the directions but it didn’t rise much… Did I do something wrong? 🤨
It might’ve been the baking soda or not letting the dough rest enough. I’ve messed up the same way before! Don’t worry, it’ll still taste good! 😊
Why you gotta refrigerate it? Can’t I just eat it right away? Waiting is hard. Also, is this really a cake or a pastry? 4 stars for the confusion.
I get it, waiting is tough, but refrigerating helps all the flavors mix better! Trust me, it’s worth it. And this is definitely a cake, just a really unique one! 😊
The baking soda step makes it get really light and fluffy—love that. I did bake mine closer to 6-7 minutes though to get that deeper golden color.
Honestly? I don’t trust 400g flour with that much sour cream—like the cake might be too thick or too dry. Medovik usually needs balance, and I’d rather see dough thickness guidance.
Meh… sounds nice but I don’t trust 180°C for 5 minutes. Honey cakes always burn on me. 😅
I get you—honey cakes can be super touchy. 180°C for only ~5 minutes is pretty gentle though; I’d watch for “just golden,” not dark. Maybe your honey/sugar ratio runs hotter in your oven?
This cake is a Russian classic! Love it with tea. Reminds me of my grandma.
ok but 700 grams sour cream?? that’s like a lot lol. still good tho. maybe i should drain it next time?
This recipe is amazing! The cake turned out so soft and delicious. My family loved it!
Mmm, honey! I didn’t have clover honey so I just used regular. Cake came out fine. Overall a good recipe but could use more detail.
Glad to hear it worked with regular honey! I wonder if it changed the flavor much though. More details would be nice, I agree.
Clover honey is best! But if it’s all ya got, I guess it’ll do. Just try not to mess the other ingredients, ok?
The baking time “about 5 minutes” is spot on for my oven. I watched for golden edges and it worked. Great instructions overall.
I gotta say, I’m skeptical about the sour cream. Does it really taste good? I might stick with whipped cream instead. 2 stars for now.
I was skeptical too at first, but trust me, the sour cream really gives it a unique flavor that pairs well with the sweetness. Try it! You might change your mind!
Medovik? More like ‘medo-ick’! 😂 Just not my thing.
I was skeptical about adding eggs right after melting, but it worked fine when I let the mixture cool for a few minutes. Flavor is very classic Medovik—sweet, rich, and not too heavy.
That’s exactly what I do too—cooling for a couple minutes saves it from turning into sweet scrambled eggs 😅 Glad it worked out for you!
This Medovik recipe is just amazing! Fluffy layers and the cream is to die for! Definitely a 5-star dish!
Tastes great, but my layers came out a little too dark at 5 minutes. Next time I’ll start checking at 3-4 minutes and rotate the pan. Still, the texture and flavor were on point.
I followed it pretty closely, but my dough was kinda sticky and would not roll thin without tearing. Maybe I added flour slowly but not enough? Flavor was good anyway.
“teaspoon teaspoon baking soda” typo is kinda funny 😅 but honestly, the rest looks solid. The honey-sugar-butter melt is the right move.
I tried this but my cake turned out too dry. 🤦♀️ Maybe I overbaked it? Not sure if I’ll try again.
Too complicated. I like simple cake. This has too many steps, also why do I need to let dough rest? Huh?
Not sure about “6 parts” for 400g flour—mine came out like 8 smaller layers. Also my eggs cooked a bit when I rushed step 2, so the texture was weird. I guess patience matters.
The instructions say 6 parts but my dough yielded more like 7 smaller circles. No big deal, but the baking time still needs tweaking—mine were a little too dark at 5 min.
Oof 5 minutes might be too long for some ovens. Mine runs hot too—try 170°C and bake till “light golden,” not deep gold. Also thin circles = faster baking.
That makes sense—cutting into 6 doesn’t always give uniform thickness. If yours baked darker by 5 min, I’d just pull the layers earlier next time (like 4 min) and watch the color more than the timer.
Easy to make—just a bit time consuming. Worth it for the taste tho!
My kitchen smells like a bakery when I do honey cakes. The baking soda step makes me nervous though—do you definitely get fluffy, or does it mostly just foam? Either way, I’m excited.
Okay but 700g sour cream?? That’s a lot. I thought it would be too tangy, but the powdered sugar balanced it well. Still, next time I might reduce it just a touch.
I actually tried it with 500g sour cream once and it still tasted good, but the cake wasn’t as “juicy” in slices. Your note makes me think 700g is the sweet spot.
700g sour cream sounds wild at first, but Medovik really is all about that creamy, tangy richness. If you felt it was balanced, I’d call it a win—maybe just your next batch, slightly less like you said.
Um, not really what I expected when looking for a recipe. Why the weird comment?
I don’t know why is everyone raving about this. It was too sweet and the layers fell apart. Not for me.
This recipe looks fantastic! Can’t wait to try it. Medovik is so delicious!
Made this last weekend—so good. Mine came out perfectly golden and the honey flavor really comes through. The resting time helps a lot too.
Made this today—my layers actually came out thin and golden after a few tries. The honey + sour cream combo is soooo good. Next time I’ll chill the dough a bit longer for easier rolling.
Made this last weekend—so good. The layers actually turned out thin like in the pics, and the sour cream filling is perfect. I rested the dough a bit longer than 30 min and it helped a lot.
Yes!! I did the same—resting a bit longer totally helped the dough roll thinner. Medovik is so forgiving that way.
Dang, I’m still stuck on step 3—mine never gets “fluffy.” Do you whisk the eggs after cooling enough? Also how long is “slightly” for you?
I think the honey should be more; it could use a lil’ extra sweetness! Just my opinion.
Had to tweak it a bit because I didn’t have sour cream. Used yogurt instead. Still turned out great!
I made this once and it turned out really good. The layers come out tender and the cream soaks in nicely after chilling. Only thing: I used a little extra flour since my dough was too sticky.
Delicious! This cake is a family favorite. It was a hit at my daughter’s birthday party! Everyone loved it! 🍰
The honey/sugar/butter step smells amazing while it melts. Mine got a tiny bit too dark, but it still tasted great. Next time I’ll keep it even lower heat.
Not sure about the 180°C. I followed it exactly and the layers got dry/crumbly. Also I forgot to sift powdered sugar and now there are tiny lumps in the cream. Still edible though.
I think 700 grams sour cream is too much, it made mine super soft and messy. Tastes fine, but it didn’t hold shape like in pictures.
Where are the instructions for greasing the cake pan? I know it’s basic but I still got stuck layers and had to improvise with parchment. Recipe needs that tiny detail.