Description
Delicately layered, rich with caramelized honey, and topped with a tangy whipped cream frosting, the Russian Honey Cake (Medovik) is a classic Slavic dessert that’s as nostalgic as it is impressive. This showstopping cake blends deep, warm flavors with a light, creamy texture that only gets better over time making it the perfect make-ahead treat for celebrations or quiet moments of indulgence.
Ingredients
Scale
For the Cake Layers:
- ¾ cup wildflower honey
- 1 cup white sugar
- 14 tbsp unsalted butter, sliced
- 2½ tsp baking soda
- 1 tsp ground cinnamon
- ¾ tsp fine salt
- 6 large eggs
- 3¾ cups all-purpose flour
For the Frosting:
- 4 cups heavy whipping cream
- ¾ cup sour cream
- Remaining burnt honey (from earlier step)
Instructions
- Make the Burnt Honey:
Pour ¾ cup of wildflower honey into a saucepan. Heat over medium flame and boil for 10 minutes until it darkens and caramelizes. Turn off heat and carefully whisk in 3 tablespoons of cold water. Set aside. - Prepare the Cake Batter:
In a heatproof bowl, combine sugar, butter, honey, and ¼ cup of the burnt honey over low heat. Stir until melted. Remove from heat, then whisk in baking soda, cinnamon, and salt. Allow to cool slightly. Beat in eggs one at a time. Gradually sift in flour and stir until a smooth, spreadable dough forms. - Bake the Cake Layers:
Preheat oven to 375°F (190°C). Line a baking sheet with a silicone mat. Spread ½ cup of batter into an 8-inch circle. Bake for 6–7 minutes or until golden. Let cool completely. Repeat the process to create 8 even layers. Use a round cake ring or cutter for uniformity. - Make the Frosting:
In a chilled mixing bowl, whip heavy cream until soft peaks form. Add sour cream and the remaining burnt honey. Continue whipping until stiff peaks form. - Assemble the Cake:
Place the first cake layer on a serving platter. Spread a generous layer of frosting on top. Repeat with remaining layers. Frost the top and sides evenly. Crush leftover cake scraps and press them onto the sides of the cake for a rustic finish. Cover and refrigerate for at least 8 hours (overnight is best).
Notes
- Use wildflower or raw honey for the most authentic flavor.
- Don’t overbake the layers they should be soft and flexible, not dry.
- Let the cake rest overnight to allow the flavors to deepen and the layers to soften.
- Chill your frosting bowl and beaters for optimal texture.
- Pairs beautifully with tea, coffee, or even a bold dessert wine.
- Prep Time: 45 minutes
- chilling time: 8 Hours
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Russian, Eastern European
Nutrition
- Calories: ~490
- Sugar: ~28g
- Sodium: ~190mg
- Fat: ~33g
- Saturated Fat: ~20g
- Unsaturated Fat: ~11g
- Trans Fat: ~0g
- Carbohydrates: ~40g
- Fiber: ~1g
- Protein: ~5g
- Cholesterol: ~140mg
Keywords: Russian honey cake, Medovik, layered cake, caramelized honey dessert, Slavic cake recipe, holiday desserts, make-ahead cake, cream-filled cake, Russian dessert, traditional cakes