Imagine baking a cake where honey isn’t just a sweetener, it’s the soul of the entire dessert. This is Russian Honey Cake, known as Medovik, a dessert born from patience, tradition, and magic.
Its story dates back to the imperial kitchens of Russia, where a young baker dared to use honey in a cake for Empress Elizabeth, who was known to dislike honey. Ironically, she fell in love with it without knowing its secret ingredient. Since then, Medovik has become one of Russia’s most treasured desserts, a symbol of warmth, celebration, and home.
What makes Russian Honey Cake unforgettable isn’t just its flavor, it’s the experience. Thin, golden honey-infused layers stacked carefully with silky cream frosting, slowly transforming as they rest. Over time, the layers soften, absorb the cream, and become something entirely new: tender, delicate, and deeply rich.
Making Medovik feels less like baking and more like creating something meaningful. The smell of caramelized honey fills the air, the layers come together like pages of a story, and the finished cake feels like a quiet masterpiece waiting to be discovered.
Ingredients
For the Honey Cake Layers:
- ½ cup (170g) honey
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter
- 3 large eggs
- 1 tsp baking soda
- 3 cups (375g) all-purpose flour
- ¼ tsp salt
For the Cream Filling:
- 3 cups sour cream (full fat, cold)
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 tsp vanilla extract
Optional:
- Honey drizzle for garnish
Kitchen Tools
- Mixing bowls
- Saucepan (double boiler method preferred)
- Whisk
- Rolling pin
- Baking sheets
- Parchment paper
- 8-inch round cutter or plate
- Electric mixer
- Spatula
How to Make Russian Honey Cake
1. Prepare the Honey Base
In a saucepan over low heat, combine:
- Honey
- Butter
- Sugar
Stir until melted and smooth, then remove from heat.
Whisk in baking soda. The mixture will foam slightly, as this creates soft layers. Afterwards, let it cool slightly.
2. Add Eggs
Whisk eggs into the warm honey mixture. Mix smoothly.
3. Form the Dough
Add flour and salt gradually, then mix until a soft dough forms. Divide into 6–8 equal portions.
4. Roll Thin Layers
Roll each portion into very thin circles, about 8 inches wide (thin layers are essential), then place on parchment-lined baking trays.
5. Bake
Bake at 350°F / 175°C for 5–7 minutes, until golden.
They bake fast so make sure to watch closely.
Once done, allow it to cool completely. Save scraps for crumbs.
6. Prepare the Cream Filling
Whip heavy cream until soft peaks form.
In another bowl mix:
- Sour cream
- Powdered sugar
- Vanilla
Fold whipped cream into sour cream mixture.
7. Assemble the Cake
Place the first honey layer, spread cream before adding the next layer. Repeat.
Cover the entire cake with cream, crush leftover cake scraps. Press crumbs around the cake. This creates the classic Medovik finish.
8. Rest (The Most Important Step)
Refrigerate at least 8–12 hours
Overnight is best.
This allows layers to soften as this is where magic happens.
9. Slice and Serve
Cut gently.
Reveal the beautiful layers.
Soft. Creamy. Golden.
Melt-in-your-mouth perfection.
Tips for Perfect Medovik
• Roll layers very thin
•Don’t overbake
•Use real natural honey
•Chill overnight
•Full-fat sour cream gives best flavor
Fun Variations
1. Chocolate Medovik
Add cocoa powder to dough
2. Dulce de Leche Medovik
Add dulce de leche to cream
3. Berry Medovik
Add raspberry layer
4. Caramel Honey Cake
Use burnt honey for deeper flavor
When the Russian Honey Cake has rested and you finally slice into it, you’ll understand why it has endured for generations. The knife glides effortlessly through the softened layers, revealing the beautiful golden stripes inside. Each bite is impossibly tender, lightly sweet, and perfectly balanced, the honey warm and comforting, the cream cool and silky.
It doesn’t taste like an ordinary cake. It tastes like time, patience, and tradition.
This is the kind of dessert that invites you to slow down. To sit. To savor. To appreciate.
Whether you’re making it for a celebration, a quiet family gathering, or simply to experience something extraordinary, Medovik rewards you with more than flavor, it gives you a moment.
And long after the last slice is gone, the memory of it lingers, soft, golden, and unforgettable.
