Why You’ll Love This Recipe

Russian Honey Cake, also known as Medovik, is a showstopping layered dessert with tender honey-infused cake layers and a luscious sour cream or whipped cream filling. Each bite melts in your mouth, with sweet, tangy, and slightly caramelized flavors blending perfectly. Though it looks elaborate, it’s surprisingly simple to make and gets even better as it rests—ideal for special occasions or a make-ahead treat.

ingredients

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

honeygranulated sugareggsunsalted buttersaltall-purpose floursour cream (or a mix of sour cream and whipped cream)powdered sugarvanilla extractbaking soda

directions

Russian Honey Cake 10 Russian Honey Cake, also known as Medovik, is a showstopping layered dessert with tender honey-infused cake layers and a luscious sour cream or whipped cream filling. Each bite melts in your mouth, with sweet, tangy, and slightly caramelized flavors blending perfectly. Though it looks elaborate, it's surprisingly simple to make and gets even better as it rests—ideal for special occasions or a make-ahead treat.

In a heatproof bowl, combine honey, sugar, and butter over a saucepan of simmering water (double boiler method).

Stir until melted and combined, then whisk in the eggs quickly to avoid scrambling.

Add baking soda and stir until the mixture foams and turns pale.

Remove from heat, then fold in flour gradually to form a soft dough.

Divide dough into 6–8 equal pieces, roll into balls, and chill for 30 minutes.

Roll each piece into a thin round (about 1/8 inch thick), then bake on parchment-lined sheets at 350°F (175°C) for 5–7 minutes until golden.

Trim the baked layers into uniform circles while warm; save scraps for crumbs.

For the filling, whisk sour cream, powdered sugar, and vanilla until smooth (or fold in whipped cream for a lighter version).

Layer the cake rounds with a generous amount of cream, stacking them evenly.

Crush the baked scraps and sprinkle the crumbs over the top and sides of the cake.

Chill for at least 8 hours or overnight to let the layers soften and flavors meld.

Servings and timing

Serves 10–12 people.Preparation time: 40 minutesChilling time: 30 minutesBaking and assembly time: 1 hourResting time: 8+ hoursTotal time: about 10 hours

Variations

Use dulce de leche instead of sour cream for a caramel twist.

Add chopped walnuts or a touch of cinnamon between the layers.

Make a lighter filling with cream cheese and whipped cream.

Flavor the dough with a touch of lemon zest for brightness.

storage/reheating

Store in the refrigerator, covered, for up to 5 days.Best enjoyed chilled—no reheating needed.Freezes well; thaw overnight in the fridge before serving.

FAQs

Can I make this ahead of time?

Yes, it’s best made a day or two in advance to let the layers soften.

What type of honey works best?

Mild, floral honey is ideal—avoid dark or overly strong varieties.

Is it hard to roll the dough?

Chilling helps; roll between parchment sheets for ease.

Can I use store-bought layers?

Yes, some stores carry pre-baked Medovik layers for faster assembly.

What’s the texture like?

Soft, tender layers with a creamy, melt-in-your-mouth filling.

Conclusion

Russian Honey Cake is a beloved dessert that combines elegant presentation with rich, complex flavors. Whether you’re celebrating or simply indulging, this layered masterpiece is sure to impress—and become a cherished favorite.