Description
Russian Honey Cake, also known as Medovik, is a stunning layered dessert made with honey-infused cake layers and a tangy sour cream or whipped cream filling—perfectly balanced, tender, and beautifully nostalgic.
Ingredients
Units
Scale
- 1/2 cup honey
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter
- 3 large eggs
- 1 teaspoon baking soda
- 3 cups all-purpose flour
- 2 cups sour cream
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a saucepan over medium heat, melt together honey, sugar, and butter until smooth. Remove from heat.
- Whisk in baking soda (mixture will foam), then let cool slightly. Add eggs one at a time, whisking quickly to avoid scrambling.
- Gradually stir in flour until a soft, sticky dough forms. Divide into 8 equal parts.
- Roll each dough piece into a thin circle (about 8 inches) and bake one at a time at 350°F (175°C) for 5–7 minutes, until golden.
- Cool the layers on a wire rack. Trim edges to make even circles (save scraps for decorating).
- For the filling, beat sour cream, whipping cream, powdered sugar, and vanilla extract until thick and spreadable.
- Layer the cakes with generous amounts of cream, stacking them as you go.
- Crush reserved scraps and sprinkle over the top and sides of the cake.
- Chill for at least 6 hours or overnight to allow the layers to soften and flavors to meld.
Notes
- Use room temperature ingredients for easier blending and better texture.
- The cake improves in flavor and texture after chilling overnight.
- Decorate with berries, honey drizzle, or chopped nuts if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg