If you’ve never met Medovik before, let me introduce you to one of Russia’s most beloved desserts—a cake that’s somehow both simple and luxurious at the same time. This Russian honey layer cake is made up of thin, slightly chewy layers baked with honey and butter, all stacked up with the dreamiest sour cream and whipped cream frosting. this cake is a slow dance of flavors that get better and better as they sit together. Every bite melts into a soft swirl of warmth, sweetness, and that irresistible honey aroma.
Medovik isn’t just a cake—it’s a nostalgic hug from Eastern Europe. Its roots go deep into Russian culinary tradition, where home bakers would roll out multiple thin layers, bake them with care, and let the cake rest overnight so the cream can do its magic. And yes, this overnight rest isn’t just recommended—it’s essential. It turns the once-crisp layers into a luscious, unified masterpiece. That means this cake is also perfect for making ahead of time, especially for holidays, birthdays, or cozy Sunday baking sessions.
If you love classic desserts and want to take a trip down nostalgic lane, check out my Polish Carpathian Cake (which is pillowy and dramatic), the elegant Classic Eclair for a cream-filled French treat, or the coconutty Lamingtons.
Ingredients Required:
Following is a quick preview list. For the detailed list, find the recipe card below:
Dough Layers
- Unsalted butter
- Sugar
- Honey
- Eggs
- Vanilla extract
- Baking soda
- All-purpose flour
For the Cream Filling:
- Whipping cream
- Powdered sugar
- Sour cream
- Honey
How to make Russian Honey Cake?
Following is a quick preview list. For the detailed instructions, find the recipe card below:
1. Make the Dough
Melt butter, sugar, and honey over hot water. Whisk in eggs and vanilla, then baking soda. Stir in flour to form a dough. Divide into 12 balls.
2. Bake the Layers
Roll out each ball thinly, cut into 15cm discs, and bake for 5–7 minutes at 180°C/350°F. Let cool completely.
3. Prepare the Cream
Beat whipped cream and powdered sugar until thick. Fold in sour cream and honey.
4. Assemble the Cake
Layer the discs with cream. Coat sides and top, then decorate with honeycomb hexagons and crumb powder. Chill overnight.
Storage instructions
Medovik is one of those desserts that only gets better over time.
- Room Temperature: Keep the cake out only while serving. It’s dairy-based, so it should not sit at room temp longer than 1–2 hours.
- Fridge: Store the fully frosted cake in an airtight container in the fridge for up to 5 days. In fact, it tastes best after 12–24 hours of resting!
- Freezer: You can freeze the cake (whole or sliced) for up to 1 month. Wrap it tightly in plastic wrap and foil, then thaw in the fridge overnight before serving.
With this cake, a little wait equals a whole lot of reward. So make it ahead, let it rest, and enjoy soft honeyed bliss whenever the craving hits.
if you liked this recipe, try these!
Russian Honey Layer Cake (Medovik)
Ingredients
Dough Layers:
- 110 g Butter (unsalted) ½ cup
- 90 g Sugar ⅓ cup + 1 tbsp
- 90 g Honey ¼ cup
- 3 Eggs (room temperature) room temperature
- 1 tbsp Vanilla Extract
- 1 tsp Baking soda
- 500 g All-purpose flour 4 cups (approx)
Cream Filling:
- 300 g Whipping Cream (chilled) chilled – 1¼ cups
- 30 g powdered sugar – 1/4 cup ¼ cup
- 260 g Sour cream 1 cup
- 50 g Honey 2 tbsp
Instructions
Prepare the Honey Dough
- In a heat-proof bowl, add butter, sugar, and honey.
- Place the bowl over a pan of simmering water. Let it sit for a few seconds.
- In a separate bowl, whisk eggs with vanilla.
- Stir the honey-butter mixture until melted and smooth.
- Slowly whisk in the eggs, bit by bit, to avoid scrambling.
- Add baking soda. Mix until combined.
- Take the bowl off the heat. Sift in flour in parts. Mix into a soft dough.
- Divide into 12 equal portions (~78g each), and cover with a damp towel.
Roll and Bake the Layers
- Preheat your oven to 180°C / 350°F.
- Flour your surface and roll each dough ball into a 1mm-thick sheet.
- Use a cake ring or bowl to cut a 15cm circle.
- Transfer to baking paper, prick all over with a fork.
- Bake each for 5–7 minutes or until lightly golden.
- Cool on a wire rack.
Honeycomb Decoration (optional)
- On one dough disc, score hexagon shapes lightly with a knife before baking.
- Bake any leftover scraps until golden and dry.
- Grind them into crumbs for decorating the sides later.
Make the Frosting
- Beat chilled whipping cream with powdered sugar until thick and fluffy.
- Fold in sour cream and honey. Mix until smooth and creamy.
Assemble the Cake
- Stack the layers, spreading 2 spoonfuls of cream between each.
- Frost the top and sides.
- Press the powdered crumbs onto the sides.
- Arrange baked hexagons on top like a honeycomb.
- Refrigerate overnight for best flavor and texture.
Notes
- Room temperature: Not ideal due to the cream—keep it chilled.
- Fridge: Store in an airtight container for up to 5 days. Tastes better from Day 2 onwards!
- Freezer: Freeze individual slices or the whole cake (well wrapped) for up to 1 month. Thaw overnight in the fridge.