baking

Medovik (Russian Honey Cake)

Pam 2026
Medovik (Russian Honey Cake)

Ingredients

For the Honey Cake Layers:

  • ½ cup (113g) unsalted butter
  • ½ cup (170g) honey
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon baking soda
  • 3½ cups (440g) all-purpose flour, plus more for rolling

For the Sour Cream Frosting:

  • 2 cups (480g) sour cream (full-fat)
  • 1 cup (240ml) heavy cream
  • 1 cup (120g) powdered sugar
  • 1 teaspoon vanilla extract

For Decoration:

  • Cake crumbs or crushed honeycomb (optional)

Medovik is a stunning Eastern European classic—multiple layers of thin, honey-scented sponge cake sandwiched with a rich, creamy sour cream frosting. This Russian Honey Cake is a labor of love that’s incredibly rewarding, with a tender, caramelized flavor that improves overnight.

1

Make the Honey Dough

In a saucepan over low heat, melt butter and honey together. Add sugar and stir until dissolved. Remove from heat and let cool slightly. Whisk in eggs and baking soda. Gradually add flour, mixing until a soft dough forms. The dough will be sticky. Wrap in plastic and refrigerate for at least 2 hours (or overnight).

2

Prepare for Baking

Preheat oven to 350°F (175°C). Line several baking sheets with parchment paper.

3

Roll and Bake the Layers

Divide dough into 8 to 10 equal pieces. On a lightly floured surface, roll each piece into a very thin circle (about 8-9 inches diameter).

Place on a parchment-lined baking sheet. Prick all over with a fork. Bake for 4 to 6 minutes until golden brown. Remove and trim edges while still warm (save scraps for crumbs). Cool completely on wire racks.

4

Make the Frosting

In a large bowl, whisk together sour cream, heavy cream, powdered sugar, and vanilla until thick and spreadable.

5

Assemble the Cake

Place one cake layer on a serving plate. Spread a thin, even layer of frosting over it. Repeat with remaining layers, finishing with frosting on top. Crush the reserved cake scraps into fine crumbs and press onto the sides and top of the cake.

6

Rest and Serve

Cover and refrigerate for at least 8 hours (or overnight) to allow the layers to soften and absorb the frosting. Serve chilled or at room temperature.

Pro-Tips for Picture-Perfect Medovik

  • Roll Dough Very Thin: Thin layers are essential for authentic Medovik.
  • Chill the Dough: Makes rolling easier.
  • Bake Until Golden Brown: The honey caramelizes and darkens the layers.
  • Don’t Skip the Overnight Rest: The cake needs time to soften and develop flavor.
  • Use Full-Fat Sour Cream: Creates the richest, creamiest frosting.

This Medovik is a labor of love—tender, honeyed, and absolutely worth the effort.

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