Russian Honey Cake

Russian Honey Cake, also known as Medovik, is a stunning layered dessert made with thin honey-flavored cake layers and a light, tangy cream filling. This traditional cake is rich with deep caramelized honey flavor and gets better as it sits, with the cream softening the layers into a tender, melt-in-your-mouth treat. I love making it for special occasions or holidays when I want to impress with something homemade and unforgettable.

Why You’ll Love This Recipe

I love how this cake brings together simple ingredients to create something truly elegant. The honey layers are soft and flavorful, and the cream filling balances everything with a light tang. It may look fancy, but the process is surprisingly straightforward once I get into the rhythm of rolling and layering. The best part? It tastes even better the next day, making it a perfect make-ahead dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the honey cake layers:

• All-purpose flour

• Eggs

• Sugar

• Honey

• Unsalted butter

• Baking soda

• Salt

For the cream filling:

• Sour cream

• Heavy cream or whipped cream

• Powdered sugar

• Vanilla extract

Optional topping:

• Crushed cake crumbs (from trimmed edges)

• Chopped nuts or a dusting of powdered sugar

Directions

Make the cake layers:

1. In a heatproof bowl, I combine the honey, sugar, and butter. I place it over a pot of simmering water and stir until melted and smooth.

2. I whisk in the eggs one at a time while keeping the heat low to prevent scrambling.

3. I add the baking soda and stir—this will cause the mixture to foam slightly.

4. I remove it from the heat and gradually mix in the flour until a soft, slightly sticky dough forms.

5. I divide the dough into 7–8 equal pieces, roll them into balls, and cover them to prevent drying.

6. I roll each piece into a thin circle and bake on parchment at 350°F (175°C) for 5–6 minutes until golden.

7. Once baked, I trim each layer into an even circle using a plate or cake ring. I save the scraps to crumble for the topping.

Make the cream filling:

1. I whip the sour cream, heavy cream, powdered sugar, and vanilla until smooth and fluffy.

2. I spread a generous layer of cream between each cooled cake layer, stacking them as I go.

3. I spread cream over the top and sides, then press the reserved cake crumbs around the outside.

4. I refrigerate the cake overnight (or at least 6 hours) to let the layers soften and the flavors develop.

Servings and timing

This cake serves 10–12 people. It takes about 45 minutes to prep and assemble, plus baking and chilling time. Including chill time, I like to make it the day before serving.

Variations

• I use dulce de leche in the cream for a caramel twist.

• Some versions include walnuts or hazelnuts between the layers.

• I sometimes add a thin layer of jam (like apricot or raspberry) for added fruitiness.

• For a lighter option, I use Greek yogurt in place of part of the sour cream.

• I flavor the cream with lemon zest or espresso powder for a modern twist.

storage/reheating

I store the cake covered in the fridge for up to 4–5 days. It actually tastes better as it sits, making it a great make-ahead dessert. I don’t recommend freezing it, as the cream filling can change texture.

FAQs

Do I need special equipment?

No special tools are needed. I roll the layers by hand and bake them on parchment-lined baking sheets. A cake ring or plate helps to trim the edges evenly.

Can I use store-bought whipped cream?

I recommend making the cream from scratch for the best texture and flavor, but store-bought can work in a pinch.

Is the cake overly sweet?

Not at all. The honey gives it a deep, warm sweetness, but the sour cream balances it perfectly. It’s sweet but not heavy.

Can I make this ahead?

Yes! I always make it at least a day ahead—it needs time to chill and let the flavors meld and the layers soften.

What’s the texture like?

After chilling, the layers become soft and tender, while the cream remains light and fluffy. It slices beautifully and has a smooth, velvety feel.

Conclusion

Russian Honey Cake is one of those showstopper desserts that’s just as fun to make as it is to eat. With its beautiful layers, rich honey flavor, and creamy filling, it’s a special treat that feels both classic and cozy. Whether I’m celebrating something or just in the mood for baking, this cake always impresses and satisfies.

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