Medovik – Classic Russian Honey Cake with Sour Cream Filling
Medovik, or Classic Russian Honey Cake, is the dessert that makes Russians misty-eyed with nostalgia. Thin layers of honey-scented sponge are stacked with tangy sour cream frosting that slowly melts into the cake overnight. The result? A tender, almost caramelized cake that gets better each day it rests — rich, balanced, and impossible to stop eating.
This Russian honey cake has graced holiday tables for generations. You don’t need a babushka on speed dial — just a little patience and real honey.
What Is Medovik (Russian Honey Cake)?
Medovik is a traditional Russian layered honey cake first baked in the 19th century. Legend says a young chef created it for Empress Elizabeth, who disliked honey — until she unknowingly tried this cake and fell in love.
Over time, it became one of Russia’s most beloved desserts. The sponge layers, baked until golden and then softened by sour-cream frosting, create that signature melt-in-your-mouth texture.
Pro baking tips:
- Roll layers paper-thin; they crisp in the oven and soften overnight.
- Use good honey (buckwheat or chestnut give a deeper flavor).
- Always chill overnight — flavor blooms with time.
How to Serve Medovik
Serve this Russian honey cake cold, sliced into neat wedges with tea or coffee. Add fresh berries or a drizzle of extra honey if you like. For a rustic finish, crumble one baked layer over the top.
Make It a Russian Dessert Day
If you love Medovik, try these Slavic classics next:
- Syrniki – Russian Cottage Cheese Pancakes
- Russian Napoleon Cake
- Chocolate Salami – Easy No Bake dessert
Medovik
Ingredients
For the Cake Layers:
- 2 eggs
- 150 g sugar
- 120 g honey preferably buckwheat or chestnut honey
- 85 g good-quality butter not margarine or spread
- 1 tsp baking soda
- 350 g flour
For the Sour Cream Frosting:
- 500 g strained sour cream
- 110 g sugar
- 90 g butter
Instructions
Start with the Frosting:
- This frosting takes 90 minutes plus time for cooling. It’s made in a double boiler and must be made with strained sour cream.
- In a saucepan, combine 500g of strained sour cream and 110g of sugar. Place the saucepan over a double boiler, ensuring the water does not touch the bottom of the pan.
- Cook, stirring every 5-10 minutes, for about an hour and a half. The mixture will gradually take on a slight caramel tint and silky texture. If the water in the boiler evaporates, add more.
- After 90 minutes, remove from the double boiler and add 90g of good-quality butter. Stir until smooth.
- Set the frosting aside to cool while you make the cake layers.
Prepare the Dough:
- In a saucepan, combine 2 eggs, 150g sugar, 120g honey, and 85g butter. Place on medium heat and stir continuously until the sugar dissolves and the butter melts.
- Add 1 tsp baking soda and mix quickly. The mixture will increase in volume and lighten in color.
- Remove from heat and add 350g sifted flour. Mix well. The dough will be quite sticky. Leave it on the kitchen counter for 10 minutes to rest. If it’s still very sticky after resting, add a bit more flour (no more than 50g).
Roll and Bake the Layers:
- Divide the dough into equal portions. You should get 12 layers, each 18 cm in diameter. Prepare parchment paper sheets in advance.
- Preheat the oven to 180°C (356°F). Roll out each portion of dough very thinly on dusted baking paper, about 3mm, almost see-through.
- Poke holes in the dough with a fork and bake each layer for about 5 minutes or until golden. Watch closely to prevent burning.
- Immediately trim the baked layers to the desired shape using a plate or a baking ring. Save the trimmings for later use.
Assemble the Cake:
- Apply a thin layer of frosting between each cake layer. Cover the top layer with frosting as well to prevent it from drying out.
- Cover the cake with plastic wrap and refrigerate overnight.
- The next day, take the cake out and cover the sides with the remaining frosting or crumbs from the trimmings. Crush the trimmings in a food processor to make fine crumbs.
- Decorate the cake with fresh berries or serve as is!
Medovik, or Russian Honey Cake, stands out for its thin, caramelized honey layers and tangy sour cream frosting. Unlike Western sponge cakes, the layers are almost cookie-like when baked and soften into a melt-in-your-mouth texture overnight.
Resting allows the sour cream frosting to soak into each honey layer, transforming the cake from crisp to soft and custardy. Most bakers agree it tastes best after 12–24 hours in the fridge.
Yes, though it changes the flavor. Substitute strained Greek yogurt for a tangier, lighter version, or whipped cream cheese for a richer one. The texture will remain similar, but the classic balance of honey and sour cream is what gives Medovik its signature taste.
Stored in an airtight container in the fridge, Medovik stays fresh for up to 5 days. In fact, it gets better with time — the flavors deepen and the layers stay moist.
Yes. Wrap the finished cake tightly in plastic wrap and freeze for up to one month. Defrost it overnight in the fridge before serving; it’ll taste as if freshly made.
You can also cook
- Chocolate salami – a no bake easy to make classic
- Napoleon cake– a classic Soviet dessert
