This Russian honey cake recipe has been my weekend baking project with Emma for the past two years, and honestly, it's worth every minute we spend rolling those thin layers. Emma calls it "the cake with a million layers," which isn't too far off - we usually make about 8 thin honey layers that get sandwiched with the most creamy sour cream filling. The first time I made Medovik, I was intimidated by all those layers, but now it's become our special Saturday tradition that we both love.
Why You'll Love This Traditional Russian Honey Cake Recipe
Emma and I have made this Medovik recipe at least twenty times now, and it never gets old. The best part? It gets better as it sits - we make it on Saturday and by Sunday dinner, those honey layers have soaked up all the cream and turned into something magical. Emma loves helping roll out the dough (though his circles look more like wonky shapes), and honestly, the imperfect layers just make it more homestyle and delicious.
What really wins people over is how different this is from American cakes. It's not too sweet, the honey flavor is subtle and warm, and that sour cream filling cuts through everything just right. Plus, once you get the hang of making the layers, it's pretty forgiving. Even if one layer cracks or tears, you just piece it together and no one will ever know. This cake has become our go-to for special occasions because it looks fancy but doesn't need any special skills.
Jump to:
- Why You'll Love This Traditional Russian Honey Cake Recipe
- Ingredients for Russian Honey Cake Recipe
- How To Make Russian Honey Cake Recipe Step By Step
- Equipment For Russian Honey Cake Recipe
- Russian Honey Cake Recipe Variations
- Smart Swaps for Russian Honey Cake Recipe
- Storing Your Russian Honey Cake Recipe
- The Dish My Best Friend Cooked for Me That Changed My Life
- Top Tip
- Why This Russian Honey Cake Recipe Works
- FAQ
- Ready to Create Your Own Medovik Magic!
- Related
- Pairing
- Russian Honey Cake Recipe
Ingredients for Russian Honey Cake Recipe
For the Honey Layers:
- Raw honey
- All-purpose flour
- Large eggs
- Granulated sugar
- Unsalted butter
- Baking soda
- Pinch of salt
For the Sour Cream Filling:
- Full-fat sour cream
- Heavy whipping cream
- Powdered sugar
- Pure vanilla extract
Optional Touches:
- Cake crumbs for decoration
- Chopped walnuts for sprinkling
- Extra honey for drizzling
See recipe card for quantities.
How To Make Russian Honey Cake Recipe Step By Step
Make the Honey Dough:
- Beat eggs and sugar until fluffy
- Melt butter and honey together gently
- Let honey mixture cool a bit
- Mix everything together with baking soda
- Add flour bit by bit until dough forms
- Knead until smooth
Roll the Layers:
- Divide dough into 8 equal pieces
- Roll each piece super thin on floured surface
- Use 9-inch pan to trace circles
- Trim edges and save scraps
- Bake each layer 3-4 minutes until golden
- Cool completely on wire racks
Make the Filling:
- Whip heavy cream to soft peaks
- Fold in sour cream gently
- Add powdered sugar and vanilla
- Taste and fix sweetness
Put It Together:
- Refrigerate overnight
- Place first layer on serving plate
- Spread thin layer of cream filling
- Repeat with remaining layers
- Cover whole cake with remaining cream
- Crush saved scraps and sprinkle on top
Equipment For Russian Honey Cake Recipe
- Large mixing bowls
- Electric mixer
- Rolling pin
- 9-inch cake pan
- Sharp knife
- Wire cooling racks
- Offset spatula
Russian Honey Cake Recipe Variations
Coffee Lover's Version:
- Add instant coffee to honey mixture
- Coffee-flavored cream filling
- Dust with cocoa powder
- Emma calls this the "grown-up version"
Nutty Medovik:
- Chopped walnuts between layers
- Almond extract in filling
- Toasted nuts on top
- Extra crunch in every bite
Chocolate Twist:
- Cocoa powder in some layers
- Chocolate shavings mixed in cream
- Dark chocolate drizzle on top
- Emma's number one pick
Fruit Surprise:
- Thin layer of berry jam between cream
- Fresh strawberries in filling
- Lemon zest in cream
- Great for summer
Caramel Dream:
- Dulce de leche swirled in cream
- Caramel drizzle on top
- Sea salt sprinkle
- Sweet and salty combo
Smart Swaps for Russian Honey Cake Recipe
Honey Options:
- Raw honey → Clover honey (milder taste)
- Regular honey → Maple syrup (different but good)
- Light honey → Dark honey (stronger flavor)
Flour Switches:
- All-purpose → Cake flour (more tender layers)
- Regular → Gluten-free flour blend
- White flour → Half whole wheat (nuttier taste)
Cream Filling Changes:
- Sour cream → Greek yogurt (tangier)
- Heavy cream → Whipped topping (lighter)
- Regular → Dairy-free versions
- Full-fat → Light versions (less rich)
Sugar Swaps:
- Regular → Sugar substitute (reduce amount)
- Granulated → Brown sugar (deeper flavor)
- White sugar → Coconut sugar
Storing Your Russian Honey Cake Recipe
Fridge Storage (3-5 days):
- Cover tightly with plastic wrap
- Keep in main part of fridge
- Gets better each day as layers soften
- Slice with sharp knife for clean cuts
Make-Ahead Magic:
- Bake layers up to 2 days ahead
- Store in airtight containers
- Make filling day of assembly
- Put together and chill overnight minimum
Serving Tips:
- Let sit 10 minutes before slicing
- Use serrated knife for best cuts
- Wipe knife between slices
- Serve chilled for best texture
Don't Freeze:
- Best enjoyed fresh from fridge
- Freezing messes up the texture
- Cream gets watery when thawed
- Layers become soggy
The Dish My Best Friend Cooked for Me That Changed My Life
I first tasted Medovik at my college roommate's apartment back in 2015. She was homesick for Russia and decided to make her grandmother's honey cake recipe to cheer herself up. I'll be honest - when she told me it would take two days to make a cake, I thought she was nuts. But then I watched her carefully roll out those paper-thin layers, and something about the whole process felt almost peaceful.
She laughed at my face and said, "This is what real cake tastes like." She taught me that good things take time, and some recipes are worth the wait. Now when Emma and I make this Russian honey cake recipe together, I think about my friend and how food connects us across oceans and years. She moved back to Moscow after graduation, but every time I roll out those layers, I remember her patient hands showing me the right way.
Top Tip
- Remember, this Russian honey cake recipe is all about patience - those layers need time to work their magic. The biggest mistake I see people make is trying to rush the overnight chilling step, but trust me, this cake needs that full 24 hours for the honey layers to soften and soak up all that creamy filling. When Emma and I first started making Medovik, we'd get so excited that we'd try to cut into it after just a few hours, only to find the layers were still too firm and the flavors hadn't come together yet.
- The transformation that happens during that resting time is pure magic - what starts as separate layers becomes this incredible unified dessert where you can barely tell where one layer ends and another begins. As my college friend always said, "Good cake waits for no one, but it's worth waiting for good cake!" So resist the urge to peek and slice early. Set it in the fridge Saturday night and don't even think about it until Sunday.
Why This Russian Honey Cake Recipe Works
Emma and I have made this Medovik recipe at least twenty times now, and it never gets old. The best part? It gets better as it sits - we make it on Saturday and by Sunday dinner, those honey layers have soaked up all the cream and turned into something magical. Emma loves helping roll out the dough (though his circles look more like wonky shapes), and honestly, the imperfect layers just make it more homestyle and delicious.
What really wins people over is how different this is from American cakes. It's not too sweet, the honey flavor is subtle and warm, and that sour cream filling cuts through everything just right. Plus, once you get the hang of making the layers, it's pretty forgiving. Even if one layer cracks or tears, you just piece it together and no one will ever know. This cake has become our go-to for special occasions because it looks fancy but doesn't need any special skills.
FAQ
What are the ingredients in Russian Honey Cake Recipe?
Russian honey cake recipe uses simple ingredients: honey, flour, eggs, sugar, butter, baking soda, and salt for the layers. The filling is made with sour cream, heavy cream, powdered sugar, and vanilla. Some recipes add nuts or spices, but the classic Medovik keeps it simple to let the honey flavor come through.
Why is it called Russian Honey Cake Recipe?
It's called Russian honey cake recipe because it started in Russia and honey is the main flavoring in the thin cake layers. The Russian name "Medovik" comes from "med," which means honey in Russian. This cake has been a favorite dessert in Russian households for generations, often made for special celebrations and holidays.
What does a Russian Honey Cake Recipe taste like?
Russian honey cake has a flavor that's not too sweet. The honey gives it a warm, caramel-like taste, while the sour cream filling adds tanginess that balances the sweetness. The texture is soft and tender from the layers soaking up the cream, creating something between cake and custard that melts in your mouth.
What is the Russian name for honey cake?
The Russian name for honey cake is "Medovik" (pronounced meh-doh-veek). This comes from the Russian word "med" meaning honey. In Russia, this layered honey cake is one of the most popular and traditional desserts, often served at birthday parties, holidays, and special family gatherings.
Ready to Create Your Own Medovik Magic!
Now you have all the secrets to making this Russian honey cake - from rolling those paper-thin layers to letting it rest overnight for the best flavor. This Medovik recipe proves that some of the most amazing desserts come from the simplest ingredients and a little patience. Emma and I hope you'll try making this with someone special, because the best part isn't just eating it - it's the time you spend together creating something beautiful.
Want more sweet treats to try? Our The Best Cannoli Recipe brings Italian bakery flavors right to your kitchen. For something lighter, our Easy Fruit Salad Recipe is great for summer gatherings. And if you're craving chocolate, our The Best Buckeyes Recipe delivers that peanut butter and chocolate combo that's hard to resist!
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Russian Honey Cake Recipe
Equipment
- 1 Large mixing bowl (For dough and filling)
- 1 Electric mixer (For whipping cream)
- 1 Rolling Pin (To roll thin layers)
- 1 9-inch cake pan (To trace and trim dough rounds)
- 1 Wire rack (For cooling baked layers)
- 1 Offset spatula (For spreading filling evenly)
- 1 Sharp knife (For trimming layers and slicing)
Ingredients
For the Honey Layers:
- ½ cup Raw honey - Or any good-quality honey
- 1 cup Granulated sugar
- 2 tablespoon Unsalted butter
- 3 Large eggs
- 3 cup All-purpose flour - May need more for rolling
- 1 teaspoon Baking soda
- 1 pinch Salt
For the Sour Cream Filling:
- 2 cup Full-fat sour cream - Not low-fat
- 1 cup Heavy whipping cream - Whipped to soft peaks
- ¾ cup Powdered sugar - Adjust to taste
- 1 teaspoon Vanilla extract - Pure
Optional Decorations:
- Cake crumbs - From trimmed layers
- Chopped walnuts - For topping
- Extra honey - For drizzling
Instructions
- Melt honey, sugar, and butter together until smooth
- Whisk eggs until light, then combine with honey mixture
- Add flour gradually and knead until smooth dough forms
- Divide dough and roll each piece into thin circles
- Bake each layer until golden and let them cool completely
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