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A close-up of a slice of traditional Russian honey cake recipe(Medovik) served on a vintage floral porcelain plate with a gold fork. The cake features multiple thin honey layers filled with creamy sour cream frosting and topped with a glossy caramel glaze and crushed nuts.

Russian Honey Cake Recipe

A classic Russian honey cake Recipe with tender layers of honey-flavored dough and tangy sour cream filling. This Medovik is the perfect make-ahead dessert that gets better as it sits, and is fun to make with family or friends.
5 from 1 vote
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Course: Dessert
Cuisine: Eastern European, Russian
Keyword: American honey cake, Best honey cake recipe, Medovik recipe, Medovik Russian honey cake, Russian honey cake near me, Simple honey cake recipe, Traditional Russian cake, Traditional russian honey cake recipe
Prep Time: 1 hour
Cook Time: 30 minutes
Chill Time: 12 hours
Total Time: 13 hours 30 minutes
Servings: 12
Calories: 420kcal
Cost: $15

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
    Smooth honey cake batter in a stainless steel bowl with a spatula, ready to be portioned and baked.
  • Whisk eggs until light, then combine with honey mixture
    Neatly stacked thin honey cake layers on a cutting board with a pizza cutter, surrounded by crumbs and trimmed edges.
  • Add flour gradually and knead until smooth dough forms
  • Divide dough and roll each piece into thin circles
    Fluffy whipped sour cream and heavy cream filling in a glass mixing bowl with a metal whisk resting on top.
  • Bake each layer until golden and let them cool completely
    A close-up of a slice of traditional Russian honey cake with multiple golden layers and cream filling, served on an ornate plate with a golden fork.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 140g | Calories: 420kcal (21%) | Carbohydrates: 48g (16%) | Protein: 6g (12%) | Fat: 24g (37%) | Saturated Fat: 14g (88%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 95mg (32%) | Sodium: 120mg (5%) | Potassium: 150mg (4%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 800IU (16%) | Vitamin C: 0.5mg (1%) | Calcium: 100mg (10%) | Iron: 1mg (6%)
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