🍯 Medovik Cake Recipe

Delicate layers of honey-flavored cake stacked with a creamy filling — that’s Medovik Cake, also known as Russian Honey Cake. It’s beautifully rustic, lightly sweet, and has a melt-in-your-mouth texture that gets even better after resting overnight. This is one of those show-stopper cakes that feels both elegant and cozy.

🛒 What You’ll Need

For the Cake Layers:

½ cup honey
¾ cup granulated sugar
2 large eggs
½ cup unsalted butter
1 tsp baking soda
3 cups all-purpose flour (sifted)

For the Cream Filling:

2 cups sour cream (full fat)
2 cups heavy whipping cream
¾ cup powdered sugar
2 tsp vanilla extract

For Garnish:

Honey drizzle
Crumbled cake scraps
Optional: edible flowers or berries

👩‍🍳 Pro Tips

Roll your cake layers thin and even so they bake quickly and stack neatly.
Assemble the cake a day in advance — resting overnight makes it softer and more flavorful.
Keep the cream chilled before using; cold cream whips better.
Save cake scraps to crumble and press onto the outside for a rustic look.
Use parchment paper when rolling and baking to avoid sticking.

🧰 Tools You’ll Need

Rolling pin
Baking sheets
Parchment paper
Stand mixer or hand mixer
Whisk
Offset spatula
Cake stand or large plate

🔄 Substitutions & Variations

Use Greek yogurt instead of sour cream for a tangier filling.
Swap heavy cream with mascarpone for a richer taste.
Add chopped walnuts or almonds between layers for crunch.
Infuse the cream with a little honey for extra flavor.

👩‍🍳 Instructions

Step 1: Make the Honey Batter

In a saucepan, melt butter, honey, and sugar over low heat. Add baking soda and stir until foamy. Remove from heat, whisk in eggs, then gradually fold in flour until dough forms.

Step 2: Roll & Bake the Layers

Divide dough into 7–8 pieces. Roll each piece thinly on parchment paper, cut into neat circles (use a cake pan as a guide), and bake at 350°F (175°C) for 4–5 minutes until golden. Save scraps for garnish.

Step 3: Make the Cream Filling

Whip heavy cream until soft peaks form. Add sour cream, powdered sugar, and vanilla. Beat until thick and spreadable.

Step 4: Assemble the Cake

Place one cake layer on a serving plate. Spread a generous layer of cream filling. Repeat with all layers. Cover top and sides with remaining cream.

Step 5: Garnish & Rest

Crumble cake scraps and press onto sides. Drizzle top with honey and decorate with edible flowers or berries. Refrigerate at least 6 hours (preferably overnight) before serving.

🧊 Leftovers & Storage

Store covered in the fridge for up to 4 days.
Cake gets softer and tastier after a day.
Not freezer-friendly (cream filling doesn’t thaw well).

💬 Final Thoughts

The Medovik Cake is one of those desserts that feels magical — thin honey layers soaking up a tangy cream filling until everything becomes tender and melt-in-your-mouth delicious. It’s perfect for special occasions, but once you try it, you’ll want to bake it again and again.