Description

If you’re searching for a cake that delivers both elegance and comfort, Russian Honey Cake (Medovik) is a dream come true. This classic Eastern European dessert features delicate layers of honey-infused cake, each one smoothed with tangy sour cream filling that transforms it into a rich, creamy masterpiece. Perfect for a special occasion or a cozy afternoon, this cake gets better with time as the flavors deepen and the texture softens. Whether you’re exploring new baking traditions or looking for easy dessert ideas that wow, Medovik is a stunning choice—both delicious and rewarding.

Ingredients

1/2 cup (170g) honey
3/4 cup (150g) granulated sugar
1/2 cup (115g) unsalted butter
1 teaspoon baking soda
3 large eggs
3 1/2 cups (440g) all-purpose flour
Pinch of salt
4 cups (900g) sour cream (full fat preferred)
1 1/4 cups (150g) powdered sugar

Instructions

In a heatproof bowl over simmering water, melt honey, sugar, and butter until smooth. Stir in baking soda and cook for 1–2 minutes until foamy and golden. Remove from heat.
Allow the mixture to cool slightly, then whisk in eggs one at a time until fully incorporated.
Mix in the flour and salt gradually to form a soft dough. Divide into 8 equal parts.
Preheat oven to 350°F (175°C). Roll each dough ball into a thin circle, about 8 inches wide. Trim using a round template. Bake each for 5–7 minutes until golden.
Cool all layers and bake leftover trimmings—then crush into fine crumbs for decorating.
In a bowl, whisk sour cream and powdered sugar until smooth.
Assemble the cake: layer cake rounds with sour cream filling. Spread filling on top and sides.
Coat the cake with crushed crumbs. Refrigerate for at least 8 hours or overnight.

Prep Time: 40 minutes
Chill Time: 8 hours
Cook Time: 1 hour