Uploaded June 2026 | Updated September 2026, 2 weeks ago
Medovik, also known as Russian Honey Cake, is a stunning layered dessert made with delicate honey-infused cake layers and a light, tangy sour cream frosting. After resting overnight, the layers soften into the signature melt-in-your-mouth texture that has made this cake a beloved Eastern European classic for generations.
►Full written recipe: thecookingfoodie.com/recipe/medovik-russian-honey-cake-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
For the cake layers:
7 tablespoons (100 g) Butter, unsalted
4 tablespoons (80 g) Honey
1 teaspoon (5 g) Baking soda
3½ cups (440 g) All-purpose flour see notes
3 Eggs large
¾ cup (150 g) Sugar
For the cream:
2¼ cups (515 g) Sour cream
1 cup (240 ml) Heavy cream
1½ cups (190 g) Powdered sugar
1 teaspoon Vanilla extract
Instructions
1. Prep: Preheat oven to 350°F (175°C).
2. Make the dough: In a heatproof bowl, whisk eggs and sugar until pale. Add butter and honey, then place over a bain-marie (double boiler). Stir until butter melts and sugar dissolves.
3. Add baking soda while the mixture is still over the bain-marie or very hot and mix; the mixture will foam slightly, which is essential for the cake’s texture.
4. Remove from heat. Gradually add about 85–90% of the flour, mixing until a soft, slightly sticky dough forms. Add the remaining flour only if needed.
5. Cover and let the dough rest for 20–30 minutes.
6. Roll and bake: Divide dough into 8 equal pieces. Roll each piece very thin (about 2mm), preferably on parchment paper or a lightly floured surface. Trim using a 7-inch (18 cm) ring.
7. Pierce with a fork. and bake each layer for 7–8 minutes, until golden.
8. When finished baking the layers, bake the scraps as well, then crush into fine crumbs. Cool completely.
9. Make the cream: In a bowl, whisk the sour cream until smooth and lump-free.
10. In a separate large bowl, whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Gently fold into the sour cream until smooth.
11. Tip: If your sour cream is loose, strain it slightly for a thicker, more stable cream.
12. Assemble: Spread 4–5 tablespoons of cream between each layer. Stack all 8 layers.
13. Coat the top and sides with remaining cream, then cover with cake crumbs.
14. Chill: Refrigerate at least 8–12 hours (preferably overnight) before serving.
Medovik, also known as Russian Honey Cake, is a stunning layered dessert made with delicate honey-infused cake layers and a light, tangy sour cream frosting. After resting overnight, the layers soften into the signature melt-in-your-mouth texture that has made this cake a beloved Eastern European classic for generations.
►Full written recipe: thecookingfoodie.com/recipe/medovik-russian-honey-cake-recipe
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
Recipe:
For the cake layers:
7 tablespoons (100 g) Butter, unsalted
4 tablespoons (80 g) Honey
1 teaspoon (5 g) Baking soda
3½ cups (440 g) All-purpose flour see notes
3 Eggs large
¾ cup (150 g) Sugar
For the cream:
2¼ cups (515 g) Sour cream
1 cup (240 ml) Heavy cream
1½ cups (190 g) Powdered sugar
1 teaspoon Vanilla extract
Instructions
1. Prep: Preheat oven to 350°F (175°C).
2. Make the dough: In a heatproof bowl, whisk eggs and sugar until pale. Add butter and honey, then place over a bain-marie (double boiler). Stir until butter melts and sugar dissolves.
3. Add baking soda while the mixture is still over the bain-marie or very hot and mix; the mixture will foam slightly, which is essential for the cake’s texture.
4. Remove from heat. Gradually add about 85–90% of the flour, mixing until a soft, slightly sticky dough forms. Add the remaining flour only if needed.
5. Cover and let the dough rest for 20–30 minutes.
6. Roll and bake: Divide dough into 8 equal pieces. Roll each piece very thin (about 2mm), preferably on parchment paper or a lightly floured surface. Trim using a 7-inch (18 cm) ring.
7. Pierce with a fork. and bake each layer for 7–8 minutes, until golden.
8. When finished baking the layers, bake the scraps as well, then crush into fine crumbs. Cool completely.
9. Make the cream: In a bowl, whisk the sour cream until smooth and lump-free.
10. In a separate large bowl, whip heavy cream, powdered sugar, and vanilla to medium-stiff peaks. Gently fold into the sour cream until smooth.
11. Tip: If your sour cream is loose, strain it slightly for a thicker, more stable cream.
12. Assemble: Spread 4–5 tablespoons of cream between each layer. Stack all 8 layers.
13. Coat the top and sides with remaining cream, then cover with cake crumbs.
14. Chill: Refrigerate at least 8–12 hours (preferably overnight) before serving.
