Russian Honey Cake (Medovik) is a beloved Eastern European dessert made of delicate, thin sponge cake layers infused with raw honey and layered with a tangy sour cream frosting. This recipe offers a simplified sponge cake method that skips the traditional rolling technique but still delivers authentic flavor and texture.
What Is Medovik? Medovik, or Russian Honey Cake, is a classic dessert enjoyed in Russia and Ukraine. Made with layers of honey-infused sponge cake and creamy sour cream frosting, it strikes the perfect balance of sweet and tangy. Unlike the traditional rolled-out dough version, this recipe uses a sponge cake technique, making the process quicker and more approachable.
Why You’ll Love This Recipe
- Uses simple ingredients like honey, eggs, and flour
- Sponge cake layers bake quickly and soak up the frosting beautifully
- No need for complicated rolling or stovetop methods
- Can be made round or rectangular for everyday or party-size servings
Ingredients Overview
- Sponge Cake: eggs, raw honey, all-purpose flour, baking soda, vinegar
- Frosting: sour cream and whipped topping (Cool Whip or homemade whipped cream)
Choosing the Right Honey Opt for smooth, runny honey like clover or wildflower honey. Avoid crystallized honey, which can make the batter too thick. If only crystallized honey is available, melt it before use.
How to Make Honey Cake (Medovik)
- Prep: Preheat the oven to 350°F and prepare 4 parchment sheets sized for an 18×13-inch baking sheet.
- Batter: Beat eggs and honey for 2 minutes until frothy. Dissolve baking soda in vinegar and mix into the egg mixture with flour until combined.
- Bake Layers: Spread 1/2 cup batter thinly on the back of the baking sheet lined with parchment. Bake for 7 minutes until golden. Repeat with remaining batter.
- Cut Layers: Cool each layer and cut out two 7–8 inch circles using a plate. Reserve scraps for decoration.
- Crumb Topping: Bake the scraps at 275°F for 5–10 minutes until dry. Crush into fine crumbs.
- Make Frosting: Mix sour cream and whipped topping until smooth. Adjust consistency with more sour cream if needed.
- Assemble: Layer cakes with frosting, including sides and top. Press crushed crumbs onto the surface. Chill for at least 1 hour or overnight for best results.
Tips for Success
- Work quickly; the batter thickens as it sits.
- Use parchment for easy transfer and cleanup.
- For a taller cake, double the recipe and use thicker layers.
- For a crowd, keep layers rectangular and double the batch.
Decoration Ideas
- Use reserved cake crumbs for a classic finish
- Optional: top with molded chocolate honeycombs for an elegant touch
Freezing Instructions Fully assembled honey cake can be frozen for up to 3 months in an airtight container. Avoid freezing individual sponge layers, as they become sticky.
Health Note For a lower-sugar version, use unsweetened whipped cream and sour cream. The natural sweetness of honey can still shine without added sugar.
More to Try
- Smetannik (Sour Cream Cake)
- Chocolate Spartak Cake
- Honey Prune Cake
Russian Honey Cake (Medovik) is a nostalgic and heartwarming dessert, perfect for special occasions or family gatherings. With its tender honey-scented layers and tangy frosting, it’s sure to become a favorite in any home.