Honey Cake (Medovik)

Russian Honey Cake, or Medovik, is a beloved Eastern European dessert made of thin, honey-infused cookie layers and a tangy-sweet cream filling. With its stunning appearance and complex flavor built from simple ingredients, Medovik is a timeless cake that’s both nostalgic and impressive. It’s the perfect make-ahead dessert for holidays, birthdays, and special gatherings.

Why You’ll Love This Recipe

• Elegant, show-stopping presentation

• Balanced sweetness with layers of rich honey flavor

• Tangy cream filling contrasts perfectly with the soft cake

• Made with accessible pantry staples

• A great make-ahead cake—best served the next day

• Easily adaptable in size and shape

• Rich history and cultural significance

• Texture improves over time as layers soften

• Not overly sweet—ideal for sophisticated palates

• Customizable with different frostings or fillings

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

• 70 g (5 tablespoons) unsalted butter

• 100 g (½ cup) granulated sugar

• 4 tablespoons dark honey (for rich flavor)

• 3 large eggs

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• ½ teaspoon salt

• 330 g (3 cups) all-purpose flour

For the Filling

• 500 ml (2 cups) crème fraîche or sour cream

• 500 ml (2 cups) double cream or whipping cream

• 50 g (½ cup) icing sugar (powdered sugar)

• 1 vanilla bean or 1 teaspoon vanilla extract

For the Frosting

• 250 g (1 cup) mascarpone, chilled

• 125 ml (½ cup) double cream or whipping cream

• 100 g (1 cup) icing sugar

• 1 vanilla bean or 1 teaspoon vanilla extract

Directions

1. Prepare the cake dough:
Preheat oven to 400°F (200°C) and line two baking trays with parchment paper.
In a double boiler (or a bowl over simmering water), melt butter, sugar, and honey together.
In a separate bowl, beat eggs with vanilla. Slowly pour into the honey mixture while whisking continuously to avoid scrambling the eggs.
Add baking soda, salt, and 2 cups of flour. Stir until the dough begins to thicken and pull away from the bowl.
Remove from heat and mix in the remaining flour. Knead gently until you have a smooth, pasta-like cookie dough.

2. Roll and bake the layers:
Divide the dough into 8 equal parts and keep covered with a towel to prevent drying.
On a floured surface, roll out one portion into a thin circle slightly larger than 7 inches. Transfer to a parchment-lined tray.
Bake each layer for 4–5 minutes until golden brown.
While still warm, use a 7-inch round template to trim each layer into a perfect circle. Save the offcuts for optional crumbs. Repeat with all dough portions.

3. Make the filling:
In a mixing bowl, beat crème fraîche or sour cream with whipping cream, icing sugar, and vanilla until the sugar is dissolved and the mixture doubles in volume.

4. Assemble the cake:
Stack the baked layers with a generous spread of filling between each one (except the top and sides for now).
Refrigerate the stacked cake to allow the filling to begin softening the layers.

5. Make the frosting:
In a separate bowl, whip mascarpone with icing sugar, vanilla, and double cream until stiff.
For best results in the U.S., whip the cream and sugar first, then gently fold into slightly whipped mascarpone.

6. Frost the cake:
Cover the top and sides of the cake with the mascarpone frosting.
If desired, press reserved cake crumbs onto the frosting for a traditional finish.
Chill for at least 24 hours before serving to allow the layers to soften.

Servings and timing

Servings: 12
Prep time: 30 minutes
Cook time: 2 hours
Total time: 2 hours 30 minutes (plus overnight chilling)

Variations

• Traditional Finish: Cover the cake with reserved cake crumbs instead of mascarpone frosting.

• Buttercream Option: Replace mascarpone frosting with a light buttercream or sweetened condensed milk filling for a sweeter version.

• Rectangular Cake: Roll out dough into rectangles and make a 4-layer rectangular Medovik for easier assembly.

• Flavored Honey: Use floral or buckwheat honey for a distinct taste profile.

• Fruit Infusion: Add a thin layer of jam or sliced berries between the layers for added sweetness and tartness.

• Naked Cake Look: Skip the frosting and leave the cake sides exposed for a rustic, layered look.

• Nut Crumb Finish: Mix chopped walnuts or hazelnuts with cake crumbs for a crunchy coating.

• Vegan Adaptation: Use plant-based butter, vegan sour cream, and whipped coconut cream for a dairy-free version.

• Spice it Up: Add cinnamon, ginger, or clove to the dough for a warm, spiced twist.

• Caramelized Top: Drizzle caramel or honey glaze over the top before serving.

Storage/Reheating

• Refrigerator: Store in an airtight cake box or tightly wrapped with plastic wrap for 3–4 days.

• Freezer: Wrap slices individually and freeze for up to 1 month. Thaw in the fridge overnight before serving.

• Serving Temperature: Best served at room temperature after being chilled. Remove from the fridge 30–45 minutes before slicing.

• Make Ahead: Ideal to make a day in advance—flavor and texture improve after resting overnight.

FAQs

Why is my honey cake dough so firm?

The dough is meant to resemble cookie dough, not a traditional cake batter. This gives the cake its signature texture once layered with cream.

Can I bake more than one cake layer at a time?

Yes, if your oven can fit two trays, bake two layers simultaneously. Rotate trays halfway through for even baking.

What kind of honey is best for Medovik?

Dark, high-quality honey provides the most depth of flavor. Avoid overly processed or light honey for best results.

Can I make the layers ahead of time?

Yes, the baked layers can be made a day ahead and stored in an airtight container before assembling the cake.

Do I have to use mascarpone for the frosting?

No. You can stick with the sour cream and whipped cream mixture for both the filling and outer layer, as done in traditional Medovik.

Why do the layers need to chill overnight?

Chilling allows the cream to soften the cookie-like layers, turning them into a tender, cake-like texture that’s signature to Medovik.

What can I use instead of crème fraîche?

Sour cream works perfectly and is more widely available. Just make sure it’s full-fat for best results.

Can I make this cake gluten-free?

Yes, use a gluten-free 1:1 flour blend, though the texture may vary slightly from the original.

How do I keep the filling from oozing out?

Assemble the cake carefully and don’t overfill. Chill it between layering and frosting if needed to help it set.

How do I cut the cake cleanly?

Use a sharp knife dipped in hot water and wiped clean between slices for the neatest presentation.

Conclusion

Russian Honey Cake, or Medovik, is a time-honored dessert that delivers rich flavor and stunning presentation with a surprisingly simple ingredient list. The soft honey-scented layers combined with airy, tangy cream make each bite indulgent and unforgettable. Perfect for special occasions or simply celebrating the beauty of traditional baking, this cake is a labor of love that’s worth every layer.