Russian Honey Cake, honestly, almost scared me off the first time I saw a photo. All those layers looked complicated, like something you’d order at a fancy spot in Moscow, not try at home. But guess what? It’s totally doable, and dare I say, kinda fun. If you’re tired of baking the “same ol’” chocolate or vanilla cakes, this one’s a game-changer.
Trust me, Russian Honey Cake (or Medovik, its cooler name) can surprise your taste buds—plus, it gives you bragging rights. If you’re curious about more traditional treats, you can check out this awesome piece on classic Eastern European desserts for inspiration.
Russian Honey Cake (Medovik)
How to make Tort Medovik
Let’s get real: Russian Honey Cake does take time, but most of it is just waiting. You’ll build up a bunch of thin, honey-kissed layers. Here’s a basic rundown, but I’ll tell you a few cheats after.
Start with these: eggs, sugar, honey, flour, baking soda, some butter, and a tub of sour cream. Oh, and patience (kind of key). The secret is making a warm honey-butter-egg mix on the stove. Once that’s smooth, you take it off the heat and do a little dance with flour, turning it all into a soft dough.
Next, split that dough into 6-8 balls (I usually eyeball it—my cakes turn out fine). Roll ‘em out into thin rounds, bake each one for, like, 6 minutes. They darken quick, so don’t wander off. Then, slather each layer with a not-too-sweet sour cream frosting. Stack ‘em high and, honestly, it always gets a bit lopsided.
And here’s the magic: let it sit in the fridge overnight. Feels like forever, but those layers need time to hug each other. The flavor gets deeper and richer. “Wow, you MADE that?” Yes, you totally did.
I made this Russian Honey Cake for my friend’s birthday, and everyone thought it came from a bakery! Seriously, it’s that good (and I’m not even an expert baker).
Russian Honey Cake (Medovik)
Recipe Tips and Notes
Now for my “wish someone told me” moments. First, the dough rolls easier if it’s still warm. Don’t let it cool down too much or you’ll get a wrestling match instead of a baking day. Wax paper is your best friend—trust me. Also, don’t stress if your rounds aren’t perfect. Frosting covers a multitude of baking sins.
Another thing. You can add little tweaks (not traditional but who’s judging?): lemon zest in the frosting or a drizzle of honey between layers. Geez, even a hint of cinnamon in colder months? Perfection. If you mess up a layer, crumble it up and sprinkle the “crumbs” on top. Makes it look extra polished.
Every time I make Medovik, it’s all about the waiting. Give the cake at least 8 hours in the fridge, more if you can bear it. This is the toughest part for me. My kid stares into the fridge like it’s going to speed things up.
Russian Honey Cake (Medovik)
Storage and leftovers
Okay, here’s the awesome bit. Russian Honey Cake gets better over time. Seriously. Day two? Mind-blowing. Just pop it into a cake box or wrap tightly with plastic, and keep it in the fridge. Should last 4-5 days, though we rarely have leftovers past the weekend in my house.
You can even freeze slices (or, so I’ve heard). Just double-wrap and thaw overnight. It’s not quite as fresh but still beats any store-bought treat.
I do recommend letting slices sit out for 15 minutes after taking out of the fridge. Flavors warm up, and it doesn’t break your fork.
Russian Honey Cake (Medovik)
Nutrition Facts (per serving)
Alright, so Medovik is no “skinny dessert.” Still, you’re not eating cake every day, right? Each serving will land you about 350-400 calories, which is average for a legit layered cake. There’s a good dose of protein from the eggs and dairy, and those honey notes feel fancy—not sickly sweet. Balanced in its own decadent way.
That sour cream makes it rich but not heavy, weirdly enough. And unless you’re scarfing half a cake (tempting), you can enjoy guilt-free. Just don’t tell yourself it counts as a health food, please.
Photos of Russian Honey Cake
So, every single time I bake Medovik, I try to capture that wow moment. The cake looks modest from the outside but—trust me—when you cut in, those layers steal the show. It’s the kind of slice you want to post online and maybe send to your grandma. Layer perfection isn’t a must. If a layer breaks? Smash it up, press it on the sides, snap a pic, and call it “rustic style.” Own it!
Here’s the lowdown on finishing touches:
- Dust with cake crumbs for an “I know what I’m doing” vibe
- Throw on some chopped nuts, if you’re feeling it
- Serve with hot tea, because it’s the Russian way
- Take way too many photos—no one will blame you
If you ever want more detailed inspiration, check out The Most Amazing Russian Honey Cake | Cleobuttera. Seriously, their tips helped me nail it the first go-round. Try this once, and suddenly you’ll be the “fancy cake friend.” Not a bad title, right?
Russian Honey Cake (Medovik)
Print
Russian Honey Cake
- Total Time: 480 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful layered cake that combines the rich flavors of honey with a creamy sour cream frosting, perfect for special occasions.
Ingredients
- 4 large eggs
- 1 cup sugar
- 1 cup honey
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup unsalted butter
- 2 cups sour cream
Instructions
- In a saucepan, combine eggs, sugar, honey, and butter. Heat until smooth.
- Remove from heat and stir in baking soda and flour until a soft dough forms.
- Divide the dough into 6-8 balls.
- Roll out each ball into a thin round and bake at 350°F (175°C) for about 6 minutes.
- Frost each layer with sour cream once baked, stacking them up.
- Refrigerate the stacked cake overnight to allow flavors to meld.
Notes
Dough rolls easier if warm. Use wax paper for easy rolling. Consider adding lemon zest or honey drizzle between layers for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg