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Top-down photo of a homemade Russian honey cake slice showing creamy layers and honey crumbs on a white kitchen table.

Russian Honey Cakes

Classic Russian Medovik — a layered honey cake with caramelized sponge and creamy sour cream filling. Soft, rich, and perfectly balanced in flavor.
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Course: Dessert
Cuisine: Eastern European, Russian
Prep Time: 45 minutes
Cook Time: 30 minutes
Chill Time: 8 hours
Total Time: 9 hours 15 minutes
Servings: 10 servings
Calories: 430kcal
Author: Megan Riley
Cost: $10–$12

Equipment

  • Double boiler
  • Rolling pin
  • 8 sheets Parchment paper
  • 2 Baking sheets
  • 8–9 inch plate or cake ring
  • Electric mixer
  • Sharp knife
  • Offset spatula
  • Cake stand

Ingredients

Honey Cake Dough

  • 3 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup unsalted butter
  • ¼ cup honey
  • 2 large eggs
  • 1 teaspoon baking soda
  • 1 pinch salt

Sour Cream Filling

  • 1.5 cups sour cream
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • cake crumbs (from trimmed edges) for decoration
  • berries or mint leaves optional garnish

Instructions

  • Combine honey, sugar, and butter in a double boiler. Heat until melted and smooth.
  • In a separate bowl, whisk eggs. Slowly temper with warm honey mixture while stirring.
  • Stir in baking soda. Mixture will foam and lighten in color.
  • Remove from heat. Fold in salt and flour gradually until dough forms.
  • Wrap dough and refrigerate for 30 minutes to firm up.
  • Divide dough into 8 portions. Roll each into a thin circle using a cake ring or plate to trim.
  • Bake each layer at 350°F (175°C) for 4–5 minutes or until golden.
  • While warm, trim the edges using a cake ring. Reserve trimmings for crumbs.
  • Beat heavy cream until stiff peaks form. Fold into sour cream, powdered sugar, and vanilla mixture.
  • Spread frosting between each cake layer on a cake stand.
  • Cover the top and sides with remaining frosting.
  • Crush reserved trimmings and press onto sides of the cake.
  • Refrigerate for at least 8 hours or overnight for best texture.

Notes

Let the cake rest overnight — it improves texture and flavor as the cream softens the layers. Optional: garnish with fresh berries or mint.

Nutrition

Serving: 120g | Calories: 430kcal | Carbohydrates: 45g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 95mg | Sodium: 130mg | Potassium: 170mg | Fiber: 1g | Sugar: 29g | Vitamin A: 750IU | Vitamin C: 0.3mg | Calcium: 90mg | Iron: 1.5mg