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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.
Megan Riley

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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Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 8 hours
Total Time 9 hours 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Eastern European, Russian
Calories: 430
Ingredients Equipment Method Notes

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

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

Method
 

  1. Combine honey, sugar, and butter in a double boiler. Heat until melted and smooth.
  2. In a separate bowl, whisk eggs. Slowly temper with warm honey mixture while stirring.
  3. Stir in baking soda. Mixture will foam and lighten in color.
  4. Remove from heat. Fold in salt and flour gradually until dough forms.
  5. Wrap dough and refrigerate for 30 minutes to firm up.
  6. Divide dough into 8 portions. Roll each into a thin circle using a cake ring or plate to trim.
  7. Bake each layer at 350°F (175°C) for 4–5 minutes or until golden.
  8. While warm, trim the edges using a cake ring. Reserve trimmings for crumbs.
  9. Beat heavy cream until stiff peaks form. Fold into sour cream, powdered sugar, and vanilla mixture.
  10. Spread frosting between each cake layer on a cake stand.
  11. Cover the top and sides with remaining frosting.
  12. Crush reserved trimmings and press onto sides of the cake.
  13. 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.