Go Back
–+ servings
Russian Honey Cake

Decadent Russian Honey Cake: Layers of Sweet Love

A delightful Russian Honey Cake (Medovik) that brings people together with its rich flavors and layers of sweetness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 7 minutes
Refrigeration Time 6 hours
Total Time 6 hours 27 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Russian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layers
  • 4 cups all-purpose flour Can substitute with whole wheat flour for nuttier flavor.
  • 1 cups granulated sugar Adjust based on sweetness preference.
  • 1 cups unsalted butter Ensure it's softened for easier mixing.
  • 1/2 cups honey Lighter honey varieties like clover work well.
  • 3 large eggs Use fresh eggs at room temperature.
  • 1 teaspoon baking soda Combine with honey for the best results.
  • 1 teaspoon ground cinnamon Additional spices can be added if desired.
For the Cream Filling
  • 1 cups sour cream Mix with heavy cream for a creamier texture.
  • 1 cups heavy cream Chill the bowl and whisk to improve whipping efficiency.
  • 1 cups powdered sugar Adjust according to your taste.
  • 1 teaspoon vanilla extract Using pure vanilla provides the best aroma.

Equipment

  • Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Whisk
  • Rolling Pin
  • cake platter

Method
 

Step‑by‑Step Instructions for Russian Honey Cake
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together softened unsalted butter, granulated sugar, and honey until light and fluffy. Add eggs one at a time until fully incorporated.
  3. Whisk together flour, baking soda, ground cinnamon, and a pinch of salt. Gradually add to wet ingredients until just combined.
  4. Divide dough into 8 equal portions, roll each to 1/8 inch thick, and cut out circles.
  5. Bake the cut dough circles for 5-7 minutes until light golden. Cool on wire racks.
  6. Whisk together sour cream, heavy cream, powdered sugar, and vanilla extract until soft peaks form.
  7. Layer the cooled cake with cream filling, refrigerate for at least 6 hours or overnight.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Cool layers completely before frosting to prevent melting; refrigerate overnight for the best flavor and texture.

Tried this recipe?

Let us know how it was!