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Honey Cake Recipe (Russian Medovik)

An amazing recipe for homemade layered Honey Cake. Soft honey layers with a light sour cream frosting. A classic Russian Medovik cake recipe that everyone will LOVE!
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 10 servings
Author: Valentina's Corner

Ingredients

cake layers-

cream-

  • 2 ½ cups sour cream
  • 4 Tbsp unsalted butter room temp
  • 12 oz cream cheese room temp
  • 1 tsp vanilla extract
  • 1 3/4 cup powdered sugar
  • 1/2 cup heavy whipping cream

Instructions

cake layers-

  • In a bowl, sift together flour and baking powder. Set aside.
  • Bring a pot of water to a boil. In a glass bowl, whisk together sugar, cubed butter, honey, and baking soda. Steam over med/high heat until the sugar and butter dissolves, stirring occasionally.
    Slowky add whisked egg, stirring until well incorporated. Remove from heat.
  • Quickly stir in the flour mixture. Set aside to cool for about 10 minutes.
  • Preheat the oven to 375°F.
  • Dust surface area with flour and add the batter onto work space. Divide the batter into 7 even pieces.
  • Sprinkle flour over the dough and roll it out to about 9”. Place a 9” round dish over the dough and cut out an even circle. Keep the scraps.
  • Place the cake layer onto baking sheet and bake for about 6-7 minutes.
  • Repeat with all 7 layers. Then, bake the left over scraps.

prepare frosting-

  • In a large bowl, mix heavy whipping cream until thick and whipped.
  • In a separate bowl, mix together the butter and cream cheese. Add the sour cream, vanilla, and powdered sugar.
  • Fold in the heavy whipping cream.

assemble cake-

  • Add some cream on the bottom of the cake platter and add the first cake layer. Cover with cream and top with another cake layer.
  • Repeat with all the cake layers using the nicest layer for the top. Cover the top and sides of the cake with the rest of the cream.
  • Blend or crush the baked scraps.
  • Generously coat the top and sides of cake with the crumbs.
  • Refrigerate overnight or until the cake layers soften.
  • Serve.

Notes

  • Allow the layers to absorb the cream overnight or at least 10-12 hours.
  • Remove cake from the fridge one hour before serving so the cake is served at room temp.