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!
- 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
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.
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.
- 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.