Ukrainian Honey Layer Cake

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Medivnyk is a beloved Ukrainian honey cake made from thin, pliable honey-flavored sponge layers stacked with a tangy sweet sour cream frosting. After a day of resting, the layers soften into a tender, sliceable cake that balances caramel-honey sweetness with creamy tang.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 7 gSaturated Fat
• 58 gCarbs
• 1 gFiber
• 34 gSugar
• 6 gProtein
• 210 mgSodium
• 160 mgPotassium
• 75 mgCalcium
• 1.8 mgIron
• 0.5 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the honey cake layers

• 3 cups (375 g) all-purpose flour
• 1/2 cup (170 g) wildflower honey
• 3/4 cup (150 g) granulated sugar
• 3 large eggs
• 1/2 cup (115 g) unsalted butter
• 1 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 tsp vanilla extract

For the sour cream frosting

• 2 cups (480 g) full-fat sour cream
• 3/4 cup (150 g) granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• Pinch of salt

For assembly

• 1/2 cup chopped walnuts or toasted breadcrumbs (optional, for sprinkling)

Directions

1. In a small saucepan over low heat, combine the honey, sugar, and butter. Warm gently, stirring, until the butter melts and the sugar dissolves; do not boil.
2. Remove from the heat, stir in the baking soda, and watch the mixture foam and lighten in color. Let it cool for 5 minutes.
3. Whisk the eggs in a large bowl, then slowly pour the warm honey mixture into the eggs in a thin stream, whisking constantly so the eggs do not scramble.
4. Add the salt and vanilla, then sift in the flour in three additions, stirring with a wooden spoon until a soft, slightly sticky dough forms. Cover and chill for 30 minutes.
5. Divide the dough into 8 equal pieces. On a sheet of parchment dusted with flour, roll each piece into a thin round about 9 inches (23 cm) in diameter. Prick with a fork and bake on a parchment-lined sheet pan at 350°F (175°C) for 4 to 6 minutes, until golden.
6. Trim each baked layer with a plate or bowl to make even circles; reserve the trimmings. Cool layers completely on a flat surface.
7. Make the frosting: whisk sour cream with sugar, flour, vanilla, and salt until smooth. Chill for 15 minutes to thicken slightly.
8. Assemble by spreading a thin, even layer of frosting between each of the 8 honey layers, stacking them neatly. Spread remaining frosting over the top and sides.
9. Crush the reserved trimmings (or walnuts) and press onto the sides and top of the cake. Cover and refrigerate at least 8 hours, preferably overnight, so the layers absorb the frosting.
10. Slice with a sharp, thin-bladed knife, wiping the blade between cuts, and serve cold or slightly cool.

Cook’s Notes

• Chilling the dough prevents sticking and makes rolling the thin layers easier.
• For deeper honey flavor, use buckwheat or dark wildflower honey if available.
• Resting the assembled cake overnight is essential: dry layers turn soft and sliceable as they soak up the sour cream frosting.
• If the frosting seems thin, whisk in 1 extra tablespoon of flour or chill it longer before assembling.
• Trim layers while still slightly warm; they become crisp within a minute and will break if flexed.

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