Russian Honey Cake (Medovik)

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Medovik is a beloved Russian honey layer cake built from paper-thin honey-infused cake rounds stacked with a tangy sour cream frosting. After a long chill in the refrigerator, the crisp layers soften into a tender, melt-in-your-mouth texture that's worth every bit of patience.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 24 gFat
• 14 gSaturated Fat
• 58 gCarbs
• 1 gFiber
• 34 gSugar
• 6 gProtein
• 160 mgSodium
• 140 mgPotassium
• 85 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the honey cake layers

• 3 large eggs, room temperature
• 1 cup (200 g) granulated sugar
• 3 tablespoons (60 g) wildflower honey
• 1/2 cup (115 g) unsalted butter
• 1 teaspoon baking soda
• 3 cups (375 g) all-purpose flour, plus more for rolling
• Pinch of fine sea salt

For the sour cream frosting

• 2 cups (480 ml) cold full-fat sour cream
• 1 cup (240 ml) cold heavy whipping cream
• 1/2 cup (100 g) granulated sugar
• 2 tablespoons (40 g) honey
• 1 teaspoon pure vanilla extract

For assembly and garnish

• Reserved cake trimmings, finely crushed
• 2 tablespoons honey, warmed, for drizzling
• Fresh berries, optional

Directions

1. In a medium saucepan over low heat, whisk together the eggs, sugar, honey, and butter until the sugar dissolves and the mixture is hot to the touch but not boiling, about 5 minutes. Stir in the baking soda; the mixture will foam and lighten in color.
2. Working off the heat, gradually add the flour and salt, mixing with a wooden spoon until a soft, slightly sticky dough forms. Divide the dough into 10 equal balls, flatten each into a disc, wrap in plastic, and chill for 30 minutes.
3. Preheat the oven to 350°F (175°C) and line 3 sheet pans with parchment paper. On a lightly floured sheet of parchment, roll one dough disc into a very thin round about 9 inches across, using a plate as a guide and trimming the edges with a knife.
4. Bake each round for 4 to 6 minutes, until golden and lightly blistered. Slide the parchment onto a wire rack to cool completely while you repeat with the remaining dough discs. Reserve all trimmings.
5. Make the frosting: in a chilled bowl, whip the heavy cream with the sugar and vanilla to soft peaks. Gently fold in the sour cream and honey until smooth and spreadable. Refrigerate while the layers cool.
6. Place one cake round on a serving plate and spread about 1/3 cup of frosting evenly over the top. Repeat with the remaining layers, ending with a layer of cake on top.
7. Spread a thin layer of frosting over the entire top and sides of the cake. Press the crushed trimmings onto the sides and sprinkle generously over the top, then drizzle with the warmed honey.
8. Cover loosely and refrigerate the Medovik for at least 8 hours, preferably overnight, so the layers absorb the frosting and become tender. Slice with a sharp, warm knife and serve chilled.

Cook’s Notes

• Roll the dough as thin as you can; paper-thin layers are the signature of an authentic Medovik and will soften beautifully after chilling.
• Don't skip the long rest in the fridge, the layers need several hours (ideally overnight) to absorb the frosting and turn tender.
• Use full-fat sour cream for the frosting; low-fat versions will be too thin and may weep into the layers.
• A clean cut is easier if you dip your knife in hot water and wipe it dry between each slice.
• Store the cake covered in the refrigerator for up to 4 days; the flavor actually deepens by day two.

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