Russian Honey Cake (Medovik)

Russian Honey Cake, also known as Medovik, is a classic layer cake made with raw honey and a tangy sour cream frosting. This melt-in-your-mouth dessert is a beloved treat in both Russia and Ukraine and can be made round for a traditional look or rectangular for serving a crowd. My Ukrainian husband loves this recipe, and it’s always a hit at family gatherings!

What Is Medovik (Russian Honey Cake)?

Medovik, which means “honey cake” in Russian, is made with multiple thin cake layers that absorb a luscious cream filling. There are two main methods to prepare Medovik: the traditional rolled-out dough version and the quicker sponge cake method, like in this recipe. The sponge cake layers soak up the frosting beautifully, making the cake soft and ready to eat in just a few hours—no overnight chilling required!

Why You’ll Love This Recipe

Quick sponge method – No need to roll dough or cook over the stovetop.
Simple ingredients – Just honey, eggs, flour, and basic pantry staples.
Flexible size – Make it round or rectangular depending on the occasion.
Classic Slavic flavor – Perfect with tea and a touch of nostalgia.

Ingredients for Honey Cake

Honey: Clover honey is mild and easy to find, but local or wildflower honey also works. Use runny raw honey, not crystallized.
Eggs: Large Grade-A eggs help create structure.
Flour: All-purpose or bread flour works well.
Baking Soda: Traditional Eastern European leavening, activated with vinegar.
Cream Filling: Thick sour cream (like Daisy brand) and Cool Whip make a quick and sweet frosting. You can also use homemade whipped cream and sweetened condensed milk for a richer option.

How To Make Russian Honey Cake (Medovik)

Prep:
Preheat your oven to 350°F and cut four pieces of parchment paper to fit an 18×13” baking sheet.

1. Make the Batter

Beat together 6 eggs and 1 cup of honey until frothy and pale (about 2 minutes).
Dissolve 2 tsp of baking soda in 1 tbsp vinegar, then stir it into the egg mixture.
Add 2 cups of flour and mix until just combined.

2. Bake the Layers

Place ½ cup of batter onto parchment-lined baking sheet and spread into a thin 16×11″ rectangle.
Bake for 7–8 minutes until golden brown and fragrant.
Repeat for all layers (you should get at least 4 sheets).

3. Cut and Cool

Let layers cool completely, then use a plate (around 8” diameter) to cut two circles from each sheet.
You should have 8 cake circles total. Save the scraps for decoration.

4. Make the Cream Filling

Combine 2 cups sour cream and 1 tub (8 oz) Cool Whip until smooth.

5. Assemble the Cake

Place one cake round on your serving plate, spread with cream filling.
Repeat with all layers, finishing by frosting the sides and top.

6. Decorate

Dry reserved scraps in the oven at 275°F for 5–10 minutes until crisp.
Crush into fine crumbs and sprinkle over the entire cake for a rustic finish.

Tips for Success

Work quickly—batter thickens as it sits.
Use two baking sheets to speed up the process.
Don’t worry about browning honey—baking the layers naturally caramelizes it.
For a taller cake, double the recipe and use slightly thicker layers.
Use freezer paper if freezing layers to prevent sticking.
Store leftover cake in the fridge—it gets even better the next day!

Variations & Serving Ideas

Try with honey graham crackers for a shortcut version.
Add chocolate layers for a Spartak-style cake.
Use a honeycomb mold and white chocolate for a decorative touch.
Make it sugar-free by using unsweetened whipped cream in the frosting.

Can You Freeze Honey Cake?

Yes! Assembled and frosted honey cake freezes well for up to 3 months. Place in an airtight container before freezing. Avoid freezing the unfrosted layers—they can become sticky.

Where to Buy Honey Cake

You can often find Medovik cakes in European or Russian grocery stores, especially around the holidays, for about $30. However, making it at home is not only more affordable—it tastes fresher and allows you to customize the flavor and size.

A Cake With History

Medovik dates back to the 19th century and is rumored to have originated as a culinary creation to impress a Russian empress. For many from the former Soviet Union, this cake is full of memories and tradition.

More Russian Cakes to Try

Smetannik (Sour Cream Cake)
Russian Tea Cake (Curly Boy)
Chocolate Spartak Cake
Honey Prune Cake
Russian Honey Cake (Medovik)
Ingredients
For the Cake Layers:
6 large eggs
1 cup honey (clover or raw, runny honey)
2 tsp baking soda
1 tbsp white vinegar
2 cups all-purpose flour
For the Frosting:
2 cups sour cream (thick variety like Daisy)
1 tub (8 oz) Cool Whip or homemade whipped cream
Optional Decoration:
Cake scraps (baked trimmings from layers), dried and crushed into crumbs

Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C).
Cut 4 pieces of parchment paper to fit an 18×13″ baking sheet.
2. Make the Batter
In a large bowl, beat the eggs and honey with an electric mixer for about 2 minutes until pale and frothy.
In a small cup, mix baking soda with vinegar and let it fizz. Stir into the egg mixture.
Add flour and gently mix until just combined. The batter should be pourable but not too thin.
3. Bake the Layers
Spread about ½ cup of batter thinly into a 16×11″ rectangle on parchment paper.
Bake each layer for 7–8 minutes or until golden.
Repeat with remaining batter to make 4 large sheets.
4. Cut Out Circles
Cool the sheets completely.
Use an 8″ round plate or bowl to cut 2 circles from each sheet (total of 8 rounds).
Save the trimmings for garnish.
5. Make the Frosting
In a bowl, stir together sour cream and Cool Whip until smooth and creamy.
6. Assemble the Cake
Place the first cake layer on a serving plate. Spread a few tablespoons of cream over it.
Repeat with all layers. Spread remaining cream over the top and sides.
7. Decorate
Dry reserved cake scraps in a 275°F oven for 5–10 minutes until crisp.
Crush into crumbs and sprinkle over the cake.

Tips
Cake can be served the same day but improves after 4–6 hours of chilling.
Store covered in the fridge for up to 5 days.
Can be frozen for up to 3 months (assembled and frosted).