Medovik (Russian Honey Cake)

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Eight thin honey layers are sandwiched with a tangy sour cream and whipped cream filling, then rested until the layers soften. Crumbs from the trimmings coat the outside. Makes 12 slices in about 13 hr 40 min.

Prep 60 min

Cook 40 min

Cooling 12 hr

Total 13 hr 40 min

Yield 12 slices

Ingredients

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slices

½ cup (100 g)unsalted butter
⅓ cup (120 g)honey
¾ cup (150 g)granulated sugar
3 (150 g)eggs
1 tsp (5 g)baking soda
¼ tsp (2 g)salt
3 ⅓ cups (420 g)all-purpose flour
2 cups (500 g)full-fat sour cream, cold
1 cup (240 ml)heavy cream, cold
1 ¼ cups (150 g)powdered sugar
1 ½ tsp (8 ml)vanilla extract

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Instructions

In a heatproof bowl over a pan of barely simmering water, whisk the butter, honey, sugar, eggs and salt until the butter melts and the sugar dissolves, about 5 minutes. The mixture will reach about 150 F (65 C).
Whisk in the baking soda; it will foam and lighten. Remove from the heat.
Stir in about three-quarters of the flour, then knead in the rest on a floured surface until smooth and slightly tacky. Divide into 8 equal pieces and rest 20 minutes.
Heat the oven to 350 F (175 C). Roll each piece very thin (about 1/16 inch) on parchment, cut an 8-inch circle using a plate, prick with a fork and bake 5 to 7 minutes until golden. Bake the trimmings too.
Whisk the sour cream until smooth. Whip the heavy cream with the powdered sugar and vanilla to medium-stiff peaks and fold into the sour cream.
Stack the layers on a plate, spreading about 1/3 cup of cream between each one. Coat the top and sides with the remaining cream.
Crush the baked trimmings to crumbs and press them over the top and sides of the cake.
Refrigerate at least 12 hours, until the layers soften and the cake slices cleanly.

Tips

Roll as thin as you can; the layers soften into a tender cake overnight.
Bake one layer at a time to keep the dough from drying.
Use full-fat sour cream so the filling holds its shape.
Refrigerate the cake; the dough is baked, and the cream filling should stay cold and be eaten within 4 days.

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Recipe FAQ

How long does it take to make medovik (russian honey cake)?

Plan on 60 minutes of prep and 40 minutes of cooking, plus 12 hours to chill. The recipe makes 12 slices.

How should I store medovik (russian honey cake)?

Keep refrigerated up to 4 days.

Can I make medovik (russian honey cake) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1.5 tsp vanilla extract (8 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

A Russian layer cake of thin honey-flavored sheets stacked with a cream filling and softened overnight until it cuts like a soft cake. Serve it with black tea.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

484 Calories / serving

23.3g Fat

62.4g Carbs

6.7g Protein

35.1g Sugar

Whole recipe (12 servings): ~5808 cal · 280g fat · 749g carbs · 80g protein · 421g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.