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Russian Honey Cake Recipe: A Deliciously Layered Classic

Russian Honey Cake Recipe
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My grandmother called this “the cake of patience and love.” She’d spend a quiet afternoon layering each delicate honey sponge with cream, humming a tune from the old country. Every bite is rich with history, lightly sweet, and melts in your mouth. If you’ve never tried Medovik, this is your sign. It’s more than dessert—it’s a memory on a plate.

Ingredients

For the Cake Layers:

  • 1/2 cup honey

  • 3/4 cup sugar

  • 2 large eggs

  • 1/2 cup unsalted butter

  • 1 teaspoon baking soda

  • 3 cups all-purpose flour

For the Cream Filling:

  • 2 cups sour cream

  • 1 cup heavy whipping cream

  • 3/4 cup powdered sugar

  • 1 teaspoon vanilla extract

Instructions

  1. In a saucepan over low heat, melt butter, honey, and sugar. Stir until smooth.

  2. Remove from heat. Whisk in eggs quickly, then baking soda. The mixture will foam.

  3. Gradually mix in flour until a soft dough forms.

  4. Divide dough into 8 pieces. Roll each one thinly into a circle.

  5. Bake each round at 350°F (175°C) for 5–7 minutes, until golden.

  6. Cool layers and trim edges for uniformity (save trimmings for crumbs).

  7. Whip sour cream, heavy cream, sugar, and vanilla until smooth.

  8. Spread cream between each layer, stacking them gently.

  9. Coat the outside with more cream and sprinkle with cake crumbs.

  10. Refrigerate overnight for best texture and flavor.

Notes

  • Use a springform pan as a guide to cut perfectly round layers.

  • Add a touch of lemon zest to the cream for brightness.

  • Patience is key—let it sit overnight to soak and soften.

Nutrition

Find it online: https://recipes.gernarb.com/russian-honey-cake-recipe-a-deliciously-layered-classic/