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–+ servings
Honey Cake Medovik made with thin sponge cake layers

Russian Honey Cake Recipe (Medovik)

By: Alyona Demyanchuk
Russian Honey Cake is a thin layer cake made with raw honey and a sour cream frosting. This honey cake recipe can be made round or rectangular for a party size! My Ukrainian husband loves this Medovik Cake Recipe and this dessert is covered in the simplest cake decoration (leftover cake crumbs!) 
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 16 slices
Course: Dessert
Cuisine: Russian, Ukrainian

Equipment

Ingredients

Sponge Cake:

  • 3 eggs
  • 1 cup clover honey
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tbsp white distilled vinegar

Sour Cream Frosting:

  • 8 oz Cool Whip, (thawed)
  • 1 cup sour cream, (Daisy brand)

Instructions

How to make Honey Cake (Medovik):

  • Preheat the oven to 350° F. Cut 4 pieces of parchment paper, overhanging an inverted 18" by 13" baking sheet.
  • Beat the eggs and honey for 2 minutes. Add the baking soda dissolved in 1 Tbsp vinegar and flour. Mix well.
    russian honey cake batter beaten from eggs, honey, flour, baking soda, and vinegar
  • Spread 1/2 cup of the sponge cake batter onto an inverted baking sheet covered with parchment paper. Spread the mixture as thin as possible reaching the corners of the baking sheet. Bake each layer for 7 minutes (makes 4 layers total.)
    thin honey cake batter spread over a sheet pan
  • Cool completely then peel off the parchment paper and cut out 2 circles from each cake layer using a 7-8" plate (makes 8 round cake layers total.) Reserve all the scraps.
    Russian honey cake layers cut out with a plate to make a round honey cake
  • Place the scrap pieces into a baking sheet and bake for 5-8 minutes at 275°F for the crumbs to dry out. Transfer to a zip-lock bag and crush the crumbs finely.
    honey cake crumbs being crushed with a rolling pin after they have been dried
  • To make the cream; mix together the cool whip and sour cream. Spread over each layer and frost the sides and top. Garnish cake with crumbs and refrigerate overnight or at least 1 hour before serving.
    Russian honey cake being assembled on a cake plate with crumbs

Notes

  • Party Size: to make a honey cake for a crowd simply double the recipe and don't cut out the cake layers, but rather layer atop each other. This makes a sheet pan Honey Cake. 
  • The cream filling should be on the softer side in order to soak each cake layer. Add an additional tablespoon of sour cream to make a runnier cream. 
  • Use any raw honey that is smooth (avoid sugary honey.) 
Nutrition Facts
Russian Honey Cake Recipe (Medovik)
Serving Size
 
1 slice
Amount per Serving
Calories
182
% Daily Value*
Fat
 
4
g
6
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
40
mg
13
%
Sodium
 
192
mg
8
%
Potassium
 
75
mg
2
%
Carbohydrates
 
33
g
11
%
Fiber
 
1
g
4
%
Sugar
 
20
g
22
%
Protein
 
3
g
6
%
Vitamin A
 
159
IU
3
%
Vitamin C
 
1
mg
1
%
Calcium
 
39
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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