Honey Cake Medovik

Honey Cake, or Medovik is the iconic Eastern European dessert. This stunning 8-layer cake features thin, honey biscuit like layers softened by a tangy, velvety sour cream filling and finished with signature crumb coating.

If you have never tried this cake, it is a labor of love that is absolutely worth the effort. Medovik cake has soft thin layers with a nice honey flavor and a tangy filling. It is a wonderful cake to make for special occasions.

You may see a couple of slight variations of this cake, as every family has their own. This is our family recipe that comes from Ukraine, where we would make this cake for every holiday. I learnt to make it long time ago, and it is my favorite honey cake ever. The only thing I changed is the filling. My family recipe used to make hers with only sour cream filling, but I make mine with part sour cream and part whipped cream. My American friends absolutely love this cake and call it a special cake.

While baking eight individual layers might seem like a lot of work, my step-by-step instructions break the process down into 3 easy stages. If you are feeling too overwhelmed by the process, I recommend baking the layers 2-3 days prior.

You may also like my simplified medovik version made into a sponge cake honey cake.

Below, I have included detailed step-by-step instructions with visuals, along with my best techniques for the perfect Medovik cake, even for first-timer bakers.

Plan the baking process

The science of perfect medovik

The secrets to a perfect medovik is to let it rest in the fridge, I call it hydration period.

Why wait 24 hours? Honey cake layers are basically honey biscuits when first baked. During the rest in the fridge, the layers absorb the moisture out of the frosting and transform the cake into soft, velvety texture. Waiting also gives the frosting time to firm up. If you cut it too soon, the layers are still hard to sink a fork into, and the soft frosting will just squish out the sides. You do not want them.

Bottom line, the patience is very important and consider the waiting period as part of the cooking process as it transforms the cake layers into soft and tender cake.

Medovik honey cake ingredients

This is the ingredients overview. You can find the quantities in the recipe card at the end of this pots.

Honey cake layers

• Flour: You will need all-purpose flour. Do not use cake flour or bread flour.
• Unsalted butter: Any butter works, but I prefer high-fat European style butter.
• Sugar: Granulated or bakers fine sugar works.
• Honey: Use quality honey. I used local wild flower honey.
• Eggs: Eggs can be cold or room temperature. I does not matter.
• Baking soda: it will react with honey and create a little lift and lighter texture for the layers.

Sour cream frosting

• Heavy cream: You will need a cold heavy cream.
• Sour cream: Make sure to use full fat sour cream. The more fat content the better.
• Powdered sugar: For sweetness and it also acts as structural stabilizer for the frosting.
• Vanilla extract: For flavor

Step-by-step instructions

Please read all the instructions carefully before you start making the cake.

In a large saucepan, add sugar, honey and butter. Place it over low heat, string it often until the ingredients melt and become very warm. But not boiling! (image 1).

Take it off the heat and and baking soda (image 2)., stirring it until the mixture foams slightly as the acidic honey reacts with baking soda (image 3).

Transfer the honey mixture in to a large bowl. If it is still too hot, let it cool slightly. After that, add 3 eggs. Mix everything with a whisk until well combines (image 4).

Gradually add flour, mixing the dough with a whisk first (image 5). When it too hard to use a whisk, use spatula and at the end, use hands to knead it gently. Do not add all the flour, because you may need less or more (image 6). Once you can mix the dough with hands and it does not stick to your fingers (slightly sticky is OK), the dough is ready and does not need more flour. It should resemble a cookie dough (image 7). I like to weight the dough, so I know how to divide it in to 8 same size pieces (image 8).

Divide the dough into 8 parts and form the balls. I made mine 124 grams each. I do not recommend them smaller, as you will need some scraps for crumbs (image 9). Place them on a plate and cover with plastic wrap so they do not dry out (image 10).

Place a parchment paper on a flat surface. We will be rolling the layers straight on a parchment paper. You can also do it on a well-floured surface, but it is so much easier to roll it on a parchment paper right away.

Place the dough ball on a parchment paper and flatten it slightly with your hands (image 11). Roll in into a thin circle (⅛ inch or thinner) with a rolling pin. Circle does not have to be perfect but wide enough to cut one out after baking. The circle must be large than your desired cake size. So I use a 9-inch plate to cut out, I roll the dough to 10 inches or larger (image 12).

If the layer tears up, use your fingers to gently patch it together. Pierce the surface of the rolled layer gently with a fork before baking (image 13).

Transfer the parchment paper with a cake layer on a baking sheet. Bake at 350F for bout 4-6 minutes or until golden brown (image 14). When you get a hang of it, while one layer bakes, you can roll the second layer. You can reuse the same 2 parchment paper sheet, alternating them for the faster process.

Immediately after taking the pan out of the oven, while the layer is still hot and soft place your lid or a plate on top. Use a sharp knife to trim the edges into a perfect circle (images 15, 16). If you try to cut it after it cools down, the layer will crumbs ans it hardens once cools down. So make sure to cut it right away after baking.

Stack the baked layers on a plate (images 17) and keep the baked scrapes separately (images 18).

Why I do not cut out the circle before baking? Cutting out the edges after baking exposes the interior on the sides, allowing the frosting to stick batter on sides penetrate from the edges as well as the top. It also results in a cleaner, sharper cake sides.

Texture note: When the layers cool down, they will harden and become cracker like. Do not worry, it means you made them right. They will soften during the resting period.

Make frosting

In a cold large mixing bowl, add heavy cream. Using electrical mixer, mix on high for one minutes until bubbly. Add powdered sugar and vanilla. Mix on high until stiff peaks form.

Add sour cream and mix on medium speed just until combined. Use right away for assembling the honey cake (image 19).

Prepare the cake crumbs

A classic Medovik is always finished with a signature layer of golden crumbs. To make these, we saved and baked those dough scraps left over from cutting your cake circles.

Once baked edges have cooled completely, pulse them in a blender or a food processor until they reach medium or fine consistency (images 20,21). If you are not ready to assemble the cake, you can store the crumbs in an air tight container or a sealed bag .

If you choose fine crumbs, it will give the cake velvety, suede-like look. If you use medium crumbs (created by a few short pulses), your cake will have more rustic look with a slight crunch.

If you want extra deep flavor and color, toast the crumbs at 320F for about 2-5 minutes after blending.

Assemble the honey cake

Place a small dollop of frosting in the center of your cake stand or serving dish. This acts as and anchor to prevent the cake from sliding during the assembly.

Place the first cake layer down. Spread a generous, even layer of frosting over the surface (image 22).

Gently place the second layer on top. Do not press down. You want thick, uniform layer of frosting between the layers, so it makes the layers soft. Repeat until all layers are stacked (image 23).

Evenly coat the top and sides with the rest of the frosting (image 24). Sprinkle the reserved honey crumbs over the top and press them into the sides (image 25). See technique bellow.

Refrigerate the cake for a minimum of 12 hours, though 24 hours is ideal. The frosting will fully hydrate the layers, creating a perfect butter-soft layers.

How to easily apply crumbs to the sides?

Tuck 4-5 pieces of parchment paper under the edges cake. Once you done with crumbs, carefully pull the parchment away, leaving the cake stand perfectly clean.

Hold a handful of crumbs in your palm. Bring your hand with crumbs toward the bottom of the cake. Gently press the crumbs against the side, moving your hands upward in a sweeping motion. Let access fall back into your hand on on onto parchment paper. Sprinkle a good layer of crumbs on the top of the cake as well.

You can also use a bench scraper to apply the crumbs to the sides of the cake.

Medovik expert tips

• I recommend using the kitchen scale for measuring the flour and also making sure the layers are divided evenly.
• Use baked edges from layers for the crumb topping. And if somehow you do not have enough, you can also use graham cracker crumbs.
• If you make cake into a square shape and need to cut layers after baking, make sure you cut them right after baking while they are soft. Once they cool down, they become crumbly, cracker-like texture.
• Assemble honey cake at leas 12 ( if you have no patience ha-ha) , but better 24 hours ahead of time. The the layers need to absorb the moisture from the frosting, so the become melt-in-your mouth texture.
• When you add the frosting, make sure to spread a thick layer of eat between each layer. When you place the next layer on top, press it very gently so the frosting does not come out on sides. Once the cake stays in the fridge for 12-24 hours, the layers will absorb extra frosting and it will also stabilize.

Make ahead tips

• The dough: you can keep the dough in the fridge for up to 2 days. Make sure it is tightly wrapped in plastic wrap to avoid the air contact. Before baking, bring it to a room temperature and the dough will soften and it will be easy to work with.
• Baked layers: You can keep baked layers (no frosting) for up to 3 days at room temperature or for up to 5 days in the fridge. Make sure they are in a sealed bag or wrapped in plastic wrap. You can also freeze them for up to 2 months. Thaw them overnight before assembling the cake.
• Prepared cake: The prepared cake can be store in the fridge for up to 5 days, that includes the 24 hour rest and soak time. I do not recommend freezing the cake, as the frosting will separate.

More baking recipes with honey to try

• Honey sugar cookies
• Simple honey cake
• Honey banana bread
• Honey scones with raspberries

If you have never baked with honey, I recommend my guide on how to bake with honey with all the tips and tricks I have learned and discovered.

Thank you so much for baking with me!