Name: Russian Honey Cake (Medovik)
Prep time: 35 min
Cook time: 30 min
Total time: 7 h 5 min
Cuisine: Eastern European
Ingredients: 1 cup high-quality honey; 1 cup granulated sugar; 4 large eggs; 1 tsp baking soda; 2 cups all-purpose flour; 1 can (14 oz) sweetened condensed milk; 1 cup heavy cream

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A beloved dessert throughout Eastern Europe, Russian Honey Cake—Medovik—is a showstopper of tender, honey-infused layers stacked with a light, creamy frosting. With its golden tones, delicate sweetness, and melt-in-your-mouth texture, this cake is a timeless treat perfect for holidays, gatherings, or whenever a touch of elegance is called for.

Why You’ll Love This Recipe

Medovik is the ideal combination of rich flavor and light texture. The cake layers, made with real honey, are slightly chewy and deeply fragrant, while the whipped cream and condensed milk filling adds a luscious, creamy contrast. Despite its multi-layered appearance, the process is simple and satisfying, especially as the cake develops even more flavor after chilling overnight. It’s as beautiful as it is delicious—an impressive centerpiece for any dessert table.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake Layers:

High-quality honey
Granulated sugar
Large eggs
Baking soda
All-purpose flour

For the Cream Filling:

Sweetened condensed milk
Heavy cream

directions

Prepare the cake base: In a heatproof bowl over a pot of simmering water, whisk together the honey, sugar, and eggs. Heat gently, stirring frequently, until the mixture is warm and the sugar has dissolved.
Add leavening: Stir in baking soda and continue to mix for 2–3 minutes. The mixture will begin to foam slightly and lighten in color. Remove from heat.
Form the dough: Gradually add flour to the warm mixture, stirring until a smooth and pliable dough forms. Let it cool slightly.
Divide and roll: Divide the dough into 6 equal balls. Roll each ball into a thin circle on a lightly floured surface or between sheets of parchment.
Bake the layers: Bake each layer on a parchment-lined baking tray at 350°F (175°C) for 5–6 minutes, or until lightly golden. Allow all layers to cool completely.
Make the cream filling: Whip the heavy cream until soft peaks form. Fold in the sweetened condensed milk until fully combined and creamy.
Assemble the cake: Place one cake layer on a serving plate and spread a generous amount of cream filling. Repeat with remaining layers. Use remaining cream to cover the top and sides.
Chill: Refrigerate the assembled cake for at least 6 hours or overnight to allow the layers to soften and the flavors to meld.
Garnish: Crumble one of the baked layers (or trim edges) and use the crumbs to decorate the sides and top. Optionally, drizzle with honey just before serving.

Servings and timing

Prep Time: 35 minutes
Cooking Time: 30 minutes
Chilling Time: 6 hours
Total Time: 7 hours 5 minutes
Servings: 10 slices
Calories per serving: Approximately 420 kcal

Variations

Sour Cream Frosting: Swap the cream filling with a mix of sour cream and condensed milk for a tangier version.
Nutty Layers: Add finely chopped toasted walnuts between layers for extra texture.
Citrus Note: Incorporate lemon zest into the filling for a bright contrast.
Spiced Dough: Add a pinch of cinnamon or nutmeg to the dough for added warmth.
Mini Cakes: Cut smaller circles for individual Medovik servings, perfect for parties.

storage/reheating

Store the cake in an airtight container in the refrigerator for up to 5 days. This cake is best served cold or at cool room temperature. Freezing is possible for up to 1 month—wrap tightly and thaw overnight in the refrigerator before serving.

FAQs

Why does Medovik need to chill so long?

The resting time allows the cream to soak into the layers, softening them and enhancing the overall texture and flavor.

Can I use honey substitutes?

While real honey is essential to traditional Medovik, you could use maple syrup or agave in a pinch, but the flavor will differ significantly.

Can I make this cake in advance?

Yes, in fact, it’s recommended. The flavor and texture improve after several hours in the fridge.

How do I keep the layers uniform in size?

Roll each dough ball between parchment paper and trim with a round template or cake ring for consistency.

Is this cake overly sweet?

No—the honey and condensed milk provide sweetness, but the whipped cream keeps the overall flavor balanced and light.

Can I use store-bought dulce de leche?

Yes, you can replace sweetened condensed milk with dulce de leche for a caramel-rich filling.

What tools do I need?

A rolling pin, parchment paper, and a stand or hand mixer for the filling are helpful. A cake ring or plate as a size guide is useful for even layering.

How thin should the cake layers be?

Each layer should be about 1/8 inch thick before baking. They will puff slightly during baking but remain thin and pliable.

Can I bake all layers at once?

If you have multiple baking sheets and oven space, yes. Otherwise, bake in batches to ensure even cooking.

Can I decorate the cake differently?

Yes, top with crushed nuts, edible flowers, fresh berries, or a dusting of powdered sugar for a more decorative finish.

Conclusion

Russian Honey Cake (Medovik) is a treasured classic that delivers a truly unforgettable dessert experience. With its delicate layers, creamy filling, and honey-kissed aroma, it offers both elegance and comfort. Whether you’re honoring tradition or exploring Eastern European flavors for the first time, this cake is a showpiece worthy of any celebration. Let it chill, slice it carefully, and enjoy a taste of timeless culinary craft.

Russian Honey Cake (Medovik)

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Author: Mia
Total Time: 7 hours 5 minutes
Yield: 10 slices 1x
Diet: Vegetarian

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Description

A beloved Eastern European classic, this Russian honey cake features tender, golden layers infused with real honey, stacked with whipped cream and condensed milk frosting—perfectly balanced between sweet, light, and irresistible.

Ingredients

Units Scale

1 cup high-quality honey
1 cup granulated sugar
4 large eggs
1 tsp baking soda
2 cups all-purpose flour
1 can (14 oz) sweetened condensed milk
1 cup heavy cream

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Instructions

In a heatproof bowl set over a pot of simmering water, whisk together honey, sugar, and eggs. Heat gently, stirring often, until mixture is warm and sugar is dissolved.
Stir in baking soda and continue mixing for 2–3 minutes. Remove from heat.
Gradually mix in flour until a smooth, pliable dough forms. Let cool slightly, then divide into 6 equal balls.
Roll out each dough ball into thin circles and bake on parchment-lined trays at 350°F (175°C) for 5–6 minutes, until golden. Cool completely.
For the filling, whip heavy cream to soft peaks. Fold in the sweetened condensed milk until creamy and smooth.
Layer the cooled cake rounds with the cream mixture, spreading evenly. Use remaining cream to frost the top and sides.
Chill for at least 6 hours or overnight for best flavor and texture.
Garnish with cake crumbs or a drizzle of honey before serving.