Discover Medovik, the iconic layered Russian honey cake. Thin, soft layers of baked honey dough are stacked with tangy sour cream frosting, creating a stunning cake that mellows into perfection after a day’s rest.
Medovik is a masterpiece of Slavic baking—a stunning layer cake known for its tender, soft honey-infused layers and luxuriously tangy sour cream frosting. Unlike typical cakes, the magic of Medovik happens after assembly. As it chills overnight, the crisp-baked layers soften from the frosting, transforming into a melt-in-your-mouth, harmoniously sweet-and-tangy dessert.
While making the many layers is a labor of love, the process is simple and deeply rewarding. Topped with a blanket of fine honey-crumb dust, this cake is a showstopper for special occasions and a beloved tradition that gets better with every bite.
The Science of Softening Layers & Stable Frosting
Medovik’s unique texture is a study in culinary patience. The cake layers start as a cooked honey syrup (often with baking soda, which helps them brown and rise slightly), which is then mixed into flour to form a soft dough. Each layer is rolled thin, baked quickly until golden and slightly crisp, then trimmed to perfect circles.
The sour cream frosting is the transformative agent. Made by whipping thick sour cream (or smetana) with sugar and sometimes butter, it is spread generously between the layers. As the cake rests under weight in the refrigerator for 12-24 hours, the moisture from the frosting gradually migrates into the dry layers, softening them to a pliable, cake-like consistency without becoming soggy.
The key is using full-fat sour cream and stabilizing the frosting, sometimes with whipped cream or a cooked flour mixture, to prevent it from separating. The final crumb coating, made from the trimmed layer edges, seals in moisture and adds visual texture.
Ingredients
For the Honey Cake Layers (Makes 8-10 layers):
- ½ cup (170g) honey (preferably a flavorful variety like wildflower)
- ¾ cup (150g) granulated sugar
- ½ cup (1 stick / 113g) unsalted butter
- 3 large eggs, room temperature
- 1 teaspoon baking soda
- 3 ½ cups (440g) all-purpose flour, plus more for dusting
For the Sour Cream Frosting:
- 32 oz (900g) full-fat sour cream, chilled (or smetana)
- 1 ½ cups (180g) powdered sugar, sifted (or to taste)
- 1 teaspoon vanilla extract (optional)
- Pinch of salt
- Optional Stabilizer: 1 cup (240ml) heavy cream, whipped to stiff peaks, folded in at the end.
Instructions
1. The Cooked Honey-Butter Syrup (Result of Cooking): In a medium saucepan, combine honey, sugar, and butter. Heat over medium, stirring until melted and combined. Bring to a gentle simmer and cook for 3-4 minutes, stirring occasionally.
Remove from heat. Whisk in baking soda—the mixture will foam up dramatically. Let cool for 10-15 minutes until warm, not hot.
2. The Soft Honey Dough (Result of Mixing Dough): In a large bowl, lightly beat the eggs. Gradually pour the warm (not hot) honey syrup into the eggs while whisking constantly.
Gradually add the flour, mixing first with a spoon, then with your hands, until a soft, slightly sticky dough forms. It should pull away from the bowl. Cover and let rest at room temperature for 30 minutes.
3. The Baked & Trimmed Cake Layers (Result of Baking & Trimming): Preheat oven to 350°F (175°C). Divide dough into 8-10 equal pieces. On a well-floured surface, roll each piece into a very thin circle (about 8-9 inches in diameter), using a plate as a guide. Transfer to a parchment-lined baking sheet.
Bake for 4-6 minutes each until golden brown with darker spots. They will be pliable when hot but crisp as they cool. While still warm, trim each layer to a perfect 8-inch circle using a plate and knife. Reserve all trimmings.
4. The Prepared Sour Cream Frosting (Result of Whipping): While layers cool, make the frosting. In a large bowl, whisk the chilled sour cream, powdered sugar, vanilla, and salt until smooth and thickened. If using the whipped cream stabilizer, gently fold it in now. The frosting should be thick and spreadable.
5. The Assembled, Un-set Cake (Result of Layering): Place one cake layer on a serving plate. Spread with a generous ⅓ to ½ cup of frosting, all the way to the edges. Repeat with all layers, ending with a layer of cake. Spread a thin layer of frosting over the top and sides to seal in crumbs (a crumb coat). Use remaining frosting for a final, thicker coat. Do not worry if layers seem uneven or crisp—they will soften.
6. The Cake Ready for Resting (Result of Crumb Coating): Process the reserved cake trimmings in a food processor into fine crumbs. Press the crumbs firmly onto the top and sides of the frosted cake, covering it completely. Cover the cake loosely and refrigerate for at least 12 hours, preferably 24.
7. Serve & Store: After resting, the cake will have softened perfectly. Slice with a sharp, serrated knife. Store covered in the refrigerator for up to 5 days.
Pro-Tips for the Perfect Medovik
- Don’t Skip the Syrup Cook: Cooking the honey mixture deepens its flavor and ensures the right dough consistency.
- Roll the Layers Thin: Aim for 1/8-inch thickness or less. They bake quickly and will soften properly.
- Embrace Imperfect Circles: Slight unevenness is part of the charm, but trimming ensures a neat final shape.
- Frosting Consistency: If your sour cream is watery, strain it in a cheesecloth-lined sieve for 1-2 hours before using.
- The Long Rest is Mandatory: This is not a cake you can serve immediately. The 12-24 hour rest is what creates the signature soft, cohesive texture.
- Weigh the Cake: For exceptionally even layers, place a pot lid or second plate on top of the assembled cake before chilling.
- Flavor Variations: Add a tablespoon of rum or cognac to the frosting, or sprinkle ground walnuts between the layers.
Medovik is more than a cake; it’s a delicious lesson in patience rewarded.
