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Russian Honey Cake (Medovik) Recipe

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★★★★

4 from 83 reviews

This traditional Russian Honey Cake, also known as Medovik, features multiple thin layers of honey-infused sponge cake layered and frosted with a smooth and creamy mixture of sour cream and whipped topping. The cake is finished with finely crushed cake crumbs for added texture and a beautiful presentation. A perfect dessert to prepare in advance, allowing the flavors to meld together overnight.

Ingredients

Scale

For the Cake Layers

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

For the Cream Frosting

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

Instructions

  1. Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C). Cut 4 pieces of parchment paper to fit an inverted 18″ by 13″ baking sheet, allowing the paper to overhang. This will be used for baking the thin sponge cake layers.
  2. Make the honey sponge batter: In a mixing bowl, beat together the 3 eggs and 1 cup clover honey for 2 minutes until well combined and slightly fluffy. Dissolve 2 tsp baking soda in 1 tbsp white distilled vinegar and add to the egg and honey mixture. Gradually incorporate 2 cups all-purpose flour, mixing well to form a smooth batter.
  3. Bake the cake layers: Spread about 1/2 cup of the batter thinly and evenly over one piece of the prepared parchment paper on the inverted baking sheet, making sure to spread the batter to the edges and corners. Bake the layer for 7 minutes. Repeat this process to bake all 4 thin cake layers.
  4. Cool and shape the layers: Allow the cake layers to cool completely on the parchment paper. Carefully peel off the parchment and use a 7-8 inch plate as a template to cut out two round circles from each cake layer, resulting in a total of 8 round layers. Keep the leftover scraps for decoration.
  5. Prepare cake crumbs: Spread the leftover cake scraps on a baking sheet and bake at 275°F (135°C) for 5-8 minutes until dry. Once cooled, transfer the scraps to a zip-lock bag and crush them finely to use as garnish.
  6. Make the cream frosting: In a bowl, mix together 8 oz thawed Cool Whip and 1 cup sour cream until smooth and well combined.
  7. Assemble the cake: Place one cake layer on a serving plate and spread a generous layer of the cream frosting over it. Continue layering all 8 cake rounds, frosting each layer. Finish frosting the top and sides of the cake evenly.
  8. Decorate and chill: Sprinkle the finely crushed cake crumbs over the top and sides of the frosted cake. Refrigerate the cake overnight or for at least 1 hour before serving to allow the layers to set and the flavors to develop.

Notes

  • Using clover honey is recommended for its mild, sweet flavor that complements the cake beautifully.
  • Ensure cake layers are thin and baked quickly to keep them tender and flexible for layering.
  • Cut the cake circles carefully to maintain uniform layers for the best presentation.
  • Chilling the cake overnight enhances the taste and texture as the cream soaks into the cake layers.
  • Could be served with fresh berries or a dusting of powdered sugar for extra flair.

Keywords: Russian honey cake, Medovik, layered cake, honey sponge, sour cream frosting, traditional Russian dessert

Find it online: https://foodarohub.com/russian-honey-cake-medovik-recipe/