I enjoy this cake because it looks impressive but is surprisingly simple to make. The honey gives it a distinctive flavor that pairs perfectly with the smooth, slightly tangy frosting. I also like how the cake tastes even better after resting overnight—the layers soften, and the flavors meld together into something truly delightful.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 large eggs 1 cup clover honey 2 cups all-purpose flour 2 teaspoons baking soda 1 tablespoon white distilled vinegar 8 ounces Cool Whip (thawed) 1 cup sour cream (Daisy brand)
Directions
I preheat my oven to 350°F (175°C) and line baking sheets with parchment paper.
In a mixing bowl, I whisk together eggs, honey, baking soda, and vinegar until smooth. I gradually stir in the flour until the batter comes together.
I divide the batter evenly onto the prepared baking sheets and bake for 10–15 minutes, until golden brown. Then I let the cake layers cool completely on a rack.
In a separate bowl, I combine the Cool Whip and sour cream until smooth and creamy.
Once the layers are cool, I assemble the cake by spreading the frosting between each layer. I use any leftover cake trimmings to crumble on top as decoration.
I let the cake rest for a few hours (or overnight) so the flavors can fully develop before serving.
Servings and Timing
This recipe serves about 8 slices. It takes around 30 minutes to prepare, 15 minutes to bake, and about 45 minutes total (plus resting time for best results).
Variations
I sometimes add a splash of vanilla extract to the batter for extra flavor. For a richer frosting, I fold in a little cream cheese with the sour cream. I also like decorating the cake with crushed nuts, fresh berries, or even a drizzle of honey for an elegant finish.
Storage/Reheating
I store the cake in the refrigerator, covered, for up to 4 days. Since it tastes best after resting, I like making it the day before serving. Freezing is also an option—wrapped tightly, the cake can be frozen for up to 1 month. I thaw it overnight in the fridge before serving.
FAQs
What does Medovik taste like?
It has a rich honey flavor balanced by a light and tangy sour cream frosting.
Can I use a different type of honey?
Yes, but I prefer clover honey for its mild flavor that doesn’t overpower the cake.
Do I have to use Cool Whip?
No, I can substitute with homemade whipped cream for a more natural frosting.
How many layers should this cake have?
Traditionally, Medovik has multiple thin layers, but I usually bake 3–4 thicker ones for simplicity.
Can I make the layers ahead of time?
Yes, I bake and cool the layers, then store them wrapped in plastic until I’m ready to assemble.
How long should the cake rest before serving?
At least 4 hours, but overnight is best for the layers to fully soften.
Can I add nuts or fruit?
Yes, chopped walnuts or fresh berries make wonderful additions between the layers.
What texture should the cake have?
At first, the layers are crisp, but after resting with frosting, they soften into a tender, moist texture.
Can I use Greek yogurt instead of sour cream?
Yes, thick Greek yogurt works well, but I usually sweeten it slightly before mixing.
Is Medovik a traditional Russian dessert?
Yes, it’s a classic Russian and Eastern European dessert, often served at special occasions and holidays.
Conclusion
This Russian Honey Cake (Medovik) is one of my favorite elegant yet approachable desserts. I love how the honey layers transform with creamy frosting into a cake that’s light, moist, and full of flavor. Whether for a holiday, a family gathering, or simply a sweet indulgence, this cake always makes the occasion feel extra special.
Russian Honey Cake, also known as Medovik, is a traditional layered dessert made with honey-scented cake layers and a creamy sour cream frosting. Light, tender, and flavorful, it’s a festive cake that gets even better after resting overnight.
Author:Amy
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes (plus resting time)
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:Russian
Diet:Vegetarian
Ingredients
3 large eggs
1 cup clover honey
2 cups all-purpose flour
2 teaspoons baking soda
1 tablespoon white distilled vinegar
8 ounces Cool Whip (thawed)
1 cup sour cream (Daisy brand)
Instructions
Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a mixing bowl, whisk together eggs, honey, baking soda, and vinegar until smooth.
Gradually stir in flour until batter forms.
Divide batter evenly onto prepared baking sheets and spread thin.
Bake for 10–15 minutes until golden brown. Cool completely on a rack.
In another bowl, combine Cool Whip and sour cream until smooth.
Assemble cake by layering cake sheets with frosting between each layer.
Use cake trimmings to crumble on top as decoration.
Rest cake for at least 4 hours (preferably overnight) before serving.
Notes
Add vanilla extract to batter for extra flavor.
Fold in cream cheese to frosting for a richer taste.
Decorate with crushed nuts, fresh berries, or honey drizzle.
Layers are crisp initially but soften beautifully after resting with frosting.
Traditionally made with multiple thin layers, but can be simplified to 3–4 thicker ones.
