Medovik: The Timeless Russian Honey Cake with Creamy Layers and Sweet Tradition
Russian Honey Cake, also known as Medovik, is a classic dessert beloved in many Eastern European countries, including Russia and Ukraine. With its tender, honey-infused sponge cake layers and luscious sour cream frosting, this cake strikes a perfect balance between sweetness and tang. Medovik is often considered a celebratory dessert, perfect for birthdays, holidays, or any special occasion. Its layers, reminiscent of a multi-textured dream, create a rich flavor profile that only improves with time. The flavors meld together as the cake soaks up the sour cream filling, resulting in a dessert that’s as satisfying to the eyes as it is to the palate. The process of making Medovik may seem intricate, but with patience and practice, anyone can craft this gorgeous cake. The simplicity of the ingredients—eggs, honey, flour, and sour cream—belies the complexity of the flavors it produces. Whether you decide to serve it as a round cake or a rectangular version for a larger crowd, this honey cake is sure to impress.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
For the Sponge Cake
- 3 eggs – The eggs provide structure and stability to the cake layers, creating a delicate yet sturdy base for the frosting.
- 1 cup clover honey – Honey is the star ingredient of Medovik. It imparts a sweet, floral flavor and a moist texture to each layer of the cake. The use of raw honey gives it a rich, authentic taste.
- 2 cups all-purpose flour – The flour forms the body of the cake, providing a soft but sturdy texture when combined with the honey and eggs.
- 2 tsp baking soda – Baking soda is used as the leavening agent, helping the cake layers rise and become light and airy.
- 1 tbsp white distilled vinegar – The vinegar reacts with the baking soda to create bubbles that aid in the rise of the cake layers, making them soft and fluffy.
For the Sour Cream Frosting
- 8 oz Cool Whip – The Cool Whip serves as the creamy, sweet base of the frosting. It adds a rich texture and a slight sweetness that complements the honey cake perfectly.
- 1 cup sour cream (Daisy brand) – Sour cream adds a tangy, smooth balance to the sweetness of the cake and Cool Whip. Its acidity also helps tenderize the cake layers as they soak in the frosting.
Instructions
Step 1: Preparing the Cake Layers
Begin by preheating your oven to 350°F. Take an 18×13-inch baking sheet and cut four pieces of parchment paper. Invert the pan and line it with the parchment paper, ensuring it hangs over the edges of the pan for easy removal later.
In a large bowl, beat the eggs and honey together for about 2 minutes until the mixture becomes light and smooth. The honey should be well incorporated, and the mixture should look slightly frothy.
Next, dissolve the baking soda in the vinegar. This will create a bubbly reaction that helps the batter rise. Add this mixture to the beaten eggs and honey, and then slowly fold in the flour. Mix everything until smooth, but be careful not to overmix.
Using a spatula or spoon, spread about 1/2 cup of the batter onto the prepared baking sheet. The goal is to spread it as thinly as possible, reaching all the corners of the sheet. Bake the first layer for about 7 minutes, or until the top is lightly golden. Repeat this process until all four layers are baked, ensuring that each layer cools completely before you move on to the next step.
Step 2: Cutting and Preparing the Cake Layers
Once all the cake layers are baked and cooled, remove them from the parchment paper. Using a 7-8 inch plate, cut out two circles from each layer, creating eight round cake layers. Be sure to save the leftover scraps—they’ll be used later for decoration.
Step 3: Preparing the Crumbs
To make the cake decoration, place the cake scraps onto a baking sheet and bake them at 275°F for about 5-8 minutes. This will help dry out the crumbs and make them easy to crush. Once they’re crispy, transfer the crumbs to a zip-lock bag and crush them finely with a rolling pin or your hands. Set these crumbs aside for later use.
Step 4: Preparing the Sour Cream Frosting
In a separate mixing bowl, combine the Cool Whip and sour cream. Stir until the mixture is smooth and well incorporated. The sour cream adds a tangy note that balances the sweetness of the honey cake layers. If you prefer a slightly runnier frosting, you can add an additional tablespoon of sour cream.
Step 5: Assembling the Cake
Place one of the round cake layers on a cake plate or platter. Spread a generous amount of the sour cream frosting over the top. Repeat the process with the remaining cake layers, spreading frosting in between each layer. Make sure to cover the sides and top of the cake as well.
Once the entire cake is assembled and frosted, take the crushed cake crumbs and sprinkle them generously over the top and sides of the cake. The crumbs serve as both decoration and an additional flavor layer that adds texture and richness to the cake. Refrigerate the assembled cake for at least one hour, or preferably overnight, to allow the flavors to meld together and the cake to fully set.
Notes
- Party Size: If you need to make a larger batch for a crowd, simply double the recipe and layer the cake in a rectangular shape rather than cutting out the rounds. This method creates a sheet pan version of the honey cake, perfect for large gatherings.
- Frosting Consistency: The frosting should be on the softer side to allow it to soak into the cake layers. If you’d like a creamier consistency, add an extra tablespoon of sour cream to make the frosting a bit runnier.
- Honey Variations: You can use any type of raw honey for this recipe, but avoid overly sugary or crystallized honey, as it can affect the texture and flavor of the cake. Clover honey is an excellent choice for a smooth and mild taste, but feel free to experiment with different types of honey to add unique flavors.
- Decorating Ideas: While the classic Medovik cake is decorated with crushed cake crumbs, you can also get creative with other toppings. Try sprinkling a dusting of powdered sugar, adding a drizzle of honey, or even garnishing with fresh berries for a pop of color.
- Freezing the Cake: This cake can be made ahead of time and frozen for up to a month. To freeze, wrap the cake tightly in plastic wrap and store it in an airtight container. Thaw it in the refrigerator overnight before serving.