What is Russian Honey Cake and how is it made?

Russian Honey Cake, also known as Medovik, is a layered dessert made from thin, honey-flavored cake layers and a creamy filling, typically sour cream or a mix of sour cream and condensed milk. The cake layers are baked individually, resulting in tender, slightly chewy textures. After baking, the layers are stacked with the filling spread between each one, and the cake is chilled for several hours or overnight to soften the layers and blend the flavors. Honey is the key ingredient, providing a distinct, sweet aroma and taste.

How long should I refrigerate Russian Honey Cake before serving?

It is best to refrigerate Russian Honey Cake for at least 6 to 8 hours, but preferably overnight. This resting time allows the cake layers to absorb the moisture from the filling, becoming soft and flavorful. Serving the cake too soon after assembly can result in a texture that is too firm or dry. Refrigerating also helps the flavors meld, giving the cake its signature rich taste.

Can I use substitute ingredients in Russian Honey Cake if I don't have traditional ones?

Yes, you can substitute some ingredients without losing too much authenticity. For example, if you don’t have sour cream, you can use a mixture of cream cheese and heavy cream or Greek yogurt for the creamy filling. If fresh honey is unavailable, high-quality clover or wildflower honey works well. However, avoid artificial honey substitutes as they lack the unique flavor honey provides. Keep in mind, using substitutes may slightly change the texture or taste but still yields a delicious cake.

How do I store leftover Russian Honey Cake to keep it fresh?

Store leftover Russian Honey Cake in an airtight container in the refrigerator. The cake should stay fresh for up to 4 to 5 days. Because the cake contains dairy-based filling, refrigeration is necessary to prevent spoilage. Before serving leftovers, remove the cake from the fridge 15–20 minutes ahead to let it come to room temperature for better flavor and texture.

What occasions is Russian Honey Cake typically served at?

Russian Honey Cake is often served during special occasions like holidays, birthdays, and family gatherings. Its rich flavor and elegant layered appearance make it a popular choice for celebratory meals in Russia and Eastern Europe. Due to its time-consuming preparation, it’s generally reserved for events where a show-stopping dessert is appreciated. However, it can also be enjoyed as a sweet treat for casual afternoon tea or coffee.

Russian Honey Cake Recipe With Creamy Layers And Rich Taste

Name: Russian Honey Cake
Prep time: PT-489616H2M13S
Cook time: 45 min
Total time: 9 h 45 min
Cuisine: Russian
Ingredients: – 3/4 cup honey for burnt honey; – 1/4 cup water for burnt honey; – 1/4 cup burnt honey for cake layers; – 3/4 cup honey for cake layers; – 1 cup plus 2 tablespoons granulated sugar; – 14 tablespoons unsalted butter cut into pieces; – 6 large eggs; – 2 1/2 teaspoons baking soda; – 3/4 teaspoon fine salt; – 1 teaspoon ground cinnamon; – 3 3/4 cups all-purpose flour; – 3 cups all-purpose flour additional as per variations; – 1 cup natural honey for general sweetness; – 4 large eggs for binding and richness; – 1 cup granulated sugar to balance flavors; – 1 cup unsalted butter for added richness; – 1 cup milk to hydrate and blend; – 1/2 cup burnt honey; – 1/2 teaspoon fine salt; – 4 3/4 cups very cold heavy whipping cream divided; – One can of dulce de leche

Description

🍯 Experience the rich, layered delight of the Russian Honey Cake, featuring burnt honey-infused cake layers with luscious, creamy frosting.
🎂 This impressive dessert offers a balance of toffee notes and sweetness, perfect for special occasions or as a decadent treat.

Ingredients

– 3/4 cup honey for burnt honey

– 1/4 cup water for burnt honey

– 1/4 cup burnt honey for cake layers

– 3/4 cup honey for cake layers

– 1 cup plus 2 tablespoons granulated sugar

– 14 tablespoons unsalted butter cut into pieces

– 6 large eggs

– 2 1/2 teaspoons baking soda

– 3/4 teaspoon fine salt

– 1 teaspoon ground cinnamon

– 3 3/4 cups all-purpose flour

– 3 cups all-purpose flour additional as per variations

– 1 cup natural honey for general sweetness

– 4 large eggs for binding and richness

– 1 cup granulated sugar to balance flavors

– 1 cup unsalted butter for added richness

– 1 cup milk to hydrate and blend

– 1/2 cup burnt honey

– 1/2 teaspoon fine salt

– 4 3/4 cups very cold heavy whipping cream divided

– One can of dulce de leche

Instructions

1-Gradually sift in the flour and mix to form a smooth batter aim for that perfect consistency without overmixing.

2-Spread 1/3 cup of batter onto parchment or silicone-lined baking sheets within traced 9-inch circles.

3-Bake at 375°F (190°C) for 6-7 minutes until deeply caramelized and springy to the touch.

4-Trim the edges of the baked layers and toast the trimmings at 250°F (120°C) until dried, then grind them into crumbs for decoration.

5-For the frosting, combine 1/2 cup burnt honey, 1/2 teaspoon fine salt, dulce de leche, and part of the heavy whipping cream; chill this mixture before whipping the remaining cream and folding it in to form medium-stiff peaks.

6-Assemble by layering the cake with generous amounts of frosting between each layer, cover the entire cake, and press the toasted crumbs on the sides.

7-Chill the cake overnight to let the flavors meld and the layers soften patience is your secret ingredient here!

Notes

🍯 Caramelize honey carefully to develop toffee notes without burning for best flavor balance.
🧈 Adding butter to the cake layers keeps them soft and tender, avoiding crispiness.
🥄 Prepare cake layers in advance and freeze for convenience; thaw without quality loss.

Prep Time: 1 hour
Chill Time: 8 hours to overnight
Cook Time: 45 minutes
Category: Dessert
Method: Baking, Layering, Whipping
Cuisine: Russian

Nutrition

Serving Size: 1 slice
Calories: 420 kcal
Sugar: 40 g
Sodium: 150 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 1 g
Protein: 5 g
Cholesterol: 110 mg

Keywords: Russian Honey Cake, Medovik, Layered Cake, Honey Cream Cake