Russian Honey Cake (Medovik) – The Ultimate 8-Layer Dessert

Russian honey cake, also known as Medovik or Tort Medovik, is a traditional layered dessert made with thin honey-flavored cake layers and a rich cream filling. Unlike a typical American layer cake, Medovik starts with a soft cookie-like dough that is rolled into thin sheets and baked individually. Once assembled, the layers absorb moisture from the filling and become tender enough to cut with a fork.

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Honey gives this cake its distinctive caramel-like flavor, while sour cream and whipped cream balance the sweetness. A mascarpone frosting adds a smooth finish for anyone who prefers a cake without the traditional coating of crumbs.

The secret to a good Medovik is patience. The layers may feel crisp when they first come out of the oven, but a long rest in the refrigerator allows the filling to soften them into the delicate texture that makes this Russian honey cake special.

What Is Medovik Cake?

Medovik is a well-known Russian honey cake traditionally made with several thin layers separated by sweetened sour cream filling. The name comes from med, the Russian word for honey.

Recipes vary from family to family. Some versions use four thicker layers, while others feature eight or more thin layers. Many traditional cakes are covered in finely crushed cake scraps, creating a rustic finish. Other versions use buttercream, condensed milk filling, or mascarpone frosting.

This recipe uses eight thin layers with a sour cream and whipped cream filling, plus a mascarpone-based exterior. The result is a balanced dessert with a gentle honey flavor rather than overwhelming sweetness.

Ingredients for Russian Honey Cake

For the best results, measure the ingredients carefully and use full-fat dairy products for a rich, stable filling.

For the Honey Cake Layers

• 4 tablespoons honey
• 1/2 cup unsalted butter
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon baking soda
• 3 to 3 1/2 cups all-purpose flour, plus extra for rolling
• 1 teaspoon vanilla extract

For the Sour Cream Filling

• 1 1/2 cups full-fat sour cream
• 1 1/2 cups cold heavy whipping cream
• 3/4 cup powdered sugar, adjusted to taste
• 1 teaspoon vanilla extract

For the Mascarpone Frosting

• 8 ounces cold mascarpone cheese
• 1 cup cold heavy whipping cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Ingredient note: Flour absorption can vary by brand and humidity. Start with the lower amount and add more only as needed. The dough should be soft and manageable, not dry or crumbly. For the frosting, use cold ingredients and avoid overbeating mascarpone, which can become grainy if worked too aggressively.

How to Make Russian Honey Cake

Step 1: Prepare the Honey Mixture

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper and prepare a template for eight equal cake layers.

Place the butter, honey, and granulated sugar in a heatproof bowl over a pan of gently simmering water. Stir until the butter melts and the mixture becomes smooth. Remove from the heat and let it cool slightly.

Whisk in the eggs one at a time, followed by the vanilla extract. Stir in the baking soda. The mixture may foam slightly as the baking soda reacts with the acidic ingredients or other components in the mixture.

Step 2: Make the Dough

Gradually mix in the flour until a soft dough forms. Start with about 3 cups and add the remaining flour a little at a time if the dough is too sticky to handle.

Divide the dough into eight equal portions. Keep the portions covered while working so they do not dry out.

Step 3: Roll and Bake the Layers

Roll each portion into a thin circle or rectangle on lightly floured parchment paper. Aim for an even thickness so the layers bake at the same rate.

Bake each layer for approximately 4–7 minutes, checking closely toward the end. The layers should turn lightly golden around the edges without becoming too dark. Thin sheets can burn quickly, so watch them carefully.

Let each layer cool briefly, then trim it to your chosen shape using a plate or template. Save the offcuts if you want to make the traditional crumb coating.

Step 4: Make the Cream Filling

In a chilled mixing bowl, beat the sour cream, heavy whipping cream, powdered sugar, and vanilla until the mixture thickens and holds soft peaks.

Stop mixing once the filling is thick enough to spread. Overwhipping can cause the cream to lose its smooth texture. If your sour cream is particularly thin, use a thicker full-fat variety for better results.

Step 5: Assemble the Cake

Place the first honey layer on a serving plate or cake board. Spread a thin, even layer of cream filling over it, then add the next cake layer.

Repeat until all eight layers are stacked, leaving the top and sides ready for frosting. Apply gentle, even pressure as you assemble the cake, but do not press so hard that the filling squeezes out.

Cover the assembled cake and refrigerate it for several hours before frosting, if needed, to help the layers settle.

Step 6: Prepare the Mascarpone Frosting

Beat the cold mascarpone briefly with the powdered sugar and vanilla until smooth. Add the cold heavy whipping cream and beat on medium-low speed until the frosting becomes thick and spreadable.

Watch the texture carefully and stop as soon as it holds its shape. Spread the frosting over the top and sides of the chilled cake.

For a traditional finish, crush the reserved cake scraps into fine crumbs and press them onto the frosting. For a cleaner, crumb-free appearance, leave the mascarpone frosting smooth.

Step 7: Chill Before Serving

Refrigerate the finished cake in a covered container for at least 12 hours, preferably 24 hours. This resting time is essential: the cream gradually softens the crisp layers, creating Medovik’s signature tender texture.

Slice with a sharp knife, wiping the blade between cuts for neat layers.

How to Store Russian Honey Cake

Store Medovik in an airtight container in the refrigerator. With the mascarpone frosting and dairy filling used in this recipe, it is best enjoyed within 3–4 days when consistently refrigerated at 40°F (4°C) or below.

For the best texture, take the cake out of the refrigerator about 20–30 minutes before serving. Do not leave it at room temperature for more than two hours, or one hour in temperatures above 90°F (32°C).

Freezing is possible, although the cream filling and mascarpone frosting may change texture slightly after thawing. If freezing, wrap individual slices tightly, store them in a freezer-safe container, and thaw overnight in the refrigerator.