8-Layer Honey Cake Recipe (Medovik)

This honey cake is so soft and fantastic. The honey baked into the cake layers pairs perfectly with the simple sour cream frosting. 

This honey cake is so soft and fantastic. The honey baked into the cake layers pairs perfectly with the simple sour cream frosting. It will WOW your crowd!

For my own safety, I’ve been delivering quarters of this goodness to various family members and I’ve received rave reviews across the board. It stays amazing in the fridge for a several days (the longest we’ve tested was 4 days), so this is also a great make-ahead cake. Woot!

It’s definitely a special occasion cake and will WOW your crowd, but it’s easier to make than typical Russian honey cakes that require a double boiler. This one’s not that sensitive, making it more attainable for everyone. Woot! Woot!

Honey Cake Layers Ingredients:

4 Tbsp (1/4 cup)  honey
3/4 cup granulated sugar
2 Tbsp unsalted butter
3 large eggs, beaten with a fork
1 tsp baking soda
3 cups all-purpose flour (I used unbleached, organic) *measured correctly

Honey Cake Recipe @NatashasKitchen_

Sour Cream Frosting Ingredients:

32 oz sour cream
2 cups powdered sugar
1 cup heavy whipping cream

For the topping:

1/2 lb Fresh Berries, optional

Honey Cake Recipe @NatashasKitchen_-3

How to Make a Honey Cake:

1. Add 3/4 cup sugar, 1/4 cup honey and 2 Tbsp unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted (5-7 mins). Don’t put them over high heat or they may scorch to the bottom.

2. As soon as the sugar is dissolved, remove from heat and while it’s still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don’t end up with scrambled eggs).

3. Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour 1/2 cup at a time with a spatula until the dough reaches a clay consistency and doesn’t stick to your hands. Mine took exactly 3 cups flour (measured precisely, scraping off the top of the cup). Watch our easy video tutorial on how to measure correctly!

Honey Cake

4. Cut the dough into 8 equal pieces and move on to the next step right away (these roll out best when the dough is still warm)

Honey Cake Recipe @NatashasKitchen3

5. On a well-floured surface, roll each piece out into a thin 9″ circle (about 1/8″ thick). You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin.

Place a 9″ plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Keep the scraps for later.

Transfer the dough to a large sheet of parchment paper and bake 2 at a time at 350˚F for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers

Honey Cake Recipe @NatashasKitchen_-2

6. Finally bake the scraps separated evenly on a re-used sheet of parchment.Once the scraps are baked, cooled and firm, you can crush them with a rolling pin or pulse them in a food processor until you have fine crumbs.

Honey Cake Recipe @NatashasKitchen1

Honey Cake Recipe @NatashasKitchen_-4

Tips for Success:

Roll out the next layers while the first ones are in the oven and total combined baking time shouldn’t take more than 25-ish minutes. Some of mine bubbled up a little on top which is fine since after it’s frosted, it won’t make a difference. I deflated any real whopping bubbles after they came out of the oven. Oh and I re-used my parchment paper (because I’m frugal that way).

If you don’t have a baking sheet large enough to place the parchment paper on,  just bake directly on the rack (that’s what I did!)

How to make the frosting:

1. Beat 1 cup heavy cream until fluffy and stiff peaks form (1-2 min on high speed).

2. In a separate bowl, whisk together 32 oz sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.

Honey Cake Recipe @NatashasKitchen2

Assembling your Cake:

1. Spread about 1/3 cup frosting on each cake layer (don’t skimp on it since the cake needs to absorb some of the cream to become ultra soft. Press the cake layers down gently as you go to keep the layers from having air gaps. Frost the top and sides with the remaining frosting

Honey Cake Recipe @NatashasKitchen_-5

Honey Cake Recipe @NatashasKitchen_-7

Honey Cake Recipe @NatashasKitchen_-6

2. Dust the top and sides with your breadcrumbs, then cover with plastic wrap and refrigerate overnight. This cake needs time to absorb some of the cream and soften, so be patient. It’s worth the wait!

Master this amazingly soft Honey Cake with simple frosting (step-by-step photo tutorial!) @NatashasKitchen

Master this amazingly soft Honey Cake with simple frosting (step-by-step photo tutorial!) @NatashasKitchen

Here’s the Print-friendly for your recipe books:

8-Layer Honey Cake Recipe (Medovik)

4.8 from 124 votes
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
This honey cake is so soft and fantastic. The honey baked into the cake layers pairs perfectly with the simple sour cream frosting. It will WOW your crowd!
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $8-$10
Calories: 514 kcal
Servings: 12 slices

Ingredients

Cake Layers Ingredients:

  • 4 Tbsp honey (1/4 cup)
  • 3/4 cup granulated sugar
  • 2 Tbsp unsalted butter
  • 3 large eggs beaten with a fork
  • 1 tsp baking soda
  • 3 cups all-purpose flour I used unbleached, organic

Sour Cream Frosting Ingredients:

  • 32 oz sour cream
  • 2 cups powdered sugar
  • 1 cup heavy whipping cream

For the topping:

  • 1/2 lb strawberries optional

Instructions

How to Make The Cake Layers:

  1. Add 3/4 cup sugar, 1/4 cup honey and 2 Tbsp unsalted butter to a medium sauce pan and melt them together over medium/low heat, whisking occasionally until sugar is melted (5-7 mins). Don't put them over high heat or they may scorch to the bottom.
  2. As soon as the sugar is dissolved, remove from heat and while it's still hot, add in your beaten eggs in a slow steady stream while whisking vigorously until all of your eggs are incorporated (whisk constantly so you don't end up with scrambled eggs).
  3. Whisk in the baking soda until no lumps remain, then fold in your 3 cups flour 1/2 cup at a time with a spatula until the dough reaches a clay consistency and doesn't stick to your hands. Mine took exactly 3 cups flour (measured precisely, scraping off the top of the cup).
  4. Cut the dough into 8 equal pieces and move on to the next step right away (these roll out best when the dough is still warm)
  5. On a well-floured surface, roll each piece out into a thin 9" circle (about 1/8" thick). You can sprinkle the top with a little flour too to keep dough from sticking to your rolling pin. Place a 9" plate or base from a springform mold over your rolled dough and trace around it with a pizza cutter to get a perfect circle. Keep the scraps for later. Transfer the dough to a large sheet of parchment paper and bake 2 at a time at 350˚F for 4-5 minutes or until golden. Transfer to a wire rack and let cool completely before stacking. Repeat with remaining layers.
  6. Finally bake the scraps separated evenly on a re-used sheet of parchment. Once the scraps are baked, cooled and firm, you can crush them with a rolling pin or pulse them in a food processor until you have fine crumbs.

How to make the frosting:

  1. Beat 1 cup heavy cream until fluffy and stiff peaks form (1-2 min on high speed).
  2. In a separate bowl, whisk together 32 oz sour cream with 2 cups powdered sugar. Fold the whipped cream into the sour cream and you have your frosting. Refrigerate until ready to use.

Assembling your Cake:

  1. Spread about 1/3 cup frosting on each cake layer (don't skimp on it since the cake needs to absorb some of the cream to become ultra soft. Press the cake layers down gently as you go to keep the layers from having air gaps. Frost the top and sides with the remaining frosting.
  2. Dust the top and sides with your breadcrumbs, then cover with plastic wrap and refrigerate overnight. This cake needs time to absorb some of the cream and soften, so be patient. It's worth the wait!

Recipe Notes

Tips for Success: Roll out the next layers while the first ones are in the oven and total combined baking time shouldn't take more than 25-ish minutes. Some of mine bubbled up a little on top which is fine since after it's frosted, it won't make a difference. I deflated any real whopping bubbles after they came out of the oven. Oh and I re-used my parchment paper (because I'm frugal that way).
If you don't have a baking sheet large enough to place the parchment paper on, just bake directly on the rack (that's what I did!)

Nutrition Facts
8-Layer Honey Cake Recipe (Medovik)
Amount Per Serving
Calories 514 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 14g 70%
Cholesterol 112mg 37%
Sodium 190mg 8%
Potassium 202mg 6%
Total Carbohydrates 66g 22%
Dietary Fiber 1g 4%
Sugars 41g
Protein 6g 12%
Vitamin A 17.6%
Vitamin C 14.4%
Calcium 11%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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(And the Pinterest friendly). Thanks so much for sharing this recipe with your friends and family. Good things are meant to be shared 😉

Master this amazingly soft Honey Cake with simple frosting (step-by-step photo tutorial!) @NatashasKitchen

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • ivar
    December 3, 2018

    quick tip
    for rolling
    i put the dough between
    2 baking paper sheets
    and i roll when they are still
    warm and it is super super easy
    and quick,

    give it a try Reply

    • Natashas Kitchen
      December 3, 2018

      Thank you for sharing that with us! Reply

  • Simon Peters
    November 4, 2018

    Despite my troubles making the cake yesterday, it turned out perfectly in the end.
    It was made, at special request, for my brother-in-laws 60th birthday party. I finished it at around midday, we got around to eating at around 10 last night. That was long enough for the cake layers to soften.
    My cake was one of several choices. There was nothing left of it and I was asked for the recipe by several party goers, and received many compliments. You can’t get any better than that 😀
    I have naturally given all who asked instructions to find your blog. Reply

    • Natashas Kitchen
      November 5, 2018

      That’s so great!! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Vera
    October 21, 2018

    Hi Natasha
    I used to bake Medovik long time ago, but lost my original recipe. Tried a couple recipes found online, but they were not the same Medovik i use to love.
    Then i found your recipe. Wow! Simple and delicious! Baked it already 4 or 5 times.

    My family and friends love it!

    Thank you! Reply

    • Natashas Kitchen
      October 22, 2018

      I love that!! I’m so happy you found one you really enjoy! Thank you Vera! Reply

  • Rebekah
    September 29, 2018

    Hi! I made your medovik for a book club recently and everyone was so impressed and just loved it! I mentioned it on my blog.
    I wanted to make sure you got the credit, and perhaps throw a couple of new readers your way. (I’m just starting my blog, so it would probably literally be a couple haha).

    I included pics in the post if you’d like to see how it came out! Reply

    • Natasha
      October 1, 2018

      Hi Rebekah, I would love to see your photos of the cake. What is your blog name? Reply

      • Rebekah
        October 1, 2018

        Oh sorry! It’s francophilepoet.wordpress.com. Reply

        • Natashas Kitchen
          October 1, 2018

          Thank you! Can’t wait to take a peak! Reply

  • Adam Mock
    July 30, 2018

    After trying this cake at a Russian restaurant, I went trying to track down a recipe for it–this is what I ended up finding.

    I sat on it for a while, just because the instructions were a little intimidating, but then my wife’s birthday came up, and knowing I’d found a recipe for this cake, that’s what she asked for.

    What I made wasn’t perfect–I wasn’t diligent enough rolling out the dough, and so a couple layers stuck and stretched out of shape after I’d cut them out–but for the handful of friends we had over it was perfect. The layers soaked up the frosting and became soft without becoming soggy, and everyone enjoyed it–although they were also glad that I had gone to the trouble to make it and not them.

    I’m definitely making this again. I don’t know when–I’m torn between the hours spent making it and the moments spent enjoying the fruits of my labor–but I pretty much have to make–and share–this again. Reply

    • Natashas Kitchen
      July 30, 2018

      I’m so happy you were able to make that work! I’m sure she loved it and it was a great Surprise! Thank you for sharing this with us! Reply

  • Bridgette
    July 10, 2018

    Hey Natasha! Can you please, please, please! Make a video tutorial on how to easily spread the crumbs around the sides of the cake. Mine NEVER end up looking as beautiful as your cakes ☹️ Reply

    • Natasha
      July 10, 2018

      Hi Bridgette, For the bread crumbs, I used that little brush in the picture to flick the bread crumbs over the sides. You can also use the parchment paper underneath to flick the crumbs upwards onto the sides of the cake. That’s probably the toughest part of the whole cake is the crumbs, but thankfully they don’t have to look perfect. Reply

  • Olya
    June 5, 2018

    This is my all time favorite cake! Its so delicious. I always make a circle but I was wondering if I roll it out into rectangles (for a wedding) would it still work? Reply

    • Natasha
      June 5, 2018

      Hi Olya, I think that would work fine if you baked them as equal sized rectangles. Reply

      • Olya
        June 6, 2018

        I suppose id have to double the recipe in that case.? Reply

        • Natasha
          June 6, 2018

          It depends on how tall you want the cake to be – you could probably get away with 1 1/2 times but doubling would make it nice and tall 🙂 Reply

  • Mariana
    May 28, 2018

    I finished the cake around 11:30 am do you think I can eat it by dinner time let’s say 7ish. Will it be good ? Or I have to let it sit overnight for best result ? Thank you in advance . Reply

    • Natasha
      May 28, 2018

      Hi Mariana, it might be ok but I would leave it at room temperature for few hours so the layers will soften more readily. Thank you for making it 😀 Reply

  • Kris
    May 12, 2018

    Hi Natasha, is there any chance you have the ingredients in grams please? I’m in the UK and we don’t have cup measures over here, I wouldn’t know what size cup? A tea cup? A mug? A coffee cup? I don’t have a clue! Any help would be gratefully appreciated as this cake looks amazing! Thanks, Kris😊 Reply

    • Natasha
      natashaskitchen
      May 13, 2018

      Hi Kris, we have been adding metric measurements to our more recent recipes and have started working through them to add metric, but it’s a slow process as it has to be done one recipe at a time. I went ahead and added the nutrition label to this cake and hope it helps you! It may also help to reference this post that I created on how we measure. Reply

      • Kris Walker
        May 17, 2018

        That’s absolutely brilliant Natasha, thank you so much!!! 😃 Reply

        • Natasha's Kitchen
          May 17, 2018

          You’re welcome Kris! Reply

  • Elizabeth
    April 26, 2018

    I rarely bake and when I do, it’s usually from a box mix.. anyways, I decided to challenge myself and makes this after finding this recipe online and seeing all the good reviews. It was defintely was a process but it turned out amazing. It definitely took some time making this cake so make sure to do it when you have a few hours to spare (it probably took me longer just because I really don’t bake much so was slower at everything). I literally followed the directions step by step and everything turned out fine. As Natasha mentioned, definitely don’t skimp on the icing when spreading it on the separate layers. I did because I didn’t want to use all my icing up right away but there will be plenty of icing for the whole cake. My cake doesn’t look quite as perfect as yours but everyone loves it. Thanks Natasha! Reply

    • Natasha's Kitchen
      April 26, 2018

      You’re welcome Elizabeth! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your excellent review with other readers! Reply

  • Lisa
    March 27, 2018

    I just finished baking the layers for this cake. There was no way I could get 8 layers that were 9 inches wide and 1/8 of an inch thick. My hubby divided the dough evenly (using a food scale) into 8 balls. I ended up having cereal bowl size layers. I am not sure what happened. Reply

    • Natasha
      natashaskitchen
      March 27, 2018

      Hi Lisa, the cake will still work if you roll the layers out thicker and smaller. You will just have a taller cake. We roll them super thin but not to worry, it will work to roll them thicker 🙂 Reply

  • LYDIA NEDELCO
    March 24, 2018

    Hi Natasha!
    Please, please make this recipe into a video. Reply

    • Natasha
      natashaskitchen
      March 25, 2018

      Hi Lydia, thank you for the suggestion. I will add it to my list 😀 Reply

  • Olivia
    March 22, 2018

    Hi Natasha, I make a similar cake called a Venetian wafer slice or a custard layer cake as my family calls it. The baked biscuit layers are similar in texture however it is sandwiched together with home made custard. I am definitely going to try this variation. Thank you. Reply

    • Natasha's Kitchen
      March 22, 2018

      Hi Olivia! That cake sounds delicious, I hope you enjoy this recipe just as much! Please let me know what you think! Reply

  • Lisa
    March 15, 2018

    I was wondering if you could bake the cake layers and then freeze them? Reply

    • Natasha
      natashaskitchen
      March 15, 2018

      Hi Lisa, I haven’t tried freezing the layers but I think that could work. They do keep at room temperature really well for several days, covered loosely in a plastic bag. Reply

  • richard
    March 9, 2018

    Made with dochka, just now, zero heavy cream, zero corn starch, no butter in the fridge , icing wasnt thick, just beat for a long time, been here in Russia for four years and never made a medevik, wasnt afraid just no time, well, its womans day and my daughter did good rolling out the dough…Im sure it’ll be tasty…..spasibo bolshoe Reply

    • Natasha's Kitchen
      March 10, 2018

      Thanks for sharing your great tips with other readers Richard! Reply

  • Olga
    February 25, 2018

    For some reason this cake didn’t meet my expectations, taste wise. I personally would choose spartak over this cake. I couldn’t even taste the honey in the cake. And it was pain in the butt to roll out the slices. But now I know and I’ll pass. 🙂 Reply

    • Natasha
      natashaskitchen
      February 26, 2018

      Hi Olga, the spartak is my personal favorite, but this cake is normally supposed to be easier to make and roll out. I have found that adding too much or too little flour can make it more difficult to roll out. Check out our post on measuring here. I hope that helps 🙂 Reply

  • Casey
    February 23, 2018

    Thanks so much for this recipe! I made it last night and just cut into it today, and it’s perfect. Surprisingly easy, just takes a bit of patience. I ended up adding about 1 cup of extra flour to the dough to make it workable, and rolled it directly onto parchment before baking. The cake reminds me of cheesecake, with the tangy cream filling and the honey graham-like biscuits. Will make again when I want to show off 🙂 Reply

    • Natasha's Kitchen
      February 23, 2018

      I’m happy to hear how much you enjoy the recipe Casey! Thanks for sharing your fantastic review! Reply

  • Robyn Holden
    February 20, 2018

    Made this for my partners birthday BBQ and it turned out very well. Makes a large cake so lots to share. I ended up with 9 biscuits but not a problem as there was plenty of frosting and it looks fantastic when it’s cut. Impressive! Reply

    • Natasha's Kitchen
      February 21, 2018

      I’m glad to hear how much you enjoy the recipe Robyn! Thanks for sharing your fantastic review! Reply

  • Aisha
    January 23, 2018

    Thank you for this recipe i cant believe how incredibly precise the measurements are. my cake turned out flawless. Reply

    • Natasha's Kitchen
      January 23, 2018

      You’re welcome Aisha! I’m so glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review! Reply

  • Steve
    January 22, 2018

    Hello natasha

    i made a honey cake last night it sat in fridge for 5 hours i get it out to just taste the job and i dont feel that the cake has enough sweet to enjoy and the the recipe was similar to yours

    plz any suggestion and how i reduce the amount so i could bake over and over again untill i get it right without wasting the food

    thanks lovely Reply

    • Natasha
      natashaskitchen
      January 22, 2018

      Hi Steve, I’m not sure what you mean by “the recipe was similar to yours.” Are you referring to a different recipe? If that is the case, I can’t really speak to a recipe I haven’t made. Sorry if I misunderstood your question. Reply

  • Kristina R.
    January 19, 2018

    DELICIOUS!

    My grandmother (a beekeeper) makes this cake all the time! We have it like 10 times a year and it never gets old. She doesn’t use heavy whipping cream in her frosting, just sour cream and real sugar. I love this frosting recipe! So yummy and seems not as “heavy”. Also…I can never roll out 8 layers fast enough or thin enough. I always end up with 7 (which is a luckier number)! 🙂

    Thanks for sharing your recipe! Reply

    • Natasha's Kitchen
      January 19, 2018

      You’re welcome Kristina! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your wonderful review with other readers! Reply

  • Sharon
    January 13, 2018

    Hi Natasha! Your blog always puts me in a good mood reading your receipts and stories. You and your family are lovely 🙂 I made this cake for new years for my husband and parents and they LOVED it! It took a lot of work but was worth it. I myself was shocked how tasty it was! Definitely a keeper recipe for special events! Reply

    • Natasha's Kitchen
      January 15, 2018

      Hello Sharon! I’m glad to hear how much you’re enjoying my site! Thanks for following and sharing your excellent review with other readers! Reply

  • Inna
    December 23, 2017

    Me eggs keep scrambling! No mater how fast I whisk 🙁 Reply

    • Natasha
      natashaskitchen
      December 23, 2017

      Hi Inna, it sounds like maybe you are over too high of heat. Also, a heavy-bottomed pan works best for even heat conduction . You might try remove it from the heat and whisk in the egg slowly then put it back on the heat and continue whisking after all of the egg is in. Reply

      • Inna
        December 29, 2017

        I cooked the honey mixture too long and it became too hot, finally got it right on my 4th attempt 🤪 Reply

        • Natasha
          natashaskitchen
          December 29, 2017

          I’m so glad it worked out! 🙂 Reply

  • Katie L
    December 11, 2017

    Hey Natasha ? How far ahead can I bake the layers before putting the frosting on it ? Is it ok to bake it few days prior to assembling it ?
    I’ve made this cake before and it was gone within minutes at our get together! 🙂 Reply

    • Natasha
      natashaskitchen
      December 12, 2017

      Katie, it’s fine to bake the layers few days ahead and store them at room temperature, loosely covered in the plastic bag away from the humidity. I’m happy to hear that this cake was a hit 😬. Reply

  • Mike G
    November 29, 2017

    I’ve been waiting for a reason to make this for about a year now, and finally just made it for Thanksgiving earlier this month. It was fantastic– a big hit with the family and a break from the typical pies. It was pretty fun to make, too, once I figured out how to roll out the layers consistently.

    I did end up having to add a bit more flour to make the dough come together without being incredibly sticky– I didn’t have time to let it sit overnight as someone else suggested. I used some plastic spacers on a rolling pin to get a consistent thickness, rolling directly on the parchment paper to make sure the perfectly round shape was kept.

    Our family is a big fan of “ice box cake”, which is basically the same principle as this cake: small cookies layered with whipped cream, left in the fridge to soften overnight. With that experience in mind, I was very generous with the frosting between layers. Everything turned out spectacularly on the first go. Reply

    • Natasha's Kitchen
      November 29, 2017

      I’m happy to hear the recipe is such a success! Thanks for sharing your helpful review with other readers Mike! Reply

  • Sonia
    November 27, 2017

    During a recent trip to Russia my mother, friend and I became addicted to Honey cake. I made it on the weekend and it was declared a great and authentic success. Only change for me was I added a little more honey and reduced by half the sugar in the frosting. Wonderful recipe, thanks so much for sharing. Reply

    • Natasha's Kitchen
      November 27, 2017

      You’re welcome Sonia! I’m glad everyone enjoys the recipe. Thanks for sharing your great review! Reply

  • Olya
    November 22, 2017

    Hello. I tried to bake the same cake with almond flour since my sister cannot eat any products with glutein. It turn out really good. The only exception that I had to use more then 3 cups of flour 🙂 really good cake. Reply

    • Natasha's Kitchen
      November 23, 2017

      Hello Olya! I’m glad you enjoy the recipe. Thanks for sharing your helpful review with other readers! Reply

  • David O
    November 21, 2017

    I’ve made this several times – it always disappears very rapidly once I say it’s ready. Wonderfully light once it has ‘matured’. Frequently demanded by my friends and colleagues.

    Was asked whether it could be made with gluten free flour. I tried – but it took considerably more flour to make the ‘clay’ and the cream mix failed to moisturise the cake as well. Plus the hint of honey was completely lost.

    Any ideas on how I could improve the gluten free result? Reply

    • Natasha
      natashaskitchen
      November 21, 2017

      Hi David, thank you so much for sharing! I honestly don’t bake with gluten free flour (I have only experimented with a handful of recipes) and from what I know, it is recommended to add a gum like xanthan gum to your gluten free flour. Here is an article with some more tips. I hope this helps! Sorry I can’t be more helpful with this recipe – I haven’t tested this one with GF flour. Reply

  • Shaheen
    November 19, 2017

    Hey Natasha
    I just saw someone posted your honey cake recipe in her blog
    That’s bad to copy 😱😠
    I wrote to her saying it’s your recipe Reply

    • Natasha's Kitchen
      November 20, 2017

      Thanks for looking out Shaheen! Unfortunately that does happen from time to time. Reply

  • Vika
    November 8, 2017

    Privet Natasha! I love all your recipes, have tried lots of them and you never fail to impress! I am looking to make this cake for my daughters’s 4th birthday (19 adults and 15 kids) would i need to double recipe? Also, i see a lot of recipes from Russian sites have got Condense milk in their creams. Any thoughts? x Vika Reply

    • Natasha
      natashaskitchen
      November 9, 2017

      Hi Vika, I’m so glad you enjoy our recipes and happy birthday to your daughter! Our 2 Spartak recipes have condensed milk in the cream but the sour cream seems to complement the cake better here although the other cream would probably work here also. If this is the only dessert, I would make 2 cakes with that many people :-).  Reply

      • Vika
        November 23, 2017

        Could i make it in a 25cm tin? Or would you suggest 2 cakes 🙂 Reply

        • Natasha
          natashaskitchen
          November 23, 2017

          Hi Vika, mine was slightly smaller. You could do it using a 25cm tin but you may get one or 2 less layers depending on how thick you roll them. Reply

          • Vika
            November 24, 2017

            Can i double the recipe?

          • Natasha
            natashaskitchen
            November 24, 2017

            Hi Vika, I think it would work to double it. Several readers reported great results doubling the recipe 🙂

          • Vika
            November 27, 2017

            I ended up doubling the recipe! It turned out AMAZING! Party was on Sunday and i made cake in 5h on Friday night. People were amazed by it taste and technique 🙂 Feeling very proud! It actually tasted even better after 3 days!(had very little left over). The only thing i was worried about is adding too much flour as dough seemed sticky forever…Great stuff Natasha! I will be looking out for more recipes! X

          • Natasha's Kitchen
            November 28, 2017

            I’m glad to hear the recipe is such a success! Thanks for sharing your great review Vika!

  • Stefni
    November 1, 2017

    Medovik is my Russian husband’s favourite cake, and I wanted to surprise him for his birthday (since we cant buy it where we live). For the time that the completed cake was place in the fridge to rest overnight, he couldnt stop talking about it and was so excited to try it. I was very nervous since its my first time baking a whole cake, so you can imagine my surprise when he finally tasted it and declared that it was perfect!! I followed your recipe, but doubled the honey and reduced the sugar in the dough and the frosting (both to 1/2 cup each) since we do not like it very sweet. This allowed the honey to shine, and the hint of sour cream flavor was a perfect balance! Thank you Natasha! Right now I have a very happy Russian man at home thanks to your recipe. Reply

    • Natasha
      natashaskitchen
      November 1, 2017

      I am so happy to hear that!! Thank you for sharing your amazing review 🙂 🙂 🙂 Reply

  • Rachel
    October 27, 2017

    I made this cake for a Russian workmate’s birthday. Everyone loved it! Now I have to print 3 more copies of the recipe because they want to know how to make this.

    Just a little difficulty I had was that my house was too hot and humid at the time I made the dough. It was sticky and not coming together. I was too scared to add more flour. I had to put the dough in the fridge (overnight – just because I didnt have enough time that evening. 1 hour should probably fine). That helped a lot. Otherwise the recipe is quite easy to make.

    This recipe is a keeper. Thank you. Reply

    • Natasha's Kitchen
      October 27, 2017

      You’re welcome Rachel! I’m glad to hear the recipe is a HIT! Thanks for sharing your helpful review with other readers! Reply

  • Anne
    October 24, 2017

    Could you use mascapone cheese instead for the frosting? Reply

    • Natasha
      natashaskitchen
      October 24, 2017

      Hi Anne, without testing that first, It’s difficult to say if it would incorporate well or dissolve into the layers to soften them as effectively. I just haven’t tested it. It may be a good experiment! Reply

  • Baking Sis
    October 22, 2017

    Just finished 2nd slice of my cake. It is SOOOOO GOOD! The cake is extremely soft and moist. I actually didn’t wait overnight…. couldn’t contain myself lol.
    Spread the cream GENEROUSLY!!!!
    You won’t regret it! Reply

    • Natasha's Kitchen
      October 22, 2017

      I’m happy to hear how much you love the recipe! Thanks for sharing your wonderful review with other readers! Reply

  • Natalia
    September 1, 2017

    Natasha, are you using Russian measuring cups or the US’s ones? Reply

    • Natasha
      natashaskitchen
      September 1, 2017

      Hi Natalia, I am using the US measuring cups. Reply

  • AILUY
    August 30, 2017

    Hi Natasha,
    I have made this cake twice already and it is absolutely delicious. Thank you for the recipes. I have 2 questions if you don’t mind. One is how long in advance can I bake the layers. If I let them cool completely and store in a ziploc type bag, do you think 3-4 days before frosting will be OK?
    My other question is how can I make this dairy free?

    Thank yoiu very much Reply

    • Natasha
      natashaskitchen
      August 30, 2017

      Hi Ailuy, That would work with the cake layers, just let them get completely to room temp before covering to store at room temperature. Reply

      • AILUY
        August 30, 2017

        Thank you. Any thought on dairy free? Reply

        • Natasha
          natashaskitchen
          August 30, 2017

          I haven’t tried this dairy free so I’m not sure. Sorry I can’t be more help with that. Maybe someone else has tried? Thanks in advance! 🙂 Reply

  • Maddie
    August 28, 2017

    Hi Olga, I am going to be attempting to make this for the first time this weekend, however, if I made it on the Sunday would it last until Tuesday? Or am I better off making it on the Monday? Thanks Reply

    • Maddie
      August 28, 2017

      Sorry I meant *Natasha, I got distracted reading the below comment!! Reply

    • Natasha
      natashaskitchen
      August 28, 2017

      Ha ha, oh ok, I’m glad you clarified, I thought you were asking another reader so I just approved it. 🙂 That would still work to make it ahead, just be sure to let the layers get completely to room temperature before you stack them then cover loosely in a plastic bag and keep at room temperature. they basically turn into dry cookies that soften with the cream when assembled 🙂 Reply

  • Heather Stasulat
    August 28, 2017

    Can I bake the layers ahead of time like maybe the day before I assemble? And if so how would you store them. I’m trying to prep as much as I can before I assemble. Reply

    • Natasha
      natashaskitchen
      August 28, 2017

      Hi Heather, yes that will work great. Let the layers come to room temperature then place in a plastic bag on the counter overnight at room temperature. Reply

  • Olga
    August 26, 2017

    Hi all. I really love the cake, it is the best I ever eat for my whole life!(I am 62 OMG!)
    Your recipe is EXACTLY as my mom baked for special events when I was a child (and later of course).
    I was just looking for the Medovnik recipe in Google, because of course I do not remember my mother’s one (Dah!). Anyway, I read that all over the Internet this recipe present as it was invented in Prague in 1997. WHAT?????
    At least 50 years ago it was very popular and baked in Russia (all over the country, including Ukraina and Sibiria ( I am from tiny northen sibitian city with 9 months winter) I swear and I want to know everybody who will get the best ever cake, that is a Russian guft to the world, not Prague, or from whatever contry it is a capital today. As always russian who gave a lot for free.
    Thank for reading Reply

    • Natasha's Kitchen
      August 27, 2017

      Hello Olga! I’m so glad to hear how much you love this recipe! It is one of my favs too! Thanks for sharing your excellent review! 🙂 Reply

  • Tania
    July 28, 2017

    Great cake recipe. Followed it excactly and it turned out perfect. It is very labor intensive. You can skip “arm day” at the gym the week you roll these layers out. 😂 Reply

    • Natasha's Kitchen
      July 28, 2017

      It’s definitely a labor of love! I’m so glad to hear you enjoy the recipe! Thanks for sharing Tania! Reply

  • Natasha
    natashaskitchen
    June 29, 2017

    Oh wow!! Could your oven be broken? It really should only take 4-5 minutes. 🙂 Reply

  • Kateryna Padalytsya
    June 27, 2017

    Hi Natasha. I have made this cake so many times i can not even count. AMAZING. I love all of your recipes. I moved to the states when i was 14 (13 years ago) and i love that these recipes are familiar. Keep up the good work! You are doing a fantastic job. Reply

    • Natasha's Kitchen
      June 27, 2017

      I’m glad you love the cake recipe Kateryna! Thanks for following and sharing your fantastic review! Reply

  • Sue Jones
    June 22, 2017

    I have tried to make this honeycake twice now, and each time I just get a very sticky mesh that is almost impossible to roll out. I have always made sure that I am using the right weight of ingredients and that I have not scrambled the eggs. Where am I going wrong.? Reply

    • Natasha
      natashaskitchen
      June 22, 2017

      Hi Sue, when you measure the flour, are you spooning it into the measuring cup and then scraping off the top? It sounds like it is most likely an issue with the flour measurements. Also are you making any substitutions in the recipe or using a different kind of flour? Different sized eggs? Reply

      • Sue Jones
        July 11, 2017

        Hi Natasha,
        I have carefully translated all ingredients to English equivalent measurements and have not altered any of the ingredients from the recipe. I also have added more flour but still cannot get a firm dough. Can you advise anything more?
        Thanks Sue Jones Reply

        • Natasha
          natashaskitchen
          July 11, 2017

          Hi Sue, It is hard to say without being there. There may have been a variance in ingredient measurements when converting or did you possibly use a different type of flour? The dough should form a ball and come together but it still should be very soft and pliable – I don’t know if that helps at all. Reply

  • Sarah McNeish
    June 18, 2017

    Although labour intensive, this cake was absolutely worth all the effort – so so delicious! How should it be stored – kept in the fridge I presume? And roughly how long would you say it would last for?
    Thanks in advance x Reply

    • Natasha
      natashaskitchen
      June 19, 2017

      Hi Sarah, I would store it in the fridge since the frosting is dairy based and it will hold up for 3-5 days. Also, I recommend keeping it covered in the refrigerator so it does not absorb food smells. Reply

  • Nataliya B
    May 25, 2017

    This is the cake my hubby requests for his birthday every year…its so yummy and so Ukrainian! I love it. Thanks Natasha! Reply

    • Natasha's Kitchen
      May 26, 2017

      You’re welcome Nataliya! That’s so nice to hear! Thanks for sharing your great review! 😀 Reply

    • Andrey
      July 6, 2017

      Except it’s Russian. Reply

  • Steph
    May 15, 2017

    I made this over the weekend and it was seriously the best cake I have ever baked! I’ve never had so many compliments. I’ll definitely be making this again! Reply

    • Natasha's Kitchen
      May 15, 2017

      That’s aweseome Steph! Thanks for sharing your wonderful review! 😀 Reply

  • Jim Murray
    May 10, 2017

    We had our first ever Honey Layer cake experience when visiting beautiful Prague in 2016. We loved the cake so much that when we returned to Australia we just had to find a recipe and my search led us here. This recipe so very close to what we had in Prague.
    It has been an instant hit since the first time we made it and is now requested for most family celebrations.
    Thank you. Reply

    • Jim
      May 10, 2017

      One request for your recipes – it would be helpful if measurement were also provided in metric. Reply

      • Natasha
        natashaskitchen
        May 10, 2017

        Hi Jim, I am trying to keep that in mind with baked goods with more recent recipes. With an archive of over 700 recipes, it would be a really big job to go in and include that. That would more likely happen when we are able to get more help, but it is a great suggestion! 🙂 Reply

    • Natasha
      natashaskitchen
      May 10, 2017

      I am so happy to hear that and it is quite a compliment! 🙂 Thank you so much for the wonderful review! Reply

  • shaz
    May 7, 2017

    hii natasha. iam confused about the amount of the sour cream. how many cups will be 32 ounce. plz help Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Shaz, 32oz of sour cream equals 4 cups. Hope that helps 😀 Reply

  • Lucie
    April 16, 2017

    Hello Natasha!
    I would like to correct you-it is medovník not medovik. Trust me 🙂
    Btw ignore my bad english please xx Reply

    • Natasha
      natashaskitchen
      April 17, 2017

      Hi Lucie, we have always called it Medovik. Maybe it’s called medovnik in other parts of Eastern Europe? It’s definitely possible! 🙂 Reply

    • Julie
      August 12, 2017

      Lucie, cesky tomu rikame medovnik a rusky Je to medovik. Mala zmena, stejny vysledek😉
      Delicious cake Natasha!!! Thank you Reply

  • Marina
    April 15, 2017

    Hi, Natasha! Can I substitute baking powder for soda?? If so, in what amount?

    Thank you! Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Hi Marina, this recipe was developed with baking soda activated by honey. I haven’t tested that substitution and since baking is so much a science, I really can’t guess how it would affect the cake. Sorry I can’t be more helpful, but without testing otherwise, I can only recommend baking soda. Reply

  • Natasha
    April 14, 2017

    I made this cake it looked great and everybody liked 👍🏻👍🏻👍🏻👍🏻👍🏻Thank you for all your tasty 😋 recipes. Reply

    • Natasha
      natashaskitchen
      April 15, 2017

      Oh that is so great! I’m so glad everyone liked the cake 🙂 Thank you for sharing your fantastic review! 🙂 Reply

  • Vitaliya
    April 12, 2017

    Cant wait to use your recipe and make this cake for my moms birthday coming up. What do you cover the cake with, which breadcrumbs are you talking about? Reply

    • Natasha
      natashaskitchen
      April 13, 2017

      Hi Vitaliya, I use the scraps left over from the cake and I put them into the food processor to turn into crumbs. You can also use crushed graham crackers if you prefer ) Reply

  • Olga
    March 14, 2017

    Hi Natasha,
    Can I make the cake layers 3 days in advance and then assemble it? Reply

    • Natasha
      natashaskitchen
      March 14, 2017

      Hi Olga, yes that should work fine. Cool to room temp then cover loosely in a plastic bag and store at room temperature in a low-humidity room. Reply

  • Jools
    March 5, 2017

    Hi Natasha, is it okay to change sour cream to yogurt? As it quite difficult to find it in my place. Tq Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      Hi Jools, I haven’t tried that substitution so I can’t say for sure how it would change the flavor. I think it would work with a thick yogurt, like a whole fat Greek yogurt. Regular yogurt would probably be too loose. Reply

  • Snizhana
    March 2, 2017

    Can I use heavy whipping cream as frosting and how. Thanks Reply

    • Natasha
      natashaskitchen
      March 3, 2017

      Hi Snizhana, the cream does have heavy cream in it but I don’t think whipping cream alone would work as a frosting for this cake. The cake layers need to absorb some of the cream and I’m nut not sure that plain whipped cream would work to flavor and soften the layers and still have cream between the layers after it has softened. Reply

  • Iris
    February 16, 2017

    My daughter made this cake for her husband and it was amazing! I love it and am printing the recipe for myself!!! Reply

    • Natasha's Kitchen
      February 16, 2017

      Thank you for sharing your wonderful review Iris! 🙂 Reply

  • Oksana
    February 14, 2017

    Btw your cake looks perfect!! Made mine and it looks alittle lopsided haha. O well I don’t think the guest will mind as long as it tastes good 😉 lol Reply

    • Natasha's Kitchen
      February 14, 2017

      Thank you so much! It does take practice for everyone, including myself. Thanks for sharing your review Oksana 🙂 Reply

  • Oksana
    February 14, 2017

    Why do u have to wrap this cake when placed in the frig? Aren’t most cakes in the frig without them?: Just wondering cuz I just made it but it’s for an event in 2 days Reply

    • Natasha
      natashaskitchen
      February 14, 2017

      There are two reasons why I would loosely cover the cake when refrigerating it. The first is to keep it moist without drying out in the refrigerator. The second is so the cake does not absorb any off odors from the refrigerator. I’ve noticed a difference in how dessert tastes if it is covered versus uncovered. Reply

  • Zulaini
    February 12, 2017

    Hi Natasha, I made the cake last 2 days ago and have been getting rave reviews. A friend even said this cake is 10x better than the 6 layer cake that my daughter ordered!! Thank you for sharing. Reply

    • Natasha's Kitchen
      February 13, 2017

      You’re welcome! Thank you for sharing your wonderful review! Reply

  • Tina Manning
    January 27, 2017

    Hi Natasha, I’ve just made your cake. So proud of myself. Everything went according to your recipe and instructions. I will take a shot and upload it for you. Reply

    • Natasha's Kitchen
      January 28, 2017

      Awesome!! I am glad to hear that! I would love to see a photo Tina! 🙂 Reply

  • Vicki
    January 26, 2017

    Hi Natasha great honey cake recipe. This will be my weekend cake. I love your recipes. Keep up the good work God bless your family. Reply

    • Natasha's Kitchen
      January 26, 2017

      Thank you very much Vicki! God bless you 🙂 Reply

  • angelina
    January 19, 2017

    Can i bake layers tonight and add cream next day ? Reply

    • Natasha
      natashaskitchen
      January 20, 2017

      Yes, absolutely! Keep the layers loosely wrapped in plastic wrap or a plastic bag at room temperature overnight. Reply

  • Linda
    January 8, 2017

    I made this work intensive cake for Ukrainian Christmas eve … and it was worth it! Beautiful and everyone was so impressed!
    Before decorating with the crumbs, it just didn’t look like enough so I added more walnuts … ended up with leftovers … so will follow exactly next time! Thank you for this lovely recipe!!! Reply

    • Natasha's Kitchen
      January 9, 2017

      I’m glad you enjoyed it Linda! Thank you for sharing 🙂 Reply

  • Zoryana
    January 7, 2017

    Natasha, this cake is absolutely fabulous!! I am not a big fan of medovik cakes, however this became my new favorite:) Thank you for an awesome recipe Reply

    • Natasha's Kitchen
      January 7, 2017

      So glad you enjoy it as much as I do!! 🙂 Reply

  • Rikki Taylor
    January 6, 2017

    I just finished making this cake and found that i needed at least double the amount of flour stated in the recipe. I was also a little short of the crumbs might be handy to make a little more in the future. I am hoping that this cake will still have a honey flavour as i didn’t add extra honey but doubled the flour quantity. Reply

    • Natasha
      natashaskitchen
      January 6, 2017

      I’m surprised that you doubled the flour – wow!! I’m curious, how did you measure the flour (tools and method)? Did you make any substitutions? Reply

  • Michelle
    January 5, 2017

    I’m a rather inexperienced baker so finding the right consistency for the dough and rolling out the layers was a little challenging… but if I can do it, anyone can! It’s sitting in the fridge now, waiting to be eaten for our Ukrainian Christmas celebration this weekend. I’m just curious, because I can’t find any information about it outside of being from Russia… Do you know if this cake is common in Ukraine too? Reply

    • Natasha
      natashaskitchen
      January 5, 2017

      Hi Michelle, alot of the same dishes are common in the neighboring countries of Eastern Europe and different families will have different twists on it. It’s pretty common in Ukraine and Russia. I hope you love it!! Reply

  • salwa
    January 4, 2017

    hi! Your recipe looks delicious! I was wondering if any sort of honey would work? what type did you use? would it make a big difference? Reply

    • Natasha
      natashaskitchen
      January 4, 2017

      I just used a raw local honey that I purchased from Costco and any honey would work 🙂 Reply

  • Ann Lachman
    January 3, 2017

    I am making this cake right now, following the measurements exactly. I am an experienced professional baker… I needed at least 4 cups of flour. We are @ 8,000 ft altitude – maybe thats why? I don’t know. But the dough was sticky even so, and so I put it in the fridge before rolling, which helped.
    I only got 7 very thin layers. It was necessary to roll them on the parchment and then put right in the over. So thin! Also, if you make this cake, please consider where you will be cooling the disks before they come out of the oven! I live in a tiny apt. and it was challenging finding the space. I think the final cake will be great! Reply

    • Natasha
      natashaskitchen
      January 3, 2017

      I’m glad it all worked out and I hope you love the cake!! I’m not sure it would have anything to do with elevation since that generally only applies to the actual baking process but I’m not experienced in high altitude baking so I’m not sure if affects things any other way. I wonder if you used a different kind of flour? Did you measure dry ingredients with dry ingredients cups and wet ingredients with liquid measuring cups? Hmm.. I’m not sure why else that would be?… But I am glad it worked out in the end 🙂 Reply

  • Iram Amin
    January 2, 2017

    Hi, I am going to be baking this cake today or tomorrow. I was wondering if I could substitute powdered sugar for granulated sugar when baking the layers. Will it make a difference? Also, do I have to cover the cake with a plastic wrap when cooling in the fridge or it’s optional? Reply

    • Natasha
      natashaskitchen
      January 2, 2017

      I have not tried powdered sugar in this recipe so I can’t really say for sure. It is a little unusual to use powdered sugar in baking which would make me hesitate to try it. I really can’t guess without trying it first. Also, I would loosely cover The finished cake with plastic wrap just to keep the moisture in so the outside of the cake does not get dry. Reply

  • Faith D
    December 31, 2016

    My mom made this cake last night, we will be enjoying it tonight! Cant wait! Thanks a million! Happy New Year to you and your family. P.S Love your little girl, sure is a bundle of cuteness!
    I made this cake a lot of times and everyone always asks for the recipie! I am like Its from Natasha’s Kitchen! And all the ladies go “really? I never knew she had that recipie!” Happy New Year!!!! Wish I could give it a million stars! Totally the best! Ever! Reply

    • Natasha
      natashaskitchen
      January 1, 2017

      That is fantastic!! I’m so happy you all enjoyed it and thank you for the amazing review!! 🙂 Reply

  • Lisa
    December 30, 2016

    Love this cake! Is it similar to spartak? Will make this for New Years. Happy New Years to you and your family! God bless your little girl! Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      Thank you Lisa for the great review and wishes 😬! The cake is similar to spartak. Reply

      • December 31, 2016

        I knew it was! Thanks! Reply

        • Natasha's Kitchen
          December 31, 2016

          Of course! 🙂 Reply

  • Salam Nasser
    December 26, 2016

    Hi , can I add some instant coffee powder to the frosting , for a richer/different taste ? Should I then increase the amount of sugar ?
    Regards . Reply

    • Natasha
      natashaskitchen
      December 26, 2016

      Hi Salam, I haven’t tested that so I hesitate to guess. I’m not sure if the powder would dissolve sufficiently in the frosting or how it would affect the consistency of the sour cream. Sorry, I wish I could be more helpful! Reply

  • Sherene
    December 23, 2016

    Hi Natasha! I found you a couple of weeks ago during my searches after hearing about Russian Honey cake. I have copied and pasted your recipe and your amazing notes and am off to the kitchen to make this right now as one of my desserts for Christmas for my family and KNOW that this is going to ROCK! Thank you for sharing so generously with us all. Merry Christmas to you and your family! Greetings from South Africa! Reply

    • Natasha's Kitchen
      December 23, 2016

      Thank you Sherene! It is really awesome to hear reviews like yours! Merry Christmas 🙂 Reply

      • sherene
        January 4, 2017

        Hi Natasha! Happy New Year to you and your family! (it’s not too late to wish you, is it? :D) Natasha – I made your fabulously wicked Medovik for Christmas Eve and it was all (and more) than expected! It was super easy, went much faster to make than I initially expected and was absolutely fantastic! What’s more, it keeps like a dream covered with cling wrap (saran wrap where you live?) for a week!!! This is a keeper for sure! I am considering variations (if you will forgive my cheek) of some ground hazelnuts in the mixture before baking and just a teensy bit of Nutella in the filling – just for those “other days”, possibly even just a tad of lemon and finely grated rind, eh? Would darling Medovik mind, do you think? with us messing around with ‘”his chemistry an’all?) Bottom line is, you ROCK, GIRL! WE LOOOOOVED IT!! AND… we polished off the rest with the rest of the fresh cream in the refrigerator, So Yum! Thank you! Thank you! Reply

        • Natasha's Kitchen
          January 4, 2017

          Love to hear this Sherene! Thank you for sharing 🙂 Reply

  • Nadia
    December 23, 2016

    I made it yesterday and tasted it today…..4 different people have tried it and each one very impressed. Will keep most of it for Christmas.
    Ingredients were spot on including exactly 3 cups of flour.
    The only exception being the sour cream: 32 ounces equates to 900 gm, but I only used 600, and I had the perfect amount.
    This is a keeper!! Reply

    • Natasha's Kitchen
      December 23, 2016

      So glad you all enjoyed it! Thanks for sharing Nadia! Reply

      • Nadia
        December 26, 2016

        Well Christmas has come and gone and the honey cake was one of the many desserts on our table. Everyone thinks its amazing. Thanks Natasha. Reply

        • Natasha's Kitchen
          December 27, 2016

          So happy to hear that Nadia! 🙂 Reply

  • Shaheen
    December 22, 2016

    I did try this honey cake. It turned out perfect. Loved your recipe
    Thanks you are truly awesome
    God bless Reply

    • Natasha's Kitchen
      December 22, 2016

      I’m so glad you loved it! Merry Christmas Shaheen 🙂 Reply

  • Sarah
    December 20, 2016

    Hi, just wondering if you could tell me what baking soda is? I am from Australia and we don’t have that…..is it the same as baking powder ? thank so much. Reply

    • Natasha
      natashaskitchen
      December 20, 2016

      Baking soda is about 3 to 4 times stronger than baking powder. Maybe you call it something else, but I have no idea what the equivalent is in Australia. Maybe someone else knows? Reply

    • Nadia
      December 21, 2016

      I believe here in Australia, Bicarb of Soda is the equivalent of Baking Soda. Reply

  • Fatima
    November 27, 2016

    Hi natasha! thanks alot for you recipe.it’s very nice.made for a big gathering by my place.all enjoyed it.had to make 4 cakes😀.thanks once again. Reply

    • Natasha
      natashaskitchen
      November 28, 2016

      Fatima, you are very welcome and thank you for such a nice review! 😬 Reply

  • Rosada Bronjero
    November 14, 2016

    I am so sad right now! I saw this cake and was like I have to make this, so i did and I put it in the fridge, and when I went to take it out, the whole top slid off and onto the floor. I though that the cake gets firm? What happened? But luckely I found your biskvit and made that and but peaches and frosting on it. Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      That sounds wild! I’ve never had anything like that happen before. How long was the cake in the fridge? After sitting in the fridge overnight, the layers are supposed to absorb the cream which softened the layers, but the top definitely should not slide off at any point. Is there anything you changed in the recipe? Did your cake look different from what I showed in the photos? Reply

  • Kristina
    October 27, 2016

    This hands down is the greatest cake recipe ever! This is one of my favorite cakes at the Russain store and now I can make it at home, best part is that it’s better than the store!!!😍😍😍😍 Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      Kristina, thank you for another great review! Your comment is music to my ears 😄. Reply

  • Gabriele
    October 27, 2016

    This cake is one of the best I have ever made or tasted, and everyone I have made it for agrees.
    Also, the recipe is well written and easy to follow. Thank you! Reply

    • Natasha
      natashaskitchen
      October 27, 2016

      Gabriele, I’m so happy to hear that 😁. Thank you for such a nice review! Reply

  • AGS
    October 23, 2016

    Hi Natasha,

    Thanks very much for sharing such a wonderful recipe! Got rave reviews for this.

    Also Steph’s post dt 10-Oct-16 was very useful.

    Thanks again! Reply

  • Seanna Seirah Jacob
    October 21, 2016

    Is did a 1kg or half kg recipe Reply

    • Natasha
      natashaskitchen
      October 21, 2016

      I don’t measure my cakes this way so I’m not sure what you mean. Reply

  • Thamali
    October 17, 2016

    Hi Natasha,

    Its a bit difficult to find sour cream here. is there anything that I can substitute for sour cream? Reply

    • Natasha
      natashaskitchen
      October 17, 2016

      You might be able to use a plain Greek yogurt but I’m not sure how it will affect the texture and flavor of the frosting without testing it myself. Reply

  • Tatiana
    October 14, 2016

    This was my first time making a Honey cake and this was DELICIOUS. I was so scared to start making it because I was afraid that it was not going to turn good but even with my limited skills in baking, this cake turned out to be so GOOD!!!! Thank you!!!!! Reply

    • Natasha
      natashaskitchen
      October 14, 2016

      You are very welcome Tatiana, I’m so happy to hear that 😀. Great job! Reply

  • Steph
    October 10, 2016

    This cake is 2 things, what I like to call a show stopper (I received applause when i uncovered it and oooh’s and aww’s when the first slice was cut!) And a knock it out of the park hit! Everyone had dessert already then everyone had a slice of cake and loved it! Now I read plenty of the comments before making this cake and was worried it would go wrong, nope. I followed the instructions to the letter including checking the photos to make sure things looked right. I have a few tips 1. I poured the butter sugar mix into my stand mixer, with the whisk on, out of the hot pot and into a cool bowl, to help not cook the eggs and turned it on high.
    2. Beat your eggs in a glass measuring cup ,since it has a spout to pour a nice steady slow stream.
    3. Changed to the paddle on the mixer to add in the flour. I Needed to add a bit more flour to get the right consistency.
    4. Rolled out a log to chop into 8 fairly even pieces.
    5. When rolling out the 8 layers they have to be pretty paper thin. And this is very forgiving in my opinion if you make a hole patch it with the extra From the edges no one will ever see it anyway. My circles were not as perfect and uniform as Natasha’s but that’s fine too frosting hides many flaws!
    6. I found I was getting better at rolling them out after the third one, so keeping them warm wasn’t a requirement for me,
    Try what works warm or cool… and use lots of flour so it doesn’t stick.
    7. I added a tablespoon of honey in the frosting as someone suggested and this was great
    And of course sit overnight…. a step that can not be messed with!
    It was absolutely delicious! Thank you, thank you, thank you. It’s not hard to make, it just takes time and a little know how. Sorry for the long review! Reply

    • Natasha
      natashaskitchen
      October 10, 2016

      Thank you so much for sharing your wonderful review!! 🙂 Reply

  • Anita
    September 29, 2016

    Awesome recipe! Do you have any recommendations for how to bake it in one day? I don’t have time to let it sit overnight. Thanks in advance 🙂 Reply

    • Natasha
      natashaskitchen
      September 29, 2016

      Hi Anita, this cake really does need to soften overnight, otherwise you won’t be able to cut through it. The cake layers absorb some of the cream and become soft and wonderful. Unfortunately, there are no shortcuts with this one. You can make the cake layers a day ahead and leave them at room temp and then assemble the following day but it still needs time to sit and rest once it’s frosted/assembled. Reply

  • Landry
    September 22, 2016

    Recipe didn’t work for me. Not enough dough to roll out the pieces. Wish I didn’t waste all that honey. Reply

    • Natasha
      natashaskitchen
      September 22, 2016

      Hi Landry, how thick did you roll out the dough? The layers should be rolled very thin as shown in the photos. Did you have trouble rolling it out? Also, did you divide the dough up before rolling? This has always helped me to get enough even layers. Reply

  • alain
    September 21, 2016

    great cake…. thanks for the recipe… i added just a table spoon of honey into the frosting to keep up with the honey theme and it was magical…. Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      I’m so you liked it, thank you for sharing with us 😄 Reply

  • Nida
    September 17, 2016

    Made this for a dinner party, was a total hit. The dough was a little hard to handle initially but then I kept it warm in double boiler and rolling out the subsequent layers was easier. I made nine 7.5 inch layers out of it. Do you think increasing the amount of butter in the recipe would make it easier to roll?
    Also in the frosting I used 500 ml heavy cream and reduced sour cream to 16 oz and found it to be according to my taste.
    I wasn’t successful in coating the sides with crumbs properly.
    The layers and softness was perfect.
    Thank you so much. Reply

    • Natasha
      natashaskitchen
      September 17, 2016

      Hi Nida, I’m so happy you liked it! It might be worthwhile experimenting with a little more butter. I haven’t had trouble with rolling this cake out personally, I wonder if maybe you are using a little too much flour? Also, are you using American All-purpose flour? Reply

  • Julia
    September 15, 2016

    Hi Natasha,
    Thank you for sharing this recipe, I made a double batch ( honey cake is one of those things… never enough, you know;))
    It is for the first time while making the dough I did not have any trouble- wonderful consistency not too sticky and the circles when rolling did not retract.
    My 3 y.o. son helped me to mix the ingredients and then with frosting (licking the spoon is quite important task) So I enjoyed both : making and having it with a cup of tea for a cosy family dinner.
    Thank you! Reply

    • Natasha
      natashaskitchen
      September 16, 2016

      Julia, thank you for such a nice feedback and you are welcome 😀. Now I’m really craving this cake! Reply

  • Olga
    September 14, 2016

    Hi Natasha, this is my first time making a honey cake this version but i think it should turn out better. Ur cake looks so crispy and mine looked like it’s wet or like packed with flour. Not sure why. It takes delicious just looks different. Reply

    • Natasha
      natashaskitchen
      September 15, 2016

      Hi Olga, I’m not exactly sure what you mean by wet or packed with flour but I am happy to help troubleshoot. What did your cake layers look like before you put the frosting on? Did you wait until the next day to cut into it allowing the layers to become softened? How did you measure the flower for this cake? When I measure flour, I spoon it into a measuring cup and scrape off the top for a more accurate measure. If you dip the measuring cup right into the flower container and scoop it out, you can get up to 1 1/2 times as much as you need for the recipe. Was there anything that you may have changed in the recipe or at what point did your cake look different from what I have in the photos in the post? Reply

  • Dipak
    September 14, 2016

    Hi Natasha,

    I just wanted to say that I followed your instructions carefully and this cake came out perfectly the first time 😀

    I would advise that if you are going to attempt to make this cake please do read the comments and Natasha’s replies and advice, there are also some great tips from readers which really helped me out. What an amazing cake!! Reply

    • Natasha
      natashaskitchen
      September 14, 2016

      Dipak, I’m so happy to hear that you like the cake! Thank you for sharing your great review! Reply

  • Olga
    September 12, 2016

    Those of you that are having problems with frosting.
    This the kind I use for this cake
    8oz cream cheese beaten with one cup sugar then add 16oz sour cream beat scraping sides then add 8oz thawed cool whip and beat till nice and fluffy. Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      Thanks for sharing! 🙂 Reply

  • Olga
    September 12, 2016

    Hi,
    This is my all time favorite cake. I do it a little different tho, I use the double boiler method. And to keep the dough from getting hard I use the pot with the hot water remove it from heat and place the bowl with dough back on it and cover it with towel and it keeps the dough warm the entire time, never had a problem with hard to roll dough. Also I oil my hands and rolling pin to keep the dough from sticking and last I draw two 9″ or 10″ circles on parchment paper and roll it out there and then slide it right in the oven. Just a few of my tips to make it easier. I used to get so frustrated making this cake, I always had problems with dough being too hard or sticky. Thanks! Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      Thank you so much for sharing! We use this method for our spartak cakes as well and it works really. This dough doesn’t require that method and is quicker to make. Thanks for sharing your awesome tips! Reply

  • Nelya
    September 12, 2016

    I can’t begin to tell you how ingenious it was to add whipping cream to the sour cream. So simple, but fixed the long term problem I have been having trying to follow my grandmother’s Medovik recipe. American sour cream is just not as fatty and frosting always came out runny. Would get completely absorbed into the layers. I made a birthday cake for my daughter yesterday and it came out PERFECT!!! 9 layers with perfect white between them. Soft and delicious. It was a huge success and I only got to try a little slice, since it disappeared so fast. Thank you for the perfect recipe!!! Reply

    • Natasha
      natashaskitchen
      September 12, 2016

      Nelya, thank you for such a nice review and you are welcome 😀. Reply

  • Merin
    August 22, 2016

    Hey!
    I tried this recipe twice nd liked it…
    Initially it was too sour for us even when we used just 2 cups sour cream instead of d 4 cups mentioned here… But the cake was soft and yummy…
    So today i tried the frosting with just 1 cup of sour cream…. It tasted great but the frosting was soo much like liquid and it didnt stay thick between layerz.. so my cake became hard…

    I want to try this once more since i liked ur recipe.. can u tell what adjustments i shd make to d recipe, to use just 1 cup sour cream so dat its soft, yet not sour… Reply

    • Natasha
      natashaskitchen
      August 22, 2016

      Hi Merin, The cake layers will be hard until you let them sit in the refrigerator to soften overnight. The cake layers are like cookies and you need that sour cream to soften the layers – the cake layers absorb alot of the cream, which is also why it it’s important for it to be runny and not thick. Have you tried the cake the next day or are you serving it soon after completion? Reply

      • Merin
        August 24, 2016

        Yes.. i tried it next day only.. but it was stil hard… The only change i made is reducing sour cream to make it less sour..

        And i baked both sides of those layers… Cud dat b d problem..? Reply

        • Natasha
          natashaskitchen
          August 24, 2016

          Hi Merin, You only need to bake one side of the cake layer. Did you flip them over and bake twice? It is possible that the layers got too dry but it’s also possible that reducing the amount of sour cream reduced the overall moisture that the cake had to absorb to make it softer. Reply

  • nur
    August 3, 2016

    I am having a problem with the eggs scrambling as I am whisking vigorously. Any tips on what I can do to prevent this? Do I need to let the mixture cool for a few minutes for attempting to whisk? I added as little as a teaspoon of beaten eggs while whisking and they still scrambled. Thanks in advance for your help. Reply

    • Natasha
      natashaskitchen
      August 4, 2016

      Hi Nur, make sure you remove the pan from the heat and then start adding the eggs in a very thin stream while whisking vigorously (you need to be simultaneously whisking while adding the egg). You can wait for the mixture to cool down a few minutes which may help but it does need to be hot while you’re adding the egg. Reply

      • nur
        August 9, 2016

        Thanks so much! It turned out just wonderful! Reply

  • Margarita
    June 27, 2016

    Dear Natasha, I have eaten this Russian honey cake several times at a Russian restaurant in London and once tried it too from Harrods as my family and I just adore it!!!
    My challenge was to try and make it myself so after browsing around for a while I found your recipe and besides being 10pm I decided to tackled it and prepare it for Father’s Day.
    I had so much fun making it and left it to rest according to your instructionsand wow was it a winner!!! It tasted exactly like the one from the Russian restaurant and Harrods and my guests and family just loved it! Can’t wait to make it again. Thank you so much for this recipe! Reply

    • Natasha
      natashaskitchen
      June 27, 2016

      Oh that’s just awesome! Thank you so much for the wonderful review 🙂 Way to go baking this at 10pm!! 🙂 Reply

  • Anna Podgornaya
    June 21, 2016

    So tasty! I have made the medovik first time and i want to tell that this cake is perfect! thank you so much!!!!i am from Russia and i know the real taste of this cake as i have tryed Medovik at cafe Pushkin and otheres but this one is unreal!! Reply

    • Natasha
      natashaskitchen
      June 21, 2016

      Hi Anna! Thank you so much – seriously that is quite a compliment! 🙂 Reply

  • Olga
    June 1, 2016

    Hi Natasha, can u make a video of this cake? This. Cake looks very good. 🙂 Reply

    • Natasha
      natashaskitchen
      June 2, 2016

      Olga, thank you for the suggestion. I will add it to my list 😁. Reply

  • Veronica
    May 23, 2016

    Hi, this cake is delicious!!!but what is the difference between this cake and your mom’s spartak cake, I’m confused if this is also considered spartak cake? Reply

    • Natasha
      natashaskitchen
      May 23, 2016

      Veronica, this is more referred to as Medovik because it has honey base. Reply

  • Fathima
    May 21, 2016

    Hai.i made the honey cake and it tastes really great but its really hard like biscuit.how do you get the soft texture for this.should we use a lot of cream? Reply

    • Natasha
      natashaskitchen
      May 21, 2016

      Hi Fathima, the layers are supposed to be hard and cookie like when they dry it. It is really important to let this cake sit overnight before cutting into it to allow the frosting to soften the layers. Did you try to eat it right away? Reply

      • Fathima
        May 22, 2016

        I tried it after 4 hrs.Maybe because of that.I’ll try it one more time.Thanks for the tip. Reply

      • Petr
        June 20, 2016

        Hi,My mum, used to do this cake and she let this cake sit in freezer 7 days and then it is superdelicious. But most people I know is not strong enough to let it sit that long 🙂 Reply

        • Natasha
          natashaskitchen
          June 20, 2016

          Ha! Yes that does require a fair amount of self control! 😉 Reply

  • Maricar
    May 16, 2016

    Can i use plain all purpose flour because I could not find unbleached flour? Thank you. Reply

    • Natasha
      natashaskitchen
      May 16, 2016

      Yes, that will work fine 🙂 Reply

  • Munira Kamari
    May 12, 2016

    Dear Natasha
    Firstly, I love your recipes. I had made the tres leches cake for my friends birthday and she loved it.. Thanks.
    About this recipe, I was just surfing for other recipes for traditional honey cake and in one of them, it was written that the instead of complete sour cream for frosting, do a layer of sour cream and sweetened condensed milk.
    What is the difference with that and your frosting, kindly clarify. Thanks.
    Munira 🙂 Reply

    • Natasha
      natashaskitchen
      May 12, 2016

      Hi Munira, there are so many different frostings out there for honey cake. It is just a different version. If you wanted to test it with this recipe, it would probably work fine but keep in mind that condensed milk might make it slightly runnier. Reply

      • Munira Kamari
        May 17, 2016

        Hi Natasha, thanks for the reply. I will try the cake and frosting depends on what I have available at home. 🙂 Reply

  • Akum Lcr
    May 6, 2016

    hi ,any comments on the use of cream cheese spread instead of sour cream?? Reply

    • Natasha
      natashaskitchen
      May 6, 2016

      Hi Akum, here is a similar cake that I’ve made with a cream cheese based spread that would work for this cake also. Reply

  • ivy
    May 1, 2016

    It’s so fun to watch people taste this cake for the first time – they take a bite, chew for a moment, and then stop and remain completely still, their eyes slowly widening as they realize they’re eating one of the most delicious things they’ve ever put in their mouths! Thankfully I made two of these cakes for a party for 22 people I had recently, because every last one of them begged me for slices to take home! This recipe is a WINNER! Thank you so much!!!! Reply

    • Natasha
      natashaskitchen
      May 1, 2016

      Wow thank you for such a fantastic review! I love how you described that. Spot on!! 🙂 Reply

  • Katya Dokalenko
    April 30, 2016

    Can I store the layers in tightly closed plastic bag for one day ? Thx Reply

    • Natasha
      natashaskitchen
      April 30, 2016

      Katya, once cake layers are at room temperature, you can wrap them loosely in the plastic wrap and store them at room temp. Reply

  • Vita
    April 26, 2016

    My mom uses a fork to make small inprints so that the layers would come out even and not bubbly Reply

    • Natasha
      natashaskitchen
      April 26, 2016

      Thanks for sharing that tip! Reply

  • Linen
    April 20, 2016

    I made this early yesterday. A friend asked me to bake it for her mother’s 70th birthday next week and I had never heard of this cake before. I did a little research and settled on this recipe. I knew I’d better do a trial run. I got home from work late and figured my cake had enough time to soak up the deliciousness, so my husband and I dug right in. We both ate two pieces. It was delicious! So happy I took the time to make it! It’ll definitely get made again! Thank you for the great recipe and instructions! I look forward to trying more of your yummy treats! Reply

    • Natasha
      natashaskitchen
      April 21, 2016

      I’m so happy you and your husband both liked it!! Thank you so much for sharing that with us 🙂 Reply

  • Ksenia
    April 17, 2016

    I have made this cake twice already and I LOOOOOOVE it. I’m not a huge desert person but honestly when it isn’t sitting in my fridge, I miss it. It’s kind of a lot of work to make in comparison to the traditional American sponge stuff 🙂 but it is sOOO worth it.

    Really thank you so much for having all the ratios correctly measured out and the recipes carefully tested so they all turn out right the first time. Really appreciate all the hard work you do so I can just log into your website, find the recipe I need and prepare it. 🙂 Love all your recipes! Reply

    • Natasha
      natashaskitchen
      April 17, 2016

      Ksenia, I’m so inspired reading your review. Thank you! Reply

  • Darya
    April 14, 2016

    For the cream, I found that using a stick of unsalted butter, and one package of cream cheese, and 1 can of sweetened condensed milk with either heavy whipping cream or a tub of whipped cream is a good alternative. Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      That does sound really good! Thank you so much for sharing! Reply

  • I'd stay anonymous
    April 14, 2016

    Hello,
    Good day, as much I wanna try your recipe, I was wondering if, I could use sour yogurt instead of sour cream?
    There’s no store I can get it in here (Dubai), at least not anywhere near me.
    Thank you. Reply

    • Natasha
      natashaskitchen
      April 14, 2016

      HI, I haven’t tried substituting with plain yogurt but I think it’s worth an experiment. I would recommend getting a full fat yogurt and really a Greek yogurt would probably work better since regular yogurt might be a bit too loose to stay on the cake. Again, I haven’t tested it that way but if I did, that is what I would try – plain full fat Greek yogurt. Reply

    • AGS
      October 18, 2016

      Sour cream is available in Choitram’s, Spinneys, Lulu, Carrefour and other big supermarkets. Both local and imported brands. Reply

  • Brooklyn
    April 11, 2016

    To prevent the layers from forming bubbles, poke the dough all over with fork, before baking it. That should solve the issue. Reply

  • Aysha
    April 5, 2016

    Natashaa thank u sooo much dear its a super cake. Everyone loved the cake . Got 💯marks 😀 Reply

    • Natasha
      natashaskitchen
      April 6, 2016

      I’m so happy everyone loved it! Thank you for sharing that with us 🙂 Reply

  • Aysha
    April 4, 2016

    I made it today ☺️Tomorrow i will tell u the result Reply

    • Natasha
      natashaskitchen
      April 4, 2016

      Awesome! I hope you enjoy it! 🙂 Reply

  • Arev
    April 1, 2016

    Just made this cake last night and absolutely love this recipe!! We had a little hard time rolling out the dough but just kept using flour with our rolling pin. Helped a lot and the left over flour on the cake wasn’t noticeable! Thanks for this. Reply

    • Natasha
      natashaskitchen
      April 1, 2016

      I’m so glad you enjoyed it! 🙂 Reply

  • Liza
    March 8, 2016

    My heavy cream spoiled, can I substitute with whipping cream and how would it work best? Thanks Reply

    • Natasha
      natashaskitchen
      March 8, 2016

      I would still recommend heavy cream because it whips better than regular whipping cream, especially since this frosting is a little loose already. If you do still want to try the regular whipping cream, it will help to freeze your mixing bowl and whisk attachments for 15 minutes and make sure your whipping cream is cold; straight out of the fridge. Beat until stiff and spreadable. Reply

  • Janet Vine
    March 8, 2016

    Hi I made this cake for my son’s wedding, but mine was 15 layers and 15inches diameter, so doubled the recipe. Went down really well, so well in fact my nephew asked me if I would make it for his wedding in June. Reply

    • Natasha
      natashaskitchen
      March 8, 2016

      It sounds like an impressive cake! Great job!! Reply

  • Naaz
    March 7, 2016

    Hii Natasha
    I love this recipe it seems so easy !
    I’m planning to make it tomorrow, just a quick question, after I make it, I’ll leave it in the fridge for a day, but how long can I leave it outside the fridge? (Like when we have parties and the food is set out for 3-4 hours)
    I’m hoping this cake will last outside the fridge for a day
    Hope you can help
    Naaz -xo Reply

    • Natasha
      natashaskitchen
      March 7, 2016

      I don’t know if I’d leave it out for a whole day but 3-4 hours should be fine. Enjoy! Reply

  • Emily
    February 20, 2016

    I am planning to make this for a friend’s birthday, and I am slightly confused on one instruction: when it says to bake on parchment paper, is that parchment paper supposed to go on top of a baking sheet or directly on the oven rack? Reply

    • Natasha
      natashaskitchen
      February 20, 2016

      It is easier if you slide the parchment paper over a large cookie sheet. Reply

  • Tina
    February 18, 2016

    Natasha,

    I followed this recipe to the T, however the dough kept sticking. I wasn’t able to make 8 Layers, I barely made 5. Any suggestions on how to roll out the dough for it not to stick? I used the exact measurements so Im not sure why it kept sticking. I used a lot of flour thinking it would help for it not to stick but it did not help. The cake turned out a “Not so pretty shape”, I hope it tastes good though. Any suggestions? I love making your recipes! This is the only one i had trouble with. Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      Hi Tina, what kind of flour did you use? I haven’t had that experience so It’s hard to say what it could be without being there with you. Did you change anything else about the recipe? Reply

      • Tina
        February 18, 2016

        I used All-Purpose flour. I did not change anything about the recipe. Can it be the wooden roller I use? It was sticky to touch too. Reply

        • Natasha
          natashaskitchen
          February 18, 2016

          Was it American all-purpose or Canadian? I used American on this. Also, did you use dry or wet ingredient measuring cups? It sounds like you need a little more flour. Reply

  • Erlend
    February 14, 2016

    Hi,
    The cake looks great, but for an amateur like me this didn’t work at all. First I didn’t get even close to eight layers and had to double the recipe to be able to make eight. Second I had to use much more flour than three cups to make it nonsticky and claylike (before doubling) and third it was not at all enough with 5 min in the oven. Also the first golden layer fell to pieces when I tried to move it to a rack. I don’t think I will try again and you should probably have baked quite a bit before making this cake. Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      Hi, sorry to hear you had trouble with the cake. You have to roll the layers out pretty thin – it sounds like yours must have been quite thick if it took longer to bake. Reply

  • Mohammed
    January 28, 2016

    Natasha, just made the cake today – and I don’t know what I did wrong but I was only able to squeeze out 5 layers. I think it might be because I suck with a rolling pin, and that I probably waited too long so it wasn’t warm. I did use the trick mentioned in the comments about using the microwave. Any ideas of what could have went wrong?

    Just put it in the fridge – looks and smells delicious – fingers crossed.

    Thanks! Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      It should still work out even if it is five layers. It probably is related to what you’re saying with not rolling them thin enough or waiting too long to roll them out which makes it difficult to roll. Reply

    • Pete
      February 7, 2016

      If you get two pieces of wood, or knitting needles the same thickness of the dough you require . Then put the either side of your dough and rest the rolling pin on them, and roll until the rolling pin rests on the wood or knitting needles. Then the dough will be the correct thickness Reply

      • Natasha
        natashaskitchen
        February 7, 2016

        Thanks for sharing your tip! Reply

  • Terese
    January 27, 2016

    Hi! I’ve made this cake twice now and both times it’s been great! I made it as part of our Christmas Day lunch and it was delicious. Fantastic recipe, nice clear instructions- thank you so much! Reply

    • Natasha
      natashaskitchen
      January 28, 2016

      That’s awesome! I’m honored that my recipe was part of your Christmas menu 🙂 Thanks for sharing that with me 🙂 Reply

  • Gene
    January 1, 2016

    The last time my mother made this cake I was too young to know how to make it myself. Now, almost 20 years later, after many years of listening to my mom’s reasons (excuses) for not making this cake or its cousin, the Madonna cake, I decided to take matters into my own hands…

    Well, Natasha, you’re my hero!

    I followed your recipe and your prep. directions to a T, then let the cake sit for about 24 hours in the fridge, and we had it after our traditional New Years’ celebration feast and almost finished it the next day (today!) It was SO good and SO reminiscent of the cakes I ate growing up, it almost brought tears to mine and my parents’ eyes.

    Just perfection… thank you so much! I cannot wait to make it again!! This is definitely a keeper. American desserts got nothin’ on this soviet era stalwart, and your instructions made it ridiculously easy to create. Reply

    • Natasha
      natashaskitchen
      January 1, 2016

      Thank you for the awesome review! I’m so glad it brought back sweet memories for you :). Now I want to know more about the Madonna cake you’re referring to. Can you describe it? I couldn’t find much when I googled it. Thanks so much! Reply

  • Jess Petrovets
    December 24, 2015

    I loved this cake. I just made it and it only came out to six pieces for the cake not eight. I don’t know what I did wrong. When I tried 8 they were too thin falling apart. 🙂 about to make another one. Reply

    • Natasha
      natashaskitchen
      December 25, 2015

      I made mine pretty skinny. It’s not a big deal even if you did end up with 6 – it will still soften from the cream and taste great 🙂 Reply

    • Anna D
      February 5, 2016

      I always roll out my layers right on the parchment paper. that makes things much easier Reply

  • Masha
    December 19, 2015

    This recipe is good but I modified the cream part as I used my own recipe of milk, flour, vanilla and sugar, and butter. Reply

    • Natasha
      natashaskitchen
      December 20, 2015

      Thanks for sharing! 🙂 Reply

  • Violet
    November 30, 2015

    Made this recipe and it turned out great! Thanks 🙂 I rolled out the dough as I went and they are harder to roll after they cool so I just put the dough ball in the microwave for a couple seconds to make it warm again and made it much easier to roll. Reply

    • Natasha
      natashaskitchen
      November 30, 2015

      That’s such a great tip to microwave them for a few seconds. That’s brilliant! Thank you! Reply

  • Natalie
    November 21, 2015

    How do you think, will it work if I make this cake with honey graham crackers? Reply

    • Natasha
      natashaskitchen
      November 21, 2015

      I haven’t tried it but a couple of my readers reported that to work well with my spartak cake so I imagine it would work well with this one too. Let me know if you try it! Sounds easy! 🙂 Reply

  • Letizia
    November 10, 2015

    Hey Natasha,
    Thank you for this recipe! I made this cake but somehow mistakenly put in my head I needed whole wheat flour. It came out so delicious!! The whole wheat added so much texture to it. It was time consuming but completely worth it! Will not be the last time…..thanks again 🙂

    Cheers,

    Letizia Reply

    • Natasha
      natashaskitchen
      November 10, 2015

      That would make it a healthier cake too! I’m glad it worked out 🙂 Reply

  • Arti
    November 4, 2015

    I am going to make this recipe tonight and I read some of the earlier reviews. So I should use dry ingredients cup for all of the measurements including sour cream correct?

    Thanks Reply

    • Natasha
      natashaskitchen
      November 4, 2015

      Hi ARti, yes, but sour cream should be in a wet ingredients measuring cup. I usually just buy the amount I need (two 16 oz tubs and add it right in without having to measure). Enjoy! Reply

      • Arti
        November 4, 2015

        Thank you very much. Btw, great work on the website. I love going through your recipes. 🙂 Reply

        • Natasha
          natashaskitchen
          November 4, 2015

          Thank you so much for your feedback! I sure appreciate it 🙂 Reply

  • hannah
    October 9, 2015

    Hi Natasha, how do you roll out the dough so thinly? Mine was quite difficult to roll out and I ended up using 5 cups of flour in order for it to stop sticking, and the result was a really solid dough that only rolled out into giant cookies instead of nice and thin layers. It still turned out alright, but due to the weight of the top of the cake, the cream on the bottom got pushed out from the sides, so its not as soft as what it should be Reply

    • Natasha
      natashaskitchen
      October 9, 2015

      Hmm… it’s difficult to say what could have gone wrong without being there with you but I’m happy to help troubleshoot :). 5 cups is ALOT! What kind of flour did you use and how did you measure it (using a dry ingredients measuring cup?) Did you use the same exact liquid ingredients measures? As far as rolling the dough out; it works best and most easily if the dough is still warm when you are rolling it out. You’re right, the dough layers should not be heavy at all normally. I hope that helps. Reply

      • hannah
        November 20, 2015

        Hi Natasha, tried making this again today and it was much better. Somehow maybe my honey/butter/sugar mix might not be hot enough the previous time (i used a water bath last time), i actually warmed the mix again over the water bath after adding eggs and whisking like crazy. This time it probably could only be needing 2.5 cups but I ended up adding 3 anyway. But this turned out a lot easier to roll out thinly Reply

        • Natasha
          natashaskitchen
          November 21, 2015

          Thank you for sharing your results. I’m so glad it worked out for you! Reply

  • megha
    October 1, 2015

    hai .I tried it last weekend for wedding anniversary and everyone loved it. Thanks Reply

    • Natasha
      natashaskitchen
      October 1, 2015

      Megha, thank you for the great review and you are welcome :). Reply

  • September 29, 2015

    Fantastic cake…loved it to the core.. Reply

    • Natasha
      natashaskitchen
      September 30, 2015

      Thank you for sharing your wonderful review! Reply

  • H
    September 17, 2015

    Not only was this a fail, but I don’t even know how to describe what I have done. I have spent 4 hours doing this, and note, I followed the recipe exactly. I did it step by step, and the outcome was horrifying. I don’t know what I did wrong, but yeah, it was just horrible. Please help. Reply

    • Natasha
      natashaskitchen
      September 18, 2015

      It’s so difficult to say what could have gone wrong without being there with you. What was the consistency of your dough? Also, at what point in the step by step process did your dough start looking different than what is shown in the pictures? Reply

    • Tatiyanna
      November 28, 2015

      My parents are Russian and I made this for a surprise for them. Since we weren’t raised with Russian influence in Canada, I had no idea about Russian baking! I love learning about everything from your website and I am becoming more authentic with every receipy. This cake was amazing!!! The only thing I would say is, don’t skimp on filling the layers and top with the cream. It does soak into the layers … So more is better!!! Absolutely delicious and my parents friends are astounded at me!!! Reply

      • Natasha
        natashaskitchen
        November 28, 2015

        I really enjoyed reading your story. I’m so happy to hear that and thank you so much for the awesome review! 🙂 Reply

    • Margarita
      February 17, 2016

      Hi Natasha! I’m planning on making this cake soon but being the healthy freak I am, I was wondering if coconut cream would work for the frosting instead of the heavy whipping cream originally called for. Do you think I would need to make any adjustments at all? Thanks! Reply

      • Margarita
        February 17, 2016

        Would half and half work as well? Reply

        • Natasha
          natashaskitchen
          February 17, 2016

          I don’t think it would work since you can’t whip half and half and the consistency would be runny and very difficult to spread. Reply

        • Merin
          August 22, 2016

          Hi! I am new to baking .. can any1 pls tell me what’s half and half?? And what’s the difference between heavy cream and whipping cream? Reply

          • Natasha
            natashaskitchen
            August 22, 2016

            Hi Merin, half and half is basically half milk and half heavy cream. Heavy cream has a higher fat content and whips up more readily than whipping cream. I always use heavy whipping cream for best results and I always specify to use it in my recipes:)

      • Natasha
        natashaskitchen
        February 17, 2016

        Hi Margarita, to be honest, I’ve never cooked with coconut cream. Is it similar in consistency to whipped cream? After a quick google search, I am intrigued. Where do you buy it? Reply

  • Arthur
    September 13, 2015

    Had to use more flour to get the dough to a roll out consistency. Closer to 4 cups. You must have been packing your flour pretty tight. Also, the frosting is a disaster. Waaayyy too runny with a liquid to powdered sugar ratio like that. Should cut the sour cream in HALF if not in a quarter! I had to junk the batch and make a different recipe. Reply

    • Natasha
      natashaskitchen
      September 14, 2015

      Hi Arthur,
      The frosting is not supposed to be thick like a normal cake frosting. The cake layers absorb the moisture form the frosting as it sits and that is what makes the cake soft. Did you use a regular sour cream (several people have tried using the Canadian runnier kind of frosting and it’s just too loose). Also, I scooped the flour into the measuring cup and scraped off the top as usual. Did you possibly use a liquid ingredients measuring cup? Also, what kind of flour did you use? Reply

  • Jerusha
    August 18, 2015

    Hi Natasha
    Thanks so much for this easy recipe !
    My family and I enjoyed it
    I added half a teaspoon of orange zest to the dough and it came out DELICIOUS
    Love this recipe !!!! Reply

    • Natasha
      natashaskitchen
      August 18, 2015

      Jerusha, thank you for such a great review and you are welcome :). Reply

  • Paulina
    July 8, 2015

    Hi Natasha ! This is such a delicious cake!! Thank you for this recipe. It’s a lot of work but it is so worth it. I have one question though. Do you think it would be okay to bake off the layers one day and put it all together the next day? I want to make it for a party I’m throwing and I won’t have enough time to do all the steps in one evening. Do you think splitting the work between two days would be okay? Reply

    • Natasha
      natashaskitchen
      July 8, 2015

      Absolutely and I think that’s a great idea! You can even pre-make the cake layers a few days in advance then wrap them loosely in a plastic bag and leave them at room temperature until you’re ready to use them. The layers end up like a cookie that softens with the cream after it’s assembled. Reply

  • Sumayya Usmani
    June 30, 2015

    I love this cake. Just got one from a bakery this afternoon, but really want to make on my own. Recipe and photos are beautiful. Will be making soon! So glad I found your blog! Reply

    • Natasha
      natashaskitchen
      June 30, 2015

      I hope you love it just as much if not more than than the bakery one! 🙂 Reply

      • July 1, 2015

        I’m am certain I will!! Sorry wrote my wrong website before!! Reply

  • Mariya
    June 22, 2015

    This is such a great and easy recipe. I tried it last weekend for Father’s Day and everyone loved it. Thanks 🙂 Reply

    • Natasha
      natashaskitchen
      June 22, 2015

      Thank you Mariya for such a great review and you are welcome :). Reply

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