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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!

This post may contain affiliate links. Read my disclosure policy.

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, room temperature, 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)

4.82 from 145 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
Keyword: 8-Layer Honey Cake, Medovik
Cuisine: Russian, Ukrainian
Course: Dessert
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 room temperature, beaten with a fork
  • 1 tsp baking soda
  • 3 cups all-purpose flour I used unbleached, organic

Sour Cream Frosting Ingredients:

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*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 112mg37%
Sodium 190mg8%
Potassium 202mg6%
Carbohydrates 66g22%
Fiber 1g4%
Sugar 41g46%
Protein 6g12%
Vitamin A 880IU18%
Vitamin C 11.9mg14%
Calcium 110mg11%
Iron 1.9mg11%
* 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

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Craig Domitrovich
    November 2, 2020

    After I originally commented I clicked the -Notify me when new feedback are added- checkbox and now every time a remark is added I get four emails with the same comment. Is there any manner you possibly can remove me from that service? Thanks!

    Reply

    • Natasha
      November 3, 2020

      Hi Craig, that feature has been turned off on my site for some time so I’m not sure why you would still be getting alerts. There should be a link towards the bottom of one of the emails that says “unsubscribe me”. Click on that and hopefully, that will resolve it.

      Reply

  • Elaine
    November 2, 2020

    Made this cake for my birthday and it is delicious!! And it looks so impressive with all the layers 😃 Was just wondering, would it be possible to add the metric units of the flour to the recipe? Where I am from a cup is 250ml, but know that some countries use 240ml. Thanks for a great recipe!!

    Reply

    • Natasha's Kitchen
      November 2, 2020

      Thanks for your great feedback, Elaine. You can actually convert this to grams by clicking on Jump to recipe and then click Metric. This Ingedient Weight Chart can also help.

      Reply

  • Vanillabean
    October 19, 2020

    Delicious cake, impressive presentation with all the layers, taste wise was beyond my expectations. I did make some alterations to the recipe such as adding salt and vanilla to the dough, you need the salt to balance out the sweet, gives more of a complex flavor. The dough is extremely difficult to work with, even though i weighed out the flour. I had to roll the dough out multiple times on parchment paper before i was able to get satisfactory layers and even had to stick the dough. I ended up sticking the dough in the fridge and using lots of flour. I docked the layers so it didn’t bubble up and the layers cooked evenly and smoothly. I would only bake this cake again for special occasions given the amount of time needed to make this.

    Reply

    • Natasha's Kitchen
      October 19, 2020

      Hello there. Thank you for your comments and feedback, we appreciate it.

      Reply

  • Sharol
    October 8, 2020

    Hi Natasha I want to try your Russian honey cake . I don’t get the heavy cream or sour cream at my place . Please advise what to do .Thanks.

    Reply

    • Natashas Kitchen
      October 8, 2020

      Hi Sharol, I always use heavy whipping cream for best results and I always specify to use it in my recipes, I haven’t tested with a substitute to advise.

      Reply

  • Kristine
    September 21, 2020

    Hello, I really wanted to make this cake but I don’t eat eggs. What is the best substitute for eggs here to achieve same texture of the dough? Thanks!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      Hi Kristine, I haven’t really tried making this recipe yet without eggs so I’m not sure if any substitute will work.

      Reply

  • Sema
    September 3, 2020

    I have been making this for the last two years for the Jewish New Year holiday. It is spectacular and a family must! Thank you. By the way I have kept it in the fridge for a week and it freezes very well.

    Reply

    • Natasha's Kitchen
      September 3, 2020

      So nice to know that, Sema. Thanks for sharing that with us!

      Reply

  • Sumaiyah
    August 28, 2020

    My Ukrainian husband LOVES when I make this. He was so surprised I made it exactly how he remembers it as a child (despite me never trying it before!) , and said it’s much better than the ones from the Russian stores in Vancouver. I have you to thank!

    Reply

    • Natashas Kitchen
      August 28, 2020

      Wow! I’m so inspired reading this! Thank you for sharing that with me Sumaiyah!

      Reply

  • Masak
    August 24, 2020

    Hi! Are you going to make a video about this cake at some point in the future for your YT channel? Thank you!

    Reply

    • Natasha's Kitchen
      August 24, 2020

      Thanks for asking, it really depends but hopefully we can do a video in the future.

      Reply

  • Nithasha
    August 16, 2020

    Hii..what’s the texture of this cake.is it soft nd spongy or crumble like biscuits.

    Reply

    • Natasha
      August 17, 2020

      It is like an icebox cake. The layers are dry when you first frost them but they soften into a spongy texture after refrigeration.

      Reply

  • Lucy
    June 19, 2020

    Hi Natasha,
    I followed the recipe and put it at 350F for about 5 minutes and the layers were crunchy. I don’t know why. Maybe because the temp? Because all ovens are different maybe 325F would be enough?

    Reply

    • Natashas Kitchen
      June 20, 2020

      Hi Lucy, 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

    • Simon
      June 28, 2020

      The layers come out of the oven crunchy. You then build up the layers of cake and cream mix and leave them for several hours, the longer the better.
      I left mine for around 24 hours between preperation and serving, but you don’t have to leave it that long. Preparing the cake in the morning, to serve that evening should be long enough. Preparing the cake immediately before serving, or just before sitting down for the main course, will not be long enough.

      Reply

  • Joy
    June 17, 2020

    The dough is very hard to roll.
    Layers are not soft

    Reply

    • Natasha
      June 18, 2020

      Hi Joy, I would recommend rolling them before they cool completely and also check out our post on how we measure ingredients. If there is too much flour added, it can make the dough firm.

      Reply

  • Elizabeth A. Holbrook
    May 25, 2020

    My 14 year old son became interested in making Russian dishes and saw this recipe. Fun to make! I almost hate to say this but we thought lemon goes so well with honey so we added a little lemon extract to the frosting.😊 We thought it was fantastic. Thank you for sharing your recipes! Looking forward to trying more of them.

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Hello Elizabeth, thanks for sharing that with us. I hope that you will love every recipe that you will try!

      Reply

  • TheGirl
    May 24, 2020

    This is amazing! I made this as a surprise for my boyfriend who grew up in Kazakhstan and loved this when he was growing up! He said he didn’t know how I could make something that reminded him of his childhood when I’d never tasted it before. He ate the whole cake. *^_^* Thank you!

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Wow that is so sweet! I’m so glad you tried this recipe for your boyfriend, I’m sure he was so pleased about it!

      Reply

  • Deanna
    April 19, 2020

    I live with my Russian boyfriend and his parents and I made this for them yesterday and wow they all loved it so much and said this one is better than any other medovik they have tried. The cake is already gone haha. Thanks so much, I am definitely keeping this recipe and will be making plenty in the future ☺️☺️

    Reply

    • Natasha's Kitchen
      April 20, 2020

      I love it, you definitely gave a great impression! Good job!

      Reply

  • Sumaiyah
    April 17, 2020

    I made this for my Ukrainian husbands birthday. He LOVED IT.

    Reply

    • Natashas Kitchen
      April 17, 2020

      Hi Sumaiyah, I’m so glad you enjoyed that! Thank you for that wonderful review! Happy birthday to your husband!

      Reply

  • Marina Bogdanova
    April 3, 2020

    This was on overall pretty easy recipe to make, thank you for your thorough instructions and photos! Such a delicious cake, definitely making it again!

    Reply

    • Natasha's Kitchen
      April 3, 2020

      You are so welcome, Marina. Thanks for your great feedback and review.

      Reply

  • Tanya Kay
    January 23, 2020

    I also used just one cup of sugar, instead of two, in the filling. It was plenty sweet for us.

    Reply

    • Natashas Kitchen
      January 23, 2020

      Thank you so much for sharing that with us, Tanya!

      Reply

  • Tanya Kay
    January 23, 2020

    Really well written recipe – thank you. Cake a complete success, even for a novice like me. Really appreciate your tips on technique. Husband said it was “just like in the village“. High praise all around. I used gluten free flour without issue (Orgran brand in Australia). It was hot and humid while I was baking so took a lot more flour than yours, but knowing what I was looking for meant I could keep going with confidence. Дякуємо

    Reply

    • Natashas Kitchen
      January 23, 2020

      That’s so awesome, Tanya! Thank you for that wonderful review.

      Reply

  • amelia
    January 23, 2020

    hiya, i was just wondering if i could drizzle some honey over the top of the crumbs to maybe make it a bit more honey-y? would that ruin it or give it a honey overload?

    Reply

    • Natasha
      January 23, 2020

      Hi Amelia, I think that would work if you wanted to use honey over the top for a garnish.

      Reply

  • Erfaneh
    January 22, 2020

    It’s a really good ricepe.thanks a lot

    Reply

    • Natashas Kitchen
      January 22, 2020

      You’re welcome! I’m glad you enjoyed this recipe.

      Reply

  • Bill
    January 21, 2020

    Late to the game here, but I’ve made this recipe now twice for a Russian friend, and each time it turned out amazing – this is a fantastic recipe. The honey flavor comes through nicely, and the tangy sour cream/whipped cream frosting makes the whole thing sweet without being overwhelmingly sweet like most cakes. After sitting overnight, the rounds softened as described into a soft, moist cake that was loved by all. The only adjustment I made was adding small bits of flour during the mixing until it reached a consistency where it was still a bit sticky but not too sticky to roll out, but otherwise I made it exactly as-is. Thank you!!!

    Reply

    • Natashas Kitchen
      January 21, 2020

      You’re welcome, Bill! Thank you for that amazing review!

      Reply

  • Milan
    December 20, 2019

    Hey Natasha, what percentage fat should the sour cream be, 14%? Thanks!! Can’t wait to try out your recipe

    Reply

    • Natashas Kitchen
      December 21, 2019

      Hi Milan, we used the daisy brand sour cream we have a photo on the recipe of it. I believe it has 8% fat.

      Reply

  • Hina
    December 8, 2019

    Hi Natasha
    Can you tell me exactly how many hrs to refrigerate
    Will it be ok if I make a cake at
    11:am
    And serve it by 10:pm

    Reply

    • Natasha
      December 9, 2019

      Hi Hina, that should work fine. I would suggest letting it sit at room temperature for about an hour before refrigerating for the frosting to soften the layers quicker and then refrigerate until ready to serve.

      Reply

  • Liza
    November 26, 2019

    Please tell me what i did wrong. I took the sugar butter mixture off the burner … it was on low … i added the beaten eggs and kept mixing … but as soon as the eggs hit the sugar the sugar turned into hard candy with chunks in the eggs … it never incorporated and my dough came out dry and hard to work with … total failure

    Reply

    • Natasha
      November 27, 2019

      Hi Liza, you ant to make sure you take the sugar mixture completely off the burner in step 2 since if the mixture is too hot, it can cause the eggs to curdle. Also, be sure the eggs are beaten before adding them and add then in a thin stream while whisking constantly. Add the eggs in a thin stream for them to temper and incorporate correctly without cooking the eggs and turning them into scrambled eggs. Although not completely necessary, it may also help to get the eggs to room temperature. I’ll make that note in the recipe. I hope that helps to troubleshoot the issue.

      Reply

  • Shehasadi
    September 16, 2019

    Hii… My cake is crispy… I don’t know why it happened… Pls help me…

    Reply

    • Natasha
      September 16, 2019

      Hi, that is normal and you will need to let it rest overnight for the layers to absorb the frosting and then it softens.

      Reply

      • Hiba
        October 5, 2019

        Do you think I can use honey with whipping cream instead of powdered sugar? Thank you.

        Reply

        • Natashas Kitchen
          October 5, 2019

          Hi Hiba, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe

          Reply

  • Ayesha
    September 8, 2019

    Can you tell me how much is 32oz sour cream in gm? Can I use cream cheese instead of sour cream?

    Reply

    • Natasha
      September 8, 2019

      I would not advise using cream cheese. 907 grams of sour cream

      Reply

  • Zoe
    August 26, 2019

    I rolled out the dough 9″ in diameter,but after baking, it was only about 71/2. What did I do wrong?
    Zoe

    Reply

    • Natashas Kitchen
      August 27, 2019

      Hi Zoe, I share this with someone earlier I hope it helps “just make sure you roll the layers out until they aren’t springing/shrinking back. So, Don’t put the plate on to trace until you can see that the layers aren’t shrinking back after you roll them out. This is also why it helps to flour your board; if it gets stuck to your board, it can get miss-shappen when you’re trying to pry it off. I hope that helps! Were they drastically different in size? Some of mine were slightly different in size, but nothing that frosting couldn’t fix”

      Reply

  • Aian E
    August 11, 2019

    Hi Natasha,

    Thank you for sharing this recipe. I will be making it for my cousin’s bday.

    I wanted to ask if I could make the layers the day before and put the icing the day after? Can i put the layers in the fridge first or is it okay to store them in room temp.

    Thank you!

    Reply

    • Natashas Kitchen
      August 12, 2019

      Hi Aian, You’ll want to frost the cake the day before and then refrigerate overnight for the layers to soften. You can make the cake layers on Monday, that’s perfectly fine. They turn out like cookies after they cool to room temperature so you just need to put them in a plastic bag and leave them in the pantry until you’re ready to frost them.

      Reply

  • Tatyana
    July 15, 2019

    *not the scraps, rolled out dough

    Reply

  • Tatyana
    July 14, 2019

    Made this cake first time on 4th of July, everyone loved it. Making it again. Never thought honey cake is so easy to make! Thank u, Natasha for the recipe. I have a good tip, saw it on YouTube. Pierce scraps with a fork before putting them in the oven to prevent bubbles. 😉

    Reply

    • Natashas Kitchen
      July 14, 2019

      Thank you so much for sharing that with me.

      Reply

  • Judith Finkelstein
    May 28, 2019

    Hi Natasha,

    I have not baked the cake yet, but I am wondering what type of honey do you use? A light or strong one?

    Reply

    • Natasha
      May 28, 2019

      Hi Judith, the honey we buy is usually light/medium in color. It will affect the color of the cake but just about any honey should work fine.

      Reply

  • Vika
    May 25, 2019

    I made this last year for my girl’s 5th birthday party . Guess what, last night we had my son’s party and while everyone what enjoying the buttermilk rainbow cake and your vanilla cupcakes with your cuisine frosting a lot of people asked me if I remember that Honey cake I made last year! They said it was so delicious and nothing they have ever tried before ( we are in Melbourne ) 😀thank you!

    Reply

    • Natashas Kitchen
      May 25, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Vika! I love hearing that!

      Reply

      • Vika
        May 25, 2019

        Sorry I just saw i my phone made some auto corrects that don’t make sense lol

        Reply

  • Natalie
    May 23, 2019

    Hello Natasha! This recipe calla for baking soda. I only have baking powder right now. Would that work ok?

    Reply

    • Natashas Kitchen
      May 23, 2019

      HI Natalie, baking soda is about 3 to 4 times stronger than baking powder so there would be adjustments needed but I haven’t tested that.

      Reply

  • Barbara mishalkowsky
    May 18, 2019

    Hello Natasha. I recently received a honey cake recipe from long lost relatives in Ukraine. However the recipe calls for I glass of honey! Do you have any idea what measurement that would be here? Thanking you for any help.

    Reply

    • Natashas Kitchen
      May 18, 2019

      Hi Barbara, we used 1/4 cup of honey for this recipe. Without knowing the proportions of your other recipes I wouldn’t be able to advise.

      Reply

    • Vovik
      July 26, 2020

      The soviet stakan aka “glass” is 200ml which is a little less than a cup.

      Reply

  • Safaana
    May 10, 2019

    Hi Natasha,
    Thank you for the recipe.
    Is the Sour cream necessary for this recipe?

    Reply

    • Natashas Kitchen
      May 10, 2019

      Hi Safaana, I haven’t tried a 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. I hope that helps

      Reply

  • Julie M
    April 8, 2019

    I made this cake for my husbands birthday. WE LOVED IT. How long does it stay fresh in the refrigerator?

    Reply

    • Natashas Kitchen
      April 9, 2019

      I’m so happy you enjoyed that Julie! 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

  • Anne Watson
    April 7, 2019

    I cannot wait to try this recipe-I’m here in NYC and went to a Czechoslovakian restaurant for dinner-dinner was great but we had Apple strudel (my favorite) and honey cake for dessert!! I have never had honey cake before- it was absolutely delicious ! I can’t wait to make it!!!

    Reply

    • Natashas Kitchen
      April 7, 2019

      I hope you love it Anne!

      Reply

  • Yelena
    March 23, 2019

    I make this cake quite often. It’s loved very much by both, my American friends and family and Russian community. My layers always come up perfect with no bubbles because I make holes with a folk all over the crust before baking just like I do when I make a pie. I hope this little trick will help a lot of folks. Happy baking! ☺️

    Reply

    • Natashas Kitchen
      March 23, 2019

      Hi Yelena! I’m so happy to hear that! Thank you for sharing your great review & wonderful suggestion.

      Reply

  • Andie
    March 11, 2019

    I just made this, and my coworkers LOVED it, and several requested the recipe! Flavors and texture were amazing. I could really taste the honey.
    The only problem I encountered was that I somehow ended up with not quite enough dough for eight 9-inch layers, so I made 8-inch layers instead.

    Reply

    • Natashas Kitchen
      March 11, 2019

      I’m so happy you enjoyed this cake, Andie!! Thank you for sharing your awesome review with me 🙂

      Reply

  • Rita
    March 6, 2019

    I am searching for the right recipe of Medovik with sour cream from months and this one is the better I tried.

    The only remark I have is that it is not easy to obtain 8 layers of 9”.

    When they taste it, some of my family and friends were asking themselves about the ingredients because the taste was uncommon. But they could not stop eating.

    Thank you!

    Reply

    • Andie
      March 11, 2019

      I had the same problem and did 8″inch layers instead.

      Reply

  • Irina
    March 2, 2019

    “Dust the top and sides with your breadcrumbs” – I just wonder how can you dust the sides, technically speaking. Thanks!

    Reply

    • Natashas Kitchen
      March 4, 2019

      Hi Irina, we just take a handful of the crumbs and press it lightly into the sides of the cakes. I hope that helps

      Reply

  • Zoryana A Kovaliv
    February 28, 2019

    I would never be able to whisk those eggs fast enough. I did it in a standing mixer with a whisk attachment on High speed (10). Then changed it to a leaf attachment when I added flour.
    Cake is amazing!!

    Reply

    • Angie
      August 8, 2019

      Hi Natasha, Can you make the layers ahead of time ?

      Reply

      • Natashas Kitchen
        August 8, 2019

        Hi Angie, 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.

        Reply

  • D.
    February 27, 2019

    Hello – have you ever tried this with GF Flour (or any alternative flours)? If so, which works best? Thank you in advance.

    Reply

    • Natashas Kitchen
      February 27, 2019

      Hi D!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 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

      • D
        February 27, 2019

        Thank you for the helpful link. I will report back on the results!

        Reply

    • Kate
      November 7, 2019

      I hope this helps someone, but I made a very similar recipe to this with Bob’s Red Mill 1:1 GF Flour and it worked perfectly!!!!

      Reply

      • Natashas Kitchen
        November 7, 2019

        Thank you so much for sharing that with us!

        Reply

  • Zhenia
    February 23, 2019

    Cake is delish!!! I’ve baked it several times, your exact measurements worked perfect for me. I use the heavy marble roller and it’s so much easier to roll out and when my dough gets slightly hard I nuke the piece I’m on for couple seconds and it’s rollable again(same for spartak 🙂 ) as for the crumbs, I put it on a round 9” cake board, lift it, grab a handful of crumbs and pat it on the sides and sprinkle on the top(like your momma did in one recipe) it looks perfect! Just though I’d share as some comments on here mentioned some difficulty with these things. Love your recipes!!!

    Reply

    • Natashas Kitchen
      February 23, 2019

      I’m so happy you enjoyed that, Zhenia. Thank you for sharing that with us!

      Reply

  • Natalya
    February 14, 2019

    I made a double batch and everything went well except I literally had half of the frosting still left after using the 1/3 cup per layer method. And I had exactly 16 layers and made 1 cake. I don’t know what I was doing wrong. I used 4 – 16 oz sour creams and 4 cups of powdered sugar and 2 cups of heavy whipping cream.

    Reply

    • Natasha
      February 14, 2019

      I add a generous amount of frosting between layers and then over and around the cake when all of the layers are put together. While the cake rests, it absorbs much of the cream which softens the layers but yes it is a generous amount of frosting on each layer of cake.

      Reply

    • Simon
      February 16, 2019

      Next time, just put more cream between the cake layers, simple 🙂
      You do have to be VERY careful when moving your cake and placing it in the fridge, the layers can slide if you aren’t. Once it’s been in the fridge for a while, the cream “sets” so it’s safe to move it to the table and cut.
      I used an online measure converter which converted 32oz to almost 2 litres, which is what I used. The cake layers absorbed all the liquid even though there was so much. 32oz is what the recipe said, almost 2 litres is what the converter said was 32oz. I’m a trucker and a novice at this kind of cooking. The cake turned out wonderfully, so much so my brother-in-law requested I made one for his 60th birthday party. There wasn’t a scrap of either one left.

      Reply

      • Natashas Kitchen
        February 16, 2019

        Thank you for sharing that with us, Simon!

        Reply

      • Vija
        April 5, 2019

        Just wanted to point out 32 fluid ounces is .94 litres, not 2 litres! May be helpful to people converting the measurements to metric

        Reply

    • Stephanie Liske
      May 9, 2020

      Hi Natasha! Do you think I could use 6” rounds to make the cake higher? Thanks!

      Reply

  • Pat Inger
    January 11, 2019

    I think 32oz of sour cream is not right. I used 16 oz sour cream, 1 cup icing sugar, and 250 ml whipping cream and it was plenty and also delicious!!

    Reply

    • Natasha
      January 11, 2019

      Hi Pat, I used the full 32 oz (two 16 oz tubs). It seems like a lot but the cake absorbs the liquid and becomes very soft with all the sour cream. I’m so glad you enjoyed it! 🙂

      Reply

      • Natalie
        May 23, 2019

        Hey Natasha! Can i make the cake ahead of time and frosting later? If eys, how do i store the cake layers?

        Reply

        • Natashas Kitchen
          May 23, 2019

          Natalie, 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.

          Reply

  • Juweria
    January 10, 2019

    Hey Natasha! Your recipe looks lovely and i’m going to make it, i don’t have sour cream at hand so can i substitute it with cream cheese?

    Reply

    • Natashas Kitchen
      January 10, 2019

      Hi Juweria, I have not tried that with cream cheese so I can not advise.

      Reply

  • 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

    • Kat
      November 10, 2019

      Hi there, Natasha! Thanks for posting this delicious honey cake recipe! Just wondering if the whole assembled, iced cake can be frozen and if so, for how long? Thanks a mill!

      Reply

      • Natashas Kitchen
        November 11, 2019

        Hi Kat, I haven’t tested that but I imagine that may work. Here’s what one of our readers wrote “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” I hope that helps.

        Reply

        • Kat
          November 13, 2019

          Cheers, Natasha!
          Appreciate the advice on the freezer-life of this cake loving the recipes you post, keep up this awesome food blog!

          Reply

          • Natashas Kitchen
            November 14, 2019

            You’re welcome! I’m happy you found that helpful!

  • 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

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