Home > Dessert > Cake > 8-Layer Honey Cake Recipe (Medovik)

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!

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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)

4.88 from 215 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
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

  • Stephen
    September 16, 2022

    Natasha, I appreciate how patient and kind you are to everyone! I’ve made this a few times for different events and everyone loves it. Tomorrow I will prepare it for family gathering for dad’s 88th birthday. He is doing great and still working! I must try more of your recipes soon~

    Reply

    • NatashasKitchen.com
      September 16, 2022

      Hi Stephen! Thank you for the wonderful review. Happy Birthday to your dad!

      Reply

  • Tatayna
    September 14, 2022

    Hello Natasha
    I really love medovik I made it few times, but my boys do not like honey. So I was wondering if I have to add honey in it? Or what I can do to substitute it?

    Reply

    • Natasha's Kitchen
      September 14, 2022

      Glad you and your boys love it! I haven’t tested that to advise. If you experiment, let me know how you liked the recipe

      Reply

  • BYBT
    September 13, 2022

    Definitely some work to complete but it was tasty in the end. If you’ve ever had teddy grahams it tastes exactly like those combined with whipped cream. On the lighter side of sweetness overall.

    Reply

    • NatashasKitchen.com
      September 13, 2022

      Thanks for sharing! 🙂

      Reply

  • Robyn Powers
    August 11, 2022

    I made this recipe for the first time last weekend and it worked perfectly by carefully following the instructions! A new family favorite! I suggest making the cake when you have time to dedicate to the steps – its not hard, just can’t be rushed. And leaving it in the fridge overnight will magically transform your creation into a wonderful treat next day! Thanks for this great recipe.

    Reply

    • Natasha's Kitchen
      August 12, 2022

      Hello Robyn, I’m glad you followed the recipe as it is and enjoyed the result. Thanks for sharing that with us!

      Reply

  • Sam
    June 20, 2022

    Hi, I’ve got a question about the sour cream fat level. Is it supposed to be regular like 15 or 20 or more like crème fraiche around 30?
    Thanks

    Reply

    • Natashas Kitchen
      June 21, 2022

      Hi Sam, Sour cream has a fat content of about 20%.

      Reply

  • Florentina
    May 12, 2022

    Can I substitute sour cream with Greek Yogurt for this recipe? And if I can , will it be same measurements as sour cream or less/ more to get the perfect texture
    Thank you

    Reply

    • NatashasKitchen.com
      May 12, 2022

      Hi Florentina, 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

  • Edouard
    March 30, 2022

    Hi, I was wondering if this recipe is missing any salt? Other versions I’ve seen require a bit of it at least?

    Reply

    • Natasha's Kitchen
      March 30, 2022

      Hi Edouard, we didn’t need to use salt in this recipe but I saw someone share this comment “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. “

      Reply

  • prenks
    March 1, 2022

    Hi Natasha,

    I was wondering if the sugar in the frosting can be replaced with lightly cooked sweetened condensed milk, and if so, would it be about to taste?

    Thanks so much!

    Reply

    • Natasha's Kitchen
      March 2, 2022

      Hi there, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

      • prenks
        March 20, 2022

        Hi there! I made the cake on Friday, served it Saturday night. I did indeed replace some of the sugar with cooked sweetened condensed milk. It was very, very good. The caramelized milk flavour paired wonderfully with the honey. I used one can and then about 1c powdered sugar, though I really did just add sugar to taste once the sweetened condensed milk was added. Everyone had seconds, and one person asked for the recipe. I don’t like cheese cake, and this does have a similar tang, but I really enjoyed this cake. So for anyone on the fence, give it a try!

        Reply

        • Natasha's Kitchen
          March 20, 2022

          Sounds awesome! So great to hear that you enjoyed this cake, I hope you’ll love all the other recipes that you will try.

          Reply

  • Liza
    February 16, 2022

    Hi! How many days in advance can I make this cake? If I make and assemble it two days in advance, will it hold up? Want to make it Thursday for a Saturday get together but not sure if I’ll have time on Friday. Any foreseeable issues?

    Reply

    • Natasha's Kitchen
      February 16, 2022

      Hi Liza, 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

  • Tanya
    February 3, 2022

    Hi, Natasha! My very first time making Medovik. The cake turned out very tasty and I like that it doesn’t take a lot of time to make it. My question is can I cover the cake in a buttercream frosting, so I can decorate it? And can I put a second tier on it made of sponge cake , using support?
    Thank you!

    Reply

    • Natashas Kitchen
      February 3, 2022

      Hi Tanya, I haven’t tested that to advise. If you happen to experience it, I’d love to know how you like that.

      Reply

  • Elena
    January 30, 2022

    Thank you for another great recipe! I do have some baking experience, and to make this one was a piece of cake for me (no pun intended :-)). It was a little hard to roll the layers out when the batter was already cooling down, so I divided it into 8 pieces, and covered with a wet paper towel to prevent them from drying out. Before rolling them into thin layers, I took one piece at a time, formed a ball, and microwaved it on a small plate for 12-14 seconds. Then I put the warm batter ball on a well floured parchment paper, sprinkled with flour on top, lightly pressed with fingers to start forming a thinner layer, and then used a rolling pin gently, without pressing too hard. They rolled out perfectly because they were warm. They turned out the perfect size and the cake was delicious! This is definitely a keeper. Thank you again!

    Reply

    • Natasha's Kitchen
      January 30, 2022

      Hello Elena, thanks a lot for your detailed feedback and for sharing your experience trying this recipe. It is so help and we appreciate it!

      Reply

  • Jon
    January 1, 2022

    This turned out absolutely perfectly! The instructions were spot on, and it transported me right back to my mother’s kitchen. I never thought I could make something so good! Thank you!

    Reply

    • Natashas Kitchen
      January 1, 2022

      Aww, that’s the best! Thank you so much for sharing that with me, Jon!

      Reply

  • Gabi R.
    December 9, 2021

    Hi Natasha. Made this cake for Thanksgiving Church gathering and was the first one flying off the table. My kids did not have the chance to eat it but licked the crumbs from the plate. It was the best cake! My question is if I can make it ahead and freeze it?
    Thank you

    Reply

    • Natasha's Kitchen
      December 10, 2021

      What a wonderful review, Gabi. Thanks for sharing! Yes, that will work great. The cake layers can be made ahead.

      Reply

  • Amy
    November 24, 2021

    Hi Natasha! In your opinion can I substitute sour cream with cream cheese? Thank you!

    Reply

    • Natashas Kitchen
      November 24, 2021

      Hi Amy, I would not advise using cream cheese.

      Reply

  • Pravallika
    November 17, 2021

    Hi Natasha,

    hope you doing well.

    First of all, Thank you so so much for sharing the recipe with us.

    I just have a question can we use sour cream buttercream( well I call it like that ) what I meant is the buttercream with sourcream.

    If not can we add flavors to the sour cream frosting ??

    Reply

    • Natasha
      November 19, 2021

      Hi Pravallika, I don’t recall ever trying to blend those two ingredients so I’m not sure if they would blend properly or how they would taste.

      Reply

  • Arnold Yudell
    October 4, 2021

    I made this for my son’s girl friend’s family who are Russian. I was told they loved it. I found that I had far too much frosting. Next time I would try adding 1/2 cup between layers. Two suggestions:
    1) I slowly added some of the hot sugar mixture to the beaten eggs, then slowly add this back to the rest of the hot sugar.
    2) I found it difficult to transfer the rolled dough to the parchment paper so I simply rolled it out on parchment paper, cut off the extra paper and put this onto my baking pan. Worked perfectly.

    Reply

  • Mango
    October 2, 2021

    Amazing cake. First try (too thick) but we cannot stop eating it. Can’t wait to make another russian cake.. love love love..

    Reply

  • Terra
    September 2, 2021

    Can I cake the cake layers ahead and freeze them for Thanksgiving next month?

    Reply

    • Natasha's Kitchen
      September 3, 2021

      Hi Terra, yes that will work great. The cake layers can be made ahead.

      Reply

  • Yordanka
    September 2, 2021

    Thank you, Natasha for the great recipe! My family love this cake! We are from Bulgaria and we now Medovik, but you recipe is the best!

    Reply

    • Natasha's Kitchen
      September 3, 2021

      Love it! Thanks for your great feedback and review.

      Reply

  • Ani
    August 29, 2021

    Just a question. When I remove the sugar and honey from the heat and I add the eggs and whisk. Before I add the flour and baking soda, should I pour the mixture in a different bowl so I can mix the flour?

    Reply

    • Natashas Kitchen
      August 30, 2021

      Hi Ani, we added it all to the pan. No need for an additional bowl.

      Reply

  • Deannisa
    July 20, 2021

    This recipe is a keeper! I tried medovik once when I was in Prague, and wanted to buy it ever since but noone sell it in my country (Indonesia!). So I ended up baked it few days ago for Eid. I followed each step (although for the flour I ended up added more than 3 cups, don’t remember how much haha) and it turned out very well. And I couldn’t find heavy cream for the frosting so I used the powdered whipping cream. It was fine. And surprisingly, the cake is not overly sweet. I was a bit sceptical with the amount of the sugar in the beginning. But everything was just perfect!

    Served it this morning, and people were blown away! They thought that it was some kind of Lotus Biscoff cake (which is very hype now here) judging from its look and when they took the first bite… Nope! It’s not biscoff, it’s better!!

    I’m so gonna make it again. Thanks for the recipe ❤️

    Reply

    • Natasha's Kitchen
      July 20, 2021

      Hello Deannisa, I’m glad I saw your comments and feedback. Thank you for sharing your experience making this recipe, I’m happy to know that you loved the result.

      Reply

  • Priscilla
    June 25, 2021

    I’ve been doing my research looking for a honey cake and I think I’ve found the recipe I want to use – yours!

    I want to use this recipe take make a birthday cake for my friend. I’d like to decorate it though. Would this cake hold up if I covered the outside with something like a Swiss meringue buttercream to decorate? I’d use your frosting recipe except I don’t know if it would provide me with a smooth flawless finish, with sharp edges, on the outside? Any thoughts?

    Also, how sweet is this cake? Can I reduce the amount of honey or sugar in this recipe? (I usually halve the sugar in all my recipes unless it affects the texture of the cake).

    Thanks so much for your wonderful recipes!

    Reply

    • Natasha
      June 29, 2021

      HI Priscilla, it would hold up. It’s even more sturdy if you let it rest with frosting in between the layers – it might be easier to decorate with frosting the next day. I haven’t tried cutting the sugar but we don’t love desserts that are overly sweet and I would not say this cake is too sweet.

      Reply

  • Ami
    May 29, 2021

    I’m not one to leave reviews. But when I tell you. This is the best recipe ever existing on this earth. It’s no lie. My Russian family loves this cake so much. Today is my moms birthday and she requested three of them for her party. All came out perfect. I wish I could upload pics.

    Reply

    • Natasha's Kitchen
      May 30, 2021

      Wow, that is such an awesome review, Ami. That just made my day! Thank you for sharing that with us, feel free to send some photos of your creation on our Facebook page or group next time.

      Reply

  • Hilary
    May 5, 2021

    I had tasted a store bought Medovik and wanted to try it myself. I found many recipes but decided to try yours..it was such a massive hit when everyone that tasted it! I work with 2 ladies from Russia they said it’s the best honey cake they’ve tried (they’ve tested many honey cakes)
    I have made your cake at least 7 times now, your recipe is flawless and comes out perfectly with your exact instructions. Thank you so much for sharing with us!

    Reply

    • Natasha's Kitchen
      May 5, 2021

      Hi Hilary, so wonderful to read your comments and great feedback. I’m glad you decided to try this recipe out of the different options that you have. Thank you for sharing that with us!

      Reply

  • Margarita
    April 1, 2021

    Hi, can I make the layers ahead of time without putting frosting on them and then frost everything 24hrs later?

    Reply

    • Natasha's Kitchen
      April 1, 2021

      Hi Margarita, yes that will work great. The cake layers can be made ahead.

      Reply

  • farah
    March 18, 2021

    is it possible to minus 2 tbsp. flour and use 2 tbsp cocoa instead as well as omiting the honey and use sweetened condensed milk, Sort of a mix between a spartak and medovik?

    Reply

    • Natasha's Kitchen
      March 18, 2021

      Hi Farah, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Irina
    March 17, 2021

    Natasha, thank you for this recipe! I have made it many times and it is always a hit. Everyone in my family loves it and it always goes fast. I will add that i do end up using about 1/2 cup more flour because with 3 cups the dough is still very sticky and hard to work with. Anyway, I Love this cake, it is my favorite after your spartak recipe. 🙂
    (PS. currently baking my last layer for this cake as I write this…)

    Reply

    • Natashas Kitchen
      March 17, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that with me.`

      Reply

  • Tim
    March 7, 2021

    Fantastic recipe! I’d been searching for a Honey Cake recipe for a long time, but most involve water baths etc. Too complicated for my liking! This takes a little time to make, but the results are worth it. I’ve made this cake three times and each time was delicious.

    A couple of notes:
    * I found that I required 3.5 cups of flour for the dough / batter. 3 was still quite sticky / soft, but an extra half cup gave it the clay-y texture you described.
    * The last time I attempted the recipe, I ended up rolling / cutting the circles directly onto floured parchment / baking paper, which I then placed onto a baking tray – this reduced the chance of me stretching out the circular slices by moving them after cutting
    * Normal sugar works just as well for the icing – as I found out when I realised at the last step that I was out of icing sugar! It’s a little runnier but still tastes perfect, and when left for a day or two to absorb into the cake layers…yum, yum, yum!

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Hello Tim, thank you so much for your wonderful review and suggestions. These are definitely helpful, we appreciate you sharing this with us!

      Reply

  • Kim NELSON
    February 26, 2021

    Thank you for this great recipe, i didnt have enough sour cream so I halved the filling and it was still lovely and cakey😍

    Reply

    • Natashas Kitchen
      February 26, 2021

      I’m so glad you enjoyed it!

      Reply

  • Charlotte
    January 28, 2021

    Hello! I made a mistake with this cake. I forgot my partners birthday date and made it too early. So I’m wondering if it will be okay after refrigerating for 4 days? Please help! I went to so much effort …

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Hi Charlotte, it stays amazing in the fridge for several days (the longest we’ve tested was 4 days), so this is also a great make-ahead cake.

      Reply

  • Guss
    January 25, 2021

    Hi Natasha was just mixing the dough manually and turned out so sticky and hard what do you think i can do or the problem is

    Reply

    • Natasha's Kitchen
      January 25, 2021

      Hi Guss, 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

  • Chris
    January 21, 2021

    I made this for my wife’s birthday, and it was delicious. I didn’t have enough ground-up scraps to cover the entire cake, so I used honey-flavored graham crackers to make up the difference.

    Reply

    • Natashas Kitchen
      January 21, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us! Happy Birthday to your wife!

      Reply

  • Gus
    January 21, 2021

    Hi Natasha, hope you’re doing well. I need to try this recipe asap! But now total lockdown i’m having problems with finding sour cream.
    Is there anything else i can use that isn’t that different or a way i can make at home.
    Thank you!!

    Reply

  • Manal
    January 17, 2021

    Hi Natasha, always love making this but the cream comes out too runny at times for me and its difficult to spread – any thoughts on what could be going wrong and what I should be adding to make it more solid/spreadable?
    Thanks in Advance

    Reply

    • Natasha
      January 18, 2021

      Hi, make sure you are using a thick sour cream. There are some runny varieties and you would want to avoid those.

      Reply

      • Manal
        January 18, 2021

        ah ok cool, didnt even think of that. Thanks so much.

        Reply

    • Chris
      January 21, 2021

      I thought my frosting was too runny too, but it really thickened up after sitting in the fridge.

      Reply

  • Elizabeth
    January 13, 2021

    First time making this cake and it was worth it in the end! The only issue I came across was that my egg started cooking when I poured it into the sugar mixture but I frantically started beating it and it came out fine 😂
    I had a couple clumps in the end but I put it through a sift and everything went better after that. Family enjoyed the cake, will be making it again!

    Reply

    • Natasha's Kitchen
      January 13, 2021

      Hi Elizabeth, I’m glad you were able to make it work! Thank you for sharing your experience with us and I hope you and your family will love every recipe that you will try.

      Reply

  • Rasma
    January 9, 2021

    Hi Natasha, I have an odd one, my husband doesn’t like honey.. I know it doesn’t make sense to make a honey cake without honey but is there any chance I can substitute it with anything else? I mean, I think I know the answer but thought to still ask 🤪

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Hello Rasma, I honestly haven’t tried anything else to advise. You can also check out our other cake recipes here.

      Reply

  • Susan Barrientos
    January 4, 2021

    Made this for my kids today. It was a hit. I had to use like 1/2 cup more of flour for some reason but still your instructions were spot on. Thank you for posting this recipe!

    Reply

    • Natashas Kitchen
      January 4, 2021

      You’re welcome! I’m so happy you all enjoyed it, Susan!

      Reply

  • Ian B
    January 4, 2021

    I have made this cake several times and it has always been a huge hit.
    The sour cream filling is the perfect balance for the honey layers.
    The recipe is straight forward and easy to follow.
    Do that and you will be delighted with the end result as I was.

    Ian

    Reply

    • Natashas Kitchen
      January 4, 2021

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

      Reply

  • Mariolis Martynov
    January 2, 2021

    Hi Natasha! Thanks for sharing this wonderful recipe. Made it for New Year’s eve and was a hit! My Russian husband loved it! Its so delicious! Happy New Year from a Russian-Mexican Family living in Italy 🇮🇹 😍

    Reply

    • Natashas Kitchen
      January 2, 2021

      Happy New year, Mariolis! I’m happy you enjoyed this recipe!

      Reply

  • Talyn Nesteruk
    December 31, 2020

    Pretty easy recipe! First time trying it, I baked my first 2 rounds on parchment directly on center rack if oven and 3 min in they burned! Therefore I was short on cake layers so I whipped up a 2nd batch and ended up with 1- 8 layer cake for New Years and 1- 6 layer cake for us! I didn’t mind but lesson learned I switched to putting on parchment on a baking sheet! Also, I poke the dough with a fork before baking because the first burned 2 were bubbled all over without it. I decorated the sides with crumbs and top left it white with a sugared berry wreath design. It was hard to roll out the dough large enough but I was able to. My rounds were a little off on sizing after cooking. I wonder if next time I cut after its cooked if Quick enough so they are really symmetrical? Looks and tastes amazing! Thank you! Love trying all of your recipes!

    Reply

    • Natasha
      December 31, 2020

      Hi Talyn, make sure to bake on regular conventional oven settings and not convection as they definitely shouldn’t be burning after 3 minutes at 350˚F. Also be sure the oven isn’t set on broil. I hope that helps for next time! It’s best to cut before cooking or you risk breaking the cake layer.

      Reply

  • Tatiana Mitkova
    December 28, 2020

    Another recipe that turned out perfect on a first try!
    I just added a little less sugar, and favored more whipped cream than sour cream (personal preference). I also added prunes into every other layer.
    I love Natasha’s recipes – they are always easy and have a lot of options, just makes you want to try it!

    Reply

    • Natashas Kitchen
      December 28, 2020

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

  • Julia Blair
    December 25, 2020

    Thank you, thank you, thank you! Have made this cake now 6-7 times, it turns out phenomenal every time. Anyone who has ever tried it, loooves it. Easy, exactly as described, we fight over every last slice. It has very nostalgic ukrainian flavor, love, love, love it!!

    Reply

    • Natashas Kitchen
      December 26, 2020

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Viktoria Mason
    December 18, 2020

    Hi Natasha,
    Can I bake the cake layers before and then assemble with frosting couple days later?

    Reply

    • Natasha
      December 18, 2020

      Hi Viktoria, yes that will work great. The cake layers can be made ahead.

      Reply

  • 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

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