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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, beaten with a fork
1 tsp baking soda
3 cups all-purpose flour (I used unbleached, organic) *measured correctly

Honey Cake Recipe @NatashasKitchen_

Sour Cream Frosting Ingredients:

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

For the topping:

1/2 lb Fresh Berries, optional

Honey Cake Recipe @NatashasKitchen_-3

How to Make a Honey Cake:

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

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

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

Honey Cake

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

Honey Cake Recipe @NatashasKitchen3

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

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

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

Honey Cake Recipe @NatashasKitchen_-2

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

Honey Cake Recipe @NatashasKitchen1

Honey Cake Recipe @NatashasKitchen_-4

Tips for Success:

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

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

How to make the frosting:

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

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

Honey Cake Recipe @NatashasKitchen2

Assembling your Cake:

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

Honey Cake Recipe @NatashasKitchen_-5

Honey Cake Recipe @NatashasKitchen_-7

Honey Cake Recipe @NatashasKitchen_-6

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

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

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

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

8-Layer Honey Cake Recipe (Medovik)

4.8 from 134 votes
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 25 minutes
This honey cake is so soft and fantastic. The honey baked into the cake layers pairs perfectly with the simple sour cream frosting. It will WOW your crowd!
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $8-$10
Calories: 514 kcal
Servings: 12 slices

Ingredients

Cake Layers Ingredients:

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

Sour Cream Frosting Ingredients:

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

For the topping:

  • 1/2 lb strawberries optional

Instructions

How to Make The Cake Layers:

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

How to make the frosting:

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

Assembling your Cake:

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

Recipe Notes

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

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

 

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

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

natashaskitchen

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

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  • June 16, 2015

    Omg I love this cake! I used to go to the local Russian bakery and get myself one slice of this once in a while when I was a kid, but the shop closed down and never knew what the name was! Thanks so much for posting this recipe.

    Also, I work for a foodtech company called Chicory and we would love to have you as a recipe partner. Are you interested? Reply

    • Natasha
      natashaskitchen
      June 16, 2015

      Thank you Chi Tran 🙂 you can email me more details if you’d like. My email is Natashaskitchen @yahoo .com Reply

      • June 17, 2015

        Lovely! I sent you an email 2s ago. Can’t wait to see your reply Reply

  • Lena
    June 13, 2015

    Natasha- I’ve made this cake over and over (and OVER!!!) again for both Russians and Americans…from patients at home health care in the summer to college get-togethers to church picnics… I throw in some cream cheese to the cream to make it slightly tangy. I’ve had to quit gluten due to autoimmunity, but that doesn’t stop me from baking this cake for others. Everyone really really loves it. Thank you for the recipe!!! Reply

    • Natasha
      natashaskitchen
      June 13, 2015

      Thank you so much for the fantastic review! Are you using gluten-free flour for this? Reply

      • Lena
        June 14, 2015

        Actually- I just use regular flour but don’t eat any. I just love watching people’s first reactions when they have a piece. And then have another one. 🙂 Reply

        • Natasha
          natashaskitchen
          June 14, 2015

          That definitely is a good feeling to watch others make it. If you ever tried this with the gluten-free flour, let me know how it works out. My sister is also gluten-free and I’m sure she would love to know also. 🙂 Reply

  • yasmeen
    June 4, 2015

    the worst cake ive ever cooked… you should at least make a video… Reply

    • Natasha
      natashaskitchen
      June 4, 2015

      Have you seen my video for the chocolate spartak cake? It’s similar to this one. What problems did you run into with the recipe? Reply

  • Chris Anderson
    May 26, 2015

    I have done the honey cake 3 times and won a local competition for the taste category. I have found that if the layers become a bit misshapen cut them to size after the frosting has been absorbed over night in the fridge.

    I am going to try it with lemon curd instead of honey to see how that works. Reply

    • Natasha
      natashaskitchen
      May 26, 2015

      That is fantastic!!! Thank you so much for sharing that with me. Let me know how the lemon curd works out! Reply

      • minhal
        June 3, 2015

        hi Natasha,
        this looks lovely!
        is it okay to add cream cheese instead of the sour cream? will that be fine? Also, do we need butter for the cream filling? i am planning to make this day after! 🙂 Reply

        • Natasha
          natashaskitchen
          June 3, 2015

          To be honest, I haven’t tested that substitution and with baking being so much a science, I hesitate to recommend it with out trying it first. Reply

  • Laura
    May 7, 2015

    Delicious! Like many of the other reviewers, I was only able to make 6 of the cookie layers. I also used more than 3 cups of flour to get the batter less sticky. Additionally, I had to let the sugar/honey/butter mixture cool some before whisking in the eggs. I had scrambles on my first try, but when I let the mixture cool for about 3-5 minutes (it was still warm), I was able to whisk in the eggs and obtain the pudding type consistency that I think it is supposed to be. Fairly labor intensive, but well worth the work for a special occasion &/or family!! Reply

    • Natasha
      natashaskitchen
      May 8, 2015

      Thank you so much for sharing your review :). I’m glad you enjoyed the cake. I think it makes a difference with how wide and thin you roll the cake layers, but a 6 layer cake is just as stunning 🙂 Reply

  • Eram
    May 4, 2015

    Hi Natasha, I was wondering if you can convert the ingredients into grams/ ml

    Many thanks

    Eram Reply

    • Natasha
      natashaskitchen
      May 4, 2015

      Hi Eram, I don’t usually provide measurements because it would take twice as long to weigh all of the ingredients . The best way to get those conversions would be to either search for the conversion calculators on google or just weighing out the ingredients with a kitchen scale. Reply

  • Lilly
    April 6, 2015

    Natasha,
    I’ve never baked cakes in my life till today. This morning I visited your site and got medovik recipe. It turned out really pretty and wasn’t hard at all. Thanks a bunch for clear step by step recipes
    Warmly, Lilly Reply

    • Natasha
      natashaskitchen
      April 6, 2015

      I’m so happy to hear that!! Seriously, I’m grinning big :). Thanks for sharing that with me Lilly Reply

  • Larisa
    March 29, 2015

    Hey Natasha usually how many day ahead do you bake this cake. I want to make it for Easter Sunday thinking about baking the layers on Monday. When should I frost it? Thank you so much. Reply

    • Natasha
      natashaskitchen
      March 30, 2015

      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

  • Lena L
    February 27, 2015

    Hi Natasha, I made this cake today and it took only 1 hour start to finish! WOW!. I have a few tips, that I think may save some time. On step 5 and 6, instead of removing the scraps when you cut out the circle, leave them on the tray and bake with each circle. This way you wont have to bake them separately at the end. Also I used my blender on “crush ice” setting to crumble the scraps, worked great! Thank you for this super-easy tasty recipe! Reply

    • Natasha
      natashaskitchen
      February 27, 2015

      Thank you so much for sharing your time saving tips! That is awesome that you got it done in 1 hour! Way to go! 🙂 Reply

  • Sarah
    February 8, 2015

    I normally suck at baking, but this turned out to be such an achievement. It was so lovely! Thanks to your easy, step-by-step and very organised recipe! Your version of sour cream + whip cream frosting is fantastic, so much better than using toffee condensed milk (some recipes out there uses that and I think its an overkill). Gonna do this many more times and get ppl around me introduced to medovik. Much love from Singapore! <3 Reply

    • Natasha
      natashaskitchen
      February 8, 2015

      I’m so happy for your success! Thank you so much for sharing that with me :). Hello from Idaho! Reply

  • remya
    February 8, 2015

    Thank for tis lovely recipe,my hus lyk it soo much, its really tasty and soft….. Reply

    • Natasha
      natashaskitchen
      February 8, 2015

      I’m so happy you enjoyed it! Thanks for letting me know 🙂 Reply

  • Alexandrina
    January 24, 2015

    Hello Natascha, thank you a lot for this recipe. I add a little crushed wallnuts with the breadcrumbs in mine, and this has become one of my family’s favorite cake.

    We have an ongoing argument with my mother, who lived in eastern Europe, that this cake is called Smetanik and not Medovik. Her recipe of Medovik involves fruits between the cake layers and was passed on by my grandmother. Do you know anything about the names being used interchangeably?

    Nethertheless, she has adopted your recipe as her own and even started doing it without me! Thank you very much. We very much love your blog!

    Greetings from France,
    Alexandrina and Aliona. Reply

    • Natasha
      natashaskitchen
      January 24, 2015

      I’ve heard it both ways also. Do her cake layers have honey in them? Usually if there is no honey in the layers and the frosting is made of a sour cream base, then it’s more of a smetanik. It’s kind of like the argument of spartak versus napoleon cake. They are called by both :). Her cake sounds really really good! Do you have the recipe you could share? If not, I understand 🙂 Reply

    • Lara
      April 30, 2015

      I do agree with your mum. this one is Smetanik, Medovik is with other cream – Zavarnoy Reply

  • Elena Dey
    January 10, 2015

    Many thanks for this wonderful recipe, Natasha! This has been the first cake I have made in my life and it is a total success. Everyone absolutely loved it! I have to make another one now, will make ‘Drunken Cherry’ next! Thank you! )) Reply

    • Natasha
      natashaskitchen
      January 10, 2015

      I’m so happy to hear that. Thank you for sharing your success story with me 🙂 – music to my ears 🙂 Reply

  • Silvia
    January 6, 2015

    We loved this cake! It turned out really well. I ended up using more flour to get the dough to the right consistency. Thank you for the recipe 🙂 Reply

    • Natasha
      natashaskitchen
      January 6, 2015

      I’m so glad you enjoyed the cake! Thanks Silvia 🙂 Reply

  • Julia
    January 3, 2015

    Natasha! I made this cake yesterday (for my own birthday!) and it’s soooo delicious! I read some of the other comments; not sure why many people have problems with it, but I followed your instructions and everything went smoothly 🙂 The honey layers were very easy to roll and the whole cake came together very quickly. It’s delicious! I love how light it is and not heavy…mmmmmm. I think another slice is calling my name :)) Reply

    • Natasha
      natashaskitchen
      January 3, 2015

      Julia, thank you so much for such a great review. Blessings to you on this new year of your life :). Reply

  • sajina
    December 31, 2014

    i tried your honey cake .. i substitite condense milk and wheaping cream.i dont know what is sour cream. iam in uae.but the cake look like that but didnt turn SOFT..i fan of you.. natasha..i have honey cake from a bakery in uae. i try it but fidnt turn soft Reply

    • Natasha
      natashaskitchen
      January 1, 2015

      It’s probably because you didn’t use sour cream. The sour cream really softens the cake and is necessary in the frosting. The condensed milk and whipping cream would probably taste great but the cake or prunes wouldn’t easily absorb it. Reply

      • sajina
        January 2, 2015

        thank u for you advice. can u please specify which heavy cream u sed..do u know any brand of heavy cream and sour cream available in uae? please advice Reply

        • Natasha
          natashaskitchen
          January 2, 2015

          Unfortunately, I have no idea which products and brands are available there. Sorry I can’t be much help with that. I use the Daisy or Darigold brands. Also, with the heavy whipping cream, in the US it has 36-40% milk fat. Reply

  • Vika
    December 28, 2014

    Thank you so much for this recipe. The dough was very easy to work with. The balance of taste and texture was exceptional. After trying so many Medovik cakes in the past I must say yours is the best !!! Reply

    • Natasha
      natashaskitchen
      December 28, 2014

      I’m so happy you loved it! Thank you so much Vika 🙂 Reply

  • Alyonka
    December 24, 2014

    I made this cake for my husbands birthday and everyone loved it. Thanks so much. Love the step by step instructions. Reply

    • Natasha
      natashaskitchen
      December 24, 2014

      I’m so happy you all loved it! Thank YOU so much for the great review 🙂 Reply

  • Silviya
    December 23, 2014

    This recipe is great! Every time I made it it turned out tasty and the perfect amount of sweetness which I love. I was just wondering if I can make bigger cake layers with these measurements or would I have to double the recipe? Thanks for your great recipes!! Reply

    • Natasha
      natashaskitchen
      December 23, 2014

      I’m so glad you like it! If you wanted wider layers, you’d end up with less layers so for a larger cake in general, yes, I’d recommend increasing the recipe. Reply

  • Neetu
    December 15, 2014

    Hello! I tried a different recipe that used baking powder for the batter and condensed milk for the frosting. The cake layers were still not soft enough and tasted more like cookies. Also wasn’t happy with the frosting as it tasted like custard. I haven’t tried your recipe but I just wondered if the layers and as soft and moist as a cake would be?

    Look forward to hearing from you soon.

    Thanks Reply

    • Natasha
      natashaskitchen
      December 15, 2014

      The cake layers need time to soften overnight and they are soft the next day. This cake isn’t meant to be eaten the same day it’s made because, yes, the layers are more like cookies until they absorb some of the frosting. I hope you enjoy it! 🙂 You might also check out the chocolate and vanilla spartak cake recipes that I have posted. The chocolate one also has a video tutorial. Reply

  • Olya
    December 11, 2014

    I just came across your blog the other day and fell in love with it – great job on the cooking and on the presentation!!! I am trying to cut down on sugar and find that 2 cups of powdered sugar is quite a lot for the icing – do you think it will work if I half the amount of sugar? ( I mean the consistency, not the taste – I am used to less sweet cakes and baking by now). Thank you! Reply

    • Natasha
      natashaskitchen
      December 12, 2014

      Thank you so much for the compliment 🙂 I think it should still work, but if it does see too thin, just add a little more. Reply

  • Jordan
    December 11, 2014

    Just curious, how would using the traditional double boiler change the recipe and, if at all, the end result? This cake was my absolute favorite when I lived in Riga, Latvia, so I would like the final product to be as authentic as possible. Thanks for posting this recipe! Reply

    • Natasha
      natashaskitchen
      December 11, 2014

      You can still use a double boiler. My spartak cakes require a double boiler (it prevents the mixture from scorching and keeps the cooking temperature even), but this recipe does not require a double boiler. Enjoy! 🙂 Reply

  • abbas el hajj ahmad
    December 4, 2014

    Hey Natasha,I am a chef Abbas from Lebanon i work in Lebanese and Armenian restaurant…..I have made your honey cake recipe but with a simple modification in cake … i add little corn oil to the dough to come easy when i need to open and make . and about the cream i add the honey syrup and icing sugar and whipping cream and labna (sour cream) and mix ….
    and For decoration and presentation honey wax and caramel sauce …
    Thank you very much to your recipe Which won the admiration of customers Reply

    • Natasha
      natashaskitchen
      December 4, 2014

      I’m so happy to hear that you and your customers enjoyed the cake! Thank you so much for sharing your modifications. If you posted a picture of it online somewhere, I would LOVE to see it! Thanks again 🙂 Reply

      • abbas el hajj ahmad
        December 5, 2014

        ok i will send the some picture to your email Reply

        • Natasha
          natashaskitchen
          December 5, 2014

          awesome! It’s natasha (@) natashaskitchen.com (no spaces, and no parenthesis). Reply

  • Melana
    November 28, 2014

    Great recipe, thank you. Made for thanksgiving with my russian family and they were all raving about it. Definitely a signature cake in my house going forward! Reply

    • Natasha
      natashaskitchen
      November 28, 2014

      I’m so happy to hear that! Than you Melana 🙂 Reply

  • November 25, 2014

    Thank you so much for this recipe! My husband and I made it for a friendly food contest with some friends last weekend and we won. 🙂 Reply

    • Natasha
      natashaskitchen
      November 25, 2014

      That is so great! Thanks for sharing that with me 🙂 Congrats! Reply

  • Alona
    November 17, 2014

    Hi Natasha,
    I’ve loved your recipes and have made many of your desserts. I loved the chocolate Spartak cake! I have not yet tried this recipe. I have a crowd to make dessert for this weekend, which one should I chose?! Chocolate or honey!! Reply

    • Natasha
      natashaskitchen
      November 17, 2014

      Chocolate 🙂 That’s my very favorite. 🙂 Reply

      • Alona
        November 17, 2014

        Thank you! You’re the best. C’Bogom Reply

  • Tanya
    November 10, 2014

    I just made this last weekend for a dinner party, and it was a hit! A few comments on the recipe for other bakers– I did need more than 3.5 cups of flour to make the dough workable. It was just so sticky that I couldn’t roll it out without adding the extra flour. But the layers turned out all right, so don’t worry if you need more flour than the recipe calls for. One thing I would try next time would be to place a flat cake pan over the dough to keep the layers flat while baking– mine puffed up a bit and they didn’t go down again after coming out of the oven, which made my cake uneven.

    The frosting was the perfect amount of sweetness to go with the cake layers– it was a tiny bit runnier than the frosting in the picture (I also used Daisy full fat sour cream), but once the crumbs went on the outside you couldn’t really tell. After it had soaked overnight it firmed up just fine (the liquid must have gone into the cake). Reply

    • Natasha
      natashaskitchen
      November 10, 2014

      Thanks so much for sharing 🙂 Reply

  • Tanya I
    October 28, 2014

    Thanks for another great recipe! The cake turned out Delicious and pretty easy to make. Reply

    • Natasha
      natashaskitchen
      October 28, 2014

      I’m so happy to hear you enjoyed it. Thanks so much for the great feedback! 🙂 Reply

  • Bunny
    October 18, 2014

    One word to describe it : beautiful .

    Thank you soooo much Reply

    • Natasha
      natashaskitchen
      October 18, 2014

      Thank you Bunny for your sweet compliment 🙂 Reply

  • Lina
    October 9, 2014

    I love honey cakes ans I made them before. I lost my regular recipe so I tried this one and the cake looked very bad. Sour cream made the frosting very runny even after refrigerating and didn’t keep the cake stable so it came out all crooked, runny and very sad looking. It tasted good though! I will have to find my previous recipe and stick with it. But I love other recipes from this web that I have tried, they were all great! Reply

    • Natasha
      natashaskitchen
      October 10, 2014

      I’m so bummed it didn’t turn out. What kind of sour cream did you use? I know the Canadian/ Russian store version is much runnier than the US version that I buy and use for this cake. Reply

      • Lina
        October 16, 2014

        I used full fat Daisy sour cream. I will definitely use the recipe for layers because those turned out great! But next time I’ll substitute sour cream with heavy cream and will add some lemon for sourness. In Lithuania (where I am from) I always used homemade sour cream (non-pasteurized) and it always worked wonders. I guess it’s just store bought sour cream doesn’t work well. But thank you for your response! And I love your recipes, I tied quite a few since I discovered your web. 🙂 Reply

  • Ellissa
    October 3, 2014

    I wanted to depart from the more traditional, dense honey cake for Erev Yom Kippur and put this together. I love that it called for ingredients I always have on hand and, while I haven’t tried the final product just yet, I can’t wait to see how it all came together. (However, I did dip a leftover piece of the scrap dough into the frosting and it’s incredibly delicious.) My cake is fairly wonky looking and think next time, I might try to make smaller individual cakes as the layers could so easily be cut out with a cookie cutter.
    Thank you for sharing your recipe and thoughtful directions and photographs. I’m excited to share it with my family! Reply

    • Natasha
      natashaskitchen
      October 3, 2014

      Thank you so much for your great feedback! I sure appreciate it :). Once the cake sits for awhile, it’s so soft and lovely. Enjoy! 🙂 Reply

  • Hems
    September 30, 2014

    Hi Natasha, I tried it today.. And it was just awesome. Thank you so much! I have a question about sour cream. Any substitute for it? thank you. Reply

  • Vicki
    September 21, 2014

    So making it!!!
    Rosh-ha-Shanah (Jewish New Year) is next week and it is a tradition to have a honey cake. Was looking for a good and easy Medovik recipe. Will report back next week!
    BTW – absolutely in love with your website! Reply

    • Natasha
      natashaskitchen
      September 21, 2014

      This one is very good and if you haven’t tried the prune honey cake; the texture and flavor is also fantastic! https://natashaskitchen.com/2013/12/26/prune-honey-cake-recipe/&nbsp;Reply

      • Vicki
        September 27, 2014

        It came out amazing!!! Everyone loved it and my hubby said this is his new favorite! Reply

        • Natasha
          natashaskitchen
          September 27, 2014

          That is fantastic! Thanks for the great review :). I’m so happy you and your hubby enjoyed it. Reply

  • Sophie
    September 15, 2014

    Hi, this looks beautiful and I plan to attempt it next week. I have a few quick questions-
    1. Is it possible to bake two or more layers at one time? If so, how should I adjust my baking time and temperature?
    2. Any tips for icing the sides? I have a really hard time icing the sides of my layer cakes. The frosting or icing always runs down and doesn’t cling to the cake. So they always taste great, but look less than ideal.
    3. Finally, if I wanted like to incorporate nut flour into the cake for flavour and a bit more healthfulness, how would you recommend that I do that? How much almond meal to substitute in? And does that affect baking time? Reply

    • Natasha
      natashaskitchen
      September 15, 2014

      You can bake 2 or 3 layers at a time on the same rack (if they fit). My mom does this by using the bottoms of 3 springform molds or you can use a cookie sheet under them that is large enough to hold all three. Keep the baking time and temps the same. The icing, if you follow the instructions exactly, should not run down the sides. It’s a soft frosting but not runny. The crumb part is the part I struggle with most. If you have a sheet of parchment paper under the cake when you do this part, it helps to flick the crumbs up onto the frosted cake with the sides of the parchment paper. I haven’t tried any kind of nut flour so I can’t really recommend it without testing it myself. Sorry I’m not more helpful with that question. Hope that answer helps 😉 Reply

  • Lodhi
    August 29, 2014

    Hi
    I tried the recipe I faced some problems hopefully you may help
    The layers were soft when I baked them – but as soon as I got them out they hardened a little . I baked them for 5 min Max.
    and I applied alot of sour cream more the your recipe but it didnt soften as the honey cakes should be.
    Mine was still a bit crunchy. though it tasted yum Reply

    • Natasha
      natashaskitchen
      August 29, 2014

      How long did you wait for it to soften before cutting into it? Reply

  • SophieR
    August 17, 2014

    Bolshoe spasibo/Thank you for the great recipes! I am not an experienced baker but with your directions I actually made a pretty decent Medovik!
    A couple of things that were not very clear to me: how crispy should the layers be? Soft a little or hard like a cookie? My dough got too tough to stir, but still sticky, so I had to use my hands to finish it. Great tip to check if it sticks to your hands and too avoid cooking your eggs 🙂
    And, finally, how do you dust the sides with the crumbs? Any tricks? Reply

    • Natasha
      natashaskitchen
      August 18, 2014

      The layers should be slightly soft when they first come out of the oven and then they turn more cookie-like as they cool. They soften after it’s assembled with the cream. 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 underneat to flick the crumbs upwards. That’s probably the toughest part of the whole cake is the crumbs, but thankfully they don’t have to look perfect. Reply

  • Sasha
    August 8, 2014

    Hi Natasha, I made this cake before and it was amazing. Now someone ordered it and asked to make it not too sweet, do you think it’s okey to half the powdered sugar in the cream but add more honey to the dough?
    I would really appreciate your advise!
    BTW I LOVE your recipes!!! Thank you!!! Reply

    • Natasha
      natashaskitchen
      August 9, 2014

      I’d leave the cake layers as is and just cut the sugar from the cream. It will still taste fine just less sweet. Reply

  • D
    August 3, 2014

    I just made this cake, and can’t wait to try it tomorrow! I’ve always loved this cake, but was too intimidated to make it myself. At first I wasn’t too sure about the whipping cream, but once I saw how luxurious it made the cream I was hooked! Will definitely use this recipe again! Reply

    • Natasha
      natashaskitchen
      August 3, 2014

      Thanks D 🙂 I hope it becomes a new favorite for you! I’m so glad you braved it; it’s a very yummy cake 🙂 Reply

  • julia
    July 24, 2014

    Natasha, it looks so delish, I have to try this cake soon!!
    One quick question, is the cake soft? Or is it sort of like “cookie-like”?
    btw I am making your blueberry cheesecake recipe right now, and omg I am so sad I sill have to wait another 3 hours before I can try it!!!!
    I gonna try like every recipe on your website! Everything looks sooooo good…it’s gonna take awhile…lol
    Keep up the good work Natasha!!!:) Reply

    • Natasha
      natashaskitchen
      July 24, 2014

      Thank you Julia 🙂 The cheesecake is worth the wait! That’s why I always make it in the evening so I can just keep it in the fridge overnight and not tease myself :). The honey cake layers are cookie-like when they are baked but after you let the cake sit for awhile with the frosting, it becomes soft and just perfect 😉 Reply

  • Serena S.
    July 14, 2014

    Hi Natasha,

    Thank you so much for this recipe! I use parchment paper for everything so tracing circles on pieces of paper, rolling the dough, and baking directly on the paper worked beautifully.

    We grew up calling this cake Mikada and while my Baba hadn’t made it for at least 20 years before she passed away this spring, my Aunt Zoya made it all the time and finally shared her recipe. Yours was absolutely better (and so much easier to make than the “5 or 6 cups of this plus a few handfuls of that” method that the women in my family favour. Our cakes were always filled with a cooked custard or super-thick whipped cream, but I find that my favourite is a thick vanilla pastry cream folded with whipped cream before shmearing the layers.

    Your site reminds me of my Baba and the things we grew up eating (with a few tweaks- our family moved from Russia to China and then lived there for a while before migrating to Australia and then Canada so the dishes all picked up some influences along the way). Anyways, thank you so much again. 🙂 Reply

    • Natasha
      natashaskitchen
      July 15, 2014

      The frosting you are describing sounds absolutely amazing! I’m so glad you enjoyed the cake :). It sure sounds like you’ve been all over the world; WOW!! Are you fluent in all of the languages from where you’ve lived? Or were they short stops in China and Australia? Reply

      • Serena S.
        July 15, 2014

        Hi Natasha! I speak Russian and have traveled to Eastern Europe, but I’m first generation Canadian.

        My Baba was born and lived in Russia and then moved with her family to China before getting married and having my uncle and dad. She lived there in a mixed Chinese/Russian/Turkish community until her husband passed in an accident and then moved to Australia where my dad grew up. They made their way to Canada after that. We have a random family history (my mom was born in Paraguay), but I grew up mostly around my dad’s side of the family and going to a Slavic Christian church.

        Other than baking, I’m not typically a recipe kind of gal, but I really love your site and seeing how other families prepare versions of the food I grew up with. Also, your pelmeni dough is fantastic to work with! use seasoned beef fillings or beef and shredded pumpkin fillings, but it’s lovely ad soft and I’m so glad I came across it. Your site brings a smile to my face 🙂 Reply

        • Natasha
          natashaskitchen
          July 15, 2014

          I’m so happy that my blog brings you joy 🙂 It’s so neat to learn about my readers backgrounds. Thank you so much for sharing! We go to a Slavic Christian church as well. So awesome to meet you here! Reply

  • Sofia
    July 12, 2014

    Thanks for this recipe, Natasha!
    I made the cake today and while it didn’t quite turn out like yours, I hope it’ll be good once we try it tomorrow. I wasn’t able to make 8 9″ layers, but I switched to making 6″ layers and halved the icing and it seemed to have worked out.
    I used 14% Organic Meadows sour cream (Canada)…while the icing turned out a little runnier than yours, the cake is holding together. Just thought I’d add that since a few others were having trouble finding the right sour cream. Reply

    • Natasha
      natashaskitchen
      July 12, 2014

      I know Canadian sour cream tends to be more liquidy than U.S. sour cream, but I’m glad it still worked out 🙂 I hope you love it! Do let me know what you thought of the cake. 🙂 Reply

  • Les
    July 12, 2014

    I made a gluten free version of this and it came out fine but I had to add a tsp baking powder and a little more flour than your recipe. The first time I made it I used my own delicious ganche / buttercream frosting and all was wonderful. Second time I made the sour cream version as per your website and I wont show you what happened… It wasnt pretty. The whole thing slid apart. It was certainly amusing if nothing else! UK sour cream doesnt appear to work quite the same as yours methinks..? Reply

    • Natasha
      natashaskitchen
      July 12, 2014

      You must have a looser sour cream; probably like the one in Canada. Tell me more about your ganache buttercream frosting. It sounds amazing!! It’s great to know this cake works as a gluten free cake. Thank you so much for sharing that. Reply

  • Katia bakanov
    June 27, 2014

    Question: if covered in fondant, would it work? Like so many people, I love this cake, would like to make it for a bridal shower but have never worked with fondant. Any suggestions? Thanks Reply

    • Natasha
      natashaskitchen
      June 28, 2014

      I’ve never tried it with fondant so I’m not the best person to advise you about it. I actually have never worked with fondant at all. Sorry I’m. It very helpful. Reply

  • Olga
    June 19, 2014

    Natasha, hello. Thank you so much for this cake. I am looking for this recipe many years, but all were not exactly I want. Your cake is perfect. One question. What fat % is your sour cream? 30% is OK? May I use less? Thank you! Reply

    • Natasha
      natashaskitchen
      June 19, 2014

      Mine says 18% saturated fat. I haven’t tried any low fat versions. Reply

  • Tania
    June 13, 2014

    Natasha, delicious cake! Amazing!
    However, I want to perfect the look of the cake. In other words, the frosting is not as stiff as it looks on your picture (followed exactly your instructions). When I apply the frosting on the sides of the cake, it slides off and doesn’t look as thick as yours. As a result, the cake looks uneven and bumpy. Also, how do you apply crumbs to the sides of the cake to look so perfect?
    Any suggestions? Thank you. Reply

    • Natasha
      natashaskitchen
      June 13, 2014

      Are you using a full fat sour cream? Some sour creams are thinner than others. The original Daisy brand sour cream is my favorite (it also has 2 ingredients in the list; milk & cream, which I love because most other sour creams have 15 ingredients), also was your cream, HEAVY whipping cream? The higher fat content of heavy whipping cream will give you a stiffer frosting. Also, was your whipped cream stiff enough before adding the rest of your frosting ingredients? I hope that helps. It’s not a very thick frosting, but it definitely should not run off the cake. I’m so glad you liked the taste of the cake. For the crumbs, I use a piece of parchment paper and will flick the crumbs onto the cake with the parchment paper or tilt the cake and then put them on with my hand as close to the cake as I can get it without touching it. This is the most annoying part of this cake, lol. I hope that helps 😉 Reply

  • Dina
    June 11, 2014

    Hi Natasha!
    I just made this cake.. and I am not sure why you roll it out while it’s still warm.. it’s just so sticky and hard to work with. I chilled the dough in the fridge (after I made pre-measured balls) and then it was soooooooo much easier to work with!!! I used to see my mom doing this when I was a kid. .. and I would sneak in the fridge and eat the batter 😛 I think the honey in this cake is what makes this possible (as opposed to spartak which would just become a hard rock lol). Just a suggestion!

    Thanks for all your recipes.. love your site! Reply

    • Natasha
      natashaskitchen
      June 11, 2014

      That is a good suggestion, thank you, although I didn’t have any trouble rolling out the dough. I wonder if it’s because you might have used a different flour? Thanks for the sweet compliment. I’m so happy you are enjoying the site 🙂 Reply

  • Lyuda
    May 8, 2014

    Sorry for all the questions! Can I make the layers tonight and then frost them say on Saturday? I’m working 3 12 hour night shifts in a row and making several other recipes to bring in on the 3rd night so I’m trying to find a way to split up the work but have everything still taste great.
    Thanks! & Thank you so much for your super fast responses!! Reply

    • Natasha
      natashaskitchen
      May 8, 2014

      Yes, you can make the layers tonight and frost them Saturday. I know exactly what 3 twelve hr shifts are like! Let them get to room temp; they should dry out and be like cookies. Then put them in a grocery bag or large ziploc bag and let them sit at room temp until you’re ready to frost them. Don’t cover them up while they are warm; you don’t want moisture in the bag. I hope that helps! Reply

  • Irene
    April 18, 2014

    Hi Natasha, could you just bake the layers on the round bottoms of the springform pan? (like the spartak cake?) Reply

    • Natasha
      natashaskitchen
      April 18, 2014

      Yes you totally can! My mom makes her cakes that way. She has three bottoms and does three at a time. Reply

      • Irene
        April 18, 2014

        Thanks, making it for Easter 🙂 Reply

        • Natasha
          natashaskitchen
          April 18, 2014

          Happy Easter! Enjoy! Reply

  • Ole a
    April 2, 2014

    Natasha I will try adding some milk to the dough. Reply

  • Ole a
    March 30, 2014

    Hello, I followed the instructions and there is no way you can make 8 layers.
    Barely 4 and small in size. Same thing had happened with Spartan cake I made in the past. Reply

    • Natasha
      natashaskitchen
      March 30, 2014

      Could you be using a different kind of flour? Different flours require different amounts in a recipe and if you add too much, it may be hard to roll out the dough. The layers should be really pretty thin when you roll them out. Reply

  • Patrick
    March 29, 2014

    Made this just after noon, would it be too soon to try a piece tonight, around 9 or 10?

    Also, how did you get your crumbs on the side? I tried bouncing them off a spoon while sprinkling them, but it doesn’t look quite as nice as the photos. Reply

    • Natasha
      natashaskitchen
      March 29, 2014

      Cake should be good to eat tonight, but the longer it sits, the softer it will be :). I held the cake under angle and sprinkled crumbs that way, while rotating cake to cover all sides. Don’t tilt it too much though. Reply

      • Patrick
        March 29, 2014

        If the cake gets better than it already is, I’ll be impressed. Great recipe, thanks for sharing! Reply

        • Natasha
          natashaskitchen
          March 29, 2014

          Than you Patrick! 🙂 Reply

  • Galina
    March 26, 2014

    I always had problems with this cake, but with your recipe it turn out so easy and so delicious. Thank you for sharing! Reply

    • Natasha
      natashaskitchen
      March 26, 2014

      That’s awesome!! I’m so glad you’re having great success with this recipe 🙂 Reply

  • Ms. Savchuk
    March 14, 2014

    For the frosting I beat sour cream and cream cheese with sugar. Best combo for honey cake. I should give this a try. Reply

    • Natasha
      natashaskitchen
      March 14, 2014

      I love that combo! 🙂 Reply

  • March 14, 2014

    Just wondering, what’s the texture like? The layers look like they bake up kind of crunchy, and then soften as the cream gets absorbed? Russian cakes are still a mystery to me, I’m used to the typical American layer cake. 🙂 Reply

    • Natasha
      natashaskitchen
      March 14, 2014

      Yes, they harden as they cool and they end up like a cookie. After the cake is assembled and they’ve been in the fridge overnight, the layers are soft and moist. It’s delicious! 🙂 Reply

  • Inna
    March 14, 2014

    Just finished with the layers. Can’t wait to frost and eat this cake. I have to admit, that from all honey cakes I made before, this one is the easiest. Hope it tastes the best. I loved how easy it was to roll. Reply

    • Natasha
      natashaskitchen
      March 14, 2014

      That’s awesome! Thanks so much for the great review. I can’t wait to hear how you liked it!! 🙂 Reply

      • Inna
        March 19, 2014

        Natasha we loved the cake! I will be making it soon again for another family get together. Your recipes are always the best! Reply

        • Natasha
          natashaskitchen
          March 19, 2014

          Inna, thank you so much. That is music to my ears, well I guess it’s to my eyeballs since I’m reading it. Anyway, you get the point. lol. Thanks so much for an awesome review! 🙂 Reply

  • March 13, 2014

    That cake is so beautiful! And it looks delicious! Reply

    • Natasha
      natashaskitchen
      March 13, 2014

      Thank you so much Chloe (love your name by the way!). It was definitely worth the effort (although I bombed the cake prior to this, I’m just glad I didn’t quit!). 😉 Reply

  • March 12, 2014

    The best cake ever! My favourite out of all Russian cakes! Sour cream + honey = I died! A labour of love for a whole 1 week. Looks delish!!! Reply

    • Natasha
      natashaskitchen
      March 12, 2014

      Thanks Olena. Yeah, it’s pretty darn amazing! 🙂 Reply

  • Galya
    March 11, 2014

    I’ve made many different recipes of medoviks before and they always turn out great, I don’t know what happened this time but the dough turned rubbery, even though I only put 2.5 cups of flour.I was impossible to roll it out so I has to discard it.:(
    Any ideas why? Reply

    • Natasha
      natashaskitchen
      March 11, 2014

      Did you roll it out right away while it was still warm? The longer you wait, the more difficult it is to roll out, but even the last two layers that were already at room temp rolled out pretty easily when I made this. I wonder if it’s a difference in the flour we’re using. Did you use a different flour, like Canadian possibly? With Canadian flour, you usually need less of it than regular all-purpose. Also, did you use Large eggs? It’s so hard to say without being there… Reply

  • March 10, 2014

    I make very similar honey cake, except I like to add chopped prunes on each layer. I think that prunes go really good with sour cream frosting. Reply

    • Natasha
      natashaskitchen
      March 11, 2014

      Oh that is a good combo. My other fluffy honey cake has prunes in it and once they’re softened with the cream…. so good! Reply

  • Paramitha Nasimova
    March 10, 2014

    This is tickle me, yesterday I was looking a Medovik recipe on your website and couldn’t find one. And God quickly answer my pray through you today, sweet! Thank you for the recipe, definitely will try 🙂 Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      I would love to hear some feedback once you’ll make it :). Reply

  • clare
    March 10, 2014

    This is my favourite cake ,cant wait to make it !
    I have never had one with sour cream filling, here its usually buttercream which is delicious too Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      Let me know how it turns out :). Reply

  • Wow, this looks amazing. Reply

  • Mila
    March 10, 2014

    Hey Natasha. First off, I want to say that I really LOVE LOVE LOVE your website. I have made so many of your recipes…especially the cakes..YUM YUM
    and everytime i get oohs and ahhs on how delicious your cakes are.
    Thank you for taking your valuable time and sharing your recipes with all of us.
    Secondly, I have once made this cake and everything turned out perfectly delicious except that my cake layers came out of the oven uneven, as in different sizes.. even tho i used the same plate to measure out all of the layers.
    Is there a secret to have all the layers equal?
    and once again. Thank u! Reply

    • Natasha
      natashaskitchen
      March 11, 2014

      Just making 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

      • Galya
        March 11, 2014

        I roll mine out on parchment paper and bake them straight on the parchment paper.I’ve noticed that once you cut it out and transfer it into a baking sheet it looses its shape so I put my baking sheet in the oven upside down and just leave it there and then just slide the parchment paper with cut out cake leyers onto it. Reply

        • Natasha
          natashaskitchen
          March 11, 2014

          Thank you for sharing! 🙂 Reply

  • March 10, 2014

    Mmmmm….. This cake totally reminds me of your Spartak cake (a family staple now at every party). I will definitely try this recipe out. I absolutely love layered cakes and as a matter of fact, was looking for a medovik cake. This might be the one 😉

    Oksana Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      I love layered cakes too, They are not overloaded with frosting and are always first to disappear from the dessert table :). Reply

  • March 10, 2014

    One of my all time favourites! I make it so rarely, I’ve got a recipe posted but since you are saying this one is easier I am eager to try your recipe as soon as the next cake worthy occasion arrives. Pinned! Reply

  • This cake looks so delicious! All of those layers with frosting…my mouth is watering and it’s not even Noon!

    ps- here’s to reusing parchment paper! I do it all the time. Some may call that chintzy, but I call it “environmentally friendly”. 😉 Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      Totally environmentally friendly! I call it frugal and it’s way cooler to be frugal than to be a big spender. No one ever brags about spending too much money or how they love to pay full price, right? 😉 Reply

  • March 10, 2014

    By the way have you heard of a shorter version of this cake, using gram crackers as your dough, so you only make the cream. But of course it might not be as tasty. Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      Yes! My mom showed that to me a few years ago when she had some leftover cream. It’s not as good, but it is also very delicious and worth trying! It’s still technically a honey cake if you use honey graham crackers! Reply

  • March 10, 2014

    Thank you so much for this recipe 🙂 my favorite!!! Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      You’re welcome Karolina! I love the honey layer cakes too! Reply

  • Anna
    March 10, 2014

    Oh. My. Goodness. This looks amazing! Cake with soft, yummy honey layers = pure perfection. Pinned and going to the store for ingredients 😉 Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      Thanks so much for pinning. I hope you LOVE it! Reply

  • ksenia
    March 10, 2014

    This is the BEST cake EVER! My aunt in Belarus would make it for special occasions and now I make it for my husband (who does not eat sweets because he is just too healthy for his own good :)) for special occasions. Every person who has ever tasted this cake absolutely LOVED it. Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      Isn’t it a great feeling when you learn to make it yourself and then you can enjoy it anytime?! Too healthy for his own good? lol. Is it a phase or is it a permanent effort? Reply

  • Natasha
    March 10, 2014

    I’m making very similar cake, but instead of adding whipping cream to sour cream I add 2 Yoplait Peach yogurts. It adds a flavor and an aroma to the cake. Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      I LOVE that idea! Thanks for sharing. Then it’s like a peach honey cake. Mmmm… Reply

  • galya
    March 10, 2014

    Natasha, the cake looks gorgeous 🙂 Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      Thank you! It was worth the effort 😉 Reply

  • What a unique recipe! I’ve never had honey cake, but this looks so mouthwatering that I will have to add it to my must-bake list. Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      Thanks Susi! 🙂 It’s definitely quite a treat; unlike any store-bought cake out there! Reply

  • Julia
    March 10, 2014

    This is so beautiful!! It’s definitely going on my to-try list! I made your chocolate spartak cake for my birthday a few months ago and now my husband wants it for his birthday (which is this month)! These cakes with the many thin layers intimidated me first, but they’re so 100% worth the effort! Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      I LOVE the chocolate spartak! That’s one of my favorite cakes of all time! I agree; they are so worth the effort! Reply

      • zaheb
        December 14, 2014

        ive never had one, i looked up a honey cake recipe and found this site. now i gotta look that chocolate spartak cake up! Reply

  • Iryna B.
    March 9, 2014

    Never made this cake with Sour Cream cream, but why not! I am all about easy nowadays! Thank you, Natasha for recipe and beautiful pictures. Reply

    • Natasha
      natashaskitchen
      March 10, 2014

      Iryna, what kind of frosting were you using (I’m always curious!) 😉 Reply

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