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.
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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
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
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!
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.
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.
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!
Here’s the Print-friendly for your recipe books:
8-Layer Honey Cake Recipe (Medovik)
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:
- 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:
-
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.
-
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).
-
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).
-
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)
-
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.
-
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:
-
Beat 1 cup heavy cream until fluffy and stiff peaks form (1-2 min on high speed).
-
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:
-
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.
-
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!)
(And the Pinterest friendly). Thanks so much for sharing this recipe with your friends and family. Good things are meant to be shared 😉
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I make this cake quite often. It’s loved very much by both, my American friends and family and Russian community. My layers always come up perfect with no bubbles because I make holes with a folk all over the crust before baking just like I do when I make a pie. I hope this little trick will help a lot of folks. Happy baking! ☺️
Hi Yelena! I’m so happy to hear that! Thank you for sharing your great review & wonderful suggestion.
I just made this, and my coworkers LOVED it, and several requested the recipe! Flavors and texture were amazing. I could really taste the honey.
The only problem I encountered was that I somehow ended up with not quite enough dough for eight 9-inch layers, so I made 8-inch layers instead.
I’m so happy you enjoyed this cake, Andie!! Thank you for sharing your awesome review with me 🙂
I am searching for the right recipe of Medovik with sour cream from months and this one is the better I tried.
The only remark I have is that it is not easy to obtain 8 layers of 9”.
When they taste it, some of my family and friends were asking themselves about the ingredients because the taste was uncommon. But they could not stop eating.
Thank you!
I had the same problem and did 8″inch layers instead.
“Dust the top and sides with your breadcrumbs” – I just wonder how can you dust the sides, technically speaking. Thanks!
Hi Irina, we just take a handful of the crumbs and press it lightly into the sides of the cakes. I hope that helps
I would never be able to whisk those eggs fast enough. I did it in a standing mixer with a whisk attachment on High speed (10). Then changed it to a leaf attachment when I added flour.
Cake is amazing!!
Hi Natasha, Can you make the layers ahead of time ?
Hi Angie, it’s fine to bake the layers few days ahead and store them at room temperature, loosely covered in the plastic bag away from the humidity.
Hello – have you ever tried this with GF Flour (or any alternative flours)? If so, which works best? Thank you in advance.
Hi D!I honestly don’t bake with gluten-free flour (I have only experimented with a handful of recipes) and from what I know, it is recommended to add gum-like xanthan gum to your gluten-free flour. Here is an article with some more tips. I hope this helps! Sorry, I can’t be more helpful with this recipe – I haven’t tested this one with GF flour.
Thank you for the helpful link. I will report back on the results!
I hope this helps someone, but I made a very similar recipe to this with Bob’s Red Mill 1:1 GF Flour and it worked perfectly!!!!
Thank you so much for sharing that with us!
Cake is delish!!! I’ve baked it several times, your exact measurements worked perfect for me. I use the heavy marble roller and it’s so much easier to roll out and when my dough gets slightly hard I nuke the piece I’m on for couple seconds and it’s rollable again(same for spartak 🙂 ) as for the crumbs, I put it on a round 9” cake board, lift it, grab a handful of crumbs and pat it on the sides and sprinkle on the top(like your momma did in one recipe) it looks perfect! Just though I’d share as some comments on here mentioned some difficulty with these things. Love your recipes!!!
I’m so happy you enjoyed that, Zhenia. Thank you for sharing that with us!
I made a double batch and everything went well except I literally had half of the frosting still left after using the 1/3 cup per layer method. And I had exactly 16 layers and made 1 cake. I don’t know what I was doing wrong. I used 4 – 16 oz sour creams and 4 cups of powdered sugar and 2 cups of heavy whipping cream.
I add a generous amount of frosting between layers and then over and around the cake when all of the layers are put together. While the cake rests, it absorbs much of the cream which softens the layers but yes it is a generous amount of frosting on each layer of cake.
Next time, just put more cream between the cake layers, simple 🙂
You do have to be VERY careful when moving your cake and placing it in the fridge, the layers can slide if you aren’t. Once it’s been in the fridge for a while, the cream “sets” so it’s safe to move it to the table and cut.
I used an online measure converter which converted 32oz to almost 2 litres, which is what I used. The cake layers absorbed all the liquid even though there was so much. 32oz is what the recipe said, almost 2 litres is what the converter said was 32oz. I’m a trucker and a novice at this kind of cooking. The cake turned out wonderfully, so much so my brother-in-law requested I made one for his 60th birthday party. There wasn’t a scrap of either one left.
Thank you for sharing that with us, Simon!
Just wanted to point out 32 fluid ounces is .94 litres, not 2 litres! May be helpful to people converting the measurements to metric
Hi Natasha! Do you think I could use 6” rounds to make the cake higher? Thanks!
Hi Stephanie, I think that would work.
I think 32oz of sour cream is not right. I used 16 oz sour cream, 1 cup icing sugar, and 250 ml whipping cream and it was plenty and also delicious!!
Hi Pat, I used the full 32 oz (two 16 oz tubs). It seems like a lot but the cake absorbs the liquid and becomes very soft with all the sour cream. I’m so glad you enjoyed it! 🙂
Hey Natasha! Can i make the cake ahead of time and frosting later? If eys, how do i store the cake layers?
Natalie, it’s fine to bake the layers few days ahead and store them at room temperature, loosely covered in the plastic bag away from the humidity.
Hey Natasha! Your recipe looks lovely and i’m going to make it, i don’t have sour cream at hand so can i substitute it with cream cheese?
Hi Juweria, I have not tried that with cream cheese so I can not advise.
quick tip
for rolling
i put the dough between
2 baking paper sheets
and i roll when they are still
warm and it is super super easy
and quick,
give it a try
Thank you for sharing that with us!
Despite my troubles making the cake yesterday, it turned out perfectly in the end.
It was made, at special request, for my brother-in-laws 60th birthday party. I finished it at around midday, we got around to eating at around 10 last night. That was long enough for the cake layers to soften.
My cake was one of several choices. There was nothing left of it and I was asked for the recipe by several party goers, and received many compliments. You can’t get any better than that 😀
I have naturally given all who asked instructions to find your blog.
That’s so great!! I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha
I used to bake Medovik long time ago, but lost my original recipe. Tried a couple recipes found online, but they were not the same Medovik i use to love.
Then i found your recipe. Wow! Simple and delicious! Baked it already 4 or 5 times.
My family and friends love it!
Thank you!
I love that!! I’m so happy you found one you really enjoy! Thank you Vera!
Hi! I made your medovik for a book club recently and everyone was so impressed and just loved it! I mentioned it on my blog.
I wanted to make sure you got the credit, and perhaps throw a couple of new readers your way. (I’m just starting my blog, so it would probably literally be a couple haha).
I included pics in the post if you’d like to see how it came out!
Hi Rebekah, I would love to see your photos of the cake. What is your blog name?
Oh sorry! It’s francophilepoet.wordpress.com.
Thank you! Can’t wait to take a peak!
Hello! I am really excited to make this cake, but I am worried about the whipped heavy cream starting to deflate and making the frosting slide off the cake. How long does the cake last before this starts to happen (or does it not do this because of the powdered sugar)?
Hi Sasha, 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.
After trying this cake at a Russian restaurant, I went trying to track down a recipe for it–this is what I ended up finding.
I sat on it for a while, just because the instructions were a little intimidating, but then my wife’s birthday came up, and knowing I’d found a recipe for this cake, that’s what she asked for.
What I made wasn’t perfect–I wasn’t diligent enough rolling out the dough, and so a couple layers stuck and stretched out of shape after I’d cut them out–but for the handful of friends we had over it was perfect. The layers soaked up the frosting and became soft without becoming soggy, and everyone enjoyed it–although they were also glad that I had gone to the trouble to make it and not them.
I’m definitely making this again. I don’t know when–I’m torn between the hours spent making it and the moments spent enjoying the fruits of my labor–but I pretty much have to make–and share–this again.
I’m so happy you were able to make that work! I’m sure she loved it and it was a great Surprise! Thank you for sharing this with us!
Hey Natasha! Can you please, please, please! Make a video tutorial on how to easily spread the crumbs around the sides of the cake. Mine NEVER end up looking as beautiful as your cakes ☹️
Hi Bridgette, For the bread crumbs, I used that little brush in the picture to flick the bread crumbs over the sides. You can also use the parchment paper underneath to flick the crumbs upwards onto the sides of the cake. That’s probably the toughest part of the whole cake is the crumbs, but thankfully they don’t have to look perfect.
This is my all time favorite cake! Its so delicious. I always make a circle but I was wondering if I roll it out into rectangles (for a wedding) would it still work?
Hi Olya, I think that would work fine if you baked them as equal sized rectangles.
I suppose id have to double the recipe in that case.?
It depends on how tall you want the cake to be – you could probably get away with 1 1/2 times but doubling would make it nice and tall 🙂
I finished the cake around 11:30 am do you think I can eat it by dinner time let’s say 7ish. Will it be good ? Or I have to let it sit overnight for best result ? Thank you in advance .
Hi Mariana, it might be ok but I would leave it at room temperature for few hours so the layers will soften more readily. Thank you for making it 😀
Hi Natasha, is there any chance you have the ingredients in grams please? I’m in the UK and we don’t have cup measures over here, I wouldn’t know what size cup? A tea cup? A mug? A coffee cup? I don’t have a clue! Any help would be gratefully appreciated as this cake looks amazing! Thanks, Kris😊
Hi Kris, we have been adding metric measurements to our more recent recipes and have started working through them to add metric, but it’s a slow process as it has to be done one recipe at a time. I went ahead and added the nutrition label to this cake and hope it helps you! It may also help to reference this post that I created on how we measure.
That’s absolutely brilliant Natasha, thank you so much!!! 😃
You’re welcome Kris!
I rarely bake and when I do, it’s usually from a box mix.. anyways, I decided to challenge myself and makes this after finding this recipe online and seeing all the good reviews. It was defintely was a process but it turned out amazing. It definitely took some time making this cake so make sure to do it when you have a few hours to spare (it probably took me longer just because I really don’t bake much so was slower at everything). I literally followed the directions step by step and everything turned out fine. As Natasha mentioned, definitely don’t skimp on the icing when spreading it on the separate layers. I did because I didn’t want to use all my icing up right away but there will be plenty of icing for the whole cake. My cake doesn’t look quite as perfect as yours but everyone loves it. Thanks Natasha!
You’re welcome Elizabeth! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your excellent review with other readers!
I just finished baking the layers for this cake. There was no way I could get 8 layers that were 9 inches wide and 1/8 of an inch thick. My hubby divided the dough evenly (using a food scale) into 8 balls. I ended up having cereal bowl size layers. I am not sure what happened.
Hi Lisa, the cake will still work if you roll the layers out thicker and smaller. You will just have a taller cake. We roll them super thin but not to worry, it will work to roll them thicker 🙂
Hi Natasha!
Please, please make this recipe into a video.
Hi Lydia, thank you for the suggestion. I will add it to my list 😀
Hi there, Natasha! Thanks for posting this delicious honey cake recipe! Just wondering if the whole assembled, iced cake can be frozen and if so, for how long? Thanks a mill!
Hi Kat, I haven’t tested that but I imagine that may work. Here’s what one of our readers wrote “Hi,My mum, used to do this cake and she let this cake sit in freezer 7 days and then it is superdelicious. But most people I know is not strong enough to let it sit that long” I hope that helps.
Cheers, Natasha!
Appreciate the advice on the freezer-life of this cake loving the recipes you post, keep up this awesome food blog!
You’re welcome! I’m happy you found that helpful!
Hi Natasha, I make a similar cake called a Venetian wafer slice or a custard layer cake as my family calls it. The baked biscuit layers are similar in texture however it is sandwiched together with home made custard. I am definitely going to try this variation. Thank you.
Hi Olivia! That cake sounds delicious, I hope you enjoy this recipe just as much! Please let me know what you think!
I was wondering if you could bake the cake layers and then freeze them?
Hi Lisa, I haven’t tried freezing the layers but I think that could work. They do keep at room temperature really well for several days, covered loosely in a plastic bag.
Made with dochka, just now, zero heavy cream, zero corn starch, no butter in the fridge , icing wasnt thick, just beat for a long time, been here in Russia for four years and never made a medevik, wasnt afraid just no time, well, its womans day and my daughter did good rolling out the dough…Im sure it’ll be tasty…..spasibo bolshoe
Thanks for sharing your great tips with other readers Richard!
For some reason this cake didn’t meet my expectations, taste wise. I personally would choose spartak over this cake. I couldn’t even taste the honey in the cake. And it was pain in the butt to roll out the slices. But now I know and I’ll pass. 🙂
Hi Olga, the spartak is my personal favorite, but this cake is normally supposed to be easier to make and roll out. I have found that adding too much or too little flour can make it more difficult to roll out. Check out our post on measuring here. I hope that helps 🙂
Thanks so much for this recipe! I made it last night and just cut into it today, and it’s perfect. Surprisingly easy, just takes a bit of patience. I ended up adding about 1 cup of extra flour to the dough to make it workable, and rolled it directly onto parchment before baking. The cake reminds me of cheesecake, with the tangy cream filling and the honey graham-like biscuits. Will make again when I want to show off 🙂
I’m happy to hear how much you enjoy the recipe Casey! Thanks for sharing your fantastic review!
Made this for my partners birthday BBQ and it turned out very well. Makes a large cake so lots to share. I ended up with 9 biscuits but not a problem as there was plenty of frosting and it looks fantastic when it’s cut. Impressive!
I’m glad to hear how much you enjoy the recipe Robyn! Thanks for sharing your fantastic review!
Thank you for this recipe i cant believe how incredibly precise the measurements are. my cake turned out flawless.
You’re welcome Aisha! I’m so glad to hear how much you enjoy the recipe. Thanks for sharing your fantastic review!
Hello natasha
i made a honey cake last night it sat in fridge for 5 hours i get it out to just taste the job and i dont feel that the cake has enough sweet to enjoy and the the recipe was similar to yours
plz any suggestion and how i reduce the amount so i could bake over and over again untill i get it right without wasting the food
thanks lovely
Hi Steve, I’m not sure what you mean by “the recipe was similar to yours.” Are you referring to a different recipe? If that is the case, I can’t really speak to a recipe I haven’t made. Sorry if I misunderstood your question.
DELICIOUS!
My grandmother (a beekeeper) makes this cake all the time! We have it like 10 times a year and it never gets old. She doesn’t use heavy whipping cream in her frosting, just sour cream and real sugar. I love this frosting recipe! So yummy and seems not as “heavy”. Also…I can never roll out 8 layers fast enough or thin enough. I always end up with 7 (which is a luckier number)! 🙂
Thanks for sharing your recipe!
You’re welcome Kristina! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your wonderful review with other readers!
Hi Natasha! Your blog always puts me in a good mood reading your receipts and stories. You and your family are lovely 🙂 I made this cake for new years for my husband and parents and they LOVED it! It took a lot of work but was worth it. I myself was shocked how tasty it was! Definitely a keeper recipe for special events!
Hello Sharon! I’m glad to hear how much you’re enjoying my site! Thanks for following and sharing your excellent review with other readers!
Me eggs keep scrambling! No mater how fast I whisk 🙁
Hi Inna, it sounds like maybe you are over too high of heat. Also, a heavy-bottomed pan works best for even heat conduction . You might try remove it from the heat and whisk in the egg slowly then put it back on the heat and continue whisking after all of the egg is in.
I cooked the honey mixture too long and it became too hot, finally got it right on my 4th attempt 🤪
I’m so glad it worked out! 🙂
Hey Natasha ? How far ahead can I bake the layers before putting the frosting on it ? Is it ok to bake it few days prior to assembling it ?
I’ve made this cake before and it was gone within minutes at our get together! 🙂
Katie, it’s fine to bake the layers few days ahead and store them at room temperature, loosely covered in the plastic bag away from the humidity. I’m happy to hear that this cake was a hit 😬.
I’ve been waiting for a reason to make this for about a year now, and finally just made it for Thanksgiving earlier this month. It was fantastic– a big hit with the family and a break from the typical pies. It was pretty fun to make, too, once I figured out how to roll out the layers consistently.
I did end up having to add a bit more flour to make the dough come together without being incredibly sticky– I didn’t have time to let it sit overnight as someone else suggested. I used some plastic spacers on a rolling pin to get a consistent thickness, rolling directly on the parchment paper to make sure the perfectly round shape was kept.
Our family is a big fan of “ice box cake”, which is basically the same principle as this cake: small cookies layered with whipped cream, left in the fridge to soften overnight. With that experience in mind, I was very generous with the frosting between layers. Everything turned out spectacularly on the first go.
I’m happy to hear the recipe is such a success! Thanks for sharing your helpful review with other readers Mike!
During a recent trip to Russia my mother, friend and I became addicted to Honey cake. I made it on the weekend and it was declared a great and authentic success. Only change for me was I added a little more honey and reduced by half the sugar in the frosting. Wonderful recipe, thanks so much for sharing.
You’re welcome Sonia! I’m glad everyone enjoys the recipe. Thanks for sharing your great review!
Hello. I tried to bake the same cake with almond flour since my sister cannot eat any products with glutein. It turn out really good. The only exception that I had to use more then 3 cups of flour 🙂 really good cake.
Hello Olya! I’m glad you enjoy the recipe. Thanks for sharing your helpful review with other readers!
I’ve made this several times – it always disappears very rapidly once I say it’s ready. Wonderfully light once it has ‘matured’. Frequently demanded by my friends and colleagues.
Was asked whether it could be made with gluten free flour. I tried – but it took considerably more flour to make the ‘clay’ and the cream mix failed to moisturise the cake as well. Plus the hint of honey was completely lost.
Any ideas on how I could improve the gluten free result?
Hi David, thank you so much for sharing! I honestly don’t bake with gluten free flour (I have only experimented with a handful of recipes) and from what I know, it is recommended to add a gum like xanthan gum to your gluten free flour. Here is an article with some more tips. I hope this helps! Sorry I can’t be more helpful with this recipe – I haven’t tested this one with GF flour.
Hey Natasha
I just saw someone posted your honey cake recipe in her blog
That’s bad to copy 😱😠
I wrote to her saying it’s your recipe
Thanks for looking out Shaheen! Unfortunately that does happen from time to time.
Privet Natasha! I love all your recipes, have tried lots of them and you never fail to impress! I am looking to make this cake for my daughters’s 4th birthday (19 adults and 15 kids) would i need to double recipe? Also, i see a lot of recipes from Russian sites have got Condense milk in their creams. Any thoughts? x Vika
Hi Vika, I’m so glad you enjoy our recipes and happy birthday to your daughter! Our 2 Spartak recipes have condensed milk in the cream but the sour cream seems to complement the cake better here although the other cream would probably work here also. If this is the only dessert, I would make 2 cakes with that many people :-).
Could i make it in a 25cm tin? Or would you suggest 2 cakes 🙂
Hi Vika, mine was slightly smaller. You could do it using a 25cm tin but you may get one or 2 less layers depending on how thick you roll them.
Can i double the recipe?
Hi Vika, I think it would work to double it. Several readers reported great results doubling the recipe 🙂
I ended up doubling the recipe! It turned out AMAZING! Party was on Sunday and i made cake in 5h on Friday night. People were amazed by it taste and technique 🙂 Feeling very proud! It actually tasted even better after 3 days!(had very little left over). The only thing i was worried about is adding too much flour as dough seemed sticky forever…Great stuff Natasha! I will be looking out for more recipes! X
I’m glad to hear the recipe is such a success! Thanks for sharing your great review Vika!
Medovik is my Russian husband’s favourite cake, and I wanted to surprise him for his birthday (since we cant buy it where we live). For the time that the completed cake was place in the fridge to rest overnight, he couldnt stop talking about it and was so excited to try it. I was very nervous since its my first time baking a whole cake, so you can imagine my surprise when he finally tasted it and declared that it was perfect!! I followed your recipe, but doubled the honey and reduced the sugar in the dough and the frosting (both to 1/2 cup each) since we do not like it very sweet. This allowed the honey to shine, and the hint of sour cream flavor was a perfect balance! Thank you Natasha! Right now I have a very happy Russian man at home thanks to your recipe.
I am so happy to hear that!! Thank you for sharing your amazing review 🙂 🙂 🙂
I made this cake for a Russian workmate’s birthday. Everyone loved it! Now I have to print 3 more copies of the recipe because they want to know how to make this.
Just a little difficulty I had was that my house was too hot and humid at the time I made the dough. It was sticky and not coming together. I was too scared to add more flour. I had to put the dough in the fridge (overnight – just because I didnt have enough time that evening. 1 hour should probably fine). That helped a lot. Otherwise the recipe is quite easy to make.
This recipe is a keeper. Thank you.
You’re welcome Rachel! I’m glad to hear the recipe is a HIT! Thanks for sharing your helpful review with other readers!
Could you use mascapone cheese instead for the frosting?
Hi Anne, without testing that first, It’s difficult to say if it would incorporate well or dissolve into the layers to soften them as effectively. I just haven’t tested it. It may be a good experiment!
Just finished 2nd slice of my cake. It is SOOOOO GOOD! The cake is extremely soft and moist. I actually didn’t wait overnight…. couldn’t contain myself lol.
Spread the cream GENEROUSLY!!!!
You won’t regret it!
I’m happy to hear how much you love the recipe! Thanks for sharing your wonderful review with other readers!
Natasha, are you using Russian measuring cups or the US’s ones?
Hi Natalia, I am using the US measuring cups.
Hi Natasha,
I have made this cake twice already and it is absolutely delicious. Thank you for the recipes. I have 2 questions if you don’t mind. One is how long in advance can I bake the layers. If I let them cool completely and store in a ziploc type bag, do you think 3-4 days before frosting will be OK?
My other question is how can I make this dairy free?
Thank yoiu very much
Hi Ailuy, That would work with the cake layers, just let them get completely to room temp before covering to store at room temperature.
Thank you. Any thought on dairy free?
I haven’t tried this dairy free so I’m not sure. Sorry I can’t be more help with that. Maybe someone else has tried? Thanks in advance! 🙂
Hi Olga, I am going to be attempting to make this for the first time this weekend, however, if I made it on the Sunday would it last until Tuesday? Or am I better off making it on the Monday? Thanks
Sorry I meant *Natasha, I got distracted reading the below comment!!
Ha ha, oh ok, I’m glad you clarified, I thought you were asking another reader so I just approved it. 🙂 That would still work to make it ahead, just be sure to let the layers get completely to room temperature before you stack them then cover loosely in a plastic bag and keep at room temperature. they basically turn into dry cookies that soften with the cream when assembled 🙂
Can I bake the layers ahead of time like maybe the day before I assemble? And if so how would you store them. I’m trying to prep as much as I can before I assemble.
Hi Heather, yes that will work great. Let the layers come to room temperature then place in a plastic bag on the counter overnight at room temperature.
Hi all. I really love the cake, it is the best I ever eat for my whole life!(I am 62 OMG!)
Your recipe is EXACTLY as my mom baked for special events when I was a child (and later of course).
I was just looking for the Medovnik recipe in Google, because of course I do not remember my mother’s one (Dah!). Anyway, I read that all over the Internet this recipe present as it was invented in Prague in 1997. WHAT?????
At least 50 years ago it was very popular and baked in Russia (all over the country, including Ukraina and Sibiria ( I am from tiny northen sibitian city with 9 months winter) I swear and I want to know everybody who will get the best ever cake, that is a Russian guft to the world, not Prague, or from whatever contry it is a capital today. As always russian who gave a lot for free.
Thank for reading
Hello Olga! I’m so glad to hear how much you love this recipe! It is one of my favs too! Thanks for sharing your excellent review! 🙂
Great cake recipe. Followed it excactly and it turned out perfect. It is very labor intensive. You can skip “arm day” at the gym the week you roll these layers out. 😂
It’s definitely a labor of love! I’m so glad to hear you enjoy the recipe! Thanks for sharing Tania!
Oh wow!! Could your oven be broken? It really should only take 4-5 minutes. 🙂
Hi Natasha. I have made this cake so many times i can not even count. AMAZING. I love all of your recipes. I moved to the states when i was 14 (13 years ago) and i love that these recipes are familiar. Keep up the good work! You are doing a fantastic job.
I’m glad you love the cake recipe Kateryna! Thanks for following and sharing your fantastic review!
I have tried to make this honeycake twice now, and each time I just get a very sticky mesh that is almost impossible to roll out. I have always made sure that I am using the right weight of ingredients and that I have not scrambled the eggs. Where am I going wrong.?
Hi Sue, when you measure the flour, are you spooning it into the measuring cup and then scraping off the top? It sounds like it is most likely an issue with the flour measurements. Also are you making any substitutions in the recipe or using a different kind of flour? Different sized eggs?
Hi Natasha,
I have carefully translated all ingredients to English equivalent measurements and have not altered any of the ingredients from the recipe. I also have added more flour but still cannot get a firm dough. Can you advise anything more?
Thanks Sue Jones
Hi Sue, It is hard to say without being there. There may have been a variance in ingredient measurements when converting or did you possibly use a different type of flour? The dough should form a ball and come together but it still should be very soft and pliable – I don’t know if that helps at all.
Although labour intensive, this cake was absolutely worth all the effort – so so delicious! How should it be stored – kept in the fridge I presume? And roughly how long would you say it would last for?
Thanks in advance x
Hi Sarah, I would store it in the fridge since the frosting is dairy based and it will hold up for 3-5 days. Also, I recommend keeping it covered in the refrigerator so it does not absorb food smells.
This is the cake my hubby requests for his birthday every year…its so yummy and so Ukrainian! I love it. Thanks Natasha!
You’re welcome Nataliya! That’s so nice to hear! Thanks for sharing your great review! 😀
Except it’s Russian.
I made this over the weekend and it was seriously the best cake I have ever baked! I’ve never had so many compliments. I’ll definitely be making this again!
That’s aweseome Steph! Thanks for sharing your wonderful review! 😀
We had our first ever Honey Layer cake experience when visiting beautiful Prague in 2016. We loved the cake so much that when we returned to Australia we just had to find a recipe and my search led us here. This recipe so very close to what we had in Prague.
It has been an instant hit since the first time we made it and is now requested for most family celebrations.
Thank you.
One request for your recipes – it would be helpful if measurement were also provided in metric.
Hi Jim, I am trying to keep that in mind with baked goods with more recent recipes. With an archive of over 700 recipes, it would be a really big job to go in and include that. That would more likely happen when we are able to get more help, but it is a great suggestion! 🙂
I am so happy to hear that and it is quite a compliment! 🙂 Thank you so much for the wonderful review!
hii natasha. iam confused about the amount of the sour cream. how many cups will be 32 ounce. plz help
Shaz, 32oz of sour cream equals 4 cups. Hope that helps 😀
Hello Natasha!
I would like to correct you-it is medovník not medovik. Trust me 🙂
Btw ignore my bad english please xx
Hi Lucie, we have always called it Medovik. Maybe it’s called medovnik in other parts of Eastern Europe? It’s definitely possible! 🙂
Lucie, cesky tomu rikame medovnik a rusky Je to medovik. Mala zmena, stejny vysledek😉
Delicious cake Natasha!!! Thank you
Hi, Natasha! Can I substitute baking powder for soda?? If so, in what amount?
Thank you!
Hi Marina, this recipe was developed with baking soda activated by honey. I haven’t tested that substitution and since baking is so much a science, I really can’t guess how it would affect the cake. Sorry I can’t be more helpful, but without testing otherwise, I can only recommend baking soda.
I made this cake it looked great and everybody liked 👍🏻👍🏻👍🏻👍🏻👍🏻Thank you for all your tasty 😋 recipes.
Oh that is so great! I’m so glad everyone liked the cake 🙂 Thank you for sharing your fantastic review! 🙂
Cant wait to use your recipe and make this cake for my moms birthday coming up. What do you cover the cake with, which breadcrumbs are you talking about?
Hi Vitaliya, I use the scraps left over from the cake and I put them into the food processor to turn into crumbs. You can also use crushed graham crackers if you prefer )
Hi Natasha,
Can I make the cake layers 3 days in advance and then assemble it?
Hi Olga, yes that should work fine. Cool to room temp then cover loosely in a plastic bag and store at room temperature in a low-humidity room.
Hi Natasha, is it okay to change sour cream to yogurt? As it quite difficult to find it in my place. Tq
Hi Jools, I haven’t tried that substitution so I can’t say for sure how it would change the flavor. I think it would work with a thick yogurt, like a whole fat Greek yogurt. Regular yogurt would probably be too loose.
Can I use heavy whipping cream as frosting and how. Thanks
Hi Snizhana, the cream does have heavy cream in it but I don’t think whipping cream alone would work as a frosting for this cake. The cake layers need to absorb some of the cream and I’m nut not sure that plain whipped cream would work to flavor and soften the layers and still have cream between the layers after it has softened.
My daughter made this cake for her husband and it was amazing! I love it and am printing the recipe for myself!!!
Thank you for sharing your wonderful review Iris! 🙂
Btw your cake looks perfect!! Made mine and it looks alittle lopsided haha. O well I don’t think the guest will mind as long as it tastes good 😉 lol
Thank you so much! It does take practice for everyone, including myself. Thanks for sharing your review Oksana 🙂
Why do u have to wrap this cake when placed in the frig? Aren’t most cakes in the frig without them?: Just wondering cuz I just made it but it’s for an event in 2 days
There are two reasons why I would loosely cover the cake when refrigerating it. The first is to keep it moist without drying out in the refrigerator. The second is so the cake does not absorb any off odors from the refrigerator. I’ve noticed a difference in how dessert tastes if it is covered versus uncovered.
Hi Natasha, I made the cake last 2 days ago and have been getting rave reviews. A friend even said this cake is 10x better than the 6 layer cake that my daughter ordered!! Thank you for sharing.
You’re welcome! Thank you for sharing your wonderful review!
Hi Natasha, I’ve just made your cake. So proud of myself. Everything went according to your recipe and instructions. I will take a shot and upload it for you.
Awesome!! I am glad to hear that! I would love to see a photo Tina! 🙂
Hi Natasha great honey cake recipe. This will be my weekend cake. I love your recipes. Keep up the good work God bless your family.
Thank you very much Vicki! God bless you 🙂
Can i bake layers tonight and add cream next day ?
Yes, absolutely! Keep the layers loosely wrapped in plastic wrap or a plastic bag at room temperature overnight.
I made this work intensive cake for Ukrainian Christmas eve … and it was worth it! Beautiful and everyone was so impressed!
Before decorating with the crumbs, it just didn’t look like enough so I added more walnuts … ended up with leftovers … so will follow exactly next time! Thank you for this lovely recipe!!!
I’m glad you enjoyed it Linda! Thank you for sharing 🙂
Natasha, this cake is absolutely fabulous!! I am not a big fan of medovik cakes, however this became my new favorite:) Thank you for an awesome recipe
So glad you enjoy it as much as I do!! 🙂
I just finished making this cake and found that i needed at least double the amount of flour stated in the recipe. I was also a little short of the crumbs might be handy to make a little more in the future. I am hoping that this cake will still have a honey flavour as i didn’t add extra honey but doubled the flour quantity.
I’m surprised that you doubled the flour – wow!! I’m curious, how did you measure the flour (tools and method)? Did you make any substitutions?