Here’s A Medovik Recipe For A Delicious Honey Cake!
Medovik, also known as Russian honey cake, is a delicious dessert consisting of thin layers of honey-flavored cake, chopped nuts, and delicious frosting.
This cake became popular in Russia in the 19th century when a young chef made it for Empress Elizabeth Alexeievna. Legend has it that she ended up loving the cake despite not liking honey!
Medovik is not difficult to make, but it does take some time and patience. The result is a moist and flavorful cake that melts in your mouth!
Nowadays it is still a popular cake in Russia, other former Soviet countries, and some countries beyond. For example, a similar honey cake called Miodownik exists in Poland, while a honey cake known as Marlenka is popular in Czechia.
There are a couple of ways to make the cake base for Medovik. The traditional way is to make the dough, divide it, roll it out into thin layers and bake it in the oven.
In this recipe, we’ll make a sponge cake and cut it into layers after baking. Since the cake base is already quite soft, you won’t have to wait for the cake to soften (as is the case with the traditional layers).
Ingredients
To make this honey layer cake, here are the ingredients that you will need for the cake:
Cake
- All-purpose flour – To make the cake batter.
- Sugar – Regular granulated sugar; adds sweetness to the cake layers.
- Ground cinnamon – Adds extra flavor to the cake.
- Runny honey – Make sure to use runny honey. We prefer honey with a mild taste, but you can use whichever one you prefer.
- Eggs – Whole eggs to make the cake batter.
- Egg whites – Make sure there are no traces of yolk in the egg whites.
- Cocoa powder – Use unsweetened cocoa powder, or omit it if you prefer a lighter color.
- Baking soda – Helps the cake rise; check to make sure it hasn’t expired.
- Baking powder – Also helps achieve the light and airy texture; check to make sure it hasn’t expired.
- Butter – Use unsalted butter.
Frosting
Here are the ingredients that you will need for the frosting that goes between (and on the outside of) the cake:
- Whipping cream – 35% fat, but heavy cream will also work.
- Butter – Use unsalted butter.
- Condensed milk – Sweetens and thickens the frosting.
- Cream cheese – Unflavored. Should be at room temperature. For a more traditional choice, use sour cream (smetana).
- Chopped nuts – Traditionally made with walnuts, but you can use nuts of your choice.
Recipe Tips and Substitutions
Before you make this medovik cake recipe, have a good read through these recipe tips:
- Use high-quality ingredients, especially when it comes to honey and butter.
- When beating the egg whites, make sure the bowl and the beaters are clean and not oily, otherwise, the egg whites might not become stiff.
- Be gentle when folding the egg whites into the cake batter. This will help make the cake airy and fluffy.
- You can use a baking pan with a larger diameter, but the cake will not be as tall.
- Instead of baking the cake and then cutting it into layers, you can also spread a thin layer of the batter on a baking sheet and bake in the oven at 360 degrees Fahrenheit until a toothpick inserted comes out clean, about 5 minutes. Then use a plate about 7 inches in diameter to cut out as many layers as you can. Repeat until you have used up all of the batter.
- The layers should all be the same thickness so that the cake looks even in the end.
- For the frosting, make sure the cream cheese is at room temperature. This makes it easier to mix and prevent lumps.
- For a more traditional version of this cake, you can skip the cocoa powder in the batter and make the frosting with sour cream (smetana) instead of cream cheese. In this case, slightly reduce the amount of condensed milk.
How to Make Medovik – Step by Step Instructions
If you want to see exactly how to make Medovik, stay in this section. We’ve included lots of recipe process photos to help guide you step-by-step through making this cake.
For a recipe like this one, having the steps laid out visually may come in very handy!
Otherwise, if you’re feeling confident and don’t like visuals, you can scroll down to the recipe card at the bottom of this post.
Start by preheating the oven to 360 degrees Fahrenheit. In a heat-resistant bowl, mix the runny honey and cinnamon.
Place the bowl over a pot of hot/simmering water (not pictured) and heat, stirring occasionally, for about 5 minutes.
Stir in the baking soda and keep stirring until the honey mixture begins to foam slightly.
Next, add the butter pieces to the honey mixture and continue heating and stirring until the butter is melted.
In another bowl, whisk together the eggs and sugar. Add this mixture to the honey mixture and heat for another 2 minutes until the sugar dissolves, stirring constantly.
Then remove the bowl from the heat and stir for a couple more minutes until the mixture cools down slightly.
In a large bowl, whisk together the all-purpose flour, cocoa powder (if using), and baking powder. If you want the cake to be lighter in color, don’t add cocoa powder.
In a separate bowl, beat the egg whites with an electric hand or stand mixer until stiff peaks form (4-5 minutes).
Add the dry ingredients to the bowl with the honey mixture in small increments while mixing until fully combined.
Then gently fold in the beaten egg whites with a spatula.
The batter should be very airy and smooth, without any lumps.
Next, pour the batter into a cake pan, about 7 inches in diameter and 9 inches high. For convenience, you can line it with parchment paper.
Cover the pan with foil and bake at 360 degrees Fahrenheit for 20 minutes. Then remove the foil and bake for another 20-30 minutes, or until a skewer inserted into the cake comes out clean.
Let the cake cool in the cake pan, then carefully remove it and let it cool on a wire rack. It is best to wrap the cooled cake in plastic wrap and refrigerate overnight.
After the cake has cooled, cut it into layers about 1/2 inch thick or thinner.
Crumble the top of the cake in a blender or food processor and set it aside. This will be used for decoration later.
Now, we’ll make the frosting. In a deep bowl, beat butter, cream cheese and condensed milk with a mixer for 4-5 minutes.
In another bowl, whip the cream with an electric mixer until soft peaks form. Then gently fold it into the butter mixture and refrigerate until ready to use.
To assemble the cake, place the first cake layer on a plate or cake stand. Put a metal ring around it to help keep its shape. You can also use acetate film to line the ring if you have it.
Spread some of the frosting over the cake layer (this works best with a piping bag) and sprinkle some chopped nuts on top.
Place another cake layer on top, press lightly, and repeat with more frosting and nuts.
Continue until you have used up all the cake layers and frosting.
Then carefully cover the cake with plastic wrap and refrigerate for 3-4 hours or overnight.
To finish the cake, carefully remove the plastic wrap, acetate film (if using), and metal ring from around the cake.
Smooth out any excess frosting on the sides of the cake with a spatula or knife. Coat the top and sides of the cake with the crumbs you set aside earlier.
Enjoy a slice of this delicious honey cake!
Storage Tips
Since the frosting contains dairy products, cover any leftovers with plastic wrap or place them in a sealed cake container and store them in the fridge for up to 2-3 days.
FAQ
Medovik – also known as Russian honey cake – is the name of a layered cake which is popular in Russia and former Soviet countries. It is named after the fact that honey is one of its main ingredients.
How far in advance you can make medovik depends on how you make the cake base. If you’re using the traditional dough, which is a little firmer, you can make the cake about 2 days in advance to give it time to soften. If you’re using a spongy cake base (as we did in this recipe), we would recommend making it the day before. If you make it too early, the cake layers may become soggy and the cake may not taste as fresh.
Related Recipes
If you’re a fan of this Medovik cake, here are some other Russian recipes that are also on the sweeter side of life!
- Ponchiki (Cottage Cheese Donut Holes)
- Sochniki (Sweet Cheese Cookies)
- Syrniki (Cheese Pancakes)
- Oladi (Russian Pancakes)
- Blini (Russian Crepes)
Russian Honey Cake (Medovik)
Ingredients
The Cake
- 1/2 cup runny honey
- 1/2 teaspoon cinnamon, ground
- 1 teaspoon baking soda
- 1/2 cup butter, unsalted; cut into small pieces
- 1/3 cup granulated sugar
- 3 eggs
- 1 1/2 cups all-purpose flour
- 1 tablespoon cocoa powder, unsweetened (optional)
- 1 teaspoon baking powder
- 4 egg whites
The Frosting
- 1 cup condensed milk
- 1 cup cream cheese, at room temperature
- 1/2 cup butter, unsalted
- 1 cup whipping cream, 35% fat
- 1/2 cup nuts, chopped; preferably walnuts
Instructions
Make The Cake Base
- Preheat the oven to 360 degrees Fahrenheit. In a heat-resistant bowl, mix runny honey and cinnamon. Place the bowl over a pot of hot/simmering water and heat, stirring occasionally, for about 5 minutes.1/2 cup runny honey, 1/2 teaspoon cinnamon
- Stir in the baking soda and keep stirring until the honey mixture begins to foam slightly.1 teaspoon baking soda
- Add the butter pieces to the honey mixture and continue heating and stirring until the butter is melted.1/2 cup butter
- In another bowl, whisk together the eggs and sugar. Add this mixture to the honey mixture and heat for another 2 minutes until the sugar dissolves, stirring continuously. Then remove the bowl from the heat and stir for a couple more minutes until the mixture cools slightly.1/3 cup granulated sugar, 3 eggs
- In a large bowl, whisk together the all-purpose flour, cocoa powder (if using), and baking powder. If you want the cake to be lighter in color, don't add cocoa powder.1 1/2 cups all-purpose flour, 1 tablespoon cocoa powder, 1 teaspoon baking powder
- In a separate bowl, beat the egg whites with an electric hand or stand mixer until stiff peaks form (4-5 minutes).4 egg whites
- Add the dry ingredients to the bowl with the honey mixture in small increments while mixing until fully combined. Then fold in the beaten egg whites. The batter should be very airy and smooth, without any lumps.
- Pour the batter into a cake pan, about 7 inches in diameter and 9 inches high. You can line it with parchment paper for convenience. Cover the pan with foil and bake at 360 degrees Fahrenheit for 20 minutes. Then remove the foil and bake for another 20-30 minutes, or until a skewer inserted into the cake comes out clean.
- Allow the cake to cool in the cake pan, then carefully remove it and let it cool on a wire rack. It is best to wrap the cooled cake in plastic wrap and refrigerate overnight.
- When cooled, slice the cake horizontally into layers about 1/2 inch thick or thinner. Crumble the top of the cake in a blender or food processor – this will be used for decoration later.
Make The Frosting
- In a deep bowl, beat butter, cream cheese and condensed milk with a mixer for 4-5 minutes.1/2 cup butter, 1 cup cream cheese, 1 cup condensed milk
- In another bowl, whip the cream with an electric mixer until soft peaks form. Then gently fold it into the butter mixture and refrigerate until ready to use.1 cup whipping cream
Assemble
- To assemble the cake, place the first cake layer on a plate or cake stand. Put a metal ring around it to help keep its shape. You can also use acetate film to line the ring if you have it.
- Spread some of the frosting over the cake layer (this works best with a piping bag) and sprinkle some chopped nuts on top. Place another cake layer on top, press it lightly, and repeat with more frosting and nuts. Continue until you have used up all the cake layers and frosting.1/2 cup nuts
- Carefully cover the cake with plastic wrap and refrigerate for 3-4 hours or overnight.
- To finish the cake, carefully remove the plastic wrap, acetate film (if using), and metal ring from around the cake. Smooth out any excess frosting on the sides of the cake with a spatula or knife. Coat the top and sides of the cake with the crumbs you made earlier. Enjoy!
Notes
- Use high-quality ingredients, especially when it comes to honey and butter.
- When beating the egg whites, make sure the bowl and the beaters are clean and not oily, otherwise, the egg whites may not become stiff.
- Be gentle when folding the egg whites into the cake batter. This helps the cake become airy and fluffy.
- You can use a baking pan with a larger diameter, but the cake will not be as tall.
- Instead of baking the cake and then cutting it into layers, you can also spread a thin layer of the batter on a baking sheet and bake in the oven at 360 degrees Fahrenheit until a toothpick inserted comes out clean, about 5 minutes. Then use a plate about 7 inches in diameter to cut out as many layers as you can. Repeat until you have used up all of the batter.
- The layers should all be the same thickness so that the cake looks even in the end.
- For the frosting, make sure the cream cheese is at room temperature. This makes it easier to mix and prevent lumps.
- For a more traditional version of this cake, you can skip the cocoa powder in the batter and make the frosting with sour cream (smetana) instead of cream cheese. In this case, slightly reduce the amount of condensed milk.
- You can use any nuts that you like, but walnuts are the traditional choice for honey cake.
- It is best to eat the cake within 2-3 days of making it.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
