Authentic Russian Honey Cake

Name: Authentic Russian Honey Cake
Prep time: 45 min
Cook time: 30 min
Total time: 555 min
Yield: 12 slices
Cuisine: Russian
Ingredients: 1/2 cup honey; 3/4 cup sugar; 125 grams unsalted butter (cubed); 3 large eggs (room temperature); 3 1/2 cups all-purpose flour (sifted); 1 1/2 teaspoons baking soda; 1 litre sour cream (full-fat); 1 cup powdered sugar (sifted); 1 teaspoon vanilla extract

555 min 12 slices Medium

All Recipes

Indulge in layers of honey-infused bliss with this classic Russian Honey Cake, a perfect blend of sweet and creamy.

Prep

45 min

Cook

30 min

Total

555 min

Servings

Difficulty

Medium

The Russian Honey Cake, also known as 'Medovik', is a beloved dessert hailing from Russia. This exquisite cake is characterized by its multiple layers of honey-flavoured cake and rich, creamy filling, creating a harmonious blend of textures and flavours. This version stays true to tradition with a balance of sweetness and a hint of tang from the sour cream frosting. It's perfect for those who enjoy layered cakes and want to explore an iconic Russian dessert. Whether you're hosting a special occasion or simply indulging your sweet tooth, this Russian Honey Cake is sure to impress with its intricate layers and delightful taste.

Instructions

Prepare the honey mixture

In a heatproof bowl over a pot of simmering water, combine honey, sugar, and butter. Stir until melted and smooth.

Pro tip: Ensure the water in the pot doesn't touch the bowl.

Add eggs and dry ingredients

Remove the bowl from heat. Whisk in eggs one at a time. Gradually fold in flour and baking soda until a dough forms.

Pro tip: The dough should be soft but not sticky.

Roll and bake the cake layers

Divide the dough into 8 equal portions. Roll each into a thin circle, about 20 cm (8 inches) in diameter. Bake at 180°C (350°F) for 5-7 minutes until golden.

Pro tip: Use a plate to cut perfect circles before baking.

Cool the layers

Allow layers to cool on a wire rack. Trim edges if necessary to ensure uniformity.

Prepare the frosting

In a large bowl, beat the sour cream, powdered sugar, and vanilla extract until smooth and creamy.

Pro tip: Chill the frosting for about 30 minutes before using.

Assemble the cake

Place a cake layer on a serving plate, spread with frosting. Repeat with remaining layers, finishing with frosting on top and sides.

Pro tip: Reserve a small amount of frosting for touch-ups after chilling.

Chill the cake

Cover and refrigerate the cake for at least 8 hours or overnight to allow flavours to meld.

Pro tip: This step is crucial for the cake to set properly.

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Tips & Tricks

Use a serrated knife for clean cake layer cuts.
Chill the cake overnight for best flavour infusion.
Use a springform pan for easy cake removal.

Frequently Asked Questions

What is Russian Honey Cake?

Russian Honey Cake, or Medovik, is a layered cake made with honey-infused cake layers and a creamy filling.

How long does Russian Honey Cake last?

It can be stored in the refrigerator for up to 5 days.

Can I make Russian Honey Cake ahead of time?

Yes, it's best made a day in advance to allow the flavours to meld.

How many calories are in a slice of Russian Honey Cake?

Each slice contains approximately 420 calories.

What is the key ingredient in Russian Honey Cake?

Honey is the key ingredient, giving the cake its distinctive flavour.

Serving Suggestions

To serve the Russian Honey Cake, slice it with a sharp knife to reveal its beautiful layers. This cake pairs wonderfully with a cup of hot tea or coffee, enhancing its rich flavours. For make-ahead convenience, the cake can be prepared a day or two in advance, allowing the layers to meld together. Store it in the refrigerator, covered, for up to 5 days.

Nutrition per serving

420

Calories

Protein

21g

Fat

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