Russian Honey Cake: A Sweet and Creamy Layered Delight
If you’re looking for a decadent dessert with layers of flavor and a soft, creamy texture, this Russian Honey Cake (also known as Medovik) is a must-try. With thin layers of honey sponge cake and a light, tangy sour cream frosting, this cake is rich yet perfectly balanced. The subtle sweetness of the honey combined with the creamy frosting creates a dessert that melts in your mouth and leaves you craving another slice.
Traditionally served during holidays or special occasions, this cake is sure to impress with its beautiful layered presentation and delicious taste. Let’s get started!
Ingredients:
For the Sponge Cake:
- 3 eggs
- 1 cup clover honey
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tbsp white distilled vinegar
For the Sour Cream Frosting:
- 8 oz Cool Whip (thawed)
- 1 cup sour cream (Daisy brand recommended)
Directions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Prepare four pieces of parchment paper, each large enough to overhang an 18″ by 13″ baking sheet (inverted). This will be used to bake the cake layers.
2. Prepare the Cake Batter:
In a large mixing bowl, beat together the eggs and honey for about 2 minutes, until well combined and slightly fluffy.
In a small bowl, dissolve the baking soda in the white distilled vinegar. This will create a bubbly reaction that helps the cake rise. Add the baking soda mixture to the egg and honey mixture, along with the flour. Mix everything together until the batter is smooth and lump-free.
3. Bake the Cake Layers:
Spoon about 1/2 cup of the batter onto each prepared baking sheet. Using a spatula, spread the batter as thinly as possible, making sure to reach the corners of the baking sheet.
Bake each layer for about 7 minutes, or until the edges are golden brown. Repeat this process until you have baked four thin cake layers. Allow the layers to cool completely before handling them.
4. Shape the Layers:
Once the layers have cooled, carefully peel off the parchment paper. Using a 7-8 inch plate as a guide, cut out 2 circles from each layer (this will give you a total of 8 cake layers). Set aside the leftover scraps for later use as decoration.
5. Prepare the Frosting:
In a separate bowl, combine the Cool Whip and sour cream to make a light and tangy frosting. Mix until smooth and creamy.
6. Assemble the Cake:
Place the first cake layer on a serving plate. Spread a generous layer of the frosting on top. Repeat the process, stacking the layers and spreading frosting between each one.
Once all the layers are stacked, frost the top and sides of the cake with the remaining frosting.
7. Garnish the Cake:
Take the reserved cake scraps and crush them into fine crumbs. Use the crumbs to garnish the top and sides of the cake, giving it a beautiful, rustic look.
8. Refrigerate and Serve:
Refrigerate the cake for at least 1 hour, or ideally overnight, to allow the flavors to meld together. This will also help the cake layers soften and the frosting to set.
Once ready, slice and enjoy your creamy, honey-infused cake!
Recipe Details:
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: 8-10 slices
- Calories per Serving: 250 kcal
Why You’ll Love This Russian Honey Cake:
- Layers of Flavor: The combination of honey in the sponge cake and the tangy sour cream frosting creates a balanced sweetness that’s not overwhelming but incredibly satisfying.
- Light and Creamy: Despite its impressive height and multiple layers, the cake is light, thanks to the airy sponge and creamy frosting.
- Make-Ahead Friendly: This cake gets better with time, as the flavors meld and the cake softens in the fridge. It’s perfect for preparing the day before a special occasion.
- Beautiful Presentation: With its layers and crumb garnish, this cake looks stunning, making it a show-stopping dessert for any gathering.
Tips for Success:
- Spread the Batter Thinly: To achieve the signature thin layers of the Russian Honey Cake, make sure to spread the batter as thinly as possible on the baking sheets.
- Cool the Layers Completely: Let the cake layers cool completely before cutting and assembling, as this will prevent them from breaking or sticking.
- Crush the Scraps: Save the cake scraps and crush them finely for a beautiful and tasty garnish for the top and sides of the cake.
Variations:
- Add a Twist to the Frosting: For a richer frosting, you can substitute the Cool Whip with homemade whipped cream or use Greek yogurt instead of sour cream for a slightly tangier flavor.
- Add Nuts: Crushed walnuts or hazelnuts can be added between the layers or as a garnish to add extra crunch and flavor.
- Chocolate Honey Cake: For chocolate lovers, you can add a tablespoon of cocoa powder to the cake batter to create a chocolate-infused version of this cake.
Serving Suggestions:
- With Tea or Coffee: Enjoy a slice of this delicate honey cake with a cup of tea or coffee for a lovely afternoon treat.
- As a Special Occasion Dessert: This cake is perfect for holidays, birthdays, or any special occasion where you want to impress your guests with a beautiful and delicious dessert.
- Chilled: For the best texture and flavor, serve this cake chilled, allowing the frosting and cake layers to be fully set.
Final Thoughts:
This Russian Honey Cake is a delicious, elegant dessert that’s perfect for any special occasion. With its thin, honey-infused sponge cake layers and light sour cream frosting, it strikes the perfect balance between sweet and tangy. It’s easy to make, yet the finished result is an impressive showstopper that will leave your guests coming back for more. Try this recipe for your next celebration, and enjoy the taste of this classic Russian treat!
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Russian Honey Cake
- Total Time: 50 minutes
- Yield: 8-10 1x
Description
Russian Honey Cake, also known as Medovik, is a beloved traditional dessert that has been cherished for generations. The cake features thin layers of soft, honey-infused sponge cake, each spread with a creamy sour cream frosting that adds a delightful tang to the sweetness of the honey. It’s the perfect balance of flavors, making each bite a heavenly experience.
Ingredients
Sponge Cake:
3 eggs
1 cup clover honey
2 cups all-purpose flour
2 tsp baking soda
1 tbsp white distilled vinegar
Sour Cream Frosting:
8 oz Cool Whip (thawed)
1 cup sour cream (Daisy brand)
Instructions
Preheat the oven to 350°F (175°C). Cut 4 pieces of parchment paper, overhanging an inverted 18″ by 13″ baking sheet.
In a large bowl, beat the eggs and honey for 2 minutes until well combined.
Dissolve the baking soda in the white distilled vinegar, then add it to the egg mixture along with the flour. Mix until smooth.
Spread 1/2 cup of the batter onto an inverted baking sheet covered with parchment paper. Spread as thinly as possible to reach the corners of the baking sheet.
Bake each layer for 7 minutes, making 4 layers total. Cool completely.
Peel off the parchment paper and cut out 2 circles from each cake layer using a 7-8″ plate (you should have 8 round layers). Save the leftover scraps for decoration.
In a bowl, combine the Cool Whip and sour cream to make the frosting.
Spread the frosting generously over each layer and stack them. Frost the sides and top of the cake as well.
Crush the reserved cake scraps and use them to garnish the top and sides of the cake.
Refrigerate the cake for at least 1 hour, or overnight, to allow the flavors to meld together before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 250