Delicate, creamy, and beautifully layered—Russian Honey Cake (also known as Medovik) is a timeless classic that brings old-world charm to your dessert table. Made with layers of soft honey-infused cake and a rich, tangy cream filling, this cake is a labor of love that’s absolutely worth it.
Perfect for celebrations or a cozy weekend bake, this showstopper dessert gets better with time, as the layers soak in all that luscious cream. Let’s get started!
Ingredients – Everything You’ll Need
For the Cake Layers:
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Unsalted Butter – 100 grams
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Sugar – 150 grams
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Honey – 3 tablespoons
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Eggs – 2 large
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Baking Soda – 1 teaspoon
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All-Purpose Flour – 350 grams
For the Cream Filling:
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Cream Cheese – 500 grams
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Heavy Cream – 200 grams
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Powdered Sugar – 150 grams
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Vanilla Extract – 1 teaspoon
How to Make It – Step-by-Step
Step 1: Make the Honey Base
In a heatproof bowl, combine butter, sugar, and honey over low heat. Stir gently until melted and smooth. Once warm and well combined, quickly whisk in the eggs while stirring constantly to prevent them from scrambling.
Step 2: Activate the Soda
Add baking soda into the mixture and continue cooking for about 2 minutes. It will foam slightly and turn golden—this step gives the cake its unique airy texture.
Step 3: Form the Dough
Remove the mixture from heat and gradually add in the flour. Stir until it forms a soft, workable dough. Don’t worry if it’s a bit sticky at first—it firms up as it cools.
Step 4: Shape & Bake the Layers
Divide the dough into 8 equal portions. Roll each piece thinly into a round disc (use a plate or lid as a guide). Bake each layer at 180°C (350°F) for 5–7 minutes or until lightly golden.
Tip: Trim the edges for even layers and save the trimmings for garnish!
Step 5: Prepare the Cream
In a mixing bowl, whip the heavy cream until soft peaks form. Gently fold in the cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and fluffy.
Step 6: Assemble the Cake
Place one cake layer on your serving plate. Spread a generous layer of cream over it. Repeat the process with all layers, finishing with cream on the top and sides. Use the reserved trimmings or crushed cookies to decorate.
Step 7: Let It Rest
Cover and refrigerate the cake for at least 6 hours, or overnight if you can. This allows the cake to soften as the cream seeps into the layers, creating that melt-in-your-mouth texture.
Why You’ll Fall in Love with This Cake
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A beautiful centerpiece for any occasion
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Rich, caramel-honey flavor balanced with a creamy filling
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Gets better the next day—perfect for making ahead
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Classic Eastern European dessert with a modern twist
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Great baking project to enjoy with family or friends
At Dream Amoure, we’re all about desserts that tell a story—and this Russian Honey Cake is pure nostalgia in every bite. It takes a little time, but it rewards you with a cake that looks stunning and tastes even better.
Serve chilled, with a drizzle of honey or a cup of tea on the side—and watch it disappear slice by slice!
