Medovik Honey Cake with Tangy Sour Cream Frosting

Quick Recipe Version (TL;DR)

• Yield: 12 servings (one 8-inch/20 cm cake)
• Prep Time: 45 minutes (plus 20 minutes to roll)
• Cook Time: 48 minutes (8 layers × 6 minutes)
• Total Time: 9 hours (includes 8 hours chilling)

Quick Ingredients

• 100 g unsalted butter (7 tbsp)
• 110 g honey (1/3 cup)
• 150 g granulated sugar (3/4 cup)
• 1 tsp baking soda (5 g)
• 2 large eggs
• 2 tsp vanilla extract
• 390 g all-purpose flour (3 1/4 cups), plus extra for dusting
• 1/4 tsp fine sea salt
• 900 g full-fat sour cream, cold (about 3 3/4 cups)
• 150 g powdered sugar (1 1/4 cups), sifted
• 240 ml heavy cream, cold (1 cup)
• 1 tsp lemon juice (optional)
• 1–2 tbsp honey for drizzle; cake crumbs for coating

Do This

• 1. Heat oven to 350°F/175°C; trace eight 8-inch circles on parchment. Prep two baking sheets.
• 2. Melt butter, honey, and sugar over medium heat until smooth; whisk in baking soda (it will foam and lighten).
• 3. Off heat, quickly whisk in eggs and vanilla. Stir in salt and flour to a soft, warm dough.
• 4. Divide into 9 balls (about 95 g each). Roll one at a time into thin 9-inch rounds; transfer to parchment.
• 5. Bake 5–7 minutes until deep golden. While hot, cut to 8-inch circles; save trimmings for crumbs.
• 6. Whip sour cream, powdered sugar, vanilla, lemon juice, and salt. Whip cream to soft peaks; fold in.
• 7. Stack 8 layers with 1/3–1/2 cup frosting each; coat top and sides. Cover with crumbs. Chill 8 hours.

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Why You’ll Love This Recipe

• Classic medovik flavor: gentle honey-caramel notes and ultra-tender layers.
• Light, tangy sour-cream frosting that soaks in for a slice that melts in your mouth.
• Step-by-step, home-cook-friendly method—no special equipment needed.
• Looks bakery-fancy but assembles quickly once the layers are baked.

Grocery List

• Produce: 1 lemon (for optional juice); fresh berries for garnish (optional)
• Dairy: Unsalted butter; 2 large eggs; full-fat sour cream; heavy whipping cream
• Pantry: All-purpose flour; granulated sugar; powdered sugar; honey; vanilla extract; baking soda; fine sea salt

Full Ingredients

Honey Cake Layers

• 100 g unsalted butter (7 tbsp)
• 110 g honey (1/3 cup)
• 150 g granulated sugar (3/4 cup)
• 1 tsp baking soda (5 g)
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 390 g all-purpose flour (3 1/4 cups), plus extra for rolling
• 1/4 tsp fine sea salt

Tangy Sour-Cream Frosting

• 900 g full-fat sour cream, very cold (about 3 3/4 cups)
• 150 g powdered sugar, sifted (1 1/4 cups)
• 240 ml heavy whipping cream, very cold (1 cup)
• 2 tsp vanilla extract
• 1 tsp fresh lemon juice (optional, for extra tang)
• Pinch fine sea salt

To Finish

• 1–2 tbsp honey for drizzling (optional)
• Cake crumbs (from trimmings) for coating sides and top
• Fresh berries, lemon zest, or edible flowers for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the oven, pans, and templates

Preheat the oven to 350°F (175°C) with a rack in the center. On 8 sheets of parchment, trace 8-inch (20 cm) circles; flip the sheets so the lines face down. Set two rimmed baking sheets in the freezer for 5 minutes (chilled pans help layers set quickly). Have an 8-inch cake ring, pan, or plate ready to cut neat circles. Lightly dust your work surface and rolling pin with flour.

Step 2: Cook the honey mixture for light caramel notes

In a medium heavy-bottomed saucepan over medium heat, melt the butter, honey, and sugar, stirring until the sugar dissolves and the mixture is glossy, 3–4 minutes. Whisk in the baking soda; the mixture will foam, lighten, and smell toasty. Cook 30–60 seconds more to develop a light amber color (do not let it darken or burn). Remove from heat and cool 1–2 minutes until hot but not bubbling.

Step 3: Add eggs and make the dough

Whisk the eggs with vanilla in a small bowl. Off the heat, quickly whisk the eggs into the warm honey mixture until smooth. Stir in the salt. Add the flour in 2–3 additions, folding with a spatula until a soft, warm dough forms; it should be supple, not sticky. If very sticky, add up to 1–2 tbsp extra flour. Turn out onto a lightly floured surface.

Step 4: Divide and roll the layers

Divide the dough into 9 equal pieces (about 95 g each). Keep covered with a towel so it doesn’t dry. Working with one piece at a time, roll into a very thin round about 9 inches (23 cm) in diameter, roughly 1–2 mm thick. Transfer to a prepared parchment sheet. Use a fork to prick the round all over to minimize bubbling. Repeat with a second piece so you can bake two at a time.

Step 5: Bake and trim

Slide the parchment onto the chilled baking sheets and bake 5–7 minutes until the rounds are deep golden with slightly darker edges. Immediately place the 8-inch template over each hot round and cut a neat circle with a sharp knife or pizza wheel. Reserve all trimmings. Transfer the trimmed rounds to a rack to cool. Repeat with six more rounds for a total of 8 cake layers. Bake the ninth piece into a rough round; this one will be fully crumbled for coating. Cool trimmings completely, then pulse in a food processor or crush in a bag to fine crumbs.

Step 6: Whip the tangy sour-cream frosting

In a large bowl, whisk the cold sour cream, powdered sugar, vanilla, lemon juice (if using), and a pinch of salt until smooth and slightly thickened, 30–60 seconds. In a separate chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the sour-cream mixture in two additions until silky and spreadable. Keep chilled until assembly.

Step 7: Assemble the cake

Place a dot of frosting on an 8-inch cake board or plate to anchor the cake. Add the first layer. Spread about 1/3–1/2 cup (roughly 120–140 g) frosting evenly to the edges. Repeat with remaining 7 layers, finishing with frosting on top. Use remaining frosting to coat the sides in a thin layer. Press the cake crumbs onto the sides and sprinkle some over the top. If desired, drizzle 1–2 tbsp warm honey in a thin spiral or zigzag.

Step 8: Rest overnight, then garnish and slice

Cover loosely and refrigerate at least 8 hours, preferably overnight, to let the frosting soak into the layers. Before serving, let the cake stand at room temperature for 15–20 minutes for the most tender slice. Garnish with fresh berries or a little lemon zest if you like. Use a long, sharp knife to cut clean wedges, wiping the blade between cuts.

Pro Tips

• Roll and bake two layers at a time for efficiency; keep remaining dough covered so it doesn’t dry.
• Trim layers while hot for postcard-perfect circles; warm layers cut cleanly.
• Weigh your frosting per layer for even soaking and clean stripes of filling.
• If the dough firms up as it cools, microwave for 5–10 seconds to soften slightly for easier rolling.
• Use cake trimmings for crumbs—press them onto the sides right after frosting while still tacky.

Variations

• Burnt Honey Medovik: Cook the honey mixture a shade darker for pronounced caramel-bitter notes (watch closely to avoid burning).
• Spiced Honey: Add 1/2 tsp ground cinnamon and a pinch of cardamom to the flour for a cozy flavor.
• Cocoa Twist: Replace 25 g (3 tbsp) of the flour with unsweetened cocoa powder for chocolate-honey layers.

Storage & Make-Ahead

Assembled cake keeps refrigerated, covered, for 4–5 days; it only gets better on days 2–3 as it continues to soften. Layers can be baked, cooled, and stored airtight at room temperature up to 24 hours, or frozen up to 1 month (separate with parchment). Frosting is best used the day it’s made. To freeze the finished cake, chill until firm, wrap well, and freeze up to 1 month; thaw overnight in the refrigerator.

Nutrition (per serving)

Approximate for 1 of 12 servings: 620 calories; 37 g fat; 61 g carbohydrates; 6 g protein; 32 g sugars; 1.2 g fiber; 370 mg sodium.