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Russian Layered Honey Cake (Medovik)

A Russian layered honey cake (medovik) has a bold honey flavor, moist sponge cake, and perfectly decadent cream. That’s what this honey cake is all about.

medovik-cake-honey-layered-cake-russian-on-a-white-plate-sliced

Bring out the cake pans! If you’re looking for a cake different from your run-of-the-mill supermarket cake but delivers on flavor, this is the one. Medovik is full of honey flavor with a dulce de leche cream. Here’s a fool-proof method to get dulce de leche at home!

I love making this cake around the holiday season or when there’s a special event. The perfect cake layers and fine crumbs make this cake one that I make not just for special occasions but also for regular desserts.

How much honey does this recipe have?

I like to add two generous tablespoons of honey to this cake. Clover honey is usually what most people have at home, and it works well in this cake. Orange blossom honey is a great alternative for more citrus notes in the batter. It tastes divine in this cake!

For a floral and sweet taste, wildflower will work! You can’t go wrong with honey varieties. You’ll still get that honey taste and the cake’s texture that comes from the honey. If it’s your first time making it, don’t hesitate to add whatever kind of good honey you like.

Whichever one you choose, it’ll always be the best honey cake ever. Maybe the next time you make it, you’ll also explore how your honey choice subtly affects the flavor. The result here is always a well-loved moist cake, of course!

No Cake Batter. Just Dough Layers.

What’s also different about this cake is that you don’t make cake batter. Instead, we bake it from dough formed in a mixing bowl.

Start by cooking the dough in a double boiler. Water, butter, sugar, and honey melt together in a bowl over a double boiler. Cook the dough for about 15-20 minutes to bake into a beautiful spongy cake. That little bit of time goes a long way in this original recipe.

And then generously topped with the beaten cream made from dulce de leche. A Russian honey cake isn’t complete without some dulce de leche!

Whether you’re obsessed with honey or not, this delicious honey cake recipe is something you’ll enjoy!

Key Ingredients

Honey, baking powder, sugar, dulce de leche, eggs, butter, and flour spread out ingredients to make a russian layered honey cake.

Sugar, fined.

Eggs: Just 2 large eggs

Honey: Whichever one you like

Baking powder: (You can substitute with baking soda, it may give the dough a tangy taste, so I recommend baking powder is best to use for this recipe. )

Butter:Unsalted butter

Flour Unbleached (all-purpose flour or baking flour)

Cream Ingredients

2 sticks of butter– place them out on the counter when you start making the cake. That way, the butter is soft for the cream.

1 can dulce de leche, cooked Here are some instructions on how to cook dulce de leche 

In addition: Sometimes I also add 8oz of whipped cream to make it a creamier cream, or whip up 2 cups of heavy whipping cream.

Find the full printable recipe with specific measurements below.

How to make a Russian Layered Honey Cake (Medovik)

Cake Layers:

Step 1 : Prepare a double boiler

Make the dough on a double boiler. Pour water into a pot, bring it to a boil and place a non-melting medium bowl on top.

double-boiler-setup-pan-with-water-clear-bowl

Step 2: Melt the butter

For the next step, place butter in the bowl and let it melt completely. Add sugar and honey and mix well until you have a smooth consistency.

double-boiler-cooking-melting-butter

Step 3: Add the eggs

Lightly beat the eggs with baking powder in a separate bowl and slowly add the mixture into the batter. Continue to mix the batter while adding the mixture.

whisking-dough-for-honey-cake-in-a-clear-bowl

Step 4: Cook

Cook for about 15-20 minutes until the batter becomes fluffy and changes the color to light yellow.

cook-dough-double-boiler

Step 5: Add flour

Add 2 cups of flour to the batter and continue mixing for 5 minutes. It will be sticky.

Step 6: Shape the dough

Take it off the double boiler and let it cool for 2 minutes. On the counter, add flour and shape it into a ball.

double-boiler-in-a-clear-bowl-dough-for-medovik-russian-cake

Step 7: Prepare to bake

Heat the oven to 350°F and line a baking sheet with parchment paper.

baking-pan-with-parchment-paper

Step 8: Roll out the dough

Divide the dough into 8 equal pieces. Roll each one out with a rolling pin into a circular shape.

Medovik Russian Honey Cake 3

Step 9: Bake the layers

If sticky, add more flour. Bake each thin layer for 2-3 minutes or until golden brown.

Steps 10 and 11: Cut and set aside

Remove from the oven and cut out a perfect circle by placing a plate over the top and tracing with a knife. This will make them all equal in size. You can also do this step before you make it.

Medovik Russian Honey Cake 2

Save the baked outside edges of the circle-cut pieces for decorating the cake later.

honey-cake-russian-medovik-crumbs-in-a-bowl

Make the cream and put the cake together:

Step 1: Make the cream

Beat the softened butter at high speed with an electric hand mixer until light and fluffy. Add cooked condensed milk (dulce de leche) and continue mixing on medium speed until well combined.

cream-for-honey-cake-russian-medovik

Step 2: Assemble the cake

Spread a generous layer of cream on each layer and place one on top of the other.

honey-cake-recipe-russian-dulce-de-leche-spread-on-a-layer

Step 3: Decorate

For decorating: Shred leftover cake pieces in a food processor. Sprinkle them over the top of the cake and press into the sides. If you don’t have too much, use crumbled honey graham crackers. (optional)

Step 4: Let it stand

For best results, let the cake stand for a few hours before serving.

Expert Tips

  • Use a plate or a cake ring to cut out perfect circles from the baked layers, ensuring even size and shape. Bake the cuttings to make for cake crumbs later.
  • Save the cuttings from the baked cake to crumble in a food processor and decorate the top and sides of the cake.
  • Medovik cake keeps in the refrigerator for up to four days, loosely covered in plastic wrap.
  • Do not stack the layers while they are hot! They will end up sticking to each other.
  • Use parchment paper to roll the dough out, so you can transfer it onto the baking sheet easily with the parchment to bake.
  • The layers bake quickly, so keep an eye on the oven.
  • Before serving allow the cake to sit out at room temperature to develop moisture.

Recipe FAQs

How long does honey cake last?

Refrigerated, this honey cake lasts for up to four days.

What does honey cake taste like?

This amazing honey cake tastes like a sweet treat! It’s rich in notes of dulce de leche and sweet honey.

How to store honey cake?

Store honey cake in the refrigerator loosely covered in plastic wrap. It’ll keep for up to 4 days.

What’s the difference between dulce de leche and caramel sauce for this recipe?

Dulce de leche is a sweet spread made from sweetened condensed milk. Use it in other Russian cakes for its unique flavor!

Can I make this cake in advance for a special occasion?

Yes, you can prepare this cake a day or two ahead. In fact, it often tastes even better after a day or two of chilling.

What’s the purpose of letting the cake stand for a few hours before serving?

Allowing the cake to stand helps meld the flavors and softens the layers, adds moisture to them, making it easier to slice and more enjoyable to eat.

medovik-cake-honey-layered-cake-russian-on-a-white-plate

Check out some more amazing cakes you can create:

More Dessert Recipes to Try

If you tried this Russian Layered Honey Cake (Medovik) or any other recipe on my website, please leave a 🌟 star rating and let me know how you enjoyed it in the📝 comments below. I love hearing from you!

medovik-cake-honey-layered-cake-russian-on-a-white-plate-sliced

Russian Layered Honey Cake (Medovik)

Bold honey flavor. Moist sponge cake. And a perfectly decadent cream. That’s what this honey cake is all about.
5 from 1 vote
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Course: Desserts
Cuisine: Russian
Allergy: Nut Free
Total Time: 1 hour 30 minutes
Servings10 people
Calories: 376kcal

Equipment

Ingredients

For the cake layers:

  • 1 cup sugar
  • 2 eggs
  • 2 Tbsp honey
  • 2 cups flour
  • tsp baking powder
  • 2 Tbsp butter

For the cream:

  • 2 sticks butter, softened to room temperature
  • 1 can dulce de leche, cooked

Instructions

Cake Layers:

  • The dough is made on a double boiler. Pour water into a pot, bring it to a boil and place a non-melting medium bowl on top.
    double-boiler-setup-pan-with-water-clear-bowl
  • For the next step, place butter in the bowl and let it melt completely. Add sugar and honey and mix well until you have a smooth consistency.
    1 cup sugar, 2 Tbsp butter, 2 Tbsp honey
    double-boiler-cooking-melting-butter
  • Lightly beat the eggs with baking powder in a separate bowl and slowly add the mixture into the batter. Continue to mix the batter while adding the mixture.
    2 eggs, 1½ tsp baking powder
    whisking-dough-for-honey-cake-in-a-clear-bowl
  • Cook for about 15-20 minutes until the batter becomes fluffy and changes the color to light yellow.
    cook-dough-double-boiler
  • Add 2 cups of flour to the batter and continue mixing for 5 minutes. It will be sticky.
    2 cups flour
    double-boiler-in-a-clear-bowl-dough-for-medovik-russian-cake
  • Take it off the double boiler and let it cool for 2 minutes. On the counter, add flour and shape it into a ball.
    dough-in-a-clear-bowl-for-honey-cake-medovik
  • Heat the oven to 350°F and line a baking sheet with parchment paper.
    baking-pan-with-parchment-paper
  • Divide the dough into 8 equal pieces. Roll each one out with a rolling pin into a circular shape.
    russian-medovik-cake-dough-cut-into-eight-slices
  • If sticky, add more flour. Bake each thin layer for 2-3 minutes or until golden brown.
    honey-cake-medovik-russian-rolling-dough-with-rolling-pin-to-bake
  • Remove from the oven and cut out a perfect circle by placing a plate over the top and tracing with a knife. This will make them all equal in size. You can also do this step before you make it.
    honey-cake-medovik-russian-cake-baked-plate-on-top
  • Save the outside of the circle pieces for decorating the cake later.
    honey-cake-russian-medovik-crumbs-in-a-bowl

Make the cream and put the cake together:

  • Beat the softened butter at high speed with an electric hand mixer until light and fluffy. Add cooked condensed milk (dulce de leche) and continue mixing on medium speed until well combined.
    2 sticks butter,, 1 can dulce de leche,
    cream-for-honey-cake-russian-medovik
  • Spread a generous layer of cream on each layer and place one on top of the other.
    honey-cake-recipe-russian-dulce-de-leche-spread-on-a-layer
  • For decorating: Shred leftover cake pieces in a food processor and sprinkle them over the top of the cake and on the sides.
    medovik-cake-honey-layered-cake-russian-on-a-white-plate-sliced
  • For best results, let the cake stand for a few hours before serving.

Notes

  • Use a plate or a cake ring to cut out perfect circles from the baked layers, ensuring even size and shape. Bake the cuttings to make for cake crumbs later. I recommend to do this step before baking, especially if you are a beginner at making this layered honey cake. 
  • Save the cuttings from the baked cake to crumble in a food processor and decorate the top and sides of the cake.
  • Do not stack the layers while they are hot! They will end up sticking to each other.
  • Use parchment paper to roll the dough out, so you can transfer it onto the baking sheet easily with the parchment to bake.
  • The layers baked quickly, so keep an eye.
  • Before serving allow the cake to sit out at room temperature to develop moisture.

Nutrition

Calories: 376kcal | Carbohydrates: 43g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 240mg | Potassium: 48mg | Fiber: 1g | Sugar: 24g | Vitamin A: 682IU | Vitamin C: 0.02mg | Calcium: 50mg | Iron: 1mg
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