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Russian Layered Honey Cake (Medovik)

Contents

  • Introduction
  • Step-by-Step
  • Ingredients
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
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A Russian Layered Honey Cake 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. It’s delicious, perfectly textured, and not your average buttercream cake. Nope, this one is full of honey flavor and 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. It’s also great for fundraisers and charities. I tend to make a few, and they’re usually the first cakes. Seriously, guys, this great cake is too good to pass on. The perfect cake layers and fine crumbs make this cake one that I make not just for special occasions but also for regular desserts. It’s my husband’s favorite.

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

How much honey does this recipe have?

I like to add two generous tablespoons of honey to this cake. Grab your favorite kind! Clover honey is usually what most people have at home, and it works well in this cake. If you want more citrus notes, in this case, go with orange blossom honey. It tastes divine in this cake! For a floral and sweet taste, wildflower will work! Whichever type of honey you choose, you really can’t go wrong. 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!

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

No Cake Batter. Just Dough Layers.

What’s also different about this cake is that it’s not baked with a cake batter. Instead, it’s baked with dough. And not just a dough that’s formed in a mixing bowl. You want to cook up the dough in a double boiler. Water, butter, sugar, and honey melt together in a bowl over a double boiler. This dough gets cooked 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

Ingredients for the Layer Cake:

Sugar Fined

Eggs Just 2 large eggs

Honey Whichever one you like

Baking powder (You can substitute with baking soda)

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 to make sure the butter gets softened for when you will need to make 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.

honey-cake-medovik-ingredients-two-eggs-butter-flour-dulceleche-sugar

Simple Honey Cake Steps:

Steps

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.

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.

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 with a wooden spoon for 5 minutes. It will be sticky at first.

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 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. (Easiest to roll it on the parchment paper that you will bake on)

russian-medovik-cake-dough-cut-into-eight-sliceshoney-cake-medovik-russian-rolling-dough-with-rolling-pin-to-bake

If sticky, add more flour. Bake each thin layer for 2-3 minutes or until golden brown.
honey-cake-russian-medovik-round-bake-layer-on a-a-baking-dish

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

For 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

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

Decorating the Cake

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

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

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Ingredients 3 Ingredients

ingredient: sugar
Cane Sugar
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Eggs Ingredient
Eggs
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honey ingredient
Raw, Unfiltered Honey
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Russian Layered Honey Cake (Medovik) Yum

10 Servings
+—
375 Calories
Time to cook: 1 hr 30 mins
0 Reviews
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Ingredients

  • 1 cup sugar
  • 2 eggs
  • 2 Tbsp honey
  • 2 cups flour
  • 1½ tsp baking soda
  • 2 Tbsp butter
  • 2 sticks butter, softened to room temperature
  • 1 can dulce de leche, cooked

Instructions

1

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

2

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

3

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

4

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

cook-dough-double-boiler

5

Add 2 cups of flour to the batter and continue mixing with a wooden spoon for 5 minutes. It will be sticky at first.

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

6

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

7

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

8

Divide the dough into 8 equal pieces. Roll each one out with a rolling pin into a circular shape. (Easiest to roll it on the parchment paper that you will bake on)

russian-medovik-cake-dough-cut-into-eight-sliceshoney-cake-medovik-russian-rolling-dough-with-rolling-pin-to-bake

9

If sticky, add more flour. Bake each thin layer for 2-3 minutes or until golden brown.
honey-cake-russian-medovik-round-bake-layer-on a-a-baking-dish

10

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

11

Save the outside of the circle pieces for decorating the cake later.
honey-cake-russian-medovik-crumbs-in-a-bowl

12

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

13

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

14

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

Equipment Used

Knife
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Bowl
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Baking Sheet Equipment
Baking Sheet
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Pots and Pans Equipment
Pots
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Rolling Pin Equipment
Rolling Pin
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Nutrition Facts
Simple Honey Cake with Cream
Amount Per Serving
Calories 375 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 13g81%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 87mg29%
Sodium 341mg15%
Potassium 48mg1%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 24g27%
Protein 4g8%
Vitamin A 682IU14%
Vitamin C 1mg1%
Calcium 15mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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Russian Layered Honey Cake (Medovik)
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