8-Layer Honey Cake Recipe (Medovik)

This traditional 8-layer honey cake, also known as Medovik, is made with thin layers of soft honey-flavored cake and creamy sour cream frosting. The cake is tender, moist, and perfect for special occasions, family gatherings, or holiday desserts. With a beautiful layered look and rich flavor, this honey cake is a show-stopping dessert that pairs perfectly with tea or coffee.

Ingredients

Cake Layers

• 4 Tbsp (¼ cup) honey
• ¾ cup granulated sugar
• 2 Tbsp unsalted butter
• 3 large eggs, room temperature, beaten with a fork
• 1 tsp baking soda
• 3 cups all-purpose flour (unbleached, organic recommended)

Sour Cream Frosting

• 32 oz sour cream
• 2 cups powdered sugar
• 1 cup heavy whipping cream

Topping

• ½ lb strawberries (optional)

---

Instructions

Make the Cake Layers

1. In a medium saucepan over medium-low heat, combine sugar, honey, and butter. Whisk occasionally until the sugar dissolves completely (5–7 minutes). Do not cook over high heat or it may scorch.
2. Remove from heat. While the mixture is still hot, slowly pour in the beaten eggs in a thin stream, whisking constantly to prevent curdling.
3. Whisk in the baking soda until fully incorporated. Gradually fold in the flour, ½ cup at a time, until a soft, clay-like dough forms that doesn’t stick to your hands (about 3 cups total).
4. Divide the dough into 8 equal portions. Work quickly while the dough is still warm for easier rolling.
5. On a floured surface, roll each portion into a thin 9-inch circle (about ⅛-inch thick). Use a 9-inch plate or springform base as a guide and trim the edges with a pizza cutter. Save the scraps for crumbs.
6. Transfer two circles at a time to a parchment-lined baking sheet and bake at 350°F for 4–5 minutes, until lightly golden. Cool on a wire rack. Repeat with all layers.
7. Bake the reserved scraps, let cool, and crush them into fine crumbs using a rolling pin or food processor.

Make the Frosting

1. Beat the whipping cream until stiff peaks form (1–2 minutes on high speed).
2. In a separate bowl, whisk together the sour cream and powdered sugar until smooth.
3. Gently fold the whipped cream into the sour cream mixture. Refrigerate until ready to assemble.

Assemble the Cake

1. Place one cake layer on a serving platter. Spread with about ⅓ cup frosting. Continue layering with cake and frosting, pressing gently to avoid gaps.
2. Spread the remaining frosting over the top and sides of the cake.
3. Coat the cake with the prepared crumbs on top and sides. Cover with plastic wrap and refrigerate overnight to allow the flavors to meld and the cake to soften.
4. Garnish with fresh strawberries before serving, if desired.

---

Why You’ll Love This Recipe

This classic Russian honey cake is tender, creamy, and full of rich flavor. With thin layers of honey-kissed cake and luscious sour cream frosting, every bite is perfectly balanced. It’s a show-stopping dessert ideal for holidays, birthdays, or special gatherings.

Tips

• Work quickly: The dough rolls out best while still warm.
• Even layers: Use a plate or cake ring for uniform circles.
• Chill overnight: The resting time is crucial for the cake to absorb the frosting and achieve its signature soft texture.
• Don’t skimp on frosting: Generous layers ensure the cake stays moist and flavorful.

Variations and Substitutions

• Swap strawberries with raspberries, blueberries, or chocolate shavings.
• Add a teaspoon of cinnamon or vanilla extract to the cake dough for extra flavor.
• Replace part of the sour cream with Greek yogurt for a lighter version.
• Try dulce de leche frosting for a richer, caramel-like twist.

FAQs

Can I make this cake ahead of time?
Yes! It’s best made at least a day ahead to allow the flavors to meld.

How long does it last?
Store covered in the refrigerator for up to 5 days.

Can I freeze honey cake?
Yes. Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the refrigerator before serving.

Do I need special equipment?
No. A rolling pin, parchment paper, and a round cutter (plate or springform base) are all you need.

Serving

Serve chilled, straight from the fridge, for the best texture. Slice with a sharp knife dipped in hot water for clean layers. This cake pairs beautifully with hot tea or coffee.

Suggestions

• Decorate with fresh berries, mint leaves, or edible flowers for a festive touch.
• Drizzle with honey before serving for extra sweetness.
• Serve as the centerpiece dessert for holidays, birthdays, or dinner parties.