
This luscious, soft, and delicious Medovik – Russian Honey Layer Cake won’t disappoint you!
Medovik – Russian Honey Layer Cake
and Happy Birthday to Me!
Hello, hello. I hope you are doing fine, my friends.
I am doing well too. I know you didn’t ask, but it’s my birthday tomorrow! I am turning 35. Indeed, I am very positive and optimistic about this, and I am not freaking out like when I was about to turn 30. And 25? Well, that day sounded like the life was almost over haha. Certainly, I am exaggerating a little bit, but I believe some of you have experienced the similar feelings when faced the certain ages.
All right, enough about me! Let’s talk about this scrumptious Medovik – Russian Honey Layer Cake. I have recently shared the recipe for a Napoleon Cake. And there’s another staple from my childhood. Too many Russian recipes? I know. I am surprised myself. Perhaps, I am just trying to find some kind of connections (which have almost all gone) with my childhood. You know – people often get sentimental with age.
If a Napoleon cake is quite difficult to make, this Medovik is a piece of cake! Sure, you need to roll out and bake lots of thin layers, but this is not complicated at all.
I used the recipe of one famous Russian food blogger, but I have altered the original idea.
There are some highlights I’d like to mention.
- Although it’s a honey cake, the honey flavor isn’t extremely strong. It’s more like caramel. Indeed, the original recipe suggested less honey, but I wanted a more pronounced flavor, so I added more. If you don’t like / cannot consume honey, you can easily substitute for maple syrup.
- Preparing the syrup base is a really fascinating process! It will be changing its color; it will be doubling in size and foaming. Chemistry! :)
- The dough is super easy to work with. It’s soft, elastic, and it resembles gingerbread dough. It might be a bit sticky but try not incorporating too much flour. Instead, generously dust with flour your surface and a rolling pin.
- It’s easy to roll out the dough on a piece of parchment and then transfer it onto a baking sheet with paper.
- You can roll out a piece of dough, cut the needed shape, and then bake. Alternatively, you can roll it out, bake, and then immediately cut the needed shape. I have tried both ways, and they worked out perfectly. I think I liked the second method more.
- I recommend rolling out dough pretty thin but not too much. It shouldn’t be transparent!
- You can play with cream filling. Most of Russian recipes I have seen used only sour cream (but you will need to whip up it longer) and didn’t add honey at all. As I said, I wanted a stronger honey flavor.
I think this is all I wanted to say about this Medovik – Russian Honey Layer Cake. Well, I forgot to say it’s amazingly delicious. But I think you can see this.
Now, please help yourself and eat some cake :)
Happy Birthday to me!

P.S. Hey, it’s me if you don’t recognize. Recently I’ve made another version of Medovik. Will you guess which twist is that? :)
[zrdn-recipe id=”357″]

Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.
First of all, happy birthday! I love your blog. Very interesting and fun. I will try this medovik Russian honey cake for sure! Your pictures are great. When I finish reading this text, I wanted to eat something sweet! Thank you very much for interrupting my diet! Haha, just joking. Do you like to drink coffee while eating something sweet?
Happy belated birthday, Ben! This cake is GORGEOUS!!!! What perfect layers! Wow! And love your photos!
Those layers are perfect! Wow! I have always loved honey, but even more so in recent years! Definitely love a big piece of this! Happy birthday to ya! Hope you have an awesome day!!
Well, Happy Happy HAAAAPPPPPYYY Birthday, Ben!!!!! I’m glad you have an optimistic outlook on turning 35! This gives me much hope as I am right behind you buddy! So cheers to 35 years of age being THE best yet! ;) I can’t think of a better way to celebrate than with this magnificent cake! This is just gorgeous! I love all things honey, so this is screaming my name! Bravo, friend! And happy birthday!
Wow Ben, those layers are superb. I’ve tasted honey cake before and I do really love it so I’ll be excited to try yours. Oh and happy birthday
What a stunning cake! Hope you had a great birthday! Oh to be 35 again!
Happy Birthday, Ben! (It’s my mom’s birthday today too!) Just love that photo of you at the end and WOW what a special cake!
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Happy birthday, Ben! My birthday isn’t for awhile so I have plenty of time to teach Cookie to make this cake for my special day–because it looks amazing! All those layers are just gorgeous. As for the twist on Medovik I have to guess something with lavender. Lavender and honey are a great pair! Hope you had a wonderful day, my friend!
Ben, is it really your birthday today. The 8th? Because it is also mine (no joke – it really is!). Although I am a wee bit older than you are. ;-) Now, had I known that you were going to make this amazing Medovik – Russian Honey Layer Cake as a birthday cake for yourself I might have made my famous Mary Berry Chocolate Ganache Cake to compete with you. But still, I think you would win that challenge anyway! But seriously, what a stunning cake. And a very happy birthday to you too!! (Hope you are being thoroughly spoiled). :D
Wait, it’s your birthday, but you’re inviting me over for cake that you made? Sounds like a great deal to me! Seriously, though, Happy Birthday, Ben! I hope you are enjoying your birthday so far…make sure to go out and treat yourself to something fun today! :-) Now as far as Medovik, this is a new cake to me. But I love learning about new cakes/desserts from around the world, so I’m pretty sure I need to try a slice of Medovik…you know, for research purposes. I love the crumb coating all over it. And as far as that other version? I’m thinking lavender-Irish cream-Bailey’s?
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Thank you. Wonderful. Happy birthday