Medovik Cake (Russian Honey Cake / Tort Medovik)

Quick Summary: Medovik, or tort Medovik, is a Russian honey cake made of thin honey sponge layers stacked with a tangy sour cream frosting, then coated in cake crumbs. This easy version bakes the honey dough as a single sheet rather than separate layers, so you get the classic soft, melt-in-your-mouth texture with far less work.

What is tort Medovik?

Honey cake Medovik, also known as tort Medovik, is a Russian layer cake whose main ingredient is honey, written in Russian as мёд [mʲot].

For many Russians and people from the former Soviet Union, Medovik tort is a childhood dream cake, perfect for birthday parties, weddings, and other special occasions. The recipe can be made in different variations using a regular oven or an ancient Russian oven/stove.

The cake traditionally consists of 4 to 8 thin layers, sometimes 10 to 15. But the number of layers depends on your preference: the thinner the layers, the more layers you will get out of the cake batter.

But let me show you how to make the easiest Medovik cake without struggling over the layers. It uses a simple sponge-cake technique (an express Medovik cake) for a delicious result.

Why you'll love this recipe

• Less work than the classic: you bake the honey dough as a single sheet rather than rolling and baking multiple layers.
• Soft, tender crumb: the sugar syrup and sour cream frosting soak the sponge, making it melt-in-your-mouth soft.
• Real honey flavor: cooked honey gives the cake its signature color and deep, warm taste.
• Make-ahead friendly: Medovik tastes even better after a night in the fridge, so it is perfect to prepare in advance.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

• Unsalted butter: Cut it into cubes; good-quality margarine can be used instead.

• Honey: Choose buckwheat honey or your preferred honey; liquid or crystallized both work and will not affect the taste.

• Baking soda (sodium bicarbonate): Make sure it is fresh so the layers rise well.

• Large eggs: Bring them to room temperature before using.

• All-purpose flour: Sift it to keep the dough smooth.

• Sugar: Use granulated white or caster sugar.

• Heavy cream: Use cream with at least 30% fat so the frosting whips properly.

• Sour cream: Use sour cream with at least 20% fat, ideally 25%.

• Icing sugar: Grind granulated sugar in a coffee grinder, or use store-bought powdered sugar.

Equipment

To make this Medovik cake, you will need a few tools:

• jelly roll pan
• parchment paper
• saucepan
• stand mixer
• double boiler
• glass dome

How to make tort Medovik

Step 1. Preheat the oven to 355°F (180°C). Line a 10 x 15-inch (25 x 38 cm) jelly roll pan with parchment paper.

Step 2. To make the cake, place the butter and honey in a large saucepan and heat over low heat. Cook the mixture for 2-4 minutes, stirring regularly, until the butter is melted.

Step 3. Add baking soda and continue cooking, stirring constantly. When the honey reacts with the baking soda and begins to foam, cook the mixture for a few seconds, remove it from the heat, and let it cool.

Step 4. Meanwhile, beat eggs with sugar in a separate bowl with an electric mixer for 2-3 minutes.

Step 5. Add sifted flour to the honey mixture and mix with a rubber spatula. Pour the eggs and mix. The dough should be smooth, lump-free, and resemble thick sour cream.

Step 6. Pour the dough into the prepared baking pan and bake for 18 minutes. The baking time may vary; use your oven as a guide. Check the doneness with a toothpick: the cake is ready if it comes out dry.

Step 7. Remove the pan from the oven and flip the cake onto a large sheet of parchment paper. Peel the parchment from the bottom of the cake and leave it to cool completely.

Step 8. Using a plate as a template, cut a circle of 7 inches (18 cm) in diameter and two half-disks. Cut the cake into round, half-disks lengthwise with a long serrated knife, forming two layers.

Step 9. Crumble the rest of the cake with your hands. This crumb will be sprinkled on the cake.

Step 10. To make the sugar syrup, combine the water and sugar in a saucepan and stir until the sugar dissolves. Bring to a boil, then cool.

Step 11. To make the sour cream frosting, whip cold heavy cream with powdered sugar until medium peaks with an electric or stand mixer. Add cold sour cream and mix at low mixer speed. Adjust the cream consistency with your mixer, but don't overwhip.

Step 12. To assemble the cake, place the first cake layer on a serving board. Soak it in sugar syrup. Spread ¼ of the cream. Place two half-disks to make a round cake layer, soak, and spread another ¼ of the cream.

Step 13. Continue the same way, finishing with a whole cake layer (circle), and spread the remaining cream over the entire cake (don't soak the top cake layer).

Step 14. Sprinkle the top and sides of the cake with the prepared biscuit crumbs. Transfer the cake to a serving plate and refrigerate for at least 5-6 hours; better overnight.

Expert tips

• To make a larger cake, cut the baked cake into two rectangles instead of the round and half-circles, then each into two cake layers. Use the edges of the baked cake to make crumbles. Multiply the cream ingredients by 1.5.
• If you ever need to recalculate the cake recipe ingredients for another size, use this simple cake pan calculator.
• Decorate the cake with a honeycomb stencil and dust it with icing sugar, or arrange a few bee icing decorations.
• Use leftover cake to make cake pops.

Recipe variations

There are many ways to make Medovik your own. Here are a few popular variations:

• Frosting swaps: the original uses sour cream, but you can use sweetened condensed milk, dulce de leche, cream cheese, or crème fraîche instead.
• Sour cream and whipping cream: for the best results, whip cold heavy cream into the sour cream frosting; it spreads evenly and gives a clean look once the cake is sliced.
• With or without alcohol: some versions add a splash of vodka to the dough, while others leave it out entirely.
• Double boiler or direct heat: you can cook the honey mixture over a double boiler for gentle, even heating, or directly in a saucepan.
• Add texture: scatter chopped roasted walnuts or dried prunes between the layers for extra flavor and crunch.

Storing & freezing

Store Medovik cake under a glass dome and refrigerate until serving. Leftovers can be kept in the fridge for one to two days.

Can you freeze Medovik? It isn't recommended to freeze the finished cake, but you can freeze the honey cake layers for up to one to two months. Cut cake layers, cover each with plastic wrap (aka cling film), and freeze.

To thaw, refrigerate cake layers overnight or leave on the kitchen counter for a few hours.

Recipe FAQ

What does Medovik mean?
Medovik comes from мёд (myod), the Russian word for honey. It simply means "honey cake," named after the honey that flavors the layers.

Is Medovik Russian or Ukrainian?
Medovik is a classic dessert across the former Soviet region and is popular in both Russia and Ukraine. It is most often described as a Russian honey cake.

How many layers does a Medovik cake have?
A traditional Medovik has 4 to 8 thin layers, and sometimes 10 to 15. This easy version bakes one sponge sheet that is split and layered instead.

Why is my Medovik cake dry?
Medovik needs time to rest. The sour cream frosting and sugar syrup soften the layers, so chill the assembled cake overnight before serving for a moist, tender crumb.

Can you make Medovik cake in advance?
Yes, and it is better that way. Assemble it one day ahead and refrigerate overnight so the layers absorb the frosting, then serve the next day.

Can you freeze Medovik?
It is best not to freeze the finished cake, but you can freeze the plain honey layers for up to one to two months. Wrap each layer in plastic wrap and thaw in the fridge overnight before assembling.

How many calories are in a slice of Medovik?
One slice has about 483 calories, based on the recipe as written.

Love cakes? Try these next!

If you love a good layer cake, try these next:

• Napoleon Roll Cake
• Sans Rival Cake (Filipino Cashew Meringue Cake)
• Japanese Strawberry Shortcake
• Strawberry Swiss Roll Cake
• Gâteau de Savoie (French Savoy Cake)
• Browse all the Cake Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on June 09, 2018. It has been updated and may differ from what was originally published. It was revised to include improved content and photos.