Russian Honey Cake “Medovik”


honey cake

This multi layer cake is fairly sweet and soft from the luscious amount of sour cream and condensed milk cream. The layers are baked to a perfect  golden colour. This cake does take sometime to make,but it’s not difficult at all to make it.It’s better when you make it day ahead.
There is two different variations for the cream.Sour cream with sugar or condensed milk with butter.I like them both,so I use them both in my cake.The sour cream and sugar will make it more softer then the condensed milk and butter.If you decide to make condensed milk cream, then don’t place it in the fridge. Let it sit for 6 hours at room temperature.

Prepare a pot with hot water for water bath.
For 5-6 layers (I doubled for 10 layer cake)

2 tablespoon honey
1 cup sugar
1 teaspoon baking soda
1/2 stick butter + 1 tablespoon
2 eggs
3- 3.5 cups flour

Cream #1 for 10 layers:
3 1/2 cups sour cream
1 cup sugar (add more if you like it sweeter)
1 teaspoon vanilla

Cream #2:
1 can condensed milk
3 sticks butter (softened at room temp.)

Directions for the cake:

Heat oven to 375 degrees

In a mixing bowl (that can be placed on top of a water bath)Combine sugar and eggs with a whisk.
Add honey and place the mixing bowl over the water bath. Mix until all the sugar is dissolved.
Add butter and 1 tablespoon of flour.Mix well.
Remove the mixing bowl with honey mixture from  the water bath and add baking soda and flour gradually mixing it well. Start with 3 cups of flour and add more if needed.(remember it will thicken as the dough cools down). Divide the dough it to 6 equal balls. You can let it cool down for a little or you can start rolling.

Sprinkle flour on the surface where you will roll the dough.
Roll the dough very thin.( sprinkle with flour in between when you flip the dough to other side,so it doesn’t stick to the surface)
Transfer to an upside down cookie sheet(well floured or greased)
and bake 3-4 minutes or until it will nice and golden in colour( be careful,It can burn fast)
As soon as you take it out from the oven place a round dinner plate (upside down) and cut out the circle leaving the edges for later use on the topping.
Repeat with the rest of the layers.

Combine eggs,sugar and honey
Mix on top of water bat (double boiler) until sugar is dissolved
Add butter and 1 tablespoon of flour
Add the rest of the flour

Cream #1: Beat sour cream,sugar and vanilla with a mixer for about 4-5 minutes.

Cream #2:
Beat butter for 1 minute. Slowly add condensed milk while still beating.

leave 1(or two if the recipe is doubled)layer for the topping

Add Generous amount of cream to each layer: 2 layers sour cream,1 condensed milk cream and so on.
Add cream to the top and sides of the cake.

Crumble the leftover pieces and layers of the cake.( I use mini blender for this)

Add the crumbs to the top and sides of the cake. For best results leave in a fridge for 12 hours.Enjoy!!!


  1. Wow that is really beautiful.

  2. OMG! I love this cake, I always have it at 5 stars hotels. Yours looks even better. Thanks so much for sharing :)

  3. I like the taste of both the creams. I can't wait for 6 hours. That look delicious.

  4. This looks delicious! Great job! Have a nice weekend :)

  5. THANK YOU all!It is really delicious and worth the wait. @Liam Have a great weekend as well!

  6. Hello there,This is my first time here and the collections of baked foods inspires me to get back to baking. This cake is so soft and moist.

  7. You're right! It's the perfect golden colour! Definitely a treat for the eyes too!

  8. beautiful cake and I am sure its all worth the work involved

  9. That is such a beautiful looking cake, great job!

  10. It's one of my favorite cakes! Yours looks just divine! :)

  11. Kak Dyela! Oh Nadia, I love Eastern European food, especially Russian! Don't know much about Ukranian food, am looking forward to finding out more! I love Medovik! Spasiba! Am now following you on Google Connect, hope to see on my site too! I run a Friday Cooking Club and we have monthly themes. March is Eastern European month, would love for you to do a guest post! Do svidaniya! xx

  12. This cake defiantly worth the time and effort. Love it. :)

  13. OMG!! I've never seen a cake quite like this one. This is awesome, definitely a must try for me :)

  14. I remember the lovely honey taste of this cake from my childhood as it was quite popular in Bulgaria as well :-)Yours looks absolutely delicious!Great blog, by the way!

  15. Mmmm, this looks so, so good! Love the condensed milk and honey :) What a gorgeous cake!

  16. I've never heard of this honey cake before but it sounds and looks incredible! Your pics are gorgeous. I've always wanted to try a layer cake and I think I might have to try out your recipe! Yum!

  17. Thank you Kiri!

  18. Thank you Lacy.Try it, its really good.

  19. You know a recipe is good when someone comes back to comment on it… I STILL love this recipe!

  20. Lol,It's really good,try it.Thanks so much for the comment.

  21. This cake is absolutely beautiful!

  22. made my mouth water… yum!

  23. Hey sweetie does the sweet condensed milk needs to be cooked? And for the cream im kinda confused do you layer cream on top of cream #2? or do you blend two creams together? Aliana

  24. No condensed milk is not supposed to be cooked. Make two layers with sour cream cream then next layer with condensed milk cream, then again two layers with sour cream, next layer with condensed milk cream, and so on…. or yes you can blend 2 creams together as well if you want.

  25. Anonymous says:

    half stick butter that equals to 1 stick oethat 1 stick butter cut into half? alana

  26. yes!

  27. Anonymous says:

    Can i do 2 creams every other layer?

  28. yes, of course. It's all up to you.

  29. hi there…
    medovik n spartak, are they the same?

  30. No, Spartak is honey chocolate cake and medovik is not chocolate.

  31. hello, i love this cake and its the first time i try to do it
    bymyself. what does it mean stick butter' can you tell
    how much in gram?

  32. how much butter in gram?

  33. its 118 grams in one stick of butter.

  34. Thank you for the wonderful recipe!! I am from Indonesia, I was challenged to try to make this dish

  35. Hi Ari, Thanks for coming back and leaving a comment.It is a little challenge for the first time.

  36. Hi Nadia, Thank YOU so much for publishing the recipe. I remember baking one of my favorite cakes with my grandma. For the life of me I couldn't locate the recipe as I've been living / growing up in the States; the great memories are there along with recipies I so wanted to locate.
    Thank you kindly. God Bless you and your family!
    All the best,

  37. Hi Leanna,
    You're welcome dear…yeah these kind of recipes bring back a lot memories who grew up in USSR.Thanks for your comment and many blessings to you as well.

  38. I love this cake!
    I use the following cream for this cake:
    150g sugar
    3 eggs
    1 cup milk
    bring to boil, cool, whip 2 sticks of butter, add cream to butter, enjoy!

    • Also another yummy cream I use for this cake
      1 egg beat with 1 cup sugar
      add 200gr sour cream
      whip 2 sticks of butter add to the cream

    • Delightsofculinaria says:

      Its like pastry cream… right? I need to make it!!! sounds so good…

      • The first one is pastry cream and the other one with sour cream is not..but if you’re concerned about the raw egg in the cream, you can always put it over water bath for few minutes..make sure it cools all the way before adding it to butter..

  39. Do you recommend Cream #1 or Cream #2 to finish the top and sides of the cake?


  1. […] scoured the internet for tasty recipes and I found this one: 10 layers! Thank you to Nadia from Delights of Culinaria for this lovely recipe. I’ve altered it a bit […]

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