Honey (Medovik) Cake

A soft, melt-in-your-mouth honey cake with moist sponge layers soaked in honey syrup and a light sour cream–whipped cream frosting. A traditional Russian/Eastern European honey cake known for its soft, moist layers soaked in honey syrup and a light, creamy sour cream–whipped cream frosting. Unlike the traditional version that requires rolling and baking multiple thin layers, this cake is made from one sponge that is simply sliced into layers, soaked, and assembled. After a short resting time, it becomes incredibly tender and fully infused with honey flavour 

Ingredients (for a 20 cm/8-inch round pan)

For the sponge

• 4 eggs

• 1/2 cup sugar (250 g)

• 1/3 cup honey (100 ml)

• 30 g butter

• 2 tbsp milk

• 3/4 cup flour (90 g)

• 1/4 cup cornstarch (30 g)

• 1 tsp baking powder

For the syrup

• 1/2 cup water (120 ml)

• 2 tbsp honey

For the cream

• 1.5 cups sour cream 14% or higher (360 ml)

• 1.5 cups heavy cream 35% (360 ml)

• 1/3 cup powdered sugar (40 g)

Steps

Sponge

1. Separate egg whites and yolks

2. Whip egg whites on high speed, gradually adding half of the sugar, until stiff peaks form. Set aside

3. Whip egg yolks with remaining sugar until pale and fluffy. Set aside 3 tbsp of the yolk mixture

4. Heat honey, butter, and milk until just boiling, then remove from heat

5. Gently fold whites into yolk mixture, then add sifted flour, baking powder, and cornstarch

6. Add the warm honey mixture into the reserved yolk mixture, then fold everything together into a smooth batter

7. Bake at 180°C (350°F) for 35–40 minutes until fully baked

8. Turn the sponge upside down, cool completely, wrap in plastic wrap, and refrigerate for 2 hours

Syrup

9. Mix honey with hot water and stir until dissolved

Cream

10. Whip sour cream, heavy cream, and powdered sugar until thick

Assembly

11. Slice the sponge into 6 layers

12. Trim the top layer if needed and save crumbs for decoration

13. Brush each layer with syrup

14. Spread cream between layers (about 4–5 tbsp per layer)

15. Cover top and sides with cream

16. Decorate with sponge crumbs

Refrigerate for at least 4 hours before serving