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How to Make Easy Medovic: A Beginner’s Guide

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If you've got a sweet tooth, then Medovic is for you. This honey-infused cake is creamy, layered, and perfect for any occasion. Get ready to wow your guests with this showstopper!

a piece of Medovic cake on a plate, ready to eat.

Medovic is often enjoyed during the holiday season, but it's a treat that can be savored any time of the year. If you love this, you might also like my Kinder No-Bake Cheesecake or Coconut Cream Pie, which are other tasty options for gatherings.

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Ingredients

  • Honey
  • Water
  • Sugar
  • Butter
  • Eggs
  • Baking Soda
  • Salt
  • Cinnamon
  • Flour
  • Sour Cream
  • Whipping Cream

See recipe card for quantities.

Instructions

Golden-brown burnt honey in a saucepan.

Making The Burnt Honey

Heat honey in a saucepan until it boils and turns golden brown. Add water to stop overcooking.

Mixing cake batter ingredients in a bowl.

Preparing the Cake Batter

Combine burnt honey, honey, sugar, and butter in a water bath. Once warm, add eggs and other dry ingredients like cinnamon, salt, and baking soda.

Cake layers being baked in the oven.

Baking the Layers

Weigh 350g of the batter for each layer and spread it on a baking tray. Bake in a 350°F oven for 6-8 minutes. ( 8 layers)

Cutting baked cake layers into rectangles.

Shaping Layers and Cake Powder

Cut the baked layers into rectangles. Bake excess cake to make powder for later.

Mixing sour cream and burnt honey filling.

Making the Filling

Combine sour cream and burnt honey. Whip cream in another bowl and fold into the sour cream mixture.

Assembling the layered Medovic cake.

Assembling the Cake

Layer the cake and cream.

Cover the cake with cream.

Cover the cake with cream

Sprinkle the cake powder on top.

Sprinkle the cake powder on top

Full Medovic cake.

This cake was for my Russian mother-in-law's birthday.

Hint: Keep the batter warm while adding eggs and dry ingredients. This ensures a smooth, lump-free batter.

Substitutions

Replace dairy products with their dairy-free counterpart for a dairy free cake.

Variations

  • Add a sprinkle of nuts between layers.
  • Use orange zest in the cream for a citrus twist.

Equipment

  • A good-quality saucepan for burnt honey
  • Baking trays for cake layers
  • Hand mixer for cream

Storage

Wrap the cake in plastic wrap. Store in the fridge for up to 5 days. Freezing not recommended.

Top tip

Use fresh, high-quality honey. It's the star ingredient and makes all the difference.

FAQ

Can I skip the burnt-honey?

Yes, but making burnt honey gives a richer flavor.

How many layers?

This recipe makes 8 layers of cake and cream.

How to store Medovic?

Keep in the fridge, covered, for up to 5 days.

Can I freeze it?

Not recommended, the cream may separate.

Can I add fruit?

Yes, but best to serve immediately.

How long to bake each layer?

About 6-8 minutes at 350°F.

Can I make it dairy-free?

Use dairy-free whipping cream and butter.

What if I don't have burnt honey?

Make it yourself like we did!

Looking for other recipes like this? Try these:

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a piece of Medovic cake on a plate, ready to eat.

How to Make Easy Medovic: A Beginner's Guide

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Print Recipe

Master the art of making Medovic, a Russian honey cake that's perfect for holidays or any celebration. Creamy, layered, and irresistibly tasty.

  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings

Ingredients

380g Honey

80g Water

125g Burnt Honey

270g Sugar

300g Butter

9x Eggs

3 ¾ tsp Baking Soda

6g Salt

1 ½ tsp Cinnamon

680g Flour

600g Sour Cream

600g Whipping Cream

Instructions

Step 1 - Making The Burnt Honey

  1. Boil honey in saucepan.
  2. Cook until golden brown.
  3. Add water to stop cooking.
  4. Set aside.

Step 2 - Burnt Honey Cake Batter

  1. In water bath, mix burnt honey, honey, sugar, and butter.
  2. Melt butter in mix.
  3. Add eggs to warm mix.
  4. Add cinnamon, baking soda, salt to warm mix.
  5. Take out of water bath, add flour in 3 parts.

Step 3 - Making and Baking Layers

  1. Measure 350g batter for each layer (makes 6).
  2. Grease tray, line with paper.
  3. Pour and spread batter.
  4. Bake at 350°F for 6-8 minutes, turn halfway.
  5. Take out and cool.

Step 4 - Shaping Layers and Cake Powder

  1. Cut each sheet in two for 8x11 inch cake.
  2. Use extra cake for powder, bake 10 more minutes.
  3. Cool and grind to powder.

Step 5 - Burnt Honey and Sour Cream Filling

  1. Mix sour cream and burnt honey.
  2. Whip cream in another bowl.
  3. Fold in sour cream mix.

Step 6 - Making the Cake

  1. Place first cake layer on pad.
  2. Add thin cream layer.
  3. Add another cake layer.
  4. Repeat for 8 cake and 8 cream layers.
  5. Coat cake with cream.
  6. Add recooked cake powder.
  7. Decorate.
  8. Better the next day!
  • Author: Sandrine Pearson
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Russian
  • Diet: Vegetarian

Food safety

  • Ensure all dairy products are fresh.
  • Always wash your hands and surfaces before starting.

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