Russian Honey Cake (Medovik)
Indulge in the rich, honey-infused layers of this traditional Russian Honey Cake, perfect for any occasion.
- Prep Time: 30
- Cook Time: 25
- Total Time: 60
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Russian
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs (room temperature)
- 1 cup clover honey
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tbsp white distilled vinegar
- 8 oz Cool Whip (thawed)
- 1 cup sour cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, beat the eggs until creamy, about 3 minutes. Gradually add honey and beat until fully combined (another 2-3 minutes).
- In a separate bowl, mix the flour, baking soda, and vinegar. Gradually add this to the egg-honey mixture until just combined.
- Grease and flour your cake pans (2 9-inch rounds).
- Pour the batter into prepared pans and bake for 20-25 minutes. Check for doneness with a toothpick.
- Allow cakes to cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- While the cakes cool, mix the sour cream and Cool Whip until smooth.
- Once cakes are cool, level the tops if necessary. Place one layer on a plate, spread filling over it, top with second layer, and spread remaining cream on the edges and top.
Notes
For a stunning presentation, sprinkle crushed walnuts or pecans on the sides of the cake. Can be kept in the fridge for 3-5 days or frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 100mg
Find it online: https://us.recipesfood.org/russian-honey-cake-medovik-2/
