Description
Bring a taste of Eastern Europe to your kitchen with this irresistible Russian Honey Cake (Medovik). Made with a light honey sponge and a creamy sour cream frosting, this easy dessert becomes wonderfully soft after chilling overnight. Perfect for holidays, birthdays, family gatherings, or whenever you’re looking for an easy dessert recipe, homemade cake, holiday dessert, or sweet food idea that everyone will love.
Ingredients
Scale
Sponge Cake
- 3 eggs
- 1 cup clover honey
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 tablespoon white distilled vinegar
Sour Cream Frosting
- 8 ounces Cool Whip, thawed
- 1 cup sour cream
Instructions
- Preheat the oven to 350°F (175°C) and prepare a baking pan with parchment paper or grease it well.
- Beat the eggs until pale and fluffy.
- Gradually mix in the honey.
- Combine the baking soda with vinegar and immediately stir it into the batter.
- Gently fold in the flour until fully incorporated.
- Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick comes out clean.
- Cool the cake completely on a wire rack.
- Fold the sour cream into the thawed Cool Whip until smooth.
- Slice the sponge into layers if desired and spread frosting between each layer and over the outside.
- Refrigerate for at least 8 hours or overnight before slicing and serving.
Notes
- Chill overnight for the softest texture and best flavor.
- Use room-temperature eggs and sour cream for easier mixing.
- Garnish with cake crumbs, chopped walnuts, or a drizzle of honey for a traditional finish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Nutrition
- Serving Size: 10 servings
- Calories: 225 per serving
Keywords: Russian Honey Cake, Medovik Recipe, Easy Honey Cake, Russian Cake Recipe, Honey Sponge Cake, Sour Cream Frosting Cake, Traditional Russian Dessert, Homemade Honey Cake