If you’re ready to dive into a dessert that’s as stunning to look at as it is delicious to eat, this 8-Layer Honey Cake (Medovik) Recipe is your new best friend. With its delicate layers of honey-infused cake and luscious creamy filling, this classic Eastern European treat strikes the perfect balance between sweet and tangy. Each bite is a harmonious blend of soft, tender cake and rich, velvety frosting that simply melts in your mouth. Whether you’re celebrating a special occasion or just craving something extraordinary, this cake’s unique texture and unforgettable flavor will quickly make it a household favorite.
Ingredients You’ll Need
Getting your ingredients ready for the 8-Layer Honey Cake (Medovik) Recipe is wonderfully straightforward, yet each one plays an essential role. From the fragrant honey that gives the cake its signature warmth to the tangy sour cream that keeps the layers moist and tender, these ingredients come together to create a truly irresistible dessert.
- 4 Tbsp honey (1/4 cup): The star ingredient providing signature sweetness and a subtle floral aroma.
- 3/4 cup granulated sugar: Adds sweetness and structure to the cake layers.
- 2 Tbsp unsalted butter: Creates richness and tenderness within the cake.
- 3 large eggs (room temperature, beaten with a fork): Bind the batter and help achieve that delicate rise.
- 1 tsp baking soda: Reacts with honey’s acidity to give the cake its light texture.
- 3 cups all-purpose flour (unbleached, organic preferred): Forms the cake’s structure and perfect chewiness.
- 32 oz sour cream: Infuses moistness and a tangy contrast that balances the honey’s sweetness.
- 2 cups powdered sugar: Sweetens the creamy filling for a smooth, luscious finish.
- 1 cup heavy whipping cream: Whipped to lightness, adding volume and silkiness to the frosting.
- 1/2 lb strawberries (optional): Fresh fruit adds a bright, juicy pop and gorgeous color as a garnish or serving companion.
How to Make 8-Layer Honey Cake (Medovik) Recipe
Step 1: Prepare the Honey Cake Layers
Start by gently melting the honey, sugar, and butter together in a saucepan over low heat. Stir until the mixture is smooth and fragrant. Once cooled slightly, whisk in the eggs and baking soda until the batter begins to lightly foam. Gradually sift in the flour, folding carefully to create a soft but pliable dough. Divide the dough into eight equal portions, then roll each out into thin circles. Bake each layer quickly on parchment paper until golden, which usually takes just a few minutes per layer. These pronounced honey flavors and delicate textures make every layer shine as you build your cake.
Step 2: Make the Creamy Filling
This is where the magic happens—combine sour cream, powdered sugar, and the whipped heavy cream until luxuriously smooth and fluffy. The beauty here is how the tartness of the sour cream balances the sweetness from the honey cake layers, bringing harmony to every bite. You’ll want the cream to be thick enough to hold the layers together without making the cake soggy.
Step 3: Assemble the Cake
Carefully layer each honey cake round on a serving plate, spreading a generous amount of the sour cream filling between layers. Press lightly just to secure, but keep it delicate to avoid squashing the thin cakes. Once all eight layers are stacked, spread the remaining cream over the top and sides for a smooth finish. For the final touch, refrigerate the cake for several hours or overnight; this resting time allows the layers to meld beautifully, developing that iconic melt-in-your-mouth texture.
How to Serve 8-Layer Honey Cake (Medovik) Recipe
Garnishes
To make your Medovik look as good as it tastes, fresh strawberries or other seasonal berries are a perfect choice. They add vibrant color and a fresh, fruity contrast that complements the cake’s richness. Dusting the top with a touch of powdered sugar or crumbled cake scraps is a charming way to add delicate texture and visual interest.
Side Dishes
This cake is a dessert all on its own, but pairing it with light accompaniments heightens the experience. Consider a cup of strong coffee or a fragrant black tea to balance sweetness, or a scoop of vanilla ice cream for even more indulgence. A simple fresh fruit salad can keep things refreshing and brighten the palate between bites.
Creative Ways to Present
For a show-stopping centerpiece, try slicing the cake into individual servings and layering them in clear dessert glasses with extra cream and berry compote for an elegant trifle effect. Alternatively, gather your friends for a build-your-own slice station with assorted toppings like toasted nuts, chocolate shavings, or edible flowers—making dessert both interactive and memorable.
Make Ahead and Storage
Storing Leftovers
The Medovik only improves with time, so store leftovers covered in the refrigerator for up to 3 days. The cream layers will keep the cake moist, but be sure to protect it from drying out by using an airtight container or wrapping it well with plastic wrap.
Freezing
Freezing is possible but not ideal for Medovik’s delicate texture. If you do freeze, slice the cake first and wrap each piece tightly. Thaw slowly in the refrigerator overnight before serving to preserve the best flavor and cream consistency.
Reheating
This cake is best served chilled or at room temperature. Avoid reheating the Medovik as it will compromise the creamy layers and texture. Simply allow refrigerated slices to sit out for 20-30 minutes before indulging.
FAQs
Can I use regular cream instead of heavy whipping cream?
Heavy whipping cream is important to achieve the rich, fluffy texture of the filling that holds the layers together. Using regular cream might result in a thinner consistency, so it’s best to stick with heavy whipping cream for this recipe.
How thin should I roll out each cake layer?
Each layer should be rolled out very thinly, about 1/8 inch thick. Thin layers bake quickly and create the perfect delicate texture that defines a true Medovik.
Is this cake very sweet?
The balance of honey sweetness and tangy sour cream keeps the 8-Layer Honey Cake (Medovik) Recipe pleasantly sweet without being overwhelming, making it a crowd-pleaser for those who love nuanced flavors.
Can I prepare this cake without strawberries?
Absolutely! Strawberries are optional and simply add a fresh, fruity note. The cake is delicious on its own, but feel free to get creative with other berries or no garnish at all.
Why is the cake refrigerated for several hours after assembling?
Refrigeration allows the layers to absorb moisture from the cream filling, softening the cake layers and melding the flavors for the best texture and taste experience.
Final Thoughts
Now that you know the secrets behind this luscious 8-Layer Honey Cake (Medovik) Recipe, I can’t wait for you to try it yourself. It’s truly a labor of love with a payoff that’s beyond worth every minute—a dessert that dazzles both in flavor and presentation. Bring a little bit of Eastern European magic to your table and watch it become a beloved staple in your dessert rotation.
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8-Layer Honey Cake (Medovik) Recipe
- Prep Time: 120 minutes
- Cook Time: 25 minutes
- Total Time: 145 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: Eastern European
- Diet: Vegetarian
Description
This traditional 8-Layer Honey Cake, known as Medovik, features thin, honey-infused cake layers stacked with a rich sour cream and whipped cream filling. The cake is delicately sweet with a balanced honey flavor, perfect for celebrations or dessert lovers seeking a classic Eastern European treat.
Ingredients
Cake Layers
- 4 Tbsp honey (1/4 cup)
- 3/4 cup granulated sugar
- 2 Tbsp unsalted butter
- 3 large eggs (room temperature, beaten with a fork)
- 1 tsp baking soda
- 3 cups all-purpose flour (unbleached, organic recommended)
Filling & Frosting
- 32 oz sour cream
- 2 cups powdered sugar
- 1 cup heavy whipping cream
Optional Garnish
- 1/2 lb strawberries (optional)
Instructions
- Prepare the Honey Mixture and Dough: In a saucepan, gently melt together honey, granulated sugar, and unsalted butter over low heat until fully combined and smooth. Remove from the heat and allow the mixture to cool slightly. Beat the eggs in a bowl, then gradually add to the honey mixture, stirring constantly to prevent curdling. Once combined, sprinkle baking soda over the mixture and stir; the mixture will foam slightly. Slowly incorporate the all-purpose flour until a soft, elastic dough forms.
- Roll and Bake the Cake Layers: Preheat your oven to 350°F (175°C). Divide the dough into 8 equal portions. Roll each portion into a thin, roughly 8-inch round layer on a lightly floured surface. Place each layer on a parchment-lined baking sheet and bake for about 3 minutes or until golden brown. Allow the layers to cool completely before assembling.
- Make the Cream Filling and Assemble the Cake: In a large bowl, combine the sour cream and powdered sugar, mixing until smooth. Separately, whip the heavy cream until stiff peaks form, then gently fold it into the sour cream mixture to create a light, fluffy filling. Spread a generous amount of cream between each cake layer, stacking them carefully as you go. After assembling all layers, frost the top and sides with the remaining cream. Refrigerate the cake for at least 4 hours or overnight to allow flavors to meld and the cake to set. Optional: garnish with fresh sliced strawberries before serving.
Notes
- Use room temperature eggs for better incorporation into the honey mixture.
- Rolling the dough very thin ensures delicate, tender cake layers.
- The cake benefits from resting in the refrigerator overnight to fully develop flavor and texture.
- Fresh strawberries add a nice tart freshness but can be omitted for a classic version.
- Ensure the sour cream is thick for the best filling consistency.
