Russian Honey Cake

This Russian honey cake recipe, aka medovik, features beautiful layers of cake alternated with a super sweet honey and dulce de leche cake cream. YUM!

Course Cake, Dessert

Cuisine Russian

Keyword Honey Cake, Russian Honey Cake

Prep Time 1 30

Cook Time 1 30

Total Time 3

Servings servings

Calories 562kcal

Author Natalya Drozhzhin

Ingredients

Cake Layers

70 g Unsalted Butter
2 tbsp honey
1 cup sugar
3 eggs
1 1/2 tsp baking soda
1 tsp vanilla extract
3 cups flour

Cake Cream

200 g Unsalted Butter
8 oz cream cheese room temperature
16 oz heavy whipping cream
12 oz dulce de leche

US Units - Metric

Instructions

Cake Layers

Bring a pot of water to boil and place a heat-safe bowl on top (this is called a "steam bath"). Place the butter, honey, and sugar inside the bowl and allow the mixture to melt.
In a separate bowl, beat the eggs with baking soda until smooth in consistency. Slowly, add the egg mixture into the honey mixture in the steam bath, continuing to stir as you combine.
Cook the batter for about 30-40 minutes until the color deepens. Take the batter off the steam bath and add in the vanilla extract. Let the batter sit for 10 minutes. Add in the flour (the batter will be sticky and that's OK). Preheat the oven to 350°F and line a baking sheet with parchment paper.
Flour a work surface generously to help you work with the sticky dough. Divide the dough into 12-14 equal-sized pieces (you can use a scale to make this super exact). Roll out each dough piece into a large round circle (you'll want it big enough so you can shape it into a perfect circle later). Roll the circle back onto the rolling pin and unroll it onto the lined baking sheet.
Bake each cake layer for 5-7 minutes, or until golden brown. While one cake is baking, roll out another layer to speed up the process. Once the cake layer comes out of the oven, use a plate as a stencil to cut out a perfect circle. Repeat the process until all your cake layers are baked and cut out with a stencil. Save the cake trimmings for decorating.
Allow all the cake layers to cool at room temperature in a single layer - do not stack them while they're hot!

Making the Cake Cream & Assembling the Cake

Whip the butter with the cream cheese and dulce de leche until smooth in consistency. Add in the heavy whipping cream and whip until you get stiff peaks (note: don't over mix, or the heavy whipping cream will turn into butter).
Frost a cake layer and stack another on top. Repeat the process until all the layers are stacked. Frost the outside of the cake with the remaining cake cream.
Shred the leftover cake pieces in a blender and use it to decorate the sides of the cake. Allow the cake to set in the fridge overnight. Before serving, allow the cake to sit at room temperature to develop the moisture. Slice and enjoy!

Nutrition