This Ukrainian Honey Cake is eight thin layers of honey-flavored cake coated with a tangy sour cream-based frosting and honey cake crumbs. This Slavic cake, also called medovik, stays moist for days and has a great honey flavor.
This post may contain affiliate links. Please see my Disclosure Policy.
What is Ukrainian Honey Cake
Ukrainian honey cake, or medovik, consists of thin layers of honey-flavored cake that is made from a thick dough that is rolled out and baked until golden and biscuit-like. The layers are then coated with a sour cream frosting and rested overnight to soften the layers. The outside is coated in baked and crushed scraps from the cake layers.
According to Discover Ukraine, classic honey cake, or medovik, is an authentic Ukrainian cake, and is considered one of the most popular desserts in Slavic countries.
The cake is reminiscent of an icebox cake in that the cake layers start out with a crunchy, biscuit-like texture and soften to more of a sponge texture with the help of the icing after a night of soaking. Craving a different layer cake flavor? Try my carrot cake with Swiss meringue cream cheese frosting.
With the attacks on Ukraine ongoing, myself, like many others, feel stuck as an individual as to what we can do. Aside from donating and spreading awareness, it can feel like there isn’t much of an influence a single person can have when they are all the way across the world.
Reputable places to donate for aid in Ukraine
(Not an exhaustive list, just a few that I like.)
How to support marginalized people in Ukraine
@Trippin.World on Instagram published a thorough list of how to support marginalized people in Ukraine right now. Visit their linktr.ee. In stressful times, I like to bake, as many of you do. So I decided to dedicate my next bake to Ukraine and use a traditional Ukrainian recipe. I also recently learned that my great-grandmother Anna immigrated from Ukraine. So this recipe is dedicated to her as well.
Jump to:
Why You'll Love This Recipe
- This cake stays moist for days thanks to the ample sour cream frosting filling.
- The “special ingredient” in this cake is honey, which you probably already have on hand. So you might already have everything you need in your pantry and fridge for this bake.
- This is a great recipe to use up sour cream since it uses A LOT of it (24 ounces!)
Ingredients
- Honey flavors the cake layers. I recommend using real honey. Check the label to make sure its not imitation.
- Butter adds moisture and richness to the cake layers.
- Granulated sugar sweetens the cake layers.
- All-purpose flour is the base of the cake layers. It provides a tender crumb.
- Baking soda gives the cake layers a bit of lift in the oven.
- Eggs provide structure to the cake. I use large eggs, as they are standard in American baking.
- Sour cream brings flavor and structure to the frosting. I recommend using full-fat sour cream, rather than light sour cream, for richness.
- Heavy cream gets whipped and added to the frosting to adds richness and structure.
- Vanilla extract and kosher salt balance the overall flavor profile.
- Powdered sugar sweetens the frosting.
Save this recipe! ✉️
We'll email this post to you, so you can come back to it later!
See recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
Here's how to customize this Ukrainian honey cake to your liking:
- No crumbs — leave off the crumbs on the sides of the cake for a naked cake look or cover the sides with more frosting.
- Low-fat sour cream — swap the full-fat sour cream for low-fat sour cream in the frosting.
- Lemon — lemon zest in the cake layers and frosting would be really nice. I recommend 1 teaspoon each.
- Lavender — to incorporate lavender into the cake I recommend steeping the heavy cream in culinary grade lavender. The night before you make the cake, warm the cream on the stove to simmering, add 1 tablespoon of culinary grade lavender buds, then let come to room temperature before chilling in the refrigerator overnight. Strain out the buds before whipping like normal.
- Vanilla — swap for vanilla bean paste or almond extract.
This recipe has not been tested with any substitutions or variations. If you try any, please let me know how it turned out by commenting below!
How to make This Ukrainian Honey Cake Step-By-Step
Step 1: Combine honey, sugar and butter in a medium saucepan over low heat. Stir until the sugar granules are melted. Be careful not to burn the mixture. This can take 5-10 minutes. Preheat the oven to 350F.
Step 2: Remove mixture from heat and slowly stream in beaten eggs while whisking constantly. Add baking soda and salt, whisking until thoroughly combined. Add ½ cup of flour at a time and mix until a dough forms.
Step 3: Divide dough into 8 pieces (about 50g each). Roll out a piece with a rolling pin on a floured surface and use a 6-inch ring cutter to punch out a circle. Repeat with remaining dough pieces, saving scraps in a pile as you go. Brush excess flour off the rounds and scraps before baking. Bake two or three at a time on a sheet pan for 3-5 minutes, until golden. When done, transfer circles to a cooling rack to cool completely. Bake all of the scraps scattered on a sheet pan for 3-5 minutes. Let scraps cool completely, then blitz them in a food processor or crush them in a bag with a rolling pin. You’ll use these to garnish the cake later.
Step 4: Whip the heavy cream with a hand mixer or a stand mixer until stiff peaks form. Set aside. Whisk together sour cream, vanilla and powdered sugar. Add whipped heavy cream. Fold with a rubber spatula until combined.
Step 5: If you want to be ultra precise you can weigh the total amount of frosting and divide by 9. I had 1,007g of frosting total, so I used 111g per layer. Place a large spoonful of frosting in the bottom of your acetate + cake ring mold. Take the first cake layer and place it atop the frosting. Spoon a generous amount of frosting over the layer. You want to be generous with the frosting as this cake will sit overnight and the cake layers need to soak up frosting to become soft. Repeat with remaining layers. At this point, I advise placing the cake in the fridge overnight to soften and set up to increase your odds of a more structurally sound cake. (However, some people make this cake without a mold and frost it on the sides too before placing it in the fridge overnight. You decide what is best for you.)
Step 6: The next day, unmold the cake. Frost the sides and smooth with an offset spatula or bench scraper. Pat cake crumbs onto the sides of the cake. Slice and enjoy.
Top Tips
- I like to use a 6-inch ring cutter to punch out my rounds but you could also use a small plate instead.
- I use acetate and an adjustable cake ring to bolster the structural integrity of this cake as the frosting is more on the thin side. However, this equipment is not completely necessary. You can get away with building the cake freeform, but it may be just a bit messier.
Recipe FAQs
Store the cake in an airtight container in the refrigerator for up to 4 days.
This is not recommended. The eggs are vital for structure and moisture.
I get mine on Amazon. I like to get the taller strips because you can always cut it down, if needed.
More Recipes You'll Love
Lastly, if you make this Ukrainian Honey Cake recipe be sure to leave a comment or give it a rating. I love to see when people make my recipes, so please tag me @youthsweets on Instagram if you post!
📖 Recipe
Ukrainian Honey Cake
Equipment
Ingredients
Cake
- 3 tablespoon honey (63g)
- ½ cup + 1 tablespoon granulated sugar (123g)
- 1 ½ tablespoon unsalted butter (25g)
- 2 eggs
- ¾ teaspoon baking soda (5g)
- ¾ teaspoon kosher salt (3g)
- 2 cups all-purpose flour (240g)
Frosting
- ¾ cup heavy cream (175g)
- 24 oz sour cream (680g)
- 1 teaspoon vanilla
- 1 ½ cup powdered sugar (180g)
Instructions
Get ahead
- Cake layers and frosting can be made in advance. This cake needs to sit overnight before serving.
Prepare equipment
- Prepare a strip of acetate at least 3 inches wide and 20 inches long. Fit it inside an adjustable cake ring cutter or 6-inch ring cutter. Tape the ends of the acetate to make a ring. Set this over a cake stand or large plate.
- Prepare two sheet pans with silicone baking mats or parchment paper.
Make the cake layers
- Combine honey, sugar and butter in a medium saucepan over low heat. Stir until the sugar granules are melted. Be careful not to burn the mixture. This can take 5-10 minutes.
- Preheat the oven to 350°F.
- Remove mixture from heat and slowly stream in beaten eggs while whisking constantly. Add baking soda and salt, whisking until thoroughly combined.
- Add ½ cup of flour at a time and mix until a dough forms. Divide dough into 8 pieces. Roll out a piece with a rolling pin on a floured surface and use a 6-inch ring cutter to punch out a circle. Repeat with remaining dough pieces, saving scraps in a pile as you go. Bake two or three at a time on a sheet pan for 3-5 minutes, until golden.
- When done, transfer circles to a cooling rack to cool completely. Bake all of the scraps scattered on a sheet pan for 3-5 minutes. Let scraps cool completely, then blitz them in a food processor or crush them in a bag with a rolling pin. You’ll use these to garnish the cake later.
Make the frosting
- Whip the heavy cream with a hand mixer or a stand mixer until stiff peaks form. Set aside.
- Whisk together sour cream, vanilla and powdered sugar. Add whipped heavy cream. Fold with a rubber spatula until combined.
Assemble the cake
- If you want to be ultra precise you can weigh the total amount of frosting and divide by 9. I had 1,007g of frosting total, so I used 111g per layer.
- Place a large spoonful of frosting in the bottom of your acetate + cake ring mold. Take the first cake layer and place it atop the frosting. Spoon a generous amount of frosting over the layer. You want to be generous with the frosting as this cake will sit overnight and the cake layers need to soak up frosting to become soft.
- Repeat with remaining layers. At this point, I advise placing the cake in the fridge overnight to soften and set up to increase your odds of a more structurally sound cake. (However, some people make this cake without a mold and frost it on the sides too before placing it in the fridge overnight. You decide what is best for you.)
- The next day, unmold the cake. Frost the sides and smooth with an offset spatula or bench scraper.
- Pat cake crumbs onto the sides of the cake. Slice and enjoy.
Video
Notes
Nutrition
Originally published 2022. Updated 12/18/2025.
My work mate made this as ahi is from Ukraine . It’s amazing best cake ever
Love that! Thanks so much for sharing and rating. 🙂