Name: Ukrainian Honey Cake Recipe
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Ukrainian
Ingredients: 3 tablespoons honey; ½ cup + 1 tablespoon sugar; 1 ½ tablespoons butter (25g); 2 eggs; ¾ teaspoon baking soda; ¾ teaspoon kosher salt; 2 cups flour (260g); ¾ cup heavy cream; 24 oz sour cream; 1 teaspoon vanilla; 1 ½ cup powdered sugar

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Why You’ll Love This Recipe

Ukrainian Honey Cake, also known as “Medovik,” is a rich, decadent dessert with layers of soft, honey-flavored cake and a creamy, tangy frosting. The cake layers are thin and delicate, absorbing the delicious frosting, which creates a soft, melt-in-your-mouth texture. With its sweet honey aroma and the creamy, slightly tangy sour cream frosting, this cake is perfect for special occasions. It’s not only stunning to look at but also delicious, with the added crunch of cake crumbs sprinkled on the sides for extra texture.

Ingredients

For the Cake:

3 tablespoons honey
½ cup + 1 tablespoon sugar
1 ½ tablespoons butter (25g)
2 eggs
¾ teaspoon baking soda
¾ teaspoon kosher salt
2 cups flour (260g)

For the Frosting:

¾ cup heavy cream
24 oz sour cream
1 teaspoon vanilla
1 ½ cup powdered sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Get Ahead:

The cake layers and frosting can be made in advance. The cake needs to sit overnight before serving for the best flavor and texture.

Prepare Equipment:

Prepare a strip of acetate that is at least 3 inches wide and 20 inches long. Fit it inside an adjustable cake ring cutter or a 6-inch ring cutter. Tape the ends of the acetate to make a ring. Place this over a cake stand or large plate.
Prepare two sheet pans with silicone baking mats or parchment paper.

Make the Cake Layers:

In a medium saucepan, combine honey, sugar, and butter over low heat. Stir until the sugar granules melt. Be careful not to burn the mixture; this can take 5-10 minutes.
Preheat the oven to 350°F (175°C).
Remove the mixture from heat and slowly stream in the beaten eggs while whisking constantly. Add baking soda and salt, whisking until thoroughly combined.
Gradually add ½ cup of flour at a time and mix until a dough forms.
Divide the dough into 8 pieces. Roll out one piece with a rolling pin on a floured surface, then use a 6-inch ring cutter to punch out a circle. Repeat with the remaining dough pieces, saving scraps as you go.
Bake two or three circles at a time on the prepared sheet pan for 3-5 minutes, until golden brown.
When done, transfer the cake layers to a cooling rack to cool completely.
Bake the remaining scraps scattered on a sheet pan for 3-5 minutes. Let the scraps cool completely, then blitz them in a food processor or crush them in a bag with a rolling pin. These crumbs will be used to garnish the cake later.

Make the Frosting:

Whip the heavy cream using a hand mixer or stand mixer until stiff peaks form. Set aside.
In a separate bowl, whisk together the sour cream, vanilla, and powdered sugar.
Gently fold in the whipped heavy cream using a rubber spatula until well combined.

Assemble the Cake:

Place a large spoonful of frosting at 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 cake layer, making sure it’s well covered. You want to be generous with the frosting since this cake needs to soak it up to soften overnight.
Repeat with the remaining layers, ensuring each layer is generously covered with frosting.
Once all layers are stacked, place the cake in the fridge overnight to soften and set. (If you prefer, you can frost the sides of the cake as well before refrigerating it.)
The next day, carefully unmold the cake from the acetate ring.
Frost the sides of the cake and smooth with an offset spatula or bench scraper.
Pat the cake crumbs onto the sides for a decorative finish.

Serve:

Slice and enjoy the cake after it has had time to set overnight, allowing the layers to absorb the frosting and become soft.

Servings and Timing

Servings: 6-8 slices
Prep Time: 45 minutes
Cook Time: 20 minutes (plus chilling overnight)
Total Time: 1 hour 5 minutes (plus overnight chill time)

Variations

Vegan Version: Use dairy-free butter, plant-based sour cream, and coconut cream in place of the heavy cream for a vegan-friendly version.
Flavored Frosting: You can add lemon zest or a splash of almond extract to the frosting for a unique flavor.
Add Fruits or Nuts: You can layer fresh fruits like berries or chopped nuts between the layers or as a garnish on top of the cake.

Storage/Reheating

Storage: Store any leftover cake in the refrigerator in an airtight container for up to 4-5 days.
Reheating: This cake is best served chilled, so there’s no need to reheat it.

FAQs

1. Can I use store-bought honey?

Yes, you can use any type of honey for this recipe, but using high-quality honey will give the cake the best flavor.

2. Can I make the cake without a cake ring or acetate?

Yes, you can make this cake without the ring and acetate. Just layer the cake in a regular cake pan or on a large plate, but keep in mind that using the mold helps create a neat, uniform layer.

3. How do I ensure the cake layers don’t stick to the pan?

Make sure to use parchment paper or a silicone baking mat to line your pans. This will help the cake layers come out easily after baking.

4. Do I have to refrigerate the cake overnight?

Yes, for the best results, refrigerate the cake overnight to allow the frosting to fully soak into the cake layers, giving it the signature soft texture.

5. Can I freeze this cake?

Yes, you can freeze the cake after it has been assembled and frosted. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to a month. Thaw it in the fridge overnight before serving.

6. How can I make the frosting thicker?

If the frosting is too thin, add a bit more powdered sugar to thicken it. You can also try using less sour cream or more whipped cream for a thicker consistency.

7. Can I use a different type of frosting?

Yes, while the traditional sour cream frosting adds a nice tanginess, you can experiment with a different frosting such as cream cheese frosting or whipped cream if preferred.

8. Can I use a larger cake ring or a different size mold?

Yes, you can use a larger ring or mold, but you may need to adjust the baking time for the cake layers and the amount of frosting you prepare.

9. Can I decorate the top with something other than cake crumbs?

Yes, you can decorate the top with crushed nuts, fruit, or chocolate shavings for an additional decorative touch.

10. How do I prevent the cake from becoming too soggy?

Be generous with the frosting, but not overly so. The layers need to absorb enough frosting to soften, but too much will make it soggy. It’s important to allow the cake to set overnight in the fridge.

Conclusion

Ukrainian Honey Cake is a beautiful, layered dessert with a rich honey flavor and creamy frosting. The soft, spongy layers absorb the tangy frosting, creating a moist and irresistible cake that’s perfect for special occasions. With its unique texture and sweet, honey-infused taste, this cake will surely be a hit at your next celebration!