Russian Honey Cake

Name: Russian Honey Cake
Cuisine: Eastern European
Ingredients: *Burnt Honey*; 3/4 cup wildflower honey; 3 tablespoon cold water; *Cake*; 1 cup white sugar; 14 tablespoon unsalted butter, cut into slices; 2 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 pinch salt; 6 cold eggs; 3 3/4 cup all-purpose flour; *Frosting*; 4 cup cold heavy whipping cream; 3/4 cup sour cream

Instructions

After trying a wildflower honey cake at a bakery, Tess Gigone couldn’t get it out of her head—so she recreated it for an episode of It’s Fine. Turns out, it was a Russian honey cake (also called Medovik), an eight-layer dessert made with thin, toasty cake layers, burnt honey, and a light whipped cream icing. Despite how impressive it looks, it’s not hard to make—just a little tedious layering and chilling. The result? A light, summery cake with subtle floral sweetness, no heavy buttercream, and a beautiful crumb-coated finish. Decorate with fresh wildflowers for an easy, elegant party centerpiece.

Updated at: Sun, 05 Oct 2025 07:00:15 GMT