Russian Honey Cake (Medovik) photo by Pexels
The next time you’re looking for just the right dessert, try one of these favorites featuring pure honey and see the smiles..
Simple Honey Cake
A single-layer cake sweetened entirely with honey, offering a tender crumb.
Ingredients (9×13 pan):
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 3/4 cup coconut oil (or melted butter)
- 1 cup honey (or substitute with 3/4 cup sugar + 1/4 cup liquid such as milk or water)
- 1/2 cup milk
- 3 eggs
- 1 Tbsp vanilla extract
- Pinch salt
Instructions:
- Preheat the oven to 325 °F (reduce to 300 °F if using honey, as honey browns faster).
- Grease a 9×13 baking pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, whisk eggs, honey, coconut oil (or butter), milk, and vanilla.
- Combine wet and dry ingredients; mix until just smooth.
- Pour into prepared pan.
- Bake for ~30 minutes, or until a toothpick comes out clean. If using honey, reduce the milk by 1/4 cup to account for honey’s liquid.
Sugar to Honey Conversion Note: If you want to use sugar instead of honey, use about 3/4 cup sugar and increase the added liquid (milk) by 1/4 cup.
Russian Honey Cake (Medovik)
Multi-layered cake with burnt-honey layers and whipped cream frosting.
Ingredients:
For the Cake Layers:
- 3/4 cup honey (or 1/2 cup sugar + 1/4 cup water, see note)
- 1 cup sugar
- 14 Tbsp unsalted butter
- 6 eggs
- 3 3/4 cups flour
- 2 tsp baking soda
- 1 tsp cinnamon
For the Frosting:
- 2 cups heavy cream
- 1 1/4 cups sour cream
- 1/2 cup reserved honey (or increase sugar by 2 Tbsp in the cake layers)
Instructions:
- In a saucepan, gently heat honey and butter until melted and caramelized. Cool slightly.
- Whisk in eggs, sugar, and cinnamon. Fold in flour and baking soda.
- Divide dough into 8 pieces. Roll each into a thin round. Bake at 350 °F for 6–8 minutes each until golden.
- For the frosting, whip cream, then fold in sour cream and reserved honey.
- Assemble: Layer cake rounds with frosting, stacking evenly. Cover the exterior in frosting. Chill for at least 8 hours before slicing.
Sugar to Honey Conversion Note: To substitute honey with sugar: Use 1/2 cup sugar and 1/4 cup water for every 3/4 cup honey. Add sugar with wet ingredients and dissolve completely.
Note: Stack and frost eight thin layers; refrigerate 8 hours before slicing.
Honey’s Role Across Recipes:
- In savory dishes, honey balances umami and acidity, glazing proteins with a glossy finish.
- In dressings, it acts as a natural emulsifier and sweetener, harmonizing vinegar or citrus.
- In baked goods, honey retains moisture and imparts complex floral notes absent in white sugar.
Whether elevating a weekday dinner or gracing an afternoon tea, these recipes celebrate honey’s multifaceted charm. Enjoy experimenting with different varietals—from clover to wildflower—to discover the nuances each brings to your kitchen creations!
