Ukrainian Honey Cake (Medovik) – A Sweet Slice of Tradition

Meta Description (SEO):

Discover the rich history, irresistible flavor, and step-by-step recipe for authentic Ukrainian Honey Cake (Medovik). Layered with honey-infused sponge and luscious cream, this dessert is a showstopper for every occasion.

Introduction

The Ukrainian Honey Cake, locally known as Medovik, is a dessert that carries both history and heart. Loved across Eastern Europe, this delicate cake consists of multiple thin honey-flavored layers filled with a luscious cream. Its origins trace back over a century, yet its charm remains timeless — a harmonious blend of floral honey aroma, velvety creaminess, and melt-in-the-mouth texture.

In Ukrainian households, Medovik isn’t just a cake; it’s a celebration of heritage. Served at weddings, birthdays, and festive holidays, it embodies the warmth of home baking with a touch of elegance.

A Brief History of Medovik

The story of Medovik dates back to the 19th century in Imperial Russia, where it was first crafted for the royal family. Its popularity spread quickly through Ukraine, where honey was abundant and dairy-rich cream was a staple. Over the decades, families developed their own variations — some lighter, some richer — but the essence of honey and cream remained unchanged.

Ingredients (Metric & US Cups)

For the Cake Layers:

• 100 g (½ cup) unsalted butter
• 150 g (¾ cup) granulated sugar
• 120 g (⅓ cup) honey (mild, floral variety)
• 2 large eggs
• 1 tsp baking soda
• 350 g (2 ¾ cups) all-purpose flour

For the Cream Filling:

• 500 g (2 cups) sour cream (full-fat)
• 400 ml (1 ⅔ cups) heavy cream (cold)
• 150 g (¾ cup) powdered sugar
• 1 tsp vanilla extract

Step-by-Step Method

1. Prepare the Cake Layers

1. In a heatproof bowl over a water bath, melt butter, sugar, and honey together until smooth.
2. Stir in the eggs, whisking quickly to avoid scrambling.
3. Add baking soda and whisk — the mixture will foam and lighten in color.
4. Gradually fold in the flour to form a soft dough.
5. Divide the dough into 8 equal pieces, roll each into a thin circle (about 20 cm / 8 inches), and bake on parchment-lined trays at 180°C (350°F) for 4–5 minutes until golden.

2. Make the Cream Filling

1. Whip the cold heavy cream until soft peaks form.
2. In another bowl, whisk sour cream, powdered sugar, and vanilla until smooth.
3. Gently fold the whipped cream into the sour cream mixture.

3. Assemble the Cake

1. Place one cake layer on a serving plate, spread evenly with cream.
2. Repeat until all layers are used, finishing with cream on top.
3. Crumble one extra baked layer or cake trimmings to sprinkle over the top for decoration.
4. Cover and refrigerate overnight for the layers to soften and flavors to meld.

Baking Tips for Perfect Medovik

• Use mild honey to avoid overpowering the cake’s delicate flavor.
• Keep the layers thin — the magic of Medovik is in its melt-in-the-mouth texture.
• Chill overnight for the best flavor and tenderness.
• Add fresh berries or edible flowers for a modern presentation twist.

Nutritional Facts (per slice, 12 servings)

• Calories: 365 kcal
• Protein: 5 g
• Fat: 22 g
• Carbohydrates: 38 g
• Sugar: 24 g

Serving & Presentation

Serve Medovik with freshly brewed black tea or a cup of aromatic coffee. Its honey aroma pairs beautifully with citrus zest or a drizzle of fruit coulis. For special occasions, garnish with gold leaf or candied nuts to elevate its elegance.

Why Ukrainian Honey Cake Deserves a Spot on Your Dessert Table

In the world of desserts, Medovik is a masterpiece — not overly sweet, rich yet balanced, and steeped in tradition. Whether you’re baking for a celebration or simply to enjoy a moment of indulgence, this cake brings a taste of Ukrainian heritage straight to your home kitchen.