Burnt Honey Medovik is a classic Russian honey cake that brings together layers of tender cake and creamy filling with a rich caramel flavor from burnt honey. Each slice offers a perfect balance of sweet, slightly smoky honey taste and a soft, melt-in-your-mouth texture. The burnt honey gives it a unique depth that makes this cake stand out from your usual honey desserts.
I love making this cake because it’s a little different from the typical honey cake. The burnt honey adds a warm, almost toffee-like note that fills the kitchen and makes everyone curious. It’s fun to put together, and waiting for the layers to soak up the cream is the hardest part because the smell alone tempts you to dig in right away!
My favorite way to enjoy Burnt Honey Medovik is after a cozy dinner with family or friends. It pairs so well with a cup of tea or coffee and always sparks great conversations. I like to make it a day ahead so the flavors can fully come together — the result is a cake that feels like a sweet hug from home every time I serve it.
Key Ingredients & Substitutions
Honey: The star of this cake! Use good quality honey for the best flavor. If you can’t find a strong honey, try buckwheat or wildflower honey for a richer taste.
Butter and Milk: These add richness and moisture. For dairy-free versions, try vegan butter and almond or oat milk, but the taste will slightly differ.
Flour: All-purpose flour works best for dough elasticity and structure. You can experiment with half whole wheat for a nuttier flavor, but the cake will be less tender.
Sour Cream or Greek Yogurt: Adds creaminess to the filling with a slight tang. Full-fat works best to keep the cream stable. You can swap with cream cheese for a thicker feel, but reduce sugar a bit.
Heavy Cream: Whipping cream helps create a light, fluffy texture in the filling. Use cold cream for easier whipping and better volume.
How Do You Perfectly Burn Honey Without Overdoing It?
Burning honey just right is key to this cake’s deep flavor but it’s easy to go too far and get bitterness.
- Use a light-colored pan to watch the color change more clearly.
- Keep heat medium, stir constantly to avoid sticking or burning too fast.
- The honey should bubble and turn a rich amber—not dark brown or black.
- Once the color is right, remove immediately and add the milk and baking soda quickly to stop cooking.
I like to stand by the stove with full attention here—it’s worth those 5-8 minutes of focus for the best flavor!
Equipment You’ll Need
- Medium saucepan – Perfect for melting honey and sugar carefully without burning.
- Mixing bowls – You’ll need a few for making dough and whipping cream separately.
- Rolling pin – Helps roll out thin, even cake layers easily.
- Baking sheets with parchment paper – Prevents sticking and ensures even baking.
- Electric mixer or whisk – Makes whipping cream smooth and fluffy a breeze.
- Sharp knife – For trimming cake layers and cleanly slicing the finished cake.
- Cooling rack – Keeps cake layers crisp by cooling them evenly after baking.
Flavor Variations & Add-Ins
- Add a pinch of cinnamon or ground cardamom to the dough for a warm, spicy twist that pairs well with honey’s sweetness.
- Mix chopped toasted nuts like walnuts or hazelnuts into the cream for added crunch and nuttiness.
- Use mascarpone cheese instead of sour cream in the filling for a richer, silkier texture.
- Try adding a thin layer of fruit jam—like apricot or raspberry—between some layers for a sweet and tart contrast.
How to Make Burnt Honey Medovik
Ingredients You’ll Need:
For the Burnt Honey Cake Layers:
- 1 cup (240 ml) honey
- 1/2 cup (100 g) granulated sugar
- 4 tbsp unsalted butter
- 1/2 cup (120 ml) milk
- 2 tsp baking soda
- 3 1/2 cups (420 g) all-purpose flour, sifted
For the Cream Filling:
- 2 cups (480 ml) heavy cream, cold
- 1 1/2 cups (360 g) sour cream or full-fat Greek yogurt
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
For Garnish:
- Crumbled pieces of baked cake scraps or honeycomb pieces
- Honey for drizzling
How Much Time Will You Need?
You’ll need about 1 hour for preparation and baking the layers, plus chilling time of at least 6 hours or overnight for the cake to soften and flavors to develop. Plan ahead so you can enjoy this delicious cake the next day!
Step-by-Step Instructions:
1. Make the Burnt Honey Base:
In a saucepan, combine honey, sugar, and butter over medium heat. Stir constantly until it bubbles and turns a deep amber color (about 5-8 minutes)—be careful not to burn it! Remove from heat, then quickly stir in milk and baking soda. The mixture will foam up; set aside.
2. Prepare the Dough:
Pour the burnt honey mixture into a large bowl. Gradually add sifted flour, mixing until you get a soft, slightly sticky dough. If it’s too sticky, add a little more flour. Divide the dough into 10 to 12 equal pieces, wrap them in plastic wrap, and chill for 30 minutes.
3. Bake Cake Layers:
Preheat your oven to 350°F (175°C). Working on a lightly floured surface, roll each dough piece into a thin circle about 8 inches (20 cm) wide. Place onto baking sheets lined with parchment paper. Bake each layer for 3–5 minutes or until golden brown and firm. Let cool, and save any trimmed pieces for garnishing.
4. Make the Cream Filling:
In a chilled bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold in sour cream or Greek yogurt until smooth and creamy.
5. Assemble Your Cake:
Start by layering one cake circle on your serving plate. Spread a thin layer of cream filling on top. Continue stacking with the remaining layers and cream. Cover the top and sides with any leftover cream.
6. Add Garnish and Finish:
Sprinkle crumbled cake scraps or honeycomb pieces over the top. Just before serving, drizzle honey on the cake for an extra touch of sweetness and shine.
7. Chill Before Serving:
Refrigerate the entire cake for at least 6 hours or overnight. This helps the layers soak up the cream, making the cake tender and delicious.
8. Enjoy!
Cut the cake into slices with a sharp knife. Serve with your favorite tea or coffee and enjoy the beautiful blend of burnt honey flavor and creamy texture!
Can I Use Regular Honey Instead of Burnt Honey?
Yes, you can use regular honey, but the burnt honey gives this cake its unique toffee-like depth. To mimic the flavor, gently cook the honey, sugar, and butter until it turns a deep amber color, then proceed as usual.
How Should I Store Leftover Medovik?
Store leftovers covered in the refrigerator for up to 3 days. The cake actually tastes better the next day as the layers continue to soften and flavors meld.
Can I Freeze Burnt Honey Medovik?
Freezing is possible but not ideal because the cream filling may separate. If needed, freeze wrapped tightly for up to 1 month, then thaw slowly in the fridge before serving.
How Do I Prevent the Cake Layers from Breaking?
Roll the dough thin but not too thin, and bake each layer until just golden and firm. Make sure to cool completely before assembling to avoid cracking.