Forktionary

15 Layer Russian Honey Cake Recipe

Indulge in the decadent delight of a 15-layer Russian Honey Cake (Medovik)! This recipe, perfected after months of research and testing, delivers a rich, honey-infused cake with a creamy, dreamy filling. Each thin layer of delicate honey cake is generously layered with a luscious sour cream or vegan cream filling, creating a symphony of textures and flavors. This recipe is perfect for special occasions or anyone who appreciates a truly unforgettable dessert experience. Easily customizable to your taste, you can omit walnuts or use a dairy-free alternative for the filling.

Prep Time 60 mins
Cook Time 75 mins
Calories 282.4 kcal
Protein 7g
Rating 5.0 (13 Reviews)
15 Layer Russian Honey Cake 141

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 15 Layer Russian Honey Cake

  • 4 large eggs
  • 3 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 cup liquid honey
  • 1 cup (2 sticks) margarine
  • 4 cups all-purpose flour
  • 2 cups sour cream
  • 4 tablespoons honey
  • 1/2 cup plain sweet biscuit crumbs (optional, as alternative to walnuts)
  • 1/2 cup finely chopped walnuts (optional)
  • 1 cup (2 sticks) unsalted butter (optional alternative to margarine)
  • 1/2 cup lemon juice (for vegan cream filling)
  • 750ml fresh cream (for vegan cream filling)
  • cake crumbs (from reserved cake scraps, for topping)

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this 15 Layer Russian Honey Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make 15 Layer Russian Honey Cake

  1. Preheat oven to 350°F (180°C).
  2. In a large bowl, beat 4 large eggs with 1 cup granulated sugar until light and fluffy.
  3. Add 1 teaspoon baking soda and 1 cup liquid honey to the egg mixture. Mix well.
  4. In a saucepan, melt 1 cup (2 sticks) margarine or unsalted butter over low heat.
  5. Add the melted butter to the egg mixture and stir to combine.
  6. Gradually add 4 cups all-purpose flour to the mixture, mixing until smooth and lump-free.
  7. Remove from heat and let the batter cool slightly.
  8. Lightly flour a clean surface. Divide the dough into 15 equal portions. Roll each portion very thinly into a circle (approximately 8-10 inches in diameter).
  9. Bake each cake layer on a baking sheet lined with parchment paper for 2-4 minutes, or until golden brown. Repeat until all layers are baked. Let cool completely.
  10. For the sour cream filling: In a bowl, beat 2 cups sour cream with 1 cup granulated sugar and 2 tablespoons honey until smooth and creamy.
  11. For the vegan cream filling: Whip 750ml fresh cream with ½ cup lemon juice and 1 cup granulated sugar and 2 tablespoons honey until slightly thickened.
  12. Spread a generous layer of cream on each cooled cake layer.
  13. Stack the layers, coating the sides with the remaining cream. Sprinkle the top and sides with cake crumbs and ½ cup finely chopped walnuts (optional).
  14. Refrigerate for at least 6 hours to allow the cake to set and the flavors to meld before serving.

Nutrition Information (Approximate per serving)

Sodium

7 g

Sugar

77g

Fat

32g

Carbs

10g

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts European Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation For Large Groups Desserts Oven European Cakes Russian Stove Top Equipment Number Of Servings 4 Hours Or Less