Classic Honey Cake (Medovik) with Dulce de Leche and Sour Cream
Very tasty and quick, melts in your mouth - the best for a celebration! Classic honey cake with dulce de leche and sour cream isn’t the easiest, but here you don’t need to roll the layers. You’ll spend less time and effort and get a multi-layer, incredibly delicious cake!
Updated : 07 January, 2026
Easy
About 45 min.
Ingredients
Dough
3
Eggs
100 grams
Sugar
150 grams
Honey
100 grams
Butter
1.5 teaspoon
Baking soda
350 grams
Wheat flour
Cream
350 grams
Boiled condensed milk
500 grams
Sour cream
to taste
Vanillin
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to bake classic honey cake (medovik) with dulce de leche and sour cream? Measure the ingredients for the dough. Honey can be liquid or thick.
Step 2
Sift the flour through a sieve to aerate it. This helps the cake layers rise better during baking.
Step 3
In a small saucepan or heatproof bowl, whisk the eggs with sugar until smooth.
Step 4
Add honey and butter and stir lightly. The butter should be soft so it melts faster and more evenly.
Step 5
Place the bowl over a water bath. To do this, pour water into a larger pot and set the bowl with the mixture on top. The water in the lower pot should simmer gently and not touch the bottom of the upper bowl. Stir constantly so the eggs don’t curdle, and heat until the honey and butter fully dissolve.
Step 6
Add baking soda to the mixture and stir well.
Step 7
A fluffy foam will appear on the surface as the baking soda reacts. Keep heating for 1-2 minutes, then remove from the water bath.
Step 8
Pour the mixture into a bowl for mixing the dough and let it cool until warm. Add the sifted flour and mix thoroughly. Stir the dough with a spoon. Note: you may need a little more or less flour.
Step 9
The dough should be sticky and soft - not stiff, but not runny either.
Step 10
On parchment paper, trace a circle using a plate of the desired diameter. Spread a thin layer of dough, going slightly beyond the circle. Smooth with a damp spoon. (Later I used a spatula - the top turns out more even.)
Step 11
Bake the layer in an oven preheated to 160-170°C (320-338°F) until golden, about 5-6 minutes. Adjust baking time to your oven. Trim the edges using the same plate. My cake layers are 19 cm (7.5 in) in diameter. Save the trimmings for decorating the cake.
Step 12
Bake the remaining layers from all the honey dough the same way. Choose the thickness as you like: thicker layers mean fewer layers overall. These honey layers, unlike the classic rolled version, turn out soft.
Step 13
For the cream, use chilled ingredients so the cream whips better. Choose high-quality dulce de leche without vegetable fats.
Step 14
Whip the sour cream with a mixer until fluffy for 3-4 minutes.
Step 15
Add the dulce de leche to the sour cream in small portions, beating until smooth. At the end, add vanilla.
Step 16
The cream will be moderately thick.
Step 17
Place one cake layer on a flat plate. Spread it generously with cream.
Step 18
Assemble the cake, stacking layers and spreading cream between them. Cover the top and sides with cream as well.
Step 19
Grind the trimmed edges into crumbs using a blender.
Step 20
Coat the top and sides of the cake with crumbs. You can choose a different decoration if you like. Refrigerate the cake so the layers soak up the cream. It’s best left overnight - then it will be especially tender and well-soaked.
Step 21
Before serving, decorate the cake any way you like. Enjoy!
Author note
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 with Dulce de Leche and Sour Cream)