Tula Medovik: Russian Honey Cream Cake Recipe


Indulge in the delectable flavors of Tula Medovik, a Russian Honey Cream Cake that embodies the essence of tradition and culinary excellence. This exquisite dessert, with its layers of tender honey cake and velvety cream filling, has captivated taste buds for centuries.


For the Honey Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 cup honey
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

For the Cream Filling:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup powdered sugar
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 2 cups heavy cream, whipped
  • 1/4 cup chopped walnuts (optional)


To Make the Honey Cake:

  1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
  3. In a small saucepan, heat the honey until bubbles appear around the edges. Remove from heat and stir in the cinnamon, cloves, and ginger.
  4. Add the honey mixture to the butter mixture and beat until combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
  6. Divide the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool completely in the pans before frosting.

To Make the Cream Filling:

  1. In a medium bowl, cream together the butter and powdered sugar until light and fluffy.
  2. Beat in the honey and vanilla extract.
  3. Gradually add the whipped cream to the butter mixture, beating until smooth.
  4. If desired, fold in the chopped walnuts.

To Assemble the Cake:

  1. Place one layer of honey cake on a cake plate. Spread with a thin layer of cream filling.
  2. Repeat with the remaining honey cake layers and cream filling, ending with a layer of cream filling on top.
  3. Smooth the sides of the cake with a spatula or knife.
  4. Refrigerate the cake for at least 4 hours or overnight before serving.


  • For a richer flavor, use dark honey in the cake batter and cream filling.
  • To elevate the presentation, decorate the cake with chopped walnuts, honey drizzle, or fresh flowers.
  • If you don't have heavy cream, you can use whipped topping instead.
  • The cake can be stored in the refrigerator for up to 3 days.


Q: Can I use a different type of flour?
A: Yes, you can substitute all-purpose flour with cake flour for a more tender crumb.

Q: Why is my cake too dense?
A: Make sure you don't overbeat the batter after adding the dry ingredients. Overbeating can lead to a dense cake.

Q: How can I make the cream filling more flavorful?
A: You can add a teaspoon of instant coffee powder or a tablespoon of cocoa powder to the cream filling for a richer flavor.

Tula Medovik: Russian Honey Cream Cake Recipe

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