Matcha Mānuka Honey Cake (Medovik)

A simpler layered honey cake with a modern matcha twist

Medovik is a classic Eastern European layered honey cake, traditionally made with many thin, delicate layers. Unlike the original eight-layered cake, this simplified version uses just four thick layers, baked in round cake tins rather than rolled and cut by hand, paired with a matcha and mānuka honey filling. It keeps all the flavour of the original, plus matcha, and with a fraction of the fuss.

Serves: 10–12
Prep time: 25 minutes
Cook time: 35 minutes
Chill time: 3–4 hours

Ingredients

For the cake layers:

• 1/2 cup Manuka Hunters mānuka honey
• 100g butter
• 1/2 cup caster sugar
• 2 eggs
• 1 teaspoon baking soda
• 3 1/2 cups plain flour

For the matcha filling:

• 2 cups sour cream
• 1 cup cream, whipped
• 1/2 cup icing sugar
• 2 teaspoons matcha powder, sifted
• 2 tablespoons Manuka Hunters mānuka honey

Method

Make the cake layers:

1. Preheat the oven to 180°C, grease, and line four 20cm round cake tins (or bake in two batches if you only have two tins).
2. In a heatproof bowl set over a saucepan of simmering water, combine the mānuka honey, butter, and sugar. Stir until melted and smooth.
3. Remove from heat and whisk in the eggs one at a time, then stir in the baking soda. The mixture will lighten and slightly foam.
4. Gradually fold in the flour until a smooth, thick batter forms.
5. Divide the batter evenly between the four tins, spreading it out to the edges.
6. Bake for 12 to 15 minutes, until golden and a skewer inserted in the centre comes out clean.
7. Allow the layers to cool completely in their tins before turning out.

Make the matcha filling:

1. In a bowl, whisk together the sour cream, whipped cream, icing sugar, sifted matcha powder, and mānuka honey until smooth and well combined.

Assemble the cake:

1. Place one cake layer on a serving plate and spread generously with the matcha filling. Repeat with the remaining layers, finishing with a layer of filling on top and around the sides.
2. Refrigerate for 3 to 4 hours, or overnight if you have time, to let the filling soften slightly into the layers.

Why This Recipe Works

Baking the layers in round tins removes the trickiest part of a traditional medovik, rolling and trimming thin, delicate sheets, while still giving that same honey-cake flavour and soft, moist texture once chilled. The matcha filling adds a gentle, earthy contrast to the honey's sweetness.

Tip for Best Results

Let the layers cool completely before assembling, or the filling will melt and slide. If you're short on time, even a 2-hour chill will soften the cake enough to serve.

A Showstopper, Simplified

This version keeps the impressive, layered look of a classic medovik without requiring pastry-level patience, making it a good weekend bake to try with the family.

Explore More Recipes - Discover more ways to enjoy mānuka honey.

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