Ukrainian Cake Recipes – Delightful Chocolate Recipe

Ingredients List

Gathering your ingredients accurately is the first step to baking success. Here’s what you’ll need for our delightful Ukrainian Honey Cake:

Step-by-Step Instructions: Your Path to Medovyk Mastery

Don’t be intimidated by the number of layers! We’ll break down each step, making it simple and fun. Remember, baking is a journey, not a race!

H3: Part 1: Crafting the Honey Cake Dough

1. Prepare Your Double Boiler: Fill a medium saucepan with about an inch or two of water and bring it to a gentle simmer over medium heat. Find a heatproof bowl (preferably glass or stainless steel) that fits snugly over the saucepan without touching the water. This creates a “double boiler” or “bain-marie,” which is perfect for gently cooking ingredients without scorching them.
2. Melt the Base: In your heatproof bowl set over the simmering water, combine the 1 cup granulated sugar, 4 oz unsalted butter, and ½ cup honey. Stir occasionally with a whisk or spatula until the butter is fully melted and the sugar has dissolved. The mixture should be smooth and slightly golden. This gentle heat helps infuse the honey flavor deeply into the dough.
3. Introduce the Eggs: Remove the bowl from the heat for a minute or two to let it cool slightly (you don’t want to scramble the eggs!). Whisk the 2 large eggs in a separate small bowl, then gradually add them to the honey-butter mixture, whisking constantly. Beginner Tip: Adding eggs too quickly or to a mixture that’s too hot can cook them. Whisking continuously helps temper the eggs, preventing this common mistake.
4. Add Baking Soda: Stir in the 1 ½ teaspoons of baking soda. You’ll notice the mixture will start to foam up and lighten in color. This is exactly what you want! The baking soda reacts with the honey (which is acidic) and helps create those lovely light layers.
5. Incorporate the Flour: Take the bowl off the heat completely. Gradually add the all-purpose flour, about a cup at a time, mixing with a wooden spoon or a sturdy spatula. Start with 3 ½ cups, kneading gently until a soft, slightly sticky dough forms. Common Mistake: Adding all the flour at once can make the dough tough. Go slowly!
6. Adjust Flour and Chill: If the dough is still very sticky, add the remaining ½ cup of flour, a little at a time, until the dough is manageable but still soft. It should feel like play-dough. Wrap the dough tightly in plastic wrap and refrigerate for at least 1-2 hours, or even overnight. Chilling makes the dough much easier to roll out.

H3: Part 2: Rolling and Baking the Delicate Layers

1. Preheat Oven & Prep Pans: Preheat your oven to 350°F (175°C). Line several baking sheets with parchment paper. Have an 8 or 9-inch round plate or cake pan bottom ready to use as a template for cutting your cake layers.
2. Divide the Dough: Divide the chilled dough into 8-10 equal portions. Each portion will become one cake layer. Beginner Tip: For even layers, you can weigh your dough and divide by the number of layers you want.
3. Roll Out Each Layer: On a lightly floured surface or directly on a piece of parchment paper, take one portion of dough. Using a rolling pin, roll it out as thinly as possible – aim for about 1/16 to 1/8 inch thick (almost like a thin pizza crust). The thinner, the better for that classic Medovyk texture!
4. Cut and Bake: Place your 8 or 9-inch round template over the rolled-out dough and carefully cut around it with a sharp knife or pizza cutter. Gently prick the dough all over with a fork to prevent it from puffing up too much during baking. Carefully transfer the parchment paper with the dough circle onto a baking sheet. Gather the dough scraps, as you’ll bake these too for the crumb topping!
5. Bake the Layers: Bake each cake layer for 5-7 minutes, or until golden brown and slightly firm to the touch. These layers bake quickly due to their thinness! Common Mistake: Overbaking will make the layers brittle and hard. Keep a close eye on them! They should be flexible enough to transfer but firm.
6. Cool and Repeat: Once baked, carefully slide the parchment paper with the cake layer onto a wire rack to cool completely. Repeat this process with the remaining dough portions and all the scraps. You should end up with 8-10 round cake layers and a pile of baked crumbs.

H3: Part 3: Whipping Up the Tangy Sour Cream Frosting

1. Chill Your Sour Cream: Ensure your full-fat sour cream is very cold. This helps it whip up better and prevents it from becoming too runny.
2. Whip the Sour Cream: In a large mixing bowl, combine the 32 oz of cold full-fat sour cream, 1 cup of confectioners’ sugar, and 1 teaspoon of vanilla extract. Using an electric mixer (handheld or stand mixer with a whisk attachment), start on low speed and gradually increase to medium-high.
3. Achieve Desired Consistency: Whip for 3-5 minutes until the frosting is light, fluffy, and holds soft peaks. Be careful not to over-whip, as sour cream can curdle if beaten too vigorously for too long. Beginner Tip: If your frosting seems a little thin, you can add another tablespoon or two of confectioners’ sugar. If it’s too thick, a tiny splash of milk can thin it out.

H3: Part 4: Assembling Your Masterpiece

1. Prepare Your Crumb Topping: Once the baked dough scraps are completely cool, place them in a food processor and pulse until fine crumbs form. Alternatively, you can place them in a Ziploc bag and crush them with a rolling pin. Set aside.
2. Start Layering: Place one cooled cake layer on your serving plate or cake stand. Spread about ¼ to ⅓ cup of the sour cream frosting evenly over the layer, going almost to the edges.
3. Continue Stacking: Carefully place the next cake layer on top and repeat the frosting process. Continue layering all your cake rounds and frosting, pressing gently after each layer to ensure stability.
4. Crumb Coat (Optional but Recommended): Once all layers are stacked, apply a very thin layer of frosting around the sides and top of the cake. This “crumb coat” helps to seal in any loose crumbs and creates a smooth surface for your final frosting.
5. Final Frosting and Crumb Decoration: Use the remaining frosting to generously cover the top and sides of the entire cake. Then, take your prepared cake crumbs and gently press them onto the sides and top of the cake. You can also sprinkle them for a rustic look.
6. The Magic of Resting: This is arguably the most crucial step for Medovyk! Cover the cake loosely with plastic wrap and refrigerate for at least 12-24 hours. This resting period allows the honey cake layers to absorb the moisture from the sour cream frosting, transforming them from firm cookies into incredibly soft, tender, and moist cake layers. Patience is key here!
7. Serve and Enjoy: Once fully rested, slice your beautiful Ukrainian Honey Cake with a sharp knife and serve at room temperature for the best flavor and texture. Enjoy the fruits of your labor!

Tips & Tricks for Beginner Bakers

Baking is a science, but also an art! Here are some essential tips to ensure your Medovyk is a resounding success:

• Room Temperature Ingredients: For most baking, especially cakes, ensure your butter and eggs are at room temperature. This helps them combine more smoothly and evenly, creating a better emulsification and a more consistent batter. For this specific recipe, the eggs are added to a warm mixture, but starting with room temperature eggs still helps prevent shocking the mixture.
• Accurate Measuring is Key: Baking is precise. Use proper measuring cups for dry ingredients (levelled off with a straight edge) and liquid measuring cups for wet ingredients. Investing in a kitchen scale is also a fantastic idea for accuracy, especially with flour.
• Don’t Overmix the Flour: Once flour is added, mix only until just combined. Overmixing develops the gluten, leading to a tough, chewy cake rather than a tender one.
• Parchment Paper is Your Best Friend: Seriously, don’t skip it! It prevents sticking, makes cleanup a breeze, and helps you transfer delicate cake layers without breaking them.
• Patience with Chilling: The dough needs to be properly chilled to be easily rolled. Don’t rush this step. Similarly, the assembled cake needs its rest in the fridge for the layers to soften and the flavors to meld.
• Read the Entire Recipe First: Before you even get out a single ingredient, read through the entire recipe from start to finish. This helps you understand the process, anticipate steps, and prepare everything you need beforehand.
• Keep an Eye on Baking Layers: Medovyk layers bake very quickly. Stay by the oven and watch for that perfect golden brown.

Essential Baking Tools

Having the right tools makes all the difference! Here are a few essentials for this recipe, with convenient links:

• Mixing Bowl
• Whisk
• Baking Sheet (for the layers)
• Measuring Cups & Spoons
• Spatula
• Rolling Pin
• Parchment Paper
• Electric Mixer (handheld or stand mixer)

Nutrition Info (per estimated slice, 1/12th of cake)

Please note that these are approximate values and can vary based on specific ingredients and portion sizes.

Frequently Asked Questions (FAQs)

Q1: Can I make this cake ahead of time?

Absolutely, and it’s highly recommended! Medovyk actually tastes best after it has had at least 12-24 hours to rest in the refrigerator. This allows the cake layers to fully absorb the moisture from the frosting, becoming incredibly soft and flavorful. You can even make it 2-3 days in advance.

Q2: My dough is too sticky/crumbly. What went wrong?

If your dough is too sticky, gradually add a tablespoon or two more of flour until it’s manageable. If it’s too crumbly, it might be over-floured or not warm enough. Try kneading it gently for a minute or two; the warmth from your hands can help. If still crumbly, add a tiny bit of melted butter or a teaspoon of water, a drop at a time, until it comes together. Remember to chill it thoroughly!

Q3: My cake layers are burning or not cooking through. Any advice?

Medovyk layers are very thin and bake quickly. Ensure your oven temperature is accurate (an oven thermometer can help!). If burning, your oven might be too hot or you’re baking too long. If not cooking through, they might be rolled too thick. Try rolling thinner and keeping an eye on them from 5 minutes onwards.

Q4: Can I use a different frosting if I don’t like sour cream?

While traditional Medovyk relies on the tangy sour cream frosting to balance the sweetness of the honey layers, you can certainly experiment! A cream cheese frosting, a dulce de leche frosting, or even a simple whipped cream could work, though the authentic flavor profile will change.

Q5: How should I store leftover Medovyk?

Store any leftover Medovyk tightly covered in the refrigerator for up to 5-7 days. The flavors often deepen over time! You can also freeze individual slices (well-wrapped) for up to 2-3 months. Thaw in the refrigerator before serving.

Conclusion: Your Medovyk Masterpiece Awaits!

Congratulations, future Medovyk master! You’ve just walked through the steps to create a truly special Ukrainian Honey Cake. Don’t worry if your first attempt isn’t absolutely perfect; baking is about learning, enjoying the process, and sharing delicious moments. This recipe is a testament to the fact that even seemingly complex Ukrainian Cake Recipes can be broken down into manageable, easy baking recipes for anyone to try. So tie on that apron, get your ingredients ready, and let the sweet aroma of honey fill your home. Happy baking, and enjoy every delightful bite of your homemade Medovyk.