Caramel Honey Cake with Prunes and Walnuts
My Ukrainian heart belongs to this cake.
Oh, this cake... where do I even begin? :)
Close your eyes and imagine layer after layer of deeply caramelized honey cake, each one soaked with the most pillowy, cloud-like cream, studded with sweet prunes and crunchy walnuts. The whole house fills with the smell of warm honey and butter while the layers bake, and I promise you - it’s impossible to resist sneaking a taste of those golden scraps before assembly.
This is a *medovik*, a beloved honey cake that holds such a special place in my heart. My mom used to make something similar for celebrations, though her version was simpler. Over the years, I’ve fallen in love with this caramelized variation - the way the sugar and honey transform into something rich and deeply amber, giving the layers that gorgeous color and more complex flavor. And adding prunes and walnuts to the filling? It takes this classic to a place that feels both nostalgic and new.
The layers are intensely honeyed, almost glowing with that beautiful caramel hue. And the cream... mmm... it’s light yet luscious, the kind that melts into the cake overnight until everything becomes one tender, spoonable dream.
Now, I know what you might be thinking — twelve layers?! Trust me on this one, it’s much simpler than it seems. The dough comes together quickly, and once it’s chilled, rolling and baking each layer takes just minutes. Put on some good music, pour yourself a glass of wine, and enjoy the process. Before you know it, you’ll have a stunning cake waiting in your fridge.
Here’s a little secret: the magic really happens overnight. The cream softens those thin, crisp layers into something incredibly tender. Patience, my darlings — it’s worth every hour.
Ingredients
Cake layers:
honey – 150 g (½ cup)
sugar – 170 g (¾ cup + 2 tbsp)
butter – 130 g (½ cup + 1 tbsp)
eggs – 3 large
baking soda – 2 tsp
all-purpose flour – 600 g (about 4¾–5 cups)
For the Cream:
full-fat sour cream – 800 g (about 3⅓ cups)
powdered sugar – 250 g (about 2 cups)
heavy cream (33%) – 500 g (2 cups)
vanilla sugar – 1 tsp
(or 1 tsp vanilla extract)
For the flling:
walnuts – 100 g (1 cup, chopped)
prunes – 100 g (about ¾ cup, chopped)
Instructions
1. In a deep saucepan (high sides are important here!), combine the sugar, honey, and butter. Place over medium heat and cook, stirring with a spatula, until the sugar dissolves completely.
2. Carefully add the baking soda and stir. The mixture will turn white and foam up dramatically - don’t worry, this is exactly what should happen! Continue cooking for 3-4 minutes, stirring constantly, until the mixture turns a beautiful caramel color. Remove from heat.
3. Let the mixture cool slightly. Lightly beat the eggs with a fork, then gradually whisk them into the caramel mixture, stirring vigorously with a whisk.
4. Add the flour in stages. Stir in about half the flour first, let the dough cool a bit more, then add the remaining flour. Knead until you have a soft, pliable dough.
5. Divide the dough into 10-12 equal pieces. Cover with plastic wrap and refrigerate for at least 2 hours (or overnight - the dough actually handles better when well-chilled). When ready to bake, preheat your oven to 180°C (350°F). Roll each piece into a circle slightly larger than your desired cake size - I roll mine between two sheets of parchment paper. Use a cake pan or plate as your guide.
6. Prick the rolled dough all over with a fork and bake for 5-7 minutes until golden. Immediately after baking (while still warm and pliable), trim each layer using your plate or pan as a template.
7. Save all those trimmed scraps - they become your topping! Toast the walnuts in a dry pan until fragrant, then roughly chop them. Rinse the prunes and cut into small pieces.
8. Crush the cake scraps in a blender or place them in a plastic bag and crush with a rolling pin until you have fine crumbs.
9. For the cream: combine the cold sour cream, heavy cream, and powdered sugar in a large bowl. Whip until fluffy and billowy.
10. Time to assemble! Spread cream generously over each layer, sprinkling walnuts and prunes between the layers as you go. I like to assemble mine inside a cake ring for clean edges. Once assembled, refrigerate overnight to let everything soak and meld together.
11. The next day, cover the top and sides with the reserved cake crumbs. Slice and enjoy!
Tips for Success
The caramel stage: Watch it carefully. You want amber, not burnt. If it smells bitter, you’ve gone too far - but don’t worry, it happens to the best of us (ask me how I know... rffff).
Cold cream is key: Make sure your sour cream and heavy cream are very cold before whipping. This helps the cream hold its shape.
Overnight is non-negotiable: I know it’s hard to wait, but the cake truly needs time to soften. A freshly assembled medovik is too crisp; an overnight rest transforms it into velvet.
Make ahead: The dough keeps beautifully in the fridge for up to 3 days, and baked layers can be stored (well-wrapped) at room temperature for a day or frozen for longer.
This is the kind of cake that makes people go quiet on the first bite, then immediately ask for the recipe. It’s a labor of love, yes - but isn’t that what the best cakes always are?
I hope you make this for someone you love... or just for yourself on a quiet Sunday. You deserve it. :)
Now, let’s get baking, shall we?
— Victoria