Easy Honey Cake Roll Recipe: A Simpler Medovik for Any Occasion
Discover the ultimate secret to a delightful, hassle-free dessert: the Honey Cake Roll. This recipe offers all the beloved flavors of the traditional Ukrainian Medovik cake but in a significantly simpler, quicker format. Imagine a fluffy, moist sponge cake generously filled with a tangy sour cream frosting, all rolled into an elegant, easy-to-slice dessert. Perfect for busy moms and anyone craving a show-stopping treat without the lengthy preparation, this honey cake roll is guaranteed to be a crowd-pleaser for any gathering or a sweet escape after a long day.
The Simplicity of a Honey Cake Roll: A Medovik-Inspired Delight
Like many home bakers, I’m always on the lookout for desserts that are both impressive and incredibly easy to make. That’s where roll cakes shine! While I adore our traditional Honey Medovik Cake, preparing its numerous thin layers can be quite time-consuming. Let’s be realistic: when you’re feeding a family of eight (or just love a good dessert), a classic Medovik can disappear in an instant! This ingenious honey cake roll recipe, however, yields two generous rolls, each providing a solid 14 slices. That’s a total of 28 servings of pure honey-infused bliss, making it perfect for larger gatherings or ensuring you have enough to satisfy those unexpected sweet cravings throughout the week.
This streamlined approach to a classic means you get to enjoy the rich, complex flavors of honey and the delightful tang of sour cream frosting without the extensive effort of layering and chilling multiple cakes. It’s a game-changer for anyone who loves homemade desserts but values efficiency in the kitchen.
From Ukrainian Family Kitchens: The Authentic Honey Roulade
This incredible honey cake roll recipe has a special origin, hailing from a relative of my husband who still resides in Ukraine. With a large family to feed, she affectionately calls these “family roulades” – a testament to their generous yield and universal appeal. They truly are designed to feed a crowd, producing two magnificently delicious cake rolls that disappear almost as quickly as they’re made!
When I first tried this roll cake, I was immediately struck by its flavor profile – it was unmistakably identical to the popular honey layer cake (Medovik) that many adore. Paired with a luscious sour cream frosting, it was only fitting to christen it the “Honey Cake Roll” or, more familiarly, the “Medovik Roll.” This dessert isn’t just amazing; it’s incredibly quick and easy to assemble, making it a dream for any home baker.
One of the most remarkable qualities of this cake is how incredibly soft and tender the sponge cake turns out. And once it’s filled with that rich sour cream frosting, it undergoes a magical transformation, absorbing the moisture and becoming even more exquisitely moist and melt-in-your-mouth delightful. The subtle tang of the sour cream beautifully cuts through the sweetness of the honey, creating a perfectly balanced flavor profile that keeps you coming back for more.
This cake even serves as an ideal last-minute dessert hero. I recall a time when unexpected visitors arrived on short notice, and this reliable roll cake came to the rescue, allowing me to whip up a fantastic dessert in under an hour! The process is incredibly efficient: I quickly baked the honey sponge cakes, popped them into the freezer for rapid cooling, and while they chilled, I swiftly prepared the rich sour cream frosting. Assembly was a breeze, and before I knew it, a beautiful, delicious dessert was ready to be served. It’s truly difficult to mess up this recipe, and any minor imperfections are effortlessly disguised by the optional, yet charming, graham cracker crumb coating – giving it that signature “Medovik” look and a delightful textural contrast.
Did I mention the unparalleled moistness of the sponge cake? This characteristic is key to its success and one of the reasons it’s so forgiving. Moist cakes inherently flex better, making this the perfect, foolproof recipe for rolling without cracks or breaks. Say goodbye to crumbly, difficult-to-handle cakes and hello to smooth, effortless rolling every time!
Mastering the Roll: Techniques for a Perfect Honey Cake
The secret to a beautifully formed honey roll cake lies in a crucial technique: rolling it while it’s still hot from the oven. This is where a reliable jelly roll pan truly comes in handy. Begin by lining your pan with aluminum foil – this clever step makes peeling the baked cake layer away incredibly easy later on. Lightly grease the foil to ensure no sticking, then spread your batter evenly over the prepared surface. Once baked to a beautiful golden hue, the magic happens. Immediately upon removing the cake from the oven, and while it’s still piping hot, carefully roll it up (using kitchen mitts to protect your hands) directly in the pan. As the cake cools in this rolled position, it sets into its iconic jelly roll shape. This method keeps the sponge flexible and prevents cracking, making it effortless to unroll, fill, and re-roll once completely cool.
Pan Sizes and Storage: Maximizing Your Honey Cake Roll Experience
While this recipe is designed for two standard 15×10 inch jelly roll pans to ensure consistent cake thickness, you do have some flexibility with pan sizes. You can certainly use different-sized pans, but remember that a larger pan will result in a thinner cake layer. For instance, I’ve used one 18×13 inch sheet pan and one 18×12 inch jelly roll pan in a pinch, but this resulted in one cake being slightly thinner than the other. For optimal results and uniform rolls, sticking to two standard 15×10 inch jelly roll pans is highly recommended. Always ensure your cake is baked through by inserting a toothpick into the center; if it comes out clean, your sponge is ready.
Storing Your Honey Cake Roll
One of the many benefits of this honey cake roll is its excellent shelf life. Once assembled and frosted, it can be kept in the refrigerator for up to a full week. This makes it an absolutely fantastic make-ahead dessert, perfect for holiday entertaining or simply having a delicious treat on hand. That’s precisely why I always recommend making two! If you’re initially hesitant about preparing such a generous quantity, you can halve the recipe to make a single jelly roll cake. However, in my humble opinion, you’ll regret not making both once you taste how quickly these delightful, moist cakes disappear. The provided amount of sour cream frosting is perfectly proportioned to fill both rolls generously, ensuring every slice is a creamy, honeyed dream.
Essential Ingredients for Your Honey Cake Roll
This honey roll cake is a favorite among busy parents for good reason: it calls for incredibly basic pantry ingredients and requires minimal effort to bring together. It’s accessible and straightforward, making homemade indulgence achievable for anyone. For those who prefer a more wholesome approach, this recipe also works beautifully with 100% freshly milled flour and organic cane sugar, offering a healthier twist without compromising flavor or texture. However, the original recipe, which I’m sharing here, uses classic white all-purpose flour for that traditional fluffy sponge.
The Star: Honey Sponge Cake
The foundation of this delectable dessert is a remarkably moist honey sponge cake. Even straight out of the oven, its tenderness and moisture content are impressive. The honey not only imparts a unique, rich flavor but also contributes to the cake’s darker hue and exceptional moistness, acting as a natural humectant. This means your cake will stay fresher and softer for longer, a definite win!
The Perfect Counterpart: Sour Cream Frosting
The sour cream frosting is truly the perfect partner for the sweet honey cake. Its subtle tang provides a wonderful balance to the sweetness, creating a dessert that is rich and satisfying but never overly cloying. Beyond flavor, the moisture from the sour cream filling penetrates the sponge cake as it sits, making the cake even softer and more tender with time. It’s a combination that truly elevates this simple roll into something extraordinary.
Step-by-Step: Crafting Your Easy Honey Cake Roll
Creating this honey roll cake is surprisingly simple, especially when compared to the traditional Medovik, which often involves baking and stacking many thin layers. Here, we’re essentially making a honey sponge cake, rolling it up, and filling it with cream – all while retaining the same beloved honey flavor that defines its layered cousin. The main ingredient, honey, takes center stage without the lengthy preparation time, making it an ideal choice for a quick yet elegant dessert.
- Prepare the Honey Sponge Cake Batter: Begin by combining the eggs and sugar in the bowl of a stand mixer. Beat them on high speed for a full 20 minutes. This extended beating time is crucial for incorporating a lot of air, which gives the sponge its incredible volume and light, fluffy texture. Meanwhile, prepare your pans by lining two standard jelly roll pans with aluminum foil and lightly greasing them. This ensures easy removal and prevents sticking.
- Fold in Remaining Ingredients: Gently mix the honey and baking soda into the aerated egg and sugar mixture. Then, turn off the mixer. Using the wire whisk attachment or a spatula, carefully fold in the all-purpose flour, always moving in one direction. This gentle folding technique is vital to maintain the airiness you’ve built into the batter, ensuring your sponge remains light.
- Bake to Perfection: Evenly divide the prepared batter between your two lined and greased jelly roll pans. An angled cake spatula can make spreading the batter much easier and more uniform. Bake for 20-25 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Roll While Hot: This is a critical step! As soon as you remove the honey sponge cakes from the oven, gently roll them up, jelly roll style, while they are still hot. This flexibility prevents the cake from cracking. Use oven mitts and grasp the foil edges to help roll it without squishing the cake.
- Cool Completely: Allow the rolled cake layers to cool completely in their rolled state. This helps them retain their shape and makes them easier to handle for the next steps. While they cool, prepare your delightful sour cream frosting.
- Prepare the Cream: In a bowl, whisk together the sour cream and powdered sugar until smooth. In a separate bowl, beat the heavy cream until soft peaks form. Gently fold the whipped cream into the sour cream mixture until just combined.
- Assemble and Finish: Carefully unroll each cooled cake roll and peel off the aluminum foil. Spread approximately one-quarter of the sour cream frosting evenly over the surface of each cake. Gently re-roll each cake, then transfer them to a rectangular cake plate or serving platter. Use the remaining frosting to ice the sides and top of each roll. For that authentic “Medovik” appearance, you can optionally crush a sleeve of graham crackers and sprinkle the crumbs generously over the frosted cake. Serve immediately for a wonderful treat, or allow the cream filling more time to moisten the cake even further by chilling it in the refrigerator.
Frequently Asked Questions About Honey Cake Rolls
I Forgot To Roll The Cake After Baking, Is It Too Late?
It largely depends on how long the cake has been sitting and cooling. If the cake has cooled completely, it can indeed be prone to breaking when you attempt to roll it. However, if it’s still warm to the touch, it will be much easier to flex without breaking. Sponge cakes are generally forgiving. In my experience, even if I’ve forgotten to roll a cake roll for about 20 minutes, trying to roll it while still warm has often worked out fine. Should it unfortunately break, don’t despair! You can always artfully cover any cracks with the generous sour cream frosting, and the delicious flavor will remain unaffected.
Can I Substitute Aluminum Foil with Parchment Paper?
Absolutely, yes! You can definitely use lightly greased parchment paper to bake the honey cake rolls instead of aluminum foil. Both options work interchangeably and serve the same purpose of making the cake easier to unroll and remove from the pan without sticking. Choose whichever you have on hand or prefer to work with.
Should I Quench the Baking Soda?
No, there’s no need to dissolve or “quench” the baking soda in sour cream or vinegar before adding it to this specific cake batter. Honey naturally contains a number of acids, which will react with the baking soda to activate it and neutralize any potential bitterness. This reaction helps create the light and airy texture of the sponge without any extra steps.
Pro Tips for the Best Honey Cake Roll
- Enhance Presentation and Flavor: Serve your honey cake roll with a scattering of fresh berries, such as strawberries or raspberries. Not only do they add a burst of vibrant color and freshness, but their slight tartness beautifully complements the sweet honey and tangy cream.
- Versatile Dessert: This recipe is incredibly versatile – it’s sophisticated enough for holiday entertaining but simple enough to satisfy everyday sweet cravings. Its quick preparation time makes it a go-to dessert for any occasion.
- Lining Options: While foil works great, feel free to substitute it with parchment paper for lining your jelly roll pans. Both provide a non-stick surface crucial for easy rolling.
- Safe Rolling Technique: When rolling up the hot cake, always use oven mitts to protect your hands. I find it helpful to hold onto the excess foil (or parchment paper) edges, gently lifting and guiding the cake into a roll without directly squishing the delicate cake tops.
- Whole Grain Alternative: For those looking for a whole grain option, substitute the white flour with a quarter cup more of freshly milled soft white wheat flour. This will add a deeper flavor profile and extra nutrients.
- Achieve Maximum Moistness: For an exceptionally moist cake roll, after frosting it with the sour cream cream, let it sit at room temperature for several hours before refrigerating. This allows the cream filling ample time to fully seep into the sponge cake, making it incredibly soft and tender. Don’t worry, it will still be wonderfully moist even if you skip this step and refrigerate immediately!
More Deliciously Moist Cake Recipes To Try:
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Cappuccino Cake
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Apple Cinnamon Cake Recipe
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German Chocolate Cake with a Cream Cheese Frosting
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Chocolate Sheet Cake
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Carrot Zucchini Cake
-
Chocolate Dulce De Leche Cake
-
Russian Tea Cake (Curly Boy)
-
Russian Sour Cream Cake (Smetannik)
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Honey Cake Roll
Equipment
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2 jelly roll pans
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1 Stand Mixer
Ingredients
Ingredients:
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6 eggs
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1 cup sugar
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1 cup honey
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1 Tbsp baking soda
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3 cups all-purpose flour
Sour Cream Frosting:
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2 cups sour cream (500ml)
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3/4 cup powdered sugar (100 grams)
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2 cups heavy cream (500ml)
Crumbs:
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1 sleeve graham crackers* (crushed)
Instructions
Directions:
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In the bowl of a stand mixer, beat the eggs and sugar over high speed for 20 minutes. Meanwhile preheat the oven to 350°F and line two jelly roll pans with foil, lightly grease, and set aside. -
To the sponge cake batter, mix in the honey and baking soda. Turn off the mixer and using the wire whisk attachment gently stir in the flour going in one direction. -
Evenly divide the batter into the prepared pans using an angled spatula and bake for 20-25 minutes or until done. -
Remove the honey sponge cakes from the oven and gently roll up. Cool completely. -
Make the Sour cream Frosting: whisk together the sour cream and powdered sugar then set aside. In another bowl, beat the heavy cream to soft peaks and mix it into the sour cream mixture. -
Gently unroll each cake roll and peel off the foil. Frost with 1/4 of the cream, roll up, and place onto a rectangular cake plate. -
Finish frosting the sides and top with 1/4 of the cream, and garnish with graham cracker crumbs if desired. Repeat process with the other cake roll. Serve immediately or keep in the refrigerator until needed.
Notes
- Graham crackers are optional, but they look more like “Medovik Rolls” with this garnish, use honey flavored ones.
- This cake is very moist and ready to serve immediately however, I like the cream to soften the cake roll even more so allow it to sit in the fridge for at least 2 hours or overnight.
- You can use lightly greased parchment paper instead of foil.
Nutrition per serving