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Lithuanian Honey Cake recipe

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If you’re looking for a new and exciting dessert to make, try one of my favorite Lithuanian honey cake, also known as Medutis. This traditional layered cake is a popular dessert in the Baltic countries and is a must-try recipe for anyone looking to experience the rich culinary traditions of Eastern Europe.

What is Lithuanian Honey Cake – Medutis?

Medutis is a traditional Lithuanian cake that is made by layering thin honey cake layers with a rich and creamy filling. The result is a delectably moist and sweet dessert that is perfect for special occasions and holiday gatherings. This cake has a long history in Lithuanian culture and is often passed down from generation to generation.

Just like this recipe, which I got from my childhood neighbor aunt. She was a very nice lady who always gave us her homemade super moist honey cakes on our family members’ birthdays. I am very thankful to her for teaching me how to make a delicious honey cake!

Medutis – watch how to make it


Moist Honey Cake a.k.a Medutis 🎂 INGREDIENTS 80 g sugar 80 g honey 40 g butter 1 egg 290 g of flour (+40g for sprinkling on the table) 0.5 tsp cinnamon 0.5 tsp baking powder 0.25 tsp vanilla powder Filling 500 g sour cream (30-35%) 2 tbsp powdered sugar Half of small lemon juice Full recipe at my page under “Dessert” category Edit: @Emilija #medutis #recipes #medutisrecipe #homemadefood #prepareyourplates #dessert #honeycake #cake #lithuaniancake #ケーキ #cookingblog

♬ ♡ ᶫᵒᵛᵉᵧₒᵤ ♡ – SoBerBoi
Honey cake sliced

Moist Honey Cake recipe

Experience the rich culinary traditions of Eastern Europe with our delicious Lithuanian honey cake recipe, also known as Medutis. This moist and sweet dessert is perfect for special occasions and holiday gatherings.
5 from 4 votes
Prep Time 1 hour
Cook Time 40 minutes
Course Dessert
Servings 20 cm cake form


  • 20 cm cake form


  • 80 g sugar
  • 80 g honey
  • 40 g butter
  • 1 egg
  • 290 g of flour (+40g for sprinkling on the table)
  • 0.5 tsp cinnamon
  • 0.5 tsp baking powder
  • 0.25 tsp vanilla powder


  • 500 g sour cream (30-35%)
  • 2 tbsp  powdered sugar
  • Half of small lemon juice


  • In the bowl mix dry ingredients: 290g of flour, vanilla powder, baking powder and cinnamon.
  • In another bowl add butter, sugar, and honey. Melt it in the steam bath. Let it cool down a bit and then mix in the egg.
  • To the butter, sugar, honey and egg mixture, gradually add dry ingredients. When the mixture becomes firm, start mixing by hand. Once done, place dough in a bowl, wrap top with plastic wrap and let it rest in the fridge for 30-40 minutes.
  • Preheat the oven to 180-190°C.
  • Sprinkle the table with the left 40g of flour, take a piece of dough and roll it thinly. Transfer it on the baking paper and roll a bit again. With the cake form cut the form you need and remove the leftover pieces.
  • With the fork, stab the dough several times. Bake in the oven for 4-5 min (depending on the oven). Cake layer must become brown. Repeat this process until there’s no dough is left. You will need 8 cake layers. Crush the leftover pieces (can also blend them) to use for decoration. Choose one cake layer with the smoothest surface and set it aside – it will be used for the last top layer.
  • Prepare the filling: in the bowl add sour cream and powdered sugar, mix with a hand mixer until it’s texture just starts to become stiff (5-7min).
  • Add lemon juice, mix for a bit and try if the taste is good for you. Add more lemon juice if you want more sourness. Continue mixing till texture becomes stiff, but be careful not to over mix it (3-5min). You can also leave mixture in the fridge for 1-2hours to become stiffer.
  • Start layering the cake: at the bottom add cake layer – thick layer of sour cream mixture – cake layer – sour cream mixture and continue till you put on top the smoothest pad. With the left sour cream mixture cover the top and sides of the cake.
  • Now take the crushed cake pieces and cover all the cake with them.
  • Carefully cover the cake with plastic wrap (or in other your preferred way) and put it in the fridge. Let it stay overnight or even better – for a day (then it will become even more moist).


Note! If filling is not stiffening try adding 1 tsp of gelatin (prepare gelatin according to package instructions). OR you can leave mixture in the fridge for 1-2hours to become stiffer. 
Best to use high quality and very thick sour cream. My favorite one is DVARO sour cream.
Keyword lithuanian honey cake, medutis, moist honey cake

Nutrition table of Honey Cake

Nutrition Facts
Amount per serving100 g
Calories332 Kcal
Energy value1388 kJ
Fat16 g
Saturated Fat10 g
Carbs41 g
Sugar17 g
Protein5 g
Salt0 g


What kind of honey should I Use?

When making a honey cake, you can use any type of honey that you prefer. Different types of honey will have different flavors and levels of sweetness. Some popular types of honey for baking include clover honey, orange blossom honey, and wildflower honey.
Keep in mind that the flavor of the honey will affect the overall flavor of the cake.

How long does Honey Cake last?

Up to 5 days.

What flour to use for honey cake?

Best to use as loose flour as possible. I am using Ekstra flour for this recipe, because it absorbs moisture better. If you use simple flour, then it will absorbs too much moisture from the honey & butter mixture and you will need more flour.

Can I make the cake in advance?

Yes, honey cake can be made in advance and stored in the refrigerator for up to 3 days before serving.

Can I decorate the cake with anything?

Yes, you can decorate the cake with a variety of toppings such as fresh fruit, chocolate shavings, or a sprinkle of powdered sugar. You can also top the cake with whipped cream or a drizzle of melted chocolate. The possibilities are endless!

Is moist honey cake suitable for vegans?

No, honey cake is not suitable for vegans as it contains butter, eggs and sour cream, which are animal products.

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