What is Miodownik?
Miodownik, or Polish Honey Cake, is a beloved traditional Polish dessert featuring layers of soft, moist honey-infused cake paired with a smooth vanilla pudding or custard filling.
The cake is often topped with homemade caramel and chopped walnuts, creating a beautiful and delicious contrast of flavors and textures.
Miodownik is perfect for holidays, family gatherings, or any special occasion where you want to impress your guests with a decadent dessert.
Why I Love This Miodownik Recipe
This Polish Honey Cake is the perfect combination of sweet honey layers and creamy filling, with a rich salted caramel and walnut topping to finish it off. It’s a showstopper that’s surprisingly easy to make!
Make Ahead: This cake needs to refrigerate overnight, which means you can make it in advance—perfect for stress-free entertaining.
Crowd-Pleasing Dessert: This cake is made in a large pan, making it ideal for family gatherings or parties.
Decadent and Moist: The honey in the cake keeps it wonderfully moist, while the pudding filling adds richness.
Key Ingredients & Substitutions for Miodownik
This recipe uses a combination of pantry staples and a few specialty items to create the perfect layered honey cake.
Honey: The star of the show, honey adds sweetness and moisture to the cake. Use a good-quality honey for the best flavor.
Flour: All-purpose flour creates the structure for the cake. You can substitute with whole wheat flour for a denser texture.
Instant Vanilla Pudding Mix: The pudding mix is used to create the creamy filling. If you prefer, you can make a homemade vanilla custard. (You can also use „Kajmak” wich is a milk caramel cream – a Polish version of dulce de leche, for an additional caramel taste).
Whipping Cream: Lightens the pudding mix to create a soft, creamy texture.
Walnuts: The star of the topping. Caramelized with sugar and salt for an irresistible sweet and salty finish. You can substitute with almonds or hazelnuts if preferred.
Tools You’ll Need
- Mixing Bowl: For combining the cake batter and pudding filling.
- Large Baking Pan: A 9×13-inch pan works best for this layered cake.
- Parchment Paper: To line the pan and prevent sticking.
- Plastic Wrap: For covering the cake during refrigeration.
- Whisk: For making the pudding filling.
- Spatula: For spreading the layers evenly.
Step-by-Step Instructions for Miodownik
Preparing the Cake Layers
In a medium saucepan, melt the butter, sugar, and honey over medium heat. Stir until smooth, then remove from heat and let cool slightly. In a large mixing bowl, combine the flour, baking soda, and salt. Slowly add the cooled honey mixture, followed by the eggs and milk. Stir until the batter is smooth and well-combined.
Baking the Cake
Preheat the oven to 350°F (175°C). Line a large 9×13-inch baking pan with parchment paper and grease it lightly. Pour the cake batter into the prepared pan and spread it out evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
Making the Creamy Pudding Filling
In a mixing bowl, whisk together the instant vanilla pudding mix and milk until it thickens. In a separate bowl, beat the whipping cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture until smooth. Set aside.
Assembling the Miodownik
Once the cake has cooled, carefully slice it into 3 equal layers. Place the first layer on a serving plate and spread half of the pudding filling over it. Add the second cake layer on top and spread the remaining filling. Place the final layer of cake on top.
Preparing the Salted Caramelized Walnuts
In a medium saucepan, melt ½ cup sugar over medium heat, stirring constantly until it turns a deep amber color. Add 1 cup of walnuts and a pinch of sea salt, stirring to coat the walnuts evenly in the caramel. Transfer the walnuts to a parchment-lined tray and let them cool completely before breaking into smaller pieces.
Serving
The next day, remove the cake from the fridge and let it sit at room temperature for 15 minutes before slicing. Serve chilled or at room temperature for the best flavor and texture.
Expert Tips for Perfect Polish Honey Cake
- Use Room-Temperature Ingredients: For a smoother batter, make sure the butter and eggs are at room temperature before mixing.
- Let the Cake Rest: Miodownik is best after it has been refrigerated overnight. This allows the cake layers to absorb moisture from the pudding, creating a perfectly moist and tender cake.
- Caramelizing Walnuts: Be careful when melting sugar for the walnuts. Stir constantly to prevent burning, and remove from heat once it reaches a deep amber color.
- Chocolate Drizzle: The chocolate drizzle is optional but adds an extra layer of richness that pairs perfectly with the salted walnuts and creamy filling.
How to Make Homemade Vanilla Budyń (Custard)
For a richer and more traditional filling, consider making your own vanilla budyń, a type of Polish vanilla custard.
Ingredients for Homemade Vanilla Budyń:
- 2 cups whole milk
- ½ cup sugar
- 2 tbsp cornstarch
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- 4 large egg yolks
Instructions for Budyń
- Heat the milk: In a medium saucepan, heat 1 ¾ cups of the milk with the sugar over medium heat, stirring until the sugar dissolves. Bring to a gentle simmer.
- Prepare the egg mixture: In a small bowl, whisk the remaining ¼ cup of milk with the cornstarch, flour, and egg yolks until smooth.
- Temper the eggs: Slowly whisk a small amount of the hot milk into the egg mixture to temper the eggs, then pour the egg mixture back into the saucepan.
- Thicken the custard: Cook over medium-low heat, stirring constantly, until the mixture thickens and begins to bubble, about 2-3 minutes. Remove from heat and stir in the vanilla extract.
- Cool: Let the budyń cool slightly before using it as the cake filling. For best results, allow it to chill in the fridge for about an hour before assembly.
Serving Suggestions
Miodownik pairs beautifully with a cup of coffee, tea, or a glass of Polish mead (miód pitny). For a full dessert spread, serve alongside other Polish desserts like Pączki (Polish donuts) or Makowiec (Poppy Seed Roll).
This cake is perfect for special occasions like Christmas or Easter, but it’s also wonderful for everyday indulgence.
Make-Ahead and Storage
This cake can be made a day or two in advance and kept in the refrigerator. In fact, it tastes better the next day! Store the cake in the fridge, covered, for up to 5 days.
You can also freeze the cake (without the topping) for up to 3 months. Thaw in the fridge overnight before serving and add the walnut topping fresh.
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Traditional Polish Honey Cake (Miodownik) Recipe
- Total Time: 55 minutes (plus overnight refrigeration)
- Yield: 12 servings 1x
Description
Polish Honey Cake (Miodownik) is a decadent dessert with layers of sweet honey cake, creamy pudding filling, and a rich caramel and walnut topping. Perfect for family gatherings or special occasions.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter
- 1/2 cup honey
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
For the Filling:
- 1 package (3.4 oz) instant vanilla pudding mix (for homemade Budyń, look up to the recipe tips)
- 2 cups milk
- 1 cup heavy whipping cream
For the Topping:
- 1/2 cup sugar
- Pinch of sea salt
- 1 cup chopped walnuts
Salted Caramel Glaze
- 1/2 cup granulated sugar
- 3 tablespoons unsalted butter, at room temperature
- 1/4 cup heavy cream, at room temperature
- 1/4 teaspoon sea salt (adjust to taste)
Instructions
Preparing the Cake:
- Mix the cake batter: Melt butter, honey, and sugar in a saucepan, then cool slightly. Combine flour, baking soda, and salt. Add the honey mixture, eggs, and milk. Mix until combined.
- Bake: Pour the batter into a lined 9×13 pan. Bake at 350°F for 20-25 minutes. Cool completely.
Make the Filling:
- Prepare the pudding: Whisk the pudding mix and milk. Beat the whipping cream to stiff peaks, then fold into the cold pudding. (Or follow the instruction above, for homemade Polish vanilla custard).
Prepare the Salted Caramelized Walnuts:
- Caramelize the walnuts: Melt sugar constantly mixing in a saucepan until amber. Add walnuts and a pinch of salt, stir, and transfer to parchment paper to cool.
Salted Caramel Glaze
- Melt the sugar: In a medium saucepan over medium heat, melt the sugar, stirring continuously until it becomes a smooth, amber-colored liquid.
- Add the butter: Carefully add the butter and stir until fully incorporated.
- Add heavy cream: Slowly pour in the heavy cream, continuing to stir. The mixture will bubble, so take care. Stir until smooth.
- Add salt: Add the sea salt and stir. If you prefer a thinner consistency, add a bit more cream.
- Cool: Remove from heat and let cool slightly before drizzling over your Miodownik.
Assemble the Cake:
- Layer the cake: Slice the cake into 3 layers. Spread pudding between the layers.
- Add toppings: Place the salted caramelized walnuts on top, and drizzle with the salted caramel sauce.
- Cool: Cool the cake completely overnight. Slice and serve.
Notes
Miodownik tastes even better the next day as the cake absorbs the flavors of the filling.
For a gluten-free version, substitute the flour with a gluten-free baking mix.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Polish
Nutrition
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 40g
- Protein: 6g
- Cholesterol: 80mg
Nutrition Information
This website offers estimated nutritional details, which may vary depending on the specific ingredients used.
Frequently Asked Questions (FAQ)
Can I make Miodownik without instant pudding mix?
Yes! You can make a homemade custard or vanilla pastry cream for a more traditional version of the cake.
How long does Miodownik need to be refrigerated?
It’s best to refrigerate the cake overnight to allow the flavors to meld, but a minimum of 4 hours will also work.
Can I add raisins or other fillings to the cake?
Yes! Some variations of Miodownik include raisins or other dried fruits mixed into the filling for extra texture and flavor.
Planning on trying this but have a question. Your pictures look like there is a wet caramel on top, in addition to the caramelized walnuts. Your instructions say to make the caramelized walnuts, set aside to cool/break, then top the cake. Do you additionally add some type of wetter topping prior to the caramelized walnuts? Thanks!
Hello Emily! I topped the cake with an additional layer of salted caramel sauce, that i made before. You can make it my melting 1/2 cup of white sugar on low heat, until all the sugar is melted (without mixing). Than mix it with 1/4 cup of butter, and mix until melted and combined. Than slowly add 1/2 cup of warmed heavy cream, and mix until combined :). Cool and pour on top of the cooled cake with the wallnuts.
Just a couple of thoughts. There is no baking powder in the recipe, and I used a 9″x13″ pan as suggested, but the cake did not rise very much, giving me about a 2″ cake that I only was able to cut in half. Should I use a 8″x8″ pan and adjust the cooking time?
I also think you should include the salted caramel sauce as an option, it sounds delicious.
Having said that, the cake was delicious and a great hit at our Thanksgiving dinner.
Thank you so much for trying the recipe and sharing your experience! You’re absolutely right; the recipe relies on baking soda, which gives a more subtle lift than baking powder, resulting in a denser cake. Using a smaller pan, like an 8″x8″, would indeed give you a taller cake and allow for easier layering, though the baking time may need to be extended by 5-10 minutes—just keep an eye on it and test with a toothpick for doneness.
Adding a salted caramel sauce sounds wonderful! It would complement the flavors beautifully, especially with those caramelized walnuts on top. I’m so glad to hear it was a hit at your Thanksgiving dinner!
If we are making a homemade budyn then do we have to mix it with whipping cream and milk or that is a ready thing that goes on the cake?
If you’re making homemade budyń, you prepare it with milk as outlined in the recipe, and once it’s cooled, fold in the whipped cream to create a smooth and creamy filling. This step makes the budyń light and perfect for spreading between the cake layers. Let me know if you have any other questions!