If you’ve never made Russian Honey Cake before, don’t let those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make.
Traditional Medovik is a multi-layer honey infused cake with a creamy filling made of sour cream, heavy cream and condensed milk. Instead of making traditional honey cake layers, this shortcut version uses graham crackers to create soft, cake-like layers that form after chilling. Combined with a rich cream filling, this no bake dessert is light, sweet and incredibly satisfying.
Easy to make
Easy to prepare in less than 30 minutes. Only needs a few hours in the fridge but you can make it the night before.
Simple ingredients
Budget friendly with just a few ingredients you probably already have.
No oven required
Easy no bake, make ahead dessert that tastes like you spent all day baking.
Graham crackers: Store-bought puff pastry sheets are sold in the refrigerator or freezer section at your local grocery store.
Cream cheese: The base of the creamy filling.
Sour cream: Adds that extra tang to balance the sweetness. A must!
Heavy cream: Use cold heavy whipping cream for best results.
Vanilla extract: For a little extra flavor.
Powdered sugar: Just enough sugar to satisfy your sweet tooth.
For the rest of the ingredients, please see the recipe card below!
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
Add the rest of the heavy cream with the powdered sugar and vanilla extract. Beat for 1-2 minutes until fluffy and soft peaks form. Do not add too much powdered sugar. The frosting should not be overly sweet since the graham crackers are very sweet! Small clumps may form from the powdered sugar but they should dissolve.
Generously spread the filling between each layer
The most common mistake is not adding enough filling between graham cracker layers. The crackers absorb the filling so be generous. It should be at least the thickness of the graham crackers,1.5x more!
Refrigerate overnight
For best results, refrigerate at least 4 hours or overnight to the let the layers soften.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Step 1
Step 2
Step 3
Step 4
Yes! The only way for this cake to work is to refrigerate for at least 4 hours or overnight. It actually tastes better the next day as the layers soften, the cream solidifies and making it easier to slice.
You need to put enough cream between each layer because some of it gets absorbed from the graham crackers. It’s hard to give an exact measurement but the cream layer should be 1.5x to 2x the thickness of the graham cracker.
Chill the cake in the fridge at least 4 hours or overnight for best results. This helps the cream set and the layers soften, making it easier to slice.
Honey Cake is best served cold and a great make ahead recipe. Store leftover assembled cake in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to 3–4 days to maintain its texture and freshness.
I hope you love this easy shortcut Honey Cake recipe! Your feedback is valuable to us. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube for more easy no bake desserts and baking recipes!
I give you permission to steal this cake recipe for your Fourth of July dessert. This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous cake from Whole Foods.
Perfect Fourth of July dessert
This patriotic red, white and blue dessert is most popular Fourth of July desserts because it’s refreshing and easy to prepare ahead of time.
No oven required
This no bake cake is perfect for summer days when you don’t want to turn on the oven.
Easy to make
The easiest make ahead cake recipe for spring or summer gatherings. Prep time is under 30 minutes.
Refreshing & light
Serve chilled with lots of fruit.
Chantilly cream is a lightly sweetened whipped cream with vanilla. Unlike traditional frosting, in this recipe I used cream cheese and heavy whipping cream. This combination creates a stable yet flavorful frosting that pair perfect with the soft ladyfingers and fresh fruit.
Fresh berries: A good variety of blue and red fruit to create the iconic American flag.
Jam: Use high-quality jam. I like blueberry, marionberry or mixed berries. Combined with smashed raspberries for the fruity layer between the cake.
Condensed milk and milk: Both used to soak the ladyfingers.
Ladyfingers: I love using lady fingers because it’s basically dried up cake!
Mascarpone and cream cheese: Stabilizes the chantilly cream and adds more depth in flavor.
Heavy cream: Used for the cream cheese frosting.
Powdered sugar: Ladyfingers are naturally not very sweet. Powdered sugar helps balance the cream and cake layers.
Vanilla extract and almond extract: Adds an extract touch of flavor iconic to chantilly cakes.
For the rest of the ingredients, please see the recipe index card below!
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Prepare the chantilly cream
In a large mixing bowl, add the softened mascarpone and cream cheese. Beat on high speed for 1-2 minutes until smooth. Beat cold cheeses for 2-3 minutes. This extra step helps prevent clumps.
Add 1/2 of the heavy whipping cream and beat until combined. When adding the last half of the heavy cream, also add the powdered sugar, almond extract and vanilla extract. Whip for 2-3 minutes or until soft peaks form. Do not overmix. Taste and adjust sugar as needed.
Make the jam layer and milk mixture
In a medium bowl, add jam and fresh raspberries. Smash and mix until combined. In a separate bowl, add condensed milk and whole milk. Stir to combine until dissolved.
Build the first layer
Lightly dip each lady finger in the milk mixture. Arrange in a single layer in a 9″x13″ pan.
Add the cream
Top with 1/3 of the cream of the chantilly cream over the ladyfingers. Use an offset spatula to spread a smooth even layer.
Add the jam
Spread the entire jam over the cream into an even layer.
Repeat the layers
Continue layering the ladyfingers and 1/3 of the chantilly cream. Make sure to reserve enough for the final layer.
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Smooth the top layer
Use an offset spatula to make sure the top layer is smooth.
Create the flag outline
Use the tip of a knife or a toothpick to outline the sections of the flag. Create a rectangle in the upper left corner and 3 horizontal even lines.
Layer the blue section
Layer the blackberries and blueberries in the corner.
Pipe the white stripes
Use a piping bag with a star tip to pipe thick straight lines on the horizontal outlines.
Layer the red fruit
Arrange the strawberries, raspberries and cherries in between the white frosting.
Cover and refrigerate
Cover with plastic wrap and refrigerate overnight for best results. Dust with powdered sugar before serving.
For best results, refrigerate for at least 8 hours or overnight. This gives enough time for the ladyfingers to absorb the surrounding moisture from the cream and jam.
For the most flavorful results, dip in sweetened condensed milk mixture or a simple syrup.
Dip each ladyfinger for only 1-2 seconds. They absorb liquid quickly and over-soaking can make the dessert too soft and ruin the layers.
No Bake Berry Chantilly Cake is a delicious make-ahead recipe. Store covered in the refrigerator for up to 3 days. Do not freeze once soaked.
I hope you find this to be the best Tres Leches Cake recipe! Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try this recipe and love it, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
For more cake recipes, be sure to check out my Tres Leches Cake and Strawberry Tiramisu!
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors. You can serve it for lunch, a holiday gathering or a light dinner side dish.
Crunchy & Refreshing
Every bite is a mix of crunch and creaminess.
Irresistible homemade dressing
The dressing light made with mayo and Greek yogurt. It keeps this salad refreshing without being too heavy.
Easy to prep
There’s no cooking required. It’s simply a matter of washing, chopping and mixing. It can be made ahead of time, making it ideal for meal prep or entertaining.
Waldorf Salad is a fruit and nut salad. Originally served at the Waldorf Astoria Hotel in New York City in the 1800s, this salad combines apples, celery, dates, arugula, pecans and a creamy dressing for the perfect balance of savory and sweet flavors.
Apples: For crunch and sweetness. Compliments all the ingredients well.
Celery: For freshness and crunch. Most of the salad is made up of celery!
Dates: Dates add a caramel-like sweetness and chewy texture that makes this salad so irresistible and rich.
Mayonnaise and Greek yogurt: Greek yogurt adds extra protein and keeps the dressing light.
Parmesan: Adds a nutty, salty flavor and thickens the dressing.
Arugulal (optional): Adds more fullness to the salad but you may skip it completely.
Lemon juice: Freshy squeezed lemon juice provides acidity, brightness and freshness.
Maple syrup or honey: To balance out the acidity of the lemon and celery.
Olive oil: A good quality olive oil is important as the flavor of the dressing depends on it.
For the rest of the ingredients, please see the recipe index card below!
Step one
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill and parsley. Whisk until smooth.
Step two
Add parmesan and whisk until thick and combined.
Prepare the ingredients
Wash and chop the apples. Chop the apples and dates into bite sized pieces. Slice the celery and cucumbers into thin round slices. Roughly chop the pecans.
Make the creamy dressing
In a separate bowl, whisk together mayo, Greek yogurt, garlic, lemon juice, olive oil, salt, pepper, dill, parsley and parmesan until smooth.
Combine everything
To a large mixing bowl, add arugula, celery, dates, apples and pecans. Pour the creamy dressing over the top and toss until evenly coated. Best served chilled.
Chill the ingredients
Place the apples, celery and dates in the fridge before prepping the salad. This salad is best served cold.
Toss apples in lemon juice
Keep the apples fresh by tossing them in water and lemon juice.
Make it a meal
Add grilled or shredded chicken to make it a complete meal.
The original salad included apples, celery and mayonnaise. That’s it! I think my version is WAY better!
Yes! This salad tastes better chilled in the fridge for a few hours. You can prepare it one day in advance but some of the salad elements may lose their fresh crunch. Make the salad and toss everything together except the pecans and arugula. They will get soggy and loose their crunch.
Honeycrisp, Fuji, Gala or Granny smith apples are great choices because they stay crisp. I prefer Gala apples.
This healthy Waldorf Salad pairs well at any occasion with any spreads. Serve at holidays, weeknight dinners or special gatherings with a side of grilled chicken or steak and artisan bread.
If you’ve never made Russian Honey Cake before, don’t et those beautiful layers intimidate you. This no-bake shortcut version is made with graham crackers! It delivers the classic Medovik flavor with minimum effort and tastes like it took hours to make.
This No Bake Berry Chantilly Flag Cake is light and elegant, layered with fresh berries, fluffy cream and ladyfingers. No oven required. Inspired by the famous Berry Chantilly Cake from Whole Foods, this version skips the baking and uses ladyfingers instead.
This healthy Waldorf Salad is simple, refreshing and ready in minutes. It combines crisp apples, chewy dates, crunchy pecans and celery in a creamy dressing for the perfect balance of sweet and savory flavors.
Lemon Parmesan Gnocchi is a bright, creamy Italian pasta dish made with just a few simple ingredients for a quick weeknight meal.
This recipe is proof that chicken and potatoes don’t have to be boring. One-pan Lemon Chicken and Potatoes only require less than 10 minutes of prep time for a flavor that tastes like you’ve been in the kitchen all day.
Stuffed Shells. Easy, cheesy and perfect every time. Jumbo pasta shells filled with a creamy ricotta and spinach filling, baked in a rich marinara sauce. This Classic Italian American dish checks every box for a delicious dinner!
This One Pan Dumpling Bake recipe is worth the hype! It tastes like something you would order from Din Tai Fung. What makes this recipe great for quick weeknight dinners is the easy steps and simple ingredients.
If you love the bold, creamy and spicy flavors of jalapeno poppers, then this one-pot Jalapeno Popper Chicken recipe is about to become a weeknight favorite. Creamy sauce nestled between tender chicken and spicy jalapenos.
Looking for the best Banana Chocolate Chip Muffins that are moist, fluffy and loaded with gooey chocolate chips? This easy homemade muffin recipe is make with ripe bananas, simple ingredients and comes together in one bowl. Perfect for Breakfast, snacks or dessert!
During these colder months, Creamy Corn Chowder Soup is the only thing you need simmering on your stovetop.
Garlic Bread Focaccia is the newest version of my viral focaccia recipe, except this fluffy bread is slathered in garlic butter and topped with a mix of mozzarella and gruyere cheese. At this point, I might as well change my name to focaccia lady.
No special equipment needed
All you need is a mixing bowl and a baking pan.
Beginner-friendly
My focaccia bread recipe is easy to follow, perfect for novice or expert bakers.
Perfect for any occasion
Bread is at the center of every meal. It’s perfect for all occasions.
Flour: When making bread, I prefer to use bread flour due to it’s high protein content and structure. Read more about the different types of flour here.
Water: Filtered water is best. This is because tap water may contain impurities like chlorine or minerals that could affect yeast activity and overall quality of the bread.
Salt: I rarely ever use table salt in my recipes. When you see salt, think sea salt.
Sugar: Sugar provides food for the yeast during fermentation. It helps with the leavening process and promotes a better rise.
Yeast: This recipe uses instant yeast but you may use active dry yeast instead. See my notes in the recipe for special instructions. Read more about the different types of yeast here.
Mozzarella: Mozzarella is mild in flavor with a subtle tang. It’s the preferred cheese for cheesy bread because of its gooey and stretchy texture when melted.
Garlic: Garlic enhances this cheesy bread with its aromatic and robust flavor. Stay away from jarred garlic.
Parsley: Parsley adds a fresh, aromatic flavor and a visually appealing finishing touch.
For the rest of the ingredients, please see the recipe index card below!
Below are two sample schedules for making my focaccia. Both convenient even for the busiest of schedules.
Refrigerator first rise, room temperature second rise
Room temperature first rise, room temperature second rise
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Make the dough
To a large mixing bowl, add the water, sugar, salt and yeast. Mix together. Then, add the flour and mix to combine. The dough will be shaggy and wet.
Stretch and folds
For this recipe, I have adapted two types of stretches – the stretch and fold method and the coil method. See below for more extended photos and instructions.
First rise
Generously oil the bowl and cover with plastic wrap and tea towel. Let it rise for 1 to 1 1/2 hours until doubled in size.
Transfer to the pan
Shimmy the bowl back and forth to awake the bubbles. Transfer to a generously oiled baking pan. Fold the dough into thirds, rotate 180 degrees and flip to reveal the smooth side.
Second rise
Cover with plastic wrap and let it rise for 1 hour. While the dough is rising, make the garlic herb sauce.
Bake
Use your fingertips to dimple the surface of the focaccia dough. Bubbles should emerge! Bake for 15 minutes, remove from the oven, add shredded cheese and bake for an additional 10 minutes until golden and crispy. Brush with garlic herb butter.
What is the best pan to use for focaccia?
I suggest an aluminum, non-stick pan. Glass is a very poor conductor of heat. Linked below is the exact baking pan I use for all my focaccia recipes. Shop my exact 9″x13″ Baking Pan here (Affiliate link)
Can I use active dry yeast instead of instant yeast to make focaccia?
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” before use.
How do I activate yeast?
First, heat up your water from the recipe until its lukewarm. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly. Then, add to the flour and continue with the recipe.
Flour is the most over measured ingredient in baking. My number one tip is get a scale. Shop my exact kitchen scale for baking here. (Affiliate link)
Fluff up the flour first
Fluff the flour in its container with a spoon or fork by gently stirring it. This helps aerate the flour and prevent it from packing down.
Spoon flour into the measuring cup
Scoop flour into the measure cup with a spoon.
Do not tap or shake the cup
Fill the cup until its full. Do not tap or pack down.
Level the top
Level the top off with a knife or straight edge.
the cup to compact the flour, as this can lead to too much flour in the recipe.
Measure at eye level
Just as with measuring liquid in a cup, always check the measurement at eye level to ensure the most accuracy.
In my recipes, I follow the guideline conversion of 1 cup of flour = 120 grams. I try my best to measure by exact volume for my recipes but my golden rule is no more or less than 3-5 grams of a given ingredient.
Place your bowl on the scale
Place your bowl or container on the scale.
Zero out the scale
Turn the scale on and set to zero, also known as “tare”.
Add flour to the bowl
Add flour to the bowl until you reach the needed weight. Stop when the number matches the recipe.
Be generous with the olive oil
Focaccia is renowned for its olive oil infused crust. Be generous when drizzling olive oil on top of the dough and on the bottom of the baking pan.
Slow rise for flavor
Don’t rush the process. Allow the dough to undergo a slow fermentation for enhanced flavor.
Proper stretch and folds
This process helps develop gluten, resulting in a light and airy structure.
A Danish dough hook is a uniquely designed whisk that helps incorporate ingredients efficiently, develop gluten for better texture and structure in the bread without overworking the dough. Shop my exact Danish dough hook whisk here (Affiliate link) This one comes with additional bread making tools, perfect for novice bakers to try my Easy, No-Knead Artisan Bread.
Stretch and fold method
1. Wet your hands so the dough doesn’t stick to you.
2. Grab one side of the dough and stretch it gently but not to the point of tearing.
3. Fold it over the center of the dough.
4. Turn the bowl 1/4 of a turn, like a clock. Repeat until you’ve completed all four sides.
5. Cover and rest for 10 minutes.
Coil method
1. Wet your hands so the dough doesn’t stick to you.
2. Loosen the dough gently around the edges of the bowl.
3. Lift the dough from the middle with both hands until the ends hang down.
4. Lower back into the bowl, letting the ends tuck underneath, so it looks like a coil.
5. Turn the bowl 90 degrees and repeat again.
6. Cover and rest for 10 minutes. Repeat three times.
Bread flour gives better structure and chewiness due to its higher protein content. If using all-purpose flour, substitute with half the amount of bread flour for best results.
Sprinkle the focaccia lightly with water. Cover loosely with foil and heat at 350° for 8-10 minutes in the oven. Check frequently for desired level of crispiness.
Store leftovers at room temperature, wrapped completely in plastic wrap and a tea towel, up to two days. It makes amazing sandwiches the next day. Always toast in the oven to revive the focaccia. If your focaccia has toppings like cheeses and meats, please consume same day. It should never be stored in the refrigerator as the environment is very drying.
Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you try my recipes and love them, please take a moment to leave a five star review. Thank you for being part of the Bake Cook Repeat community! Don’t forget to follow us on Facebook, Instagram, Pinterest and Subscribe on YouTube.
The best focaccia bread!! I always get so many compliments on it. The best one has been someone offering to buy me more pans to be able to make more at a time
Very easy to follow and always turns out great!
That’s so amazing! Thank you for such a lovely review! 🙂 We’re so happy you and your family enjoy our focaccia recipe. 🙂
I made this recipe for Christmas. I started it at my house, 1st rise in fridge overnight then drove an hour to my sister’s house keeping it chilled for travel. It was so so so yummy and fun to make, it almost stole the show from the main course of scallops. Making a half recipe now. Thank you
Yay! We love to hear reviews like this. So happy you enjoyed our recipe. 🙂
Can you please provide the exact yeast that you use! Thanks!
Hi Brandi! For instant yeast, I use a brand called “Saf Instant” and for active dry yeast, I use “Red Star Yeast”.
Can you please tell me why my bread is not bubbling like yours? I’ve made it several times and I think only one time ever had the big bubbles. Other than that. It’s always been pretty flat.
Hi Brandi, thank you for your question and patience with my reply. I have not tested this pan size but I recommend halving the recipe if making it in one loaf pan. Keep the temperature at 350°F but reduce the baking time to about 45 minutes or the center of the bread reads 190-195°F. If the tops brown too quickly, place a tent with foil but not to reduce baking time. I hope this helps.
thanks for sharing this recipe! i have one question though. i’m a beginner when it comes to baking bread. What I’ve learned so far is that exact amounts of ingredients matter quite a bit. In your recipe you mention ‘tablespoons, teaspoons and cups’. Would you also be able to share these ingredients measured in grams?
Thank you, Amasja! The recipe card has a US Customary and Metric convertion button in the ingredients section for you to toggle back between cups and grams. I hope this helps! My focaccia is the perfect place to start for first time bread makers. This recipe is very forgiving! Happy baking. 🙂
Hi, I can’t wait to make this, I just wanted to be sure, do you do both stretch and folds and coil folds or just one or the other! Thankyou!
Hi Morgan! You are correct. First start with the stretch and fold method, then the rest of the folds are the coil method. I have tried this recipe using just one or the other and it turns out perfect both ways! This recipe is very forgiving. I hope this helps. 🙂 Happy baking!
The only focaccia recipe you will ever need. Throw every other recipe away!
Thank you for the lovely review, Caitlin!
Super easy to make and absolutely delicious! My family loves it!
Thank you, Esti. We’re so happy you enjoyed our recipe!
This recipe is simple to follow and is so delicious!! My kids favorite and our go to! Thank you!
Thank you, Raluca. We’re happy you enjoyed our recipe!
This recipe is dead on. The first time I made it, it as perfect. Thank you for sharing.
Your instructions were so helpful. Delicious!!
Hi Jacquie, thanks so much for the lovely review! We’re so happy you love our focaccia as much as we do! 🙂
Hi, I’ve made your focaccia bread once and it was beautiful! I wasn’t sure on which setting to put my oven on or which rack to use (middle, upper or lower). I have conventional bake and fanbake and wondered which I should use and whether I lower the temperature for fanbake? I’m asking since I’m making this again which means it will be a regular here!
Thanks 🙂
Hi Emilie, thank you for the lovely review! We’re happy to hear about your success with our focaccia! From our experience, conventional bake tends to cook much faster. I would try to bake the focaccia 25 degrees F lower than the recipe calls for. Check on the bread towards to the end of the bake time as it may be done a little sooner. We always suggest middle rack for our breads. I hope this helps. 🙂
I made this yesterday and it was excellent! The best focaccia recipe I’ve come across so far. I started it in the morning and we had it with dinner.
Hi Kathy, thank you so much! That’s what we love about our focaccia recipe. 🙂
Fluffy, garlicky, cheesy goodness thank you Patricia for another amazing bread recipe . It’s a great side to a main dish
Thank you, Monica! 🙂