Medovik Russian Honey Cake
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.
What is Honey Cake?
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.
Why you'll love my easy Honey Cake
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.
Ingredients and substitutions
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!
How to toast the graham crackers
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
How to make the cream filling
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.
Expert tips from my test kitchen
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.
How to assemble the honey cake layers
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
Can I make this shortcut Honey Cake in advance?
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.
Why does my cake not show the cream layers?
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.
How long should I refrigerate Honey Cake before serving?
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.
How to store leftover Honey Cake
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.
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Russian Honey Cake
Ingredients
For the cake:
- 40 sheets graham crackers, for the layers
- 10-12 sheets graham crackers, crushed for the coating
For the filling:
- 16 ounces / 2 packets cream cheese
- 4 cups heavy whipping cream, cold
- 1 cup sour cream
- 3/4 cup powder sugar
- 1 teaspoon vanilla extract
Instructions
Toast the graham crackers
- To a large baking pan, arrange enough graham crackers to cover the bottom of the pan. Lightly brush the top with butter.
- Bake only the top side at 325°F for 8-12 minutes until golden brown. Depending on the strength of your oven, it may take more or less time but the color should be significantly more brown than before baking. Set aside to cool completely. Repeat until you have enough graham crackers toasted for 10 layers of 4 graham crackers plus an extras for the outside coating. You can also make two cakes of 5 layers each but you will need additional crushed crackers for the outside crumbs.
Make the filling
- Follow the mixing steps exactly for best results. To a kitchen stand mixer bowl or large mixing bowl, add cream cheese. Beat with the whisk attachment on high speed for 2-3 minutes, scrapping the sides and bottom of the bowl frequently until fully combined, smooth, softened and easily spreadable. This is important to avoid clumps. Do not rush this step.
- Once the cream cheese is smooth, add 1 cup of the heavy cream at a time and mix. Beat for 1-2 minutes until the cream cheese is well combined with the heavy cream. Scrap the sides as needed. Add the last cup of the heavy cream with the sour cream, powdered sugar and vanilla extract. Beat until fluffy and soft peaks form. Small clumps may form from the powdered sugar but they should dissolve. If you notice a few big cream cheese clumps at the end, just remove them. It means you didn't beat it enough at the beginning.
Assemble the cake
- No need to assemble this cake in a dish with walls because the cake is sturdy. Pick a serving platter that fits the cake length of 4 graham cracker sheets.
- Place 4 graham cracker sheets side by side on the serving platter to form the first layer. Put a little bit of filling on the bottom to help hold the first layer in place.
- Spread a thick, even layer of the cream filling over the first layer of graham crackers, including the corners of the crackers too. The cream layer should be at least 1.5x to 2x the thickness of the graham crackers. There is plenty of cream so be generous or else when you slice, you won't see any filling. The crackers absorb some of the filing.
- Continue layering four graham cracker sheets followed by the cream filling until you have 10 layers of graham crackers. As you build the cake, scrape the edges of the layers if you notice the cream falling on the sides. Fill in any gaps on the edges.
- After the last layer, finish with the remaining frosting on top and the sides. Use a flat edge spatula to evenly spread and cover the tops and sides of the rectangle cake.
- Sprinkle and press all sides and the top of the cake with crushed graham crackers. It may get messy and might not initially stick but pick up the crumbs and keep lightly pressing and layering the crumbs on all sides until no more cream is visible.
Refrigerate overnight
- Cover loosely and refrigerate for at least 4 hours or overnight. This resting time allows the graham crackers to soften into tender cake-like layers. Place in freezer for 1 hour before slicing to make it easier to cut!
Notes
- The most common mistake is not adding enough filling between graham cracker layers. The crackers absorb the filling so be generous with each layer to achieve visible, distinct layers with enough filling in each bite. For best results, refrigerate overnight to the let the layers soften.
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
First off this is a wonderfully easy recipe to follow, and the taste is amazing – the soft layers and the cream are perfect!! The balance of not too sweet and soft delicate layers is perfect, this was 6/5 stars if I could give more. So so yummy! Will be making this for my Thanksgiving spread!
Thank you for the lovely review!
This cake is literally perfect! Not only is it easy to make, but it tastes SO good!
Thank you!