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.Â
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.Â
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.Â
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:Â 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:Â Adds that extra tang to balance the sweetness. A must!
Heavy cream: Use cold heavy whipping cream for best results.Â
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.Â
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.Â
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!Â
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 DisclaimerI 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.Â
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.Â
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.Â
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!
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 DisclaimerThis 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 & RefreshingÂ
Every bite is a mix of crunch and creaminess.Â
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.Â
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.Â
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. Â
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.
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
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.Â
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.Â
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.Â
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.
I know this statement may seem dramatic but this is the best Coffee Banana Bread Recipe you will ever have. Rich coffee flavor, moist tender crumb and a luscious coffee glaze for an extra indulgent touch. Think your favorite coffee cake at the café but actually made with coffee and even better! This one is for my coffee lovers.
If you’re a coffee lover looking for a fun twist on a classic baked goods recipe like banana bread, this recipe is for you.
Bold coffee flavor
The bread and glaze are infused with real coffee, making it a dream for coffee lovers.
Simple ingredients
No complicated ingredients – just simple panty staples and fresh walnuts.Â
Bakery style bread
This coffee banana bread recipe tastes like you bought it from your favorite café!Â
Easy to make
Quick bread recipe, easy preparation, one bowl, ready in under an hour.
Flavorful and delicious
Between the ripe bananas and coffee glaze, you don’t need much added sugar to make this loaf flavorful and satisfying.
Think your favorite banana bread recipe but even better! My Coffee Banana Bread actually has coffee in it whereas in the typical banana bread, the only coffee involved is the cup of coffee you’re drinking! Coffee Banana Bread is one of my favorite loaf cakes to bake—it’s cozy, flavorful, and perfect with your morning cup of coffee. If you like desserts with coffee, your going to love my Strawberry Tiramisu and Classic Tiramisu Recipe.
Creating that beautiful crack down the center of banana bread is what makes a normal banana bread recipe look and taste like the perfect banana bread recipe. Here are two methods to achieve it:
Use a score technique
After pouring the batter into the loaf tin, use a knife or skewer to lightly drag a line down the center of the batter. This directs the bread to rise and crack along the line as it bakes.
Add a butter line
This is my favorite technique! Before baking, place a thin strip of unsalted butter down the center of the batter. As the butter cooks and melts in the oven, it encourages the bread to split nearly down the middle. It’s a simple trick that gives your bread an impressive finish. Make sure to use regular butter for this, not melted butter.
All-purpose flour: This recipe has not been tested with other types of flour. I recommend using a digital scale because flour is often over measured. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife.
Banana: Adds moisture and texture to the loaf.
Coffee: Infuses the bread with bold coffee flavor.Â
Sugar: Sugar is not just for sweetness. It affects moisture, structure and overall flavor. The sugar amount in this recipe is not as high as other bread recipes. It balances well with the strong coffee flavor.
Eggs: Necessary to bind the batter together. This recipe has not been tested without eggs.
Chopped walnuts: Adds a crunchy texture and nutty contrast to the soft bread.
Neutral oil: Oil adds moisture to the loaf. Any neutral oil like vegetable or canola.
Baking soda: These leavening agents help the bread rise, ensuring a light and fluffy texture. Baking soda also reacts with the coffee for a better lift. And just a quick friendly reminder that baking powder is NOT a substitute for baking soda.
Sour cream: Adds moisture and helps activate the baking soda. Opt for full-fat sour cream for the best texture and richness—it gives the bread a tender crumb and balanced flavor.
For the rest of the ingredients, please see the recipe index card below!
I use a standard, 1lb. loaf pan for my Coffee Banana Bread. It’s also the same tins I use for my Brown Butter Banana Bread and Pumpkin Bread recipe too. (Shop my affiliate link here). Lining your pan with parchment paper is the perfect way to make sure your loaf comes out clean without sticking.
The section below is a quick overview of how to make this recipe. For the full recipe details, see recipe index card below!
Preheat and prepare
Preheat the oven to 350°F. Line a standard loaf pan with parchment paper and grease all sides. Set aside.
Combine the wet ingredients
In a medium bowl, whisk together the sugar and eggs until fluffy and light yellow. This dissolves the sugar but also incorporates air into the batter. Add the oil, sour cream, vanilla extract and hot coffee. Whisk to combine. Then, mix in the smashed bananas.Â
Combine the dry ingredients
Bake
Bake for 60 minutes until a toothpick in inserted to the center and it comes out clean. Do not overbake. While the loaf bakes, whisk together the powdered sugar and hot coffee. Drizzle over the warm loaf and let the banana bread cool set before slicing. If using drip coffee, substitute my ratios for 1 Tablespoon of hot water and 1 Tablespoon of hot coffee.
Greek yogurt, buttermilk or crème fraiche work well as a substitute for sour cream.
Chocolate chips, mini chocolate chips, and dark chocolate chips are a delicious addition to my Coffee Banana Bread. Substitute half of the walnuts with chocolate chips (of your choice) to prevent the loaf from becoming too dense.
aYes, you can freeze leftover bread but be mindful – the freshly baked moist texture may become slightly dense and lose a bit of its fluffiness due to the moisture redistribution during freezing and thawing. Here’s a detailed guide how to properly freeze leftover Coffee Banana Bread.
Cool completely
Make sure the bread has cooled completely to room temperature before freezing.
Portion it out
Cut the apple bread into individual slices for easier reheating and portion control.
Wrap securely
Wrap each slice tightly in plastic wrap, then place them in a freezer safe bag or airtight container to prevent freezer burn.
Label and store
Label the container or bag with the date and freeze for up to 2 months.
Measure the flour the right way
I recommend using a digital scale because flour is often over measured. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife. Measure flour by weight in grams instead of cups. Shop my exact scale here. (affiliate link)
Don’t overmix the batterÂ
Whisk until no more flour is visible. Over-mixing creates extra gluten that will result in a dense bread.Â
Fresh coffee bread stores well on the counter at room temperature for 2-3 days. The environment in the fridge tends to be very drying so it’s important to note that if storing in the refrigerator, make sure you wrap each slice tightly in plastic wrap. See directions above for how to freeze leftovers.
I hope you find this to be the best banana bread recipe with coffee! 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.
For more banana recipes, be sure to check out my brown butter banana bread!
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
This recipe is a keeper! Quick, foolproof, and so flavorful. The coffee adds that subtle bold twist that makes it taste bakery-level good. Soft, moist, and perfect with (ironically) a cup of coffee.
Thank you, Ema! Glad you enjoyed our recipe. 🙂
When the recipe says 130g Bananas, does this mean 130g before peeling or after ?
Many thanks
Either one works. Because bananas are all different sizes, if you generally can get around 130g, the recipe will turn out great!
Thank you soon much….the cake was too good.Was watching sugar intake so only glazed half the cake and that half disappeared in no time!
Thank you for the lovely review! It’s one of our favorite banana bread recipes.
I’ve made this recipe 3 times. It’s so good! The coffee addition is amazing.
Thank you so much!
Banana bread is a weakness of mine, and so when I saw this elevated version of banana bread.. I had to try. Did not disappoint. So dang delicious!!!
Thank you Lo! So happy to hear your enjoyed our recipe.
This is a good recipe. I love it. Easy to make and enjoy.
Thank you, Flo!
Can you recommend an instant coffee brand ?
Nescafe!
Ahhh what better flavors are there than coffee and banana bread!? Better than PB&J. LOL. Thank you!
Best banana coffee cake I’ve ever had.I haved tried so many banana recipes but I never got the right result I never thought to add coffee to banana bread. This is genius.I’m saving this recipe for sure I can eat all day the Banana coffee cake.
Thank you for the lovely review, Stana! We’re so glad you enjoyed our recipe. 🙂
Yummm this is so good! Great recipe 10/10 recommend
Thank you, Sally! 🙂
I’ve prepared this recipe and is really AMAZING!!! It’s on my favorite list thank you for sharing
Thank you for the lovely review, Carla! We are so proud of this recipe. 🙂
This was so delicious and moist! Paired perfectly with a hot cup of coffee or just on its own as a dessert. Absolutely delicious!
Thank you for the lovely review, Maria! It’s one of our favorites too. 🙂
Fantastic recipe. I had it last month and it was delicious!
Thanks Bobby! We’re happy you enjoyed our recipe.
This sounds like something we might like. I’m confused by your note instructing the baker to measure flour by weight/grams, but the recipe lists only cups. How much does one of your cups of flour weigh? Or what is the weight you consider standard for a cup of flour?
Thank you, Paula! There is a note in the directions where you can find it. There is a tab above the ingredients list that changes from US Customary (which is in cups) to Metric conversion (which is by weight). I hope this helps. Happy baking! 🙂
Best banana coffee cake I’ve ever had. I never thought to add coffee to banana bread. This is genius! We’ve already made the recipe 3 times in the last week. I’m saving this recipe for life!!
Thank you, Caitlin! We think our recipe is a winner too!
Just wondering what size loaf pan you use. The recipe only says “standard”.
Hi Barbara, I used a 1 lb. loaf pan, typically 8.5 x 4.5 x 2.75 inches. I hope this helps!
Wow. Who knew banana and coffee would make such a good team. This is my new go-to loaf. Steps are easy to follow and it is absolutely delicious.
Thank you for the lovely review, Dae!
This was absolutely delicious!
Thank you! We love hearing reviews like this.