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.
If you’re looking for apple recipes that are not apple pie, I highly recommend this simple apple cake recipe!
Bakery style cake
French café vibes right in your own kitchen!
Easy to make
Easy preparation, made in one bowl and ready in under one hour.
French Apple Cake is a simple cake. It’s a very rustic and beautiful cake apple dessert with a soft, custardy center and slightly crisp, golden top. The layer of thinly sliced apples is what creates a moist and tender texture, while still being mildly sweet and buttery with a light layer of sprinkle sugar and sliced almonds.
French Apple Cake originates from the Normandy region of France, which is known for its apple orchards. Some apple cake recipes may also call for rum extract to really bring out the classic French flavors of desserts. If you like desserts made with fruit, your going to love my Strawberry Tiramisu, Easy Braided Danish Puff Pastry and Browned Butter Banana Bread.
Most baking recipes have specific directions for a reason – there is a science behind baking! I wish I could tell you to pour everything into the same bowl, mix at the same time and the end result would be great but that’s not true.
If it was that easy, everyone would start their own bakery – including me! Folding is key in recipes where incorporating air and volume are important. Mixing together would deflate the air pockets that are created.
Use the right tool
Choose a rubber spatula. It makes folding easier.
Add ingredients in batches
Follow the directions to mix wet and dry ingredients in separate bowls. Then, add the dry ingredients in two or three parts. This helps evenly distribute without overmixing or deflating.
Sweep under and over
Cut through the middle of the wet batter, then gently fold by sweeping the spatula along the bottom of the large mixing bowl, lifting and turning the batter over on itself. As you fold, rotate the bowl to ensure even mixing throughout.
Repeat until combined
Add the remaining flour mixture and continue folding until no streaks of the dry ingredients are present, but do not overmix.
I used an 8″x8″ square baking pan for my French Apple Cake. My favorite brand is USA Pans. (Shop my affiliate link here)
Honey crisp apples: Honeycrisp, Fuji or Granny smith apples hold their shape the best. Avoid Golden Delicious or different varieties that tend to get mushy and grainy when baked.
Eggs: Necessary to bind the batter together. This recipe has not been tested without eggs.
Sliced almonds: Used as a finishing touch before baking for that crunch factor. It pairs well with the apples. If you can, don’t skip this step!
Softened butter: Don’t forget to take out your butter a few hours before baking. Softened butter is creamed with the sugar to create air pockets that result in a lighter and fluffier texture.
Baking powder: This acts as the leavener. It’s what helps our cake rise.
Vanilla Extract: Use pure vanilla extract for the best flavor—it adds warmth and depth that complements the apples and butter in this cake.
For the rest of the ingredients, please see the recipe notes card below!
This recipe uses Honeycrisp apples because they’re crisp, slightly sweet, and hold their shape well when baked. You can also try Fuji apples for a sweeter flavor, Granny Smith if you prefer a more tart apple, or Pink Lady for a balanced sweet-tart option with a firm texture. Whichever you choose, make sure you’re using fresh, firm, and large apples – softer varieties like Golden Delicious tend to break down and become mushy in the oven.
This amazing cake is versatile enough to serve casually or dressed up for a special occasion. Here are a few serving ideas:
Yes, you can freeze leftover cake but be mindful – the freshly baked French Apple Cake 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 French Apple Cake.
Cool completely
Make sure the cake has cooled completely to room temperature before freezing.
Portion it out
Cut the apple cake 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.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Weigh the flour
In a medium bowl, measure the dry ingredients and whisk together. Shop my exact kitchen scale here. (Affiliate link)
Prepare the apples
Mix the wet ingredients
Whisk together the eggs, butter and sugar for 1-2 minutes. Add milk, vanilla extract and sour cream. Mix together until smooth and combined.
Fold in the dry ingredients
Gently fold the dry ingredients with the wet ingredients just until no more flour is visible. Give a whisk if you see some pockets of flour but do not over mix.
Bake
I make this recipe in an 8″x8″ square pan. You can use an 8″ springform pan or round cake pan. Bake until puffy and golden and a toothpick inserted in the center comes out clean. Set aside to cool before slicing. Lightly dust with powdered sugar.
Tips for making the best apple cake:
Measure the flour properly
I recommend using a kitchen food scale for precise measurements every time – especially when measuring flour. Shop my exact scale here. (affiliate link) 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. T
The batter is thick. This is normal.
My French Apple Cake batter is fairly thick but easily spreadable. If you’d like to thin it out to make it easier for you to spread, add a few splashes of milk but be mindful, this is not your typical “cake”. It is mostly made of apples that soften when baked into a delightful and caramelized, soft texture.
Don’t overmix the batter
Lightly whisk the dry ingredients with the wet to ensure a light and fluffy texture.
Equal size apple pieces
Thinly slice the apple pieces to ensure equal baking time. Avoid large chunks of apples.
Any leftovers of my French Apple Cake recipe should be wrapped tightly in plastic wrap and stored in the fridge for up to 2 days. I recommend warming up a leftover slice in the microwave for a few seconds before serving. Freeze leftovers by allowing the cake to cool completely. Wrap in plastic wrap and place in a freezer safe bag or container. When ready to eat, bring to room temperature before serving.
hope you enjoy my classic French apple cake recipe! 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. Happy baking!
Best apple cake so fluffy and so nostalgic of September. I can’t wait to make it again.
Thank you, Pat!
This is my only go-to Apple dessert when I find myself with too many apples at home. So excited for this morning when I can make it again! I’m already dreaming of having this with a cup of coffee…
Thank you Lily! 🙂 I appreciate your review!
I’m not much of a baker but my friend made this for me and it was divine! Apple desserts are my favorite and she said she’s going to make it again for me so thank you for the recipe!
Thank you for the review! We’re so happy you enjoyed our recipe. 🙂
Would this recipe hold up well if made a day in advance for a party the next day? What would be the best way to store it overnight?
Hi Elizabeth, yes you can make it the day before. Wait until completely cooled and store in the fridge until the next day. Reheat in the oven for 10 minutes before serving. 🙂
The recipe is amazing – easy to work with and the flavor is divine. Thank you so much, I’m off to try another one! 🙂
Yay! Thanks for the lovely review, Monika!
This recipe sounds totally delicious!! I’m going to bring it to my sister in law’s baby shower this summer! Thank you Patricia!
Hi! Can this recipe be doubled?
Yes it can! In order to keep the thickness as similar to the original pan size as possible, I suggest baking the double portion in an 9″x13″ pan. Temperature can stay the same. You may need 10-15 minutes longer but start checking the cake at the original time. I hope this helps! 🙂 Happy baking!
Thank you so much! Can’t wait to try this!
This French Apple Cake looks like the perfect dessert for any occasion, The combination of tender apples and a light, buttery cake is just irresistible. I love how simple and elegant the recipe is, yet it promises incredible flavor. Can’t wait to give it a try.
Thank you for enjoying our recipe. Please return back with the final results of your taste test! 🙂
I don’t know why my apple cake hasn’t risen. Any idea? I didn’t leave out any ingredients. It was quite thick the batter and difficult to spread.
Hi Cindy, thank you so much for your question. As noted in the blog post, my French Apple Cake batter is fairly thick but easily spreadable. This is expected and normal. For easier spreading, you can dip the spatula in milk to minimize the sticking. If you’d like to thin it out to make it easier for you to spread, add a few splashes of milk but be mindful, this is not your typical “cake”. It will puff up but you will not see a big rise like most cakes. It is mostly made of apples that soften when baked into a delightful and caramelized, soft texture. I hope this helps and answers your question. I hope you try it again. 🙂
Oh so apple is the favorite fruit in this house and I cannot keep this on the counter when I make it!!! I always have to make double batch to last for the day with these kiddos! They also LOVE it! Thanks Patricia! It’s a WINNER!
Thank you for the lovely review, Raluca!! We’re so happy our recipe was a favorite for all. 🙂
This recipe exceeded my expectations!! Will definitely make again!
Thanks so much, Dae! It means a lot to us! 🙂
Easy recipe, family loved it!
Thank you, Brent! So happy you enjoyed my recipe. 🙂
Oops! Just found the metric. Thanks!
Yes! I wish the button was easier to locate. It’s a toggle feature between US customary and metric buttons above in the ingredients section. Thank you for your question. 🙂
You recommend weighing the flour, but don’t you don’t give the weight of the flour for the recipe. Can you share please?. Thank you.
Hi, this recipe looks fantastic! What difference does it make if you use all purpose flour instead of bread flour? Thanks
Hi Wendy! I have tested this recipe out with both types of flour and both times it turned out amazingly delicious! The biggest difference between the two flours is protein content. Typically with bread flour, we see cakes turn out more dense but in this case, that density is combated with the high amount of moisture coming from the apple slices. Either one works in this recipe. 🙂 As my recipe states, only mix until the flour is no longer visible. You are guaranteed a soft, light apple cake every single time. I hope this helps.
Do you know if it could be made with gluten free flour?
Hi Valentina, I have not tested this recipe with gluten free flour but please let us know how it turns out.
Just wow! Love your recipes!
Thank you! 🙂
Patricia—this was fantastic! I followed exactly and it came out perfect! My neighbor is from France and she loved it also.
Yay!! Thanks so much for sharing this, John! Looks like French desserts are a big hit in this corner of the internet. 🙂
I’ve been wanting to make an apple dessert for a while, so I was thrilled when you posted this recipe! Thank you for sharing
We hope you enjoy it as much as we do!
This dessert is so so good. Such simple ingredients and not too sweet. This is a winner!
Thank you!
This is honestly the best apple cake I’ve ever had. It reminds me of my mom’s recipe growing up.
Thank you, Denise! That’s very sweet. 🙂