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.
During these colder months, my Dutch Oven Potato Soup is the only thing you need simmering away on your stovetop. Living in Washington for most of my childhood, we’re able to enjoy soup season a lot longer than most – no complaints here! One of my other favorite soup recipes is the Olive Garden Chicken Gnocchi Soup with homemade Artisan Bread.
In my not-so-humble opinion, this is the best potato soup recipe. Here’s why:
Hearty and Cozy
This loaded potato soup recipe is perfect for a cold day. This soup combines the comforting, hearty flavors of a classic baked potato but in soup form. The ultimate comfort food. Creamy soup for the win!
Made in one large pot
One of the best things about this recipe is that it’s made in one pot. Now that’s my kind of recipe. Fewer dishes and more flavor.
Made with basic ingredients
You don’t need anything fancy here(not even a dutch oven), just simple, everyday ingredients that deliver big flavor. Most of what you need is probably already in your kitchen.
Yukon golden potatoes or russet : The heart of the soup. For the heartiest, creamiest texture, I recommend using Yukon Gold potatoes or russet potatoes in this baked potato soup recipe.
Mirepoix: Mirepoix is a fancy word for aromatics. It includes onions, celery, garlic and anything that adds extra flavor to a dish.
All-purpose flour: Used to thicken the soup.
Better than Bouillon Chicken Base: In my soup recipes, I like to use water and Better than Bouillon Chicken Base. You can also use vegetable broth, chicken broth, or a mix of broth and water. Be sure to adjust the salt as needed since some store-bought broths can be quite salty.
Heavy cream: Using heaving whipping cream gives this soup an extra level of creamy consistency.
Bacon, cheddar cheese, green onions and sour cream: Loaded Baked Potato Soup is not complete without all these classic add-ins!
For the rest of the ingredients and full recipe, please see the recipe card below!
Yukon Gold potatoes give you that buttery finish, while russet red potatoes break down a bit more for a thicker, creamier consistency. You can also use russet potatoes if that’s what you have on hand, though they’ll hold their shape more and give a chunkier finish.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Cook the bacon
In a large heavy bottom pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside. Discard some of the bacon grease but leave most of it in the pot.
Sauté the Mirepoix
Make the roux
Add potatoes and broth
Add the cubed potatoes, bouillon and water. Cover partially with a lid and bring to a low boil for 20-25 minutes.
Please note that if you are using chicken broth instead of water and bouillon, substitute the liquid quantity with half chicken broth and half water.
Add the cream
Add the heavy cream. Let the soup come to a low simmer for about 5 minutes until it starts to thicken up. Remove most of the potatoes with some broth, blend in a blender until smooth and return back to the pot. You can also use an immersion blender.
Mix in all your loaded toppings
Stir in the freshly shredded cheddar cheese slowly. Mix in all your loaded toppings. Reserve some aside for garnishing each bowl. Best served hot
Prep everything before you start cooking
Soups in general cook pretty quickly. Make sure all your vegetables are washed, cut and ready to go.
Blend half the potatoes
For the perfect balance of creamy and chunky, blend half of the potatoes once they are cooked and return back to the pot.
Don’t add cheese too soon
Add shredded cheese at the very end, off the stove. If you add it too soon or on high heat, the cheese may become grainy or clump. And ALWAYS freshly grate your cheese. That’s a number one rule in this corner of the internet.
You don’t want to overwork the soup when you notice potato lumps. That is what causes the soup to feel gummy. Loaded Baked Potato Soup is naturally creamy from the buttery potatoes but also the addition of cream. I recommend removing half the potatoes, blending and returning back, leaving the other half in the pot for texture.
Soup that is too thick can easily be thinned out with a little extra chicken broth or water.
You can add carrots, leeks, or spinach to increase nutritional value – or mix in your favorite toppings for extra texture and flavor. Think extra crispy bacon bits, sharp cheddar cheese, red onion, sour cream, a little dash of cayenne pepper, or even a sprinkle of chives. Anything your heart desires (within reason 🙂 ) to make this your own delicious soup!
Yes, absolutely! Adding Italian sausage or chicken is a great way to make this recipe even more hearty and flavorful. Simply brown the sausage in the pot before you cook the mirepoix, then set it aside and stir it back in when you add the heavy cream. You could also cook the sausage separately in a cast ironpan.
For chicken, you can use leftover rotisserie chicken or quickly poach and shred boneless chicken breasts or thighs. The result is a cozy and satisfying sausage potato soup or chicken soup that’s perfect for colder weather. This variation is especially popular for those looking to add a bit more protein to the meal.
If you’re looking for substitutes for heavy whipping cream, here are some options and how they impact the thickness of the soup:
Half and Half
Slightly thinner than heavy cream but still creamy. To maintain thickness, consider adding a slurry of cornstarch and water to thicken the soup.
Cream cheese
Add thickness and a slight tang. Blend it into the soup for a silky texture.
Coconut milk
Thinner than heavy cream but a great dairy-free option.
A Dutch oven is great because it distributes heat evenly and retains it well, making it perfect for sautéing, simmering, and holding heat for soups like this. However, if you don’t have one, any large, heavy-bottomed pot will work just fine for this easy potato soup recipe. Just make sure it’s deep enough to handle the volume of soup without boiling over.I have not tested this recipe in a crock pot/slowcooker.
Loaded Baked Potato Soup tends to thicken as it cools. Store in the refrigerator up to 2 to 3 days. The best way to reheat is in a warm in a saucepan over medium heat and add a splash of broth or water to return it to your desired consistency.
So next time you’re thinking about making chicken noodle soup, try this cream potato soup recipe instead! I hope you find it packed with great flavors.
Your feedback is valuable to us. I hope this creamy potato soup recipe becomes your go-to recipe this winter! 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. Be sure to check back again soon for more dutch oven recipes.
So yummy soup
Thank you!
This soup is so easy to make and perfect for this cold weather!
Yay! It’s one of our favorites in the winter. 🙂
This soup was so creamy and hearty. It tasted just like a baked potato!
Thank you, Denise! We’re so happy you enjoyed our creamy soup recipe. 🙂
I made this soup last week and it was a hit. The flavors are out of this world. Super creamy and extremely delicious. I highly recommend it!
Thank you, Debbie! 🙂
So creamy and delicious. Great recipe and easy to make.
Thank you, Mike! So happy you enjoyed our soup.
Comfort food doesn’t get better than this loaded baked potato soup. My kids kept asking for seconds!!
Yay! Thank you for sharing. We’re so glad you enjoyed our recipe. 🙂