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.
Soft, pillowy Japanese Milk Bread. This fool-proof recipe is unbelievably soft and fluffy. If you’ve seen this recipe all over the internet but it’s always intimidated you, then you’re in the right place. Consider this your ultimate guide to all things milk bread.
Quick and easy preparation
Directions are very straightforward and easy to follow. You will be blown away at how amazing it will turn out on your first try!
Extremely soft
I mean, this loaf doubles as a pillow and midnight snack. Need I say more?
Healthier than store bought
Did you know a typical store bought bread has over 10-15 ingredients?! Most of which contain additives, emulsifiers and preservatives. My recipe contains 6 wholesome and fresh ingredients. Never any extra stuff.
Japanese Milk Bread, also called shokupan, is a fluffy, slightly sweet white bread that’s perfect for sandwiches, toast or just eating plain with butter. It’s made with an enriched dough containing butter, eggs and milk with a key component – Tangzhong.
If you ever wondered how Japanese bakers achieve that soft, cloud-like texture in their loaves, the secret is in the Tangzhong method. It’s a traditional bread-making technique that involves cooking a portion of the flour and liquid into a thick paste. When added to the dough, it increase the breads moisture retention, creating an ultra-soft texture that lasts for days.
Whole milk: This recipe has not been tested with other milks.
Flour: Bread flour is preferred and works best. Substitute with all-purpose if needed.
Salt: I rarely ever use table salt in my recipes. When you see salt, think sea salt. Table salt often contains additives and anti-caking agents, which affects quality of your baked goods. Table salt is also saltier and is not an equal substitute for other salts.
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.
Eggs: This is what adds richness.
Butter: Adds moisture, richness and creates a soft crumb.
Honey: Honey has many important jobs in this recipe. It contributes to the golden crust, adds flavor and helps naturally slow down mold growth.
For the rest of the ingredients, please see the recipe index card below!
Instant yeast can mixed directly with dry ingredients and active dry yeast must be dissolved in warm liquid first to be “activated” or proofed before use. First, heat up your milk or water until its lukewarm, about 110°F. Stir in the active yeast and a pinch of sugar. Let it sit for 5-10 minutes until its foamy or bubbly.
Yes! This recipe can make 36 small rolls, about 40 grams each or 30 medium rolls, about 50 grams each. If you want less rolls, half the entire recipe.
Shape the dough into equal pieces, shape into round balls and place them in a buttered 9″x13″ baking pan until doubled in size and bake at 350°F for 22-25 minutes until golden brown. Depending on the strength of your oven and number of rolls in the pan, baking time will vary. The rolls are done baking when the tops are deep golden brown. In some cases, it may need 28 minutes and other times, 22 minutes.
I used 1lb. loaf tins for my milk bread but a 1.5 loaf pan works best. It’s also the same tins I use for my Easy Sandwich Bread recipe and Cozonac recipe too. (Shop my affiliate link here)
Step 1
Punch the dough down and divide into 6 equal pieces. Three pieces for each loaf.
Step 2
Use a rolling pin to roll each piece into a thin rectangle, double the length of the loaf pan. Roll again with the rolling pin to reinforce the seams.
Step 3
Then, fold the sides towards the center and roll up like a jelly roll. Pinch the seam together. Place three pieces in each buttered loaf pan.
Step 1
In a small saucepan, whisk together flour and milk.
Step 2
Cook over medium heat, for 1-2 minutes, stirring continuously until thick and smooth like pudding.
Step 3
Remove from the heat and cool to room temperature before using in the dough.
Make the Tangzhong
See above for photos and step by step directions how to make Tangzhong.
Prepare the dough
In a large stand mixer bowl, combine flour, yeast and salt. Make a well in the center and add the cooled Tangzhong, milk, honey, heavy cream and eggs. Mix until most of the flour is absorbed, then add the butter, a tablespoon at a time.
Knead for 10-12 minutes until the dough is soft, smooth and elastic. It will be slightly tacky. Oil your fingertips to make the dough manageable.
First rise
Place the dough in a greased bowl, cover with plastic wrap and a kitchen towel and let it rise for about 1.5 to 2 hours or until doubled in size.
Shape the bread
See above for photos and step by step directions how to shape the loaf.
Second rise
While the dough is rising, preheat the oven to 350°F. Let it rise for 50-55 minutes until doubled in size and expands in the loaf pan.
Bake
In a small bowl, whisk together egg with a splash of water. Brush over the tops and bake for 30-33 minutes until golden brown on top. Remove from the pan and place the bread on a wire rack to cool. Brush the tops with butter while the bread is still warm.
Yes! Divide the dough into equal pieces, shape into round balls and place them in a buttered baking pan covered with plastic wrap until doubled in size. You will need to use more than one baking tray but only bake one at a time. Brush the tops with egg wash and bake at 350°F for 22-25 minutes until golden brown. Depending on the strength of your oven and number of rolls in the pan, baking time will vary.
You can knead by hand. It’ll take a bit longer to knead, about 15-20 minutes. The dough should be soft and stretchy.
A little stickiness is normal. If you weighed your ingredients, there is less room for measuring incorrectly and needing more flour. Lightly oil your hands if needed. The dough should be smooth and elastic as it kneads. It becomes less tacky and more mangageable after the first rise.
Add butter gradually
Butter enriches the dough but must not be mixed at the same time as the other ingredients. Once the wet and dry ingredients have been mixed and absorbed, add a Tablespoon of butter at a time.
Shape properly
To achieve that iconic milk bread pull-apart texture, you must shape the right way. See my extended directions and pictures above.
Measure flour by weight
Flour and milk are easily over-measured. For best accuracy, use a kitchen scale. Shop my exact scale here. (affiliate link)
There is nothing more frustrating than dough that refuses to rise. Below are four common reasons why your dough is not rising and practical solutions to get your dough back on track.
The problem
Yeast is the driving force behind the rise but if it’s expired, stored improperly or not activated correctly, you dough won’t rise.
How to fix it
Check freshness. Store yeast in a dry cool place and check the expiration date. Opened yeast should be stored in the refrigerator. Mix your yeast with warm milk or water and a pinch of sugar. Within 5-10 minutes, it should foam. No foam? The yeast is dead – replace it!
The problem
Dough is sensitive to temperature. If it’s too cold, the yeast slows down or stops working entirely.
How to fix it
Create the ideal environment for the dough to rise. Typically, your kitchen counter should be just fine! If your kitchen is drafty, use the oven method. Place the bowl wrapped in plastic wrap and covered with a tea towel in the oven with the light turned on and the oven off. It usually gives off enough warmth in the oven to create the ideal environment for proofing.
The problem
Excess sugar can dehydrate yeast and too much salt can inhibit yeast activity.
How to fix it
Follow the recipe and measure precisely. Mix the salt and sugar in the dry ingredients before adding the yeast. This helps the yeast avoid direct contact with the salt during activation.
The problem
In order for the dough to rise, it requires a well-developed gluten network to trap air and rise. Insufficient kneading results in flat dough.
How to fix it
Knead properly and be patient. Enriched doughs with eggs and butter take longer to knead, My recipe requires 8-10 minutes of kneading. Knead until the dough is smooth, elastic and tacky but not too sticky. And most importantly, give the dough enough time to rise. Sometimes dough simply just needs more time.
Typically, homemade bread should be consumed within a few days for many reasons. The first reason is obvious. Fresh bread tastes better the day it was baked. Homemade bread will also go bad quicker because it doesn’t contain additives that extend shelf life like most bread at the grocery store. Below are a few ways we like to store leftovers.
Freezing slices
Once cooled, wrap tightly in plastic wrap and place in a resealable bag. Reheat in the oven to restore softness and freshness.
Paper bag, kitchen towel and plastic wrap
I like to store my leftover bread in a paper bag and for extra measure, wrapped tightly in plastic wrap.
Do not store in the refrigerator
This will cause your bread to become stale and dry faster. It holds well at room temperature with the right precautions.
I hope your family loves this recipe! As a recipe developer, 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 rating. 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 new recipes.
The texture is perfect and the taste is even better. So good!
Thank you!
I’ve made this recipe twice and it turned out beautiful both times. It is fairly large, so I’ll probably try to half it. Froze the rolls I made and they reheated great!
Thank you for the lovely review, Cam!
This loaf turned out so delicious and delicate! I would like to make rolls next time. Can I shape the rolls and refrigerate overnight? Do they need to come up to room temp before baking?
Thank you for sharing this technique!!
Hi Rossana, yes this recipe makes great dinner rolls. You can let the dough rise overnight in the fridge. Divide the dough into equal pieces, shape into round balls and place them in a buttered baking pan covered with plastic wrap until doubled in size and the dough doesn’t feel cold to the touch. This can take 1-2 hours. You will need to use more than one baking tray but only bake one at a time. Brush the tops with egg wash and bake at 350°F for 22-25 minutes until golden brown. Depending on the strength of your oven and number of rolls in the pan, baking time will vary. I hope this helps. 🙂
I am SO excited to make this, but I would love to half the recipe for my first go at it—how do you suggest halving the required 3 eggs? Thanks so much!
This bread is sooo soft and tasty. Couldn’t stop eating it!
So glad you loved our recipe!
Haven’t tried it yet. I’m wondering if the ingredients for the Tangzhong extra or taken from the overall ingredients?
Hi Gaye, as listed on the ingredient list, the tangzhong is its own separate few ingredients, which are then added to the whole. I hope this helps. 🙂
this was my first try making bread. beautiful.
you said this recipe was fool proof and I doubted you for a moment around the time I added melted butter rather than softened butter to the dough I was mixing by hand because I do not have a stand mixer. however, despite that (and many other trials) the bread turned out great
other issues with my execution include but are not limited to:
– swapping whole milk for semi-skimmed
– not enough yeast
– too much flour
– plain flour rather than bread flour
– double cream rather than heavy cream
– mid-bake supermarket trip to buy heavy cream (unsuccessful)
– phoned a friend for the honey
– never got dough to not stick to bowl. after hand mixing for an hour and a half accepted this was never going to happen
– too much honey
– used butter instead of oil to avoid bread sticking to hands
unbelievably after all of that it did double in size while rising and turned out amazing. cannot imagine how good the bread must be when made correctly. it is truly fool proof, demonstrated by two fools
Sarah, I am very impressed with your determination to stick through it despite all those obstacles!! Wow! This made our day. 🙂
I have nothing remotely negative to say about this recipe! It is soooo delicious and easy to make. Few dishes , barely labor intensive. I even forgot to warm the milk and i overkneaded the dough (making it hard to roll out) and it somehow still ended up delicious and it still rose!
Yay! We love a fool proof bread recipe and this is it. 🙂 Thank you for the lovely review.
So pillowy soft and tasty! We very much enjoyed these.
That’s exactly what we were going for when we created this recipe. 🙂
I made this recipe for my sister and she can’t stop talking about it. I’ve made it 5 more times since then. Everytime I make it, it somehow gets better. And unfortunately every time I make it I have to share with others. Really gotta get my own place so I can bake in peace. Anyways – great recipe. Easy to follow.
Thanks for the lovely review! 🙂
Such a DELICIOUS and fluffy bread! Great for gatherings and definitely a crowd favorite
Thanks Han!
So fluffy and soft! I loved it!!
Yay! Thank you!
Great recipe! Easy to follow and so so so FLUFFY!!!!! No one can resist these and they get eaten so fast!
Thank you Debbie! We’re happy you enjoyed our recipe.
Turned out delicious! Love your recipes, easy to follow and great. Husband said reminds him of childhood sweet European bakery bread!
Thank you so much! It’s our favorite recipe and it makes amazing dinner rolls too. 🙂