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.
I know this may be controversial to say but you can make a copycat Olive Garden Chicken Gnocchi Soup at home and even better. My version is just as comforting, creamy and nostalgic. It’s a soul-satisfying choice for any soup enthusiast and is sure to be one of your favorite soup recipes!
Who doesn’t love Olive Garden? From the creamy Alfredo sauce to the famous salad dressing and warm dinner rolls, their menu is full of comforting classics. This homemade version of their chicken gnocchi soup captures that same cozy flavor. Here’s what elseyou’ll love about this soup recipe:
Hearty and Cozy
If you enjoy delicious soup recipes like tortellini soup, chicken tortilla soup, or butternut squash soup, you’ll love this creamy Olive Garden–style chicken gnocchi soup at least as much.
Easy and made in one large pot
Now that’s my kind of recipe. Easy prep (no cornstarch slurry required) and easy clean up.
Better Than Olive Garden Soup
The creamy broth and comforting flavors you love from the restaurant version, but even fresher and more flavorful when made at home.
Loved by the Whole Family
This cozy soup is a crowd-pleaser for cold night that both kids and adults will happily come back for. It’s also a great recipe to make when you’re hosting guests during their next stay.
Gnocchi has its origins in Italy, derived from the Italian word “nocca” meaning knuckle. Gnocchi known for its soft, doughy dumpling texture that is typically made with potatoes, flour and sometimes eggs, cheese and other add-ins, which gives soups a comforting texture similar to potato soup. The dough rolled into small, bite size pieces often with ridges to catch sauces, and is boiled or pan-fried.
While you can of course make your own gnocchi at home, I recommend store-bought for this recipe! Gnocchi can be found in the dried pasta aisle or freezer section at any local grocery store. For this recipe, we recommend using shelf-stable, dried gnocchi. You may also make homemade gnocchi. Recipe coming soon!
Gnocchi can get mushy when overcooked. Once they float, it’s ready to eat! Typically it can take anywhere between 5 to 7 minutes, depending on the brand. Properly cooked gnocchi should be soft gnocchi with a light, pillowy gnocchi texture.
If you don’t have gnocchi or want to switch things up, these other substitutes are just as delicious!
Can I use heavy cream instead of half-and-half?
This recipe was developed and tested using half and half, which gives the soup a creamy texture without making it too heavy. Heavy cream may make the soup thicker and richer than intended.
Can I use chicken broth instead of Better Than Bouillon?
Yes, you can substitute cups of chicken broth (or low-sodium chicken broth) if you don’t have Better Than Bouillon. Keep in mind that Better Than Bouillon has a more concentrated flavor, so the soup may taste slightly milder when using broth. You can always adjust the seasoning with a little extra salt or Parmesan if needed.
Can I add herbs to this soup?
Yes, but it’s really not needed. A little bit of dried thyme or fresh thyme can add extra depth. Start with a small amount and adjust next time you make it if you want a stronger herbal flavor.
Can I make this recipe in a crockpot?
You can potentially adapt this recipe for a crockpot or slow cooker, but I recommend following the stovetop method for the best results. This recipe was developed, tested, and perfected using that method to achieve the right texture and flavor.
What is the nutritional information for this soup?
The nutrition calories, nutrition servings, etc. can be found at the bottom of the recipe card. The provided nutritional value above is an estimate per serving. 100% accuracy is not guaranteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
The section below is a quick overview of how to make this creamy soup recipe. For full details, see recipe card below!
Cook the mirepoix
In a large heavy bottom pot (like a large dutch oven), add enough oil to cover the bottom of the pan. Then, add butter and mirepoix. Stir to combine and cook over medium heat for about 5 minutes until translucent and fragrant.
Make the roux
Sprinkle flour over the veggies. Mix to combine and cook for about 5 minutes. It will thicken and feel stiff. That’s normal.
Boil
Add the water and half and half. Cover over medium-high heat and bring to a rolling boil, then add Better Than Bouillon and cooked chicken breast. Turn down to medium heat for a slow simmer and cook for about 20-25 minutes. Then, add gnocchi, spinach and parsley. Cook until it floats to the top (or the potatoes are easily pierced with a fork) and the spinach is wilted and cooked down.
Garnish
Turn off the heat, add freshly grated parmesan and minced parsley. Season with freshly cracked black pepper and sea salt to taste. 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.
Use rotisserie chicken and skip homemade chicken
Using store-bought rotisserie chicken is a great time-saving alternative to cooking boneless skinless chicken breasts, and all the seasonings used in the chicken will yield even more flavor to your soup.
Note: I don’t recommend using chicken thighs for this recipe. While they are flavorful, their higher fat content can make the soup heavier and slightly greasy, which takes away from the light, creamy texture that makes chicken gnocchi soup so comforting.
Don’t be afraid to let it simmer
It’s true that soups cook quickly but the best soups are the ones that simmer slowly. The slow process enhances the depth and richness of the broth.
Although we love making soup in large quantitates to enjoy throughout the week, not all soups age well. Once the chicken & gnocchi soup has cooled, refrigerate for 2 to 3 days in an airtight container but keep in mind, the gnocchi may start to turn mushy. Try to eat the next day if possible! Re-heat on the stovetop until warm to desired temperature. Add a splash of broth or water if the soup has thickened.
Your feedback is valuable to us. Did you think this copycat recipe was better than Olive Garden? Let me know in the comments! 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 mroe soup cuisine!
Great taste easy to make. Better than Olive Garden. My family loved it. Would recommend for anyone to fix. Awesome!!!
Thanks so much for the lovely review, Deborah! 🙂
It’s still on the stove but it smells heavenly and I can’t wait to try it. I can already tell this recipe is going in my book to remake
Thank you for such a lovely review! It’s our favorite copycat recipe. 🙂
I love this soup recipe. I think it’s so much better than the one at Olive Garden. Better ingredients for sure!
Yay!! Thank you, Alina. We think so too. 🙂
Made this soup multiple times. Perfect all year round but especially during the fall season.
Hi Adina! Thank you for the lovely review. We’re happy to hear you’ve enjoyed this recipe on repeat. 🙂
This was the first of Patricia’s recipes I made! Wow it was easy to follow, absolutely delicious, and made a ton! My middle school daughter is in her soup era, and loves bringing it in her thermos for lunches. It was fun introducing her to this one— and her friends were jealous all week. She even said, “for my next birthday let’s make soup for my friends!” How can you argue with that? Needless to say, I was sharing the recipe with my entire community!
I couldn’t have received a more amazing review! Thank you so much for trusting our recipes with your family! 🙂
Literally THE best soup ever, this is one of our favorite ones from Olive Garden and I can confirm it is even better than theirs plus we love having leftovers and this soup makes a lot!!
Hi Diana, thank you so much! I’m glad to meet another soup lover!
I just want to make sure I am reading this right…. The recipe calls for 8 oz of better than bouillon. As in the entire jar? Thanks!
Yes, that’s correct.
Wow this is absolutely delicious! Only note would be to not include all of the Better than Boullion as I found it made it way too salty for my taste. Otherwise so simple and a perfect satisfying cozy soup!
Hi Shannon, thank you for the kind review! I’m happy to hear you enjoyed it. 🙂
A family staple in our dinner rotations! Thank you for the step by step photos and detailed instructions.