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 a simple and comforting recipe, my One-pot French Onion Pasta is it. Inspired by the traditional flavors of French onion soup, this recipe is worth indulging in. Although cooking the onions requires patience, I promise the depth of umami flavor it adds to the pasta is worth it. The hardest part is chopping the onions. It will literally bring you to tears, pun intended.
If you’ve ever had an In-N-Out burger Animal Style, you know exactly just how good it is and I’m not only talking about the sauce. Caramelized onions are a delicious, sweet and savory condiment made by simply cooking onions over low heat until they turn golden brown and develop a rich, sweet flavor.
Hearty flavors
As the pasta cooks, it absorbs the savory juices from the beef broth. Wholesome, hearty ingredients for a wholesome, hearty meal.
Quick and efficient
Dinner ready in one hour. Minimal preparation and only one pot to clean.
One-pot meal
You may have noticed by now that I’m a big fan of one-pot meals, especially on a busy weeknight when the last thing you want to do is a mountain of dishes.
Peel and slice the onions
Peel the outer skin of the onions. Cut the onions into thin, equal slices from root to tip.
Cook low and slow
Melt butter and heat oil in a heavy-bottomed pot or skillet. Add onions to the pan. Cook slowly over medium-low heat, stirring frequently. Be patient as the onions cook. Stir frequently to prevent burning. They caramelize from the natural sugars released during the cooking process.
Deglaze the pan
Once the onions have browned, deglaze the pan with beef broth or white wine to release the flavorful bits stuck on the bottom of the pan.
Onions: Traditionally, yellow onions are recommended due to their balance of sweet and sharp umami flavor when caramelized but sweet onions or Walla Walla work well too.
Pasta: Any pasta shape works fine. I really enjoy fun shapes like mini farfalle.
Parmesan: Not only does parmesan thicken the sauce but it adds a nutty flavor to this dish.
Beef broth: While traditional French onion soup uses beef broth for its flavor, you may substitute this pasta recipe with vegetable or mushroom broth but keep in mind that the substitution may alter the overall flavor profile.
Heavy Cream: Heavy cream adds a richness and creaminess the pasta sauce.
Thyme: Thyme is a versatile herb that adds depth and earthy flavor to this onion pasta.
For the rest of the ingredients, please see the recipe index card below!
Yes, you can substitute beef broth in my One-Pot French Onion Pasta. Chicken broth, vegetable broth or mushroom broth are all great alternatives but keep in mind, the overall flavor will vary.
Don’t rush the caramelized onions
Proper caramelization takes at least 35 to 40 minutes. Onions should be deep golden in color, not just soft.
Use the right onions
Yellow onions offer the best balance of sweet and sharpness. They develop a rich, golden brown color and intense umami flavor. It is easily found in most grocery stores.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Cut, cook and caramelize the onions
Melt butter and heat oil in a heavy-bottomed pot or skillet. Add onions to the pan. Cook slowly over medium-low heat, stirring frequently. Proper caramelization takes between 35 to 40 minutes. Once the onions have caramelized from its natural sugars, deglaze the pan with white wine.
Add broth and uncooked pasta
This recipe is popular for many reasons and one of those is that it is made all in one pot! Once the onions have caramelized, add the broth and uncooked pasta. Simmer until most of the broth is absorbed and reduced.
Add heavy cream and parmesan
These two ingredients bring together the overall flavor pallet of this recipe. It also adds an extra level of creaminess. Stir to combine and enjoy by the bowl full.
For a heartier dish, add chicken, seared steak strips or sautéed mushrooms.
Transfer leftover pasta to an airtight container and refrigerate. Consume within 2-3 days for optimal freshness. Reheat in the microwave at 15 second intervals or on the stovetop in a small saucepan until warm.
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.
This is INSANELY delicious, but a few notes:
1. The onions took me at least an hour to caramelize, so plan accordingly
2. I needed 1/4 cups of white one + 4 cups of beef broth + about another cup of water. Maybe my Dutch oven was too big and it evaporated too quickly, but I definitely needed extra liquid
3. I added the zest of one lemon, and I’d argue it’s a CAN’T MIX ingredient. It completely elevated the flavor, and cut the richness of the pasta
Separately, I seared some mushrooms in a cast iron skillet with thyme and salt, added some chicken tenders seasoned with salt & garlic powder, and finished it off with a splash of white wine. Added that to the top of the pasta, and this was honestly one of my favorite dishes I’ve made before.
This is great! I will be incorporating these tips next time. Thank you for the lovely feedback!
I took a shot and made this at work. We do not have a kitchen, but we have a back counter with a hot plate. Happy this recipe only calls for 1 pot. The yellow onions made my coworkers cry a bit since we do not have windows or ventilation. After the onions cooked down and I added the broth, the strong onion smell went away. The onions do need to brown for an hour (that’s no joke). As I added the heavy cream & cheese, I started thinking, this looks good! I had my friend taste it and she started dancing which made me happy. I added some sun dried tomatoes too, which made it that much better. And I cooked Italian sausage on the side for those men who wanted the extra meat. (That was bomb too) After all said and done, I asked my friends at work to try & they all loved it. Thanks for the bomb recipe.
This is wonderful! We’re so happy everyone enjoyed it – especially with a happy dance!
This was a good recipe both my toddler and I enjoyed but I would say I added twice the broth twice the cream maybe cuz I used ditali pasta and there was more pasta in a cup than if you use bow tie? And also I would change the prep time because it said 35 minutes and that’s what I expected and then when I got into it cooking the onions alone was 35 minutes so there was no way that that cook time was appropriate. By 7tvtadty recipe!
Opps! That looks like a typo. I have adjusted the cook time. We’re so glad you enjoyed our recipe. 🙂
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Question: is there a protein you could recommend adding?
We personally enjoy chicken! It’s a great balance with the beef broth flavor.
Awesome recipe. It took more like an hour to properly caramelize the onions, though. I added a splash of worcestershire at the end. It tasted amazing already. but we love cheese so I added a thin layer of gruyere over the top (about half a cup), put the lid on, and let that melt while it cooled.
Yay! We’re so glad you enjoyed our recipe.
Absolutely amazing! We just made this tonight, and it was incredible — one of the best dishes we’ve made in a while, and we’re going to rave about it to all our friends!
Our only suggestion would be to add “White wine (optional, for deglazing)” to the ingredient list. We made our grocery run based off of the list, so we ended up having to use water instead to deglaze because we hadn’t seen the reference to wine in the steps (which is definitely our fault!).
Hi Megan! Thank you so much for the lovely review. 🙂 We totally agree with you and have changed that on our recipe card. Thank you for the feedback!
I’m a regular here on Patricia’s blog and like her other recipes, this one is perfection. Even if you’re not an onion lover, you’re going to love this. We ate it twice already this week and it’s only Wednesday.
Thank you, Dae! It’s a pleasure make your dinner plans a little easier. 🙂
This is fenominal, i am a fan. I also added a little bit of lemon zest for Some fresheness. I told my collegeages about this at work and are also fan of this recepy.
Hi Marne, thank you so much! I love the addition of lemon zest and will need to try it next time. 🙂
So so delicious, I had seconds. It’s so flavorful and complex, it seems like it would take longer to make but it comes together really easily.
Hi Julia, thank you for your kind comments! This pasta recipe is in our top 5 for a reason. 🙂
This pasta was amazing. I’m always an onion fan in meals all the aroma of caramelizing was heavenly. I did end up adding flour in the onions just before adding milk instead since I had no heavy cream and it still came out saucy and absolutely delicious. Will definitely be making this one again!
Hi Debbie, thank you for sharing your experience! That sounds like a successful and delicious substitution. 🙂