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.
Making this cake might be the best decision you make this fall. My easy Pumpkin Cake with Cream Cheese Frosting is soft, moist and perfectly spiced with a silky homemade cream cheese frosting. It’s perfect for Thanksgiving, holiday gatherings or cozy baking. This cake is a delicious mouthful.
Moist and tender
Pumpkin puree adds natural moisture, making the cake soft and fluffy
Easy to make
No fancy techniques – just mix, bake and frost.
Warm and cozy
Warm fall spices infused in every bite.
Feeds a crowd
This sheet cake recipe is perfect for the holidays when you’re surrounded by those you love.
All-purpose flour: I use all-purpose flour in most of my recipes. I highly recommend using a digital scale to measure flour as it is so often over measured. This recipe has not been tested with gluten-free flour.
Pumpkin puree: This recipes uses an entire can of pumpkin puree, which is about 2 cups.
Eggs: I use room temperature eggs because they combine better with the ingredients when mixed.
Sugar: We use a combination of light brown sugar and white sugar.
Baking soda and baking powder: We use both baking soda and baking powder because in recipes with heavy ingredients like bananas and pumpkin, it requires a little extra leavening to rise.
Spices: Pumpkin pie spice and ground cinnamon are classic spices.
Neutral oil: Butter firms up at room temperature whereas oil does not. This is why we use oil and why the cake stays so moist.
For the rest of the ingredients, please see the recipe index card below!
I suggest an aluminum, non-stick pan. Glass is a very poor conductor of heat. Linked below is the exact baking pan I use for all my cake and focaccia recipes. Shop my exact 9″x13″ Baking Pan here (Affiliate link)
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Step 1
In a medium bowl, add softened butter and cream cheese. Mix on high speed for 1-2 minutes until creamy and smooth.
Step 2
Add powdered sugar, vanilla extract and heavy cream. Beat for 1-2 minutes until fluffy and smooth.
The section below is a quick overview of how to make this recipe. For full details, see recipe index card below!
Preheat the oven
Preheat the oven to 350°F. Prepare a 9″x13″ pan with parchment paper. Let the excess parchment paper fall over the sides.
Make the batter
To a large mixing bowl, add the eggs and sugar and beat until frothy and smooth. Add oil and pumpkin puree. Whisk until combined. Gently whisk in the dry ingredients until no more flour is visible. Do not over mix.
Bake
Bake for 37-40 minutes until the exterior is caramelized and when you insert a toothpick in the center, it comes out clean.
Don’t reduce the sugar
Sugar plays an important role in the rise, structure and texture. The overall recipe is not very sweet.
Measure flour the right way
Use a scale to weigh the flour so you don’t end up with an overly dry cake. If you don’t have a scale, fluff the flour with a fork in its container, and then spoon it into the measuring cup before leveling off with a knife.
Do not over mix the batter
The more you stir, the more gluten you form and it results in a tough, rubbery crumb. Mix the dry ingredients with the wet until the flour is no longer visible.
Store at room temperature
If you make pumpkin cake without the cream cheese frosting, it stores well on the counter, wrapped tightly in plastic wrap for 3 days.
Store in the fridge
If you make pumpkin cake with the cream cheese frosting, then follow these next steps: when the cake is cooled, cut into slices or leave whole, wrap tightly in plastic wrap to prevent from drying out or store in an airtight container in the refrigerator for up to 3 days. Serve at room temperature for about 30 minutes before serving so the frosting and cake soften.
Store in the freezer
Once the cake is fully cooled, slice and place cake in freezer safe airtight container or Ziploc bag. Store up to one month in the freezer. Thaw in the refrigerator overnight.
Your feedback is valuable to us. If you have any questions, please let me know in the comments. If you love my easy Pumpkin Cake recipe, please take a moment to leave a five star review. If you’re a cake lover like us, make sure to check out our Éclair Cake and my Tres Leches Cake. 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 the best pumpkin sheet cake recipe. It is so SOFT and FLUFFY! I didn’t think a cake could be this soft. I have tried other pumpkin cake recipes and this is my top favorite one. My kids loved it and asked for seconds.
Thank you for the lovely review, Jennifer!
First time I tried this I was hooked. 10/10!
Thank you! It’s our favorite recipe in the fall time. 🙂
One of our favorites – we make it every fall! Easy and delicious.
You can never go wrong with a classic! Thank you!
This recipe is cozy and flavorful! Definitely a must-try for your next house party or just to treat yourself!
Yay! We agree with you. 🙂
My kids literally double fisted this cake!! A slice in both hands! It was quite a site to see! Thank you sharing such a wonderful recipe that I can pass down in the family because it’s that good.
Thank you for such a lovely review!
The best pumpkin cake I ever had. It was so moist and soft!
We’re so happy you enjoyed our recipe, Flo!
It’s delicious! Just the right amount of sweetness and perfect for Fall!
Thanks, Eunnycce! 🙂
This is my second time making this pumpkin cake and it’s my favorite!! It’s not too sweet and the cake is insanely moist. The cream cheese frosting is so good — it’s superior to any other frosting I’ve tried! I’m definitely going to be using it for other baked goods in the future. Brought it to a dinner with some friends and they all fell in love with it, it was gone within minutes. If you’re thinking about what dessert to make next, stop right now and make this one asap, you won’t regret it.
Thank you for the kind review, Naomi! We’re so happy you (and your friends) enjoyed our recipe. 🙂
Wowzers. This cake is out of this world. My husband Earl calls it his favorite dessert now. It is so easy to make- probably because of the easy to follow photos and steps. Either way, if you’re thinking to try this, just do it.
Yay! Thank you so much for the lovely review! 🙂
This Pumpkin Cake is absolutely amazing and super easy to make! Our kids usually love the classic gingerbread cake, but once I baked this pumpkin one, they fell in love with it even more – I’ve already made it three times this week! It’s so delicious, the method is simple, and I always have all the ingredients at home. Thank you so much for this recipe, I’m definitely checking out more of your creations!
Wow! Such a lovely review! Thanks so much, Monika! 🙂
This is my favorite pumpkin cake recipe! It is SO soft and SO delicious!
Yay! We love to hear reviews like this. 🙂
This is so yummy! The perfect dessert for the fall season!
Thank you, Alina!