Medovik Russian Honey Cake
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.
What is Honey Cake?
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.
Why you'll love my easy Honey Cake
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.
Ingredients and substitutions
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!
How to toast the graham crackers
The section below is a quick overview of how to make this recipe. For full details, see recipe card below!
Step 1
How to make the cream filling
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.
Expert tips from my test kitchen
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. Double the thickness of the graham crackers!
Refrigerate overnight
For best results, refrigerate at least 4 hours or overnight to the let the layers soften.
How to assemble the honey cake layers
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
Can I make this shortcut Honey Cake in advance?
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.
Why does my cake not show the cream layers?
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 double the thickness of the graham cracker.
How long should I refrigerate Honey Cake before serving?
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.
How to store leftover Honey Cake
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.
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Russian Honey Cake
Ingredients
For the cake:
- 40 sheets graham crackers, for the layers
- 5 sheets crushed graham crackers, for the coating
For the filling:
- 16 ounces / 2 packets cream cheese
- 4 cups heavy whipping cream, cold
- 1 cup sour cream
- 1/2 cup powder sugar, taste and adjust sweetness level as needed
- 1 teaspoon vanilla extract
Instructions
Toast the graham crackers
- To a large baking pan, arrange enough graham crackers to cover the bottom of the pan. Lightly brush the top with butter.
- Bake only the top side at 325°F for 8-10 minutes until golden brown. Set aside to cool completely. Repeat until you have enough graham crackers toasted for 10 layers of 4 graham crackers plus an extra 5 for the outside coating.
Make the filling
- Follow the mixing steps exactly for best results. To a kitchen stand mixer bowl or large mixing bowl, add cream cheese. Beat with the whisk attachment for 2-3 minutes, scrapping the sides and bottom of the bowl frequently until fully combined, smooth and softened. This is important! Do not rush this step.
- Once the cream cheese is smooth, add half the heavy cream and sour cream. Beat for 1-2 minutes until the cream cheese is well combined. Scrap the sides as needed.
- Add the rest of the heavy cream, powdered sugar and vanilla extract. Beat until fluffy and soft peaks form. Small clumps may form from the powdered sugar but they should dissolve. If you notice a few big cream cheese clumps at the end, just remove them. It means you didn't beat it enough at the beginning.
Assemble the cake
- No need to assemble this cake in a dish with walls because the cake is sturdy. Pick a serving platter that fits the cake length of 4 graham cracker sheets.
- Place 4 graham cracker sheets side by side on the serving platter to form the first layer. Put a little bit of filling on the bottom to help hold the first layer in place.
- Spread a thick, even layer of the cream filling over the first layer of graham crackers, including the corners of the crackers too. The cream layer should be double the thickness of the graham cracker. There is plenty of cream so be generous or else when you slice, you won't see any filling. The crackers absorb some of the filing.
- Continue layering four graham cracker sheets followed by the cream filling until you have 10 layers of graham crackers. As you build the cake, scrape the edges of the layers if you notice the cream falling on the sides.
- After the last layer, finish with the remaining frosting on top.
- Use a flat edge spatula to evenly spread and cover the tops and sides of the rectangle cake.
- Sprinkle and press all sides of the cake with crushed graham crackers. Or leave the top bare without graham cracker dusting and make a swirl design with the back of a spoon.
Refrigerate overnight
- Cover loosely and refrigerate for at least 4 hours or overnight. This resting time allows the graham crackers to soften into tender cake-like layers. Take out the cake of the fridge 20 minutes before serving to soften the layers.
Notes
- The most common mistake is not adding enough filling between graham cracker layers. The crackers absorb the filling so be generous with each layer to achieve visible, distinct layers with enough filling in each bite. For best results, refrigerate overnight to the let the layers soften.
The provided nutritional value above is an estimate per serving. 100% accuracy is not guarenteed. Please see Nutrition Information Disclaimer in our Privacy Policy.
Nutrition Information Disclaimer
