Russian Honey Cake
This shortcut Russian Honey Cake is made with graham crackers delivers the classic Medovik flavor with minimum effort. It tastes like it took hours to make.
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
Click between "US Customary" or "Metric" button above to switch between conversions. For precise results, it's recommended to weigh your dry ingredients using a digital scale in grams as measuring in cups can have uncertainties.
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.
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