Join 11,000+ other food lovers enjoying weekly recipes.

No-Bake Honey Cake

This No-Bake Honey Cake is a simple no bake dessert with graham cracker cake layers and a soft cream in between, then topped with a sweet Chocolate Ganache. This Honey Cake is a quick dessert recipe and a great no-bake alternative for the original Honey Cake recipe.

A slice of no bake honey cake on a plate with a spoon.

PIN this No-Bake Dessert recipe to your Dessert board!!

This No Bake Dessert is the answer to all your baking problems!

Are you not much of a baker? Does something go wrong every time you put something in the oven? Then this No-Bake Honey Cake is for you! This is a delicious alternative to the original Honey Cake, which requires you to make the cake layers from scratch. It still produces a tender cake that melts in your mouth, without the hours of intensive labor of making each individual cake layer.

This No Bake Graham Cracker Cake can be done in under an hour, including all the dish cleaning too! Is this No Bake Dessert getting your attention yet? 🙂

No-bake honey cake on a platter topped with chocolate ganache and chocolate candy.

This Graham Crackers Cake is the perfect alternative!

I love the original Honey Cake, but the time needed to make it is the time that I don’t have! I just had to make an easier no-bake version of the cake.  So, I went about to make a No-Bake Honey Cake. Without the use of my oven, rolling-pin, or the hours of time. How did I accomplish such a thing, you ask? Graham Crackers.

This might not be such a novel idea, but it works and works great! I used Honey Graham Crackers for cake layers. They absorb the moisture from the cream and become tenderly soft. So if you got some stacking skills, you’ll do great!

Soft and sweet no bake honey cake on a plate with a spoon next to a cup of tea.

Some other great dessert recipes to enjoy:

No-Bake Honey Cake

No Bake Honey Cake
4.79 from 19 votes

This No-Bake Honey Cake is a simple no bake dessert with graham cracker cake layers, and a soft cream in between, then topped with a sweet Chocolate Ganache. 

Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: American
Keyword: no bake honey cake
Calories: 889 kcal
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 10 servings (Makes ONE 6"x10")




  • 1/3 cup heavy cream
  • 1/3 cup chopped chocolate


  • 4 crackers


To make the chocolate ganache

  1. Heat 1/3 cup cream until almost boiling (in the microwave or on the stovetop). Add 1/3 cup chocolate and let sit undisturbed for 2-3 minutes. Using a spoon, stir until smooth.

How to Make the Cream Cheese Buttercream

  1. Whip 4 oz butter until fluffy, add 1 packet cream cheese 1 tablespoon at a time until no chunks of cream cheese are visible. While still whipping, pour 14 oz condensed milk, until fully incorporated. Transfer to a large bowl.

  2. In the now empty bowl of the mixer, whip 2 cups heavy cream until stiff peaks.

  3. Add heavy cream into the condensed milk cream in 3 additions and carefully fold it in.

How to Assemble No-Bake Honey Cake

  1. Put a dab of frosting across the serving plate. Put the first row of 4 crackers. Press to secure them to the plate.
  2. Put about 1 cups frosting on top of the crackers and spread out evenly. Keep alternating layers until all frosting and crackers are used up.
  3. Cover the cake in remaining frosting.

How to Decorate Honey Graham Cake

  1. Crush up about 4 crackers into crumbs. Take a palm full of crumbs, then cupping your hand press against the side of the cake.

  2. Pour ganache on top of the cake and spread out, being careful not to allow for dripping over the sides.
  3. Decorate the top edges of the cake with cut up Peanut Butter Cups, if desired

  4. Allow the cake to sit in the fridge for 24 hours before eating.
  5. Let come to room temperature before serving

Nutrition Facts
No-Bake Honey Cake
Amount Per Serving
Calories 889 Calories from Fat 594
% Daily Value*
Fat 66g102%
Saturated Fat 39g244%
Cholesterol 192mg64%
Sodium 257mg11%
Potassium 408mg12%
Carbohydrates 68g23%
Fiber 1g4%
Sugar 56g62%
Protein 10g20%
Vitamin A 2030IU41%
Vitamin C 2.2mg3%
Calcium 287mg29%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

Join 11,000+ other food lovers enjoying weekly recipes.


Leave a comment

Please give this recipe a STAR RATING

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Lana


    I have a question about the layering, is it 4 x 4 crackers?

    · Reply
  • Svetlana V Leprich

    The cake was deeelish! My family thought that it took hours to make!!! But as i added layers, the cake was sliding off and could not keep its shape. I had to prop the corners with cups to keep it up. What did i do wrong? I want to fix this problem because i plan on making it again

    · Reply
  • Randa Alahmad

    This cake looks delicious but where I live honey Graham crackers are not available what can I use as a substitute??

    · Reply
    • Any honey flavored type cookie will do as a replacement for honey graham crackers. Let me know how you like it if you do try it 🙂

      · Reply
  • Yana

    Delicious cake! It’s really sweet, small piece with an unsweetened tea or coffee

    · Reply
  • Zee

    Hi! Can I dip each graham cracker in cold/warm coffee and then stack them? Kinda like a tiramisu?

    · Reply
  • Mary

    I want to make it in a 9 x 13 pan. Would I double it or triple it, for the filling.

    · Reply
  • Tatyana

    I would rate this recipe 10 if I could! It’s so easy but tastes just like the real medovik that takes hours to make. Thank you SO much!

    · Reply
  • Vicky

    In what form did you put the cake together ? Or just on a platter? I feel like it needs to be supported while chilling not to shift or gall apart.

    · Reply
    • I did not use any form and it held up just fine. If you’re going to make the cake taller, I would use cake borders though.

      · Reply
  • Deb Cornish

    Awesome cake! Just wondering if it’s freezable? Made it with butter rum flavoring in cream. Delish!

    · Reply
    • Thanks Deb! I have never frozen this cake, but think it should be fine. Just cover it so that it doesn’t absorb any freezer odors.

      · Reply
  • Luba

    Great recipe! My two year old loves medovik, but its so time consuming to make. He also likes graham crackers, and yesterday I thought what if I cover crackers with cream and make a cake? I m sure somebody have tried this so I went online and found yours. I like your cream variation. Usually, I make a different cream for honey cake, but I’ll definitely try yours. Thanks!

    · Reply
  • CC

    In the first part of the recipe, you have chopped chocolate listed with the heavy cream, cream cheese, etc, but what is the chopped chocolate for or at what stage is it added to the buttercream and is the chocolate semi-sweet?

    · Reply
    • The first part of the recipe is the instructions for making chocolate drizzle (ganache), and it has no cream cheese. You will use this chocolate drizzle to pour over the cake at the end.

      The cream cheese is whipped in the following part of the recipe for the cream.

      · Reply
  • Lesya

    Love ALL your recipes on the site. Im super excited to make this for my husbands side of the family for Christmas. Im from Ukraine but my husband is 100% Canadian so their family is used to the one layer slab cakes with too sweet fristing :(((( have you ever tried this with de leche? We can get it already made in the same cans as the condensed milk. Thanks!

    · Reply
  • Tamara

    Marina, the cake turned out great. Nobody could believe that it wasn’t baked. I used Trader joe’s organic sour cream for frosting, it started tripling in size after 15 min of mixing with sugar all the way during mixing. I poured bit of honey on each layer. Added toasted crushed walnuts in between and on the sides. Ganache on top. Simple, tasty and no mess.
    Thanks dear!

    · Reply
  • Тамара

    Marina, you are such a generous lady to share all these great ideas. I came from Ukraine as well, so I feel like I found a great friend who shares her passion for what I love.
    Thank you so much!
    Gonna make this cake for my Russian friends to skip baking;)

    · Reply
    • I like sharing the love, ha! Hope you found the menu where you can search stuff by categories, makes it really easy.
      Enjoy the recipes Tamara, and let me know how everything goes!

      · Reply
  • Maria

    have made this cake several times, it is delicious.

    · Reply
  • Marti

    How much cream cheese is in a “packet” where you are, please?

    · Reply
  • Nina

    Yummy cake! Thank you for recipe =) the only thing I added is a bit of powdered sugar to the cream and added some extra honey on the gram crackers and it added lots of honey flavor to the cake. Yum-Yum!! =)

    · Reply
  • Monique

    Thanks for posting this recipe; it sounds super yummy! Doesn’t sweetened condensed milk come in two different sizes at the grocery store? If so, the small or large can?

    · Reply
    • No problem Monique! I have never seen anything but a 14 oz can. I think you’re thinking of evaporated milk, that one comes in a larger can.

      · Reply
  • JL

    Is it just me, or is it humorously odd that there’s no honey in honey cake??????

    · Reply
    • It would be humorous if the crackers weren’t “”Honey Graham Crackers”:)

      · Reply
  • Mollie

    IS there anyway to correct the recipe and put sweetened condensed milk. I have just made it for a party tomorrow and I was thinking it was not going to be sweet so I came looking to see if I messed up but I didn’t the recipe is wrong.

    · Reply
    • Hi Molli!
      I will change the recipe to clarify that it’s sweetened condensed milk. Where I am from, condensed milk is not the same as evaporated milk and condensed milk is synonymous with sweetened condensed milk. I apologize for misunderstanding.

      · Reply
  • julz

    How long can it be stored for ? In fridge. Will ot it get too soggy?

    · Reply
    • For a couple days for sure. The crackers are supposed to absorb the moisture from the cream, so when the cake sits in the fridge it becomes soft, but definitely not soggy.

      · Reply

    Whеn I inіtially left a comment I appear
    to have clickeԁ the -Νotify me when new comments are added- checkbox and fгom now on each tіme a comment is аdded I receive 4 emails with the
    same comment. There has to be a way you can remove me from that
    ѕervice? Appreciate іt!

    · Reply
  • Olga

    Does the recipe call for **sweetened** condensed milk or just condensed milk?

    · Reply
  • Nastya

    Hi Marina!

    Thanks for the cake which I am planning to make for my husband’s birthday.
    I am not sure how many crackers need to be put on the first layer?

    · Reply
    • Hi Nastya!
      It’s up to you, but I placed 3 whole crackers and half of the fourth one, making it one long cake. Another time I just did 3 crackers… It all depends on how you like it. Just take the amount needed for the cake and play with them (before frosting), and find the best way to fit them on the serving platter.
      This amount of ingredients does not make too big of a cake so if it’s for a birthday party, I would double or triple the amount.

      · Reply
      • Nastya

        Marina, thank you much for reply! It won’t be a big party. We just invited 2 families at our home. I will follow your instructions from your reply.

        · Reply
        • You’re welcome! Happy Birthday to your husband 🙂

          · Reply
  • alana

    Does the cream cheese need to be at room temp? thanx

    · Reply
    • It can be either chilled or room temperature, but with chilled cream cheese, the cream will not run as much and hold shape better.

      · Reply
  • Tanya

    Hi! what do you use for chocolate? like semisweet chocolate chips or just baking chocolate bar?

    · Reply
    • For ganache I use good quality chocolate chips (dark chocolate) or chocolate bar. I like Trader Joe’s 1 lb choolate bars, they are 4.99 /lb and are good quality. you just chop them finely and pour the cream on top.

      · Reply
    • nadia

      love this cake. So easy and delicious. Been making it for many years. but just with different cream(conde.milk=butter) and didn’t top with ganache. it taste like medovik but quick version of it. btw… love your website.

      · Reply
  • Julia |

    What an interesting, simplified variation of Russian honey cake. Love it! Pinning.

    · Reply
    • Definitely an easier version 🙂
      Thanks 😀

      · Reply
  • sarah

    hello, thank you for the recipe this looks sooo lush. i will make this for my friends birthday party. i usually end up making the cake – which takes me hours to make but this should be done in a jiffy 🙂
    also, i love your spoons!!!! they looks super.

    · Reply
    • I am also the one who always makes sweets for get-togethers, so I get you))
      If you already made this cake I bet it was a hit, but let me know how you liked it, anyway 🙂
      For the spoons, thanks 😀 It’s actually only one spoon that I found at a store 🙂

      · Reply
  • Dina

    it sounds delish!

    · Reply
    • Thanks Dina! It is 😀

      · Reply

As seen in