No-Bake Honey Cake

No-Bake Honey Cake

Are you not much of a baker? Does something go wrong every time you put something in the oven? Then this 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 yields tender cake that melts in your mouth, without the hours of intensive labor of making each individual cake layer. From beginning to end, including washing the dishes, you can make this cake in under an hour. How about that?

If you are a pro, on the other hand, this just might be the easiest cake you will ever make. This was my cheat way of making a Honey Cake, without the use of my oven, rolling pin, or 3 hours. Read on, to find out how I did it…

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!

No-Bake Honey Cake

No Bake Honey Cake
5 from 3 votes
Author: Marina | Let the Baking Begin!
Course: Dessert
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 6 x10 cake


  • 1 box + 1 packet from another box of Honey Graham Crackers 4 individually wrapped packets
  • 2 cups heavy cream
  • 1 packet cream cheese chilled
  • 1 stick butter room temperature
  • 1 can of sweetened condensed milk
  • 1/3 cup chocolate chopped
  • 15 mini Peanut Butter Cup candies optional



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


  • 4 crackers
  • .


To make the ganache }

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

Make the cream

  1. Whip butter until fluffy, add cream cheese 1 tablespoon at a time, until no chunks of cream cheese are visible.
  2. While still whipping, pour the condensed milk, until fully incorporated.
  3. Transfer to a large bowl.
  4. In the now empty bowl of the mixer, whip heavy cream until stiff peaks.
  5. Add heavy cream into the condensed milk cream in 3 additions and carefully fold it in.
  6. Put a dab of frosting across the serving plate. Put the first row of 4 crackers. Press to secure them to the plate.


  1. 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.
  2. Cover the cake in remaining frosting.
  3. Crush up about about 4 crackers, take a palm full of crumbs, cupping your hand press against the side of the cake.
  4. Pour ganache on top of the cake and spread out, being careful not to allow for dripping over the sides.
  5. Decorate the edges of the cake with cut up Peanut Butter Cups.
  6. Allow the cake to sit in the fridge for 24 hours before eating.
  7. Let come to room temperature before serving

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No-Bake Honey Cake

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Leave a comment

  • it sounds delish!

    · Reply
    • Thanks Dina! It is 😀

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

    · Reply
    • Definitely an easier version 🙂
      Thanks 😀

      · 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
    • 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
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  • 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
  • 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
  • Olga

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

    · Reply

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  • 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
  • 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
  • […] crackers for the crumb coat. It is exactly what you will have left over after layering the cake. Her recipe for a Russian Honey Cake needs no alterations.Lay the layers and start stackingKeep the crackers […]

    · 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
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  • 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
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  • 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
  • Marti

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

    · Reply
  • […] Recipe Details : letthebakingbeginblog […]

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  • Maria

    have made this cake several times, it is delicious.

    · 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
  • 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
  • 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

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