Sometimes we all need a bit of a break from the hot oven, right? Especially during the summer. Or maybe you’re in a time crunch, but need to produce a delicious dessert. Well, this cake will come to your rescue! You need ONLY 3 ingredients! No baking required. It is so easy, that most young teens can make this cake with no hiccups. It is super moist if made with Honey Maid brand graham crackers.
I like it a little less moist, and a little cheaper, so usually, I make this cake out of Wal*Mart’s Great Value brand. It’s a little drier, but it depends on how you like it. You can try making it from any brand or other flavors such as Cinnamon Graham’s or original Graham Crackers. Let me know what type and flavor of crackers you like best. This cake is unique but incredibly tasty, soft and mouthwatering. You will be making it again and again….
Things you will need:
7 packs (you’ll need 3 boxes) – Honey Graham Crackers
2 – 8 oz – Original Cool Whip thawed (or 5 cups Heavy C)ream
24 oz – Sour Cream
I bought this form from Safeway Bakery for a couple of bucks and keep reusing it when making the cake for family at home. Its very light. If you have a square cake holder or caddy with cover you are welcome to use it, just keep in mind the cover height if your cake stacks tall.
How to make cream:
1.) In a medium bowl add sour cream and cool whip.
2.) Mix on high speed for 5 minutes.
How to assemble the cake:
1.) Place aluminum foil on the button of the cake holder, if it’s not a smooth-bottom one, and place the first layer of the crackers. You will need to break some cracker in half then cut off a little strip of a cracker to size the cake evenly. Rectangle or square. (I didn’t need to cut pieces off the cracker about a year ago, they made the crackers smaller whereas now a half piece sticks out if you don’t trim it. Save those cracker pieces and crumbs on the bottom of the empty packs.) Confusing? Ask questions š
2.) Put 1.5 cups of cream on top of each layer of crackers. You may add more or less cream depending on how you like it.
3.) Spread the cream evenly. Its a bit tricky to spread cream on the first layer, because crackers stick to the spatula. Spread the cream by holding down the crackers.
4.) Repeat steps 1-3 until you have about 2-3 cups of cream left to cover the outside of the cake.
5.) It makes about 7-8 layers of crackers, depends on how much cream you use. If you like more cream in your cake you will have 7 layers, if you are ok with less cream, you will have 8 layers of crackers and a little taller cake. (Confusing? Ask questions ;))
6.) Spread the rest of the cream on top and sides of the cake.
7.) Crush the cut off pieces and leftover cracker crumbs from the packs.
8.) Sprinkle cake with the crushed crumbs. Cover, and let it sit for 6 hrs or overnight (for best results) so the cake softens thoroughly. You will be surprised at how soft this cake will be compared to the hard and crunchy crackers you were just layering.
Just another idea how to assemble this delicious cake. My sister shared this picture with me and the way she spreads the crumbs.
The next day, or after the cake softens, cut a piece and……
…Enjoy!
Let me know how your cake turned out š
If you make this No Bake Honey Graham Cracker Cake Recipe please share a picture with me on Snapchat, Facebook, Instagram or Pinterest. Tag with #valyastasteofhome. Iād love to see your creations! ?
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Hi Valya. I was wondering , do I need to refrigirate this cake or let it stay at room temperature for 6 hours? Thank you
After assembling refrigerate for 6 hours for the crackers to soften. I hope this helps.
Thank you Valya for the recipe! It was super easy to make and turned out very delicious !
You are very welcome Anastasiya! I’m very happy to hear that. It’s our number one cake to go to if we crave a cake and don’t want to cook, lol. Thanks for your feedback š
Looks very much like a medovik but without the need to slave in the kitchen for two hours. Does this taste like it?
Tastes very similar. Thank you for stopping by š
I would like to make this cake but just for my husband and I. Can I half the recipe?
Yes, of course! Just divide all the ingredients in half. Enjoy!
Hi, Valya. I have not made this cake yet but I love that you don’t have any sugar in the frosting. It looks amazing and sounds really easy, even compared to some other no-bake graham cracker recipes.Thank you for your blog. I will be coming back for more recipes.
Sugar in this cake frosting is not needed do to super sweet graham crackers. It all evens out in sweetness. Thank you for kind words Ekaterina! š
Hello, Valya. Just came across your blog through pinterest. This is amazing, wbere was I before? I also grew up with some of these great meals but like others said my mother always eyeballed things and didnt have any sense of teaching me when I asked. I have 5 children young children now and this blog has come in handy this weekend when we were expecting company. It would be so awesome to meet you in person if only you lived on the northwest side of Washington š Do you have this particular recipe in an easy to print format (print now). I am not seeing it like the other ones. Thank you again. I have so many tabs open, just have to decide what we will do next. I love sweets and baked stuff but do it so rarely since I always have at least 2 or 3 helpers in the kitchen with me at all times it seems.
Welcome aboard! I’m glad to hear you enjoy my recipes! I’ll check if that recipe has a print format added, if not, I’ll create one. That would be nice! You are always welcome to send private messages. Yes, it’s understandable. Its kind of taught to get things done in the kitchen with little helpers, who constantly organizing kitchen utensils in every single drawer š Trust me, they will not be little for very long, time flies so fast and by the time you know it they are grown up! š
I used the cool whip and sour cream, mixed on high for 5 minutes, and it just turned to liquid. Seems like the mix on high method should be used for heavy cream, and premise cool whip should just be folded with the sour cream?
Did you let the cool whip thaw first before using? Frozen cool whip will turn into liquid. If cool whip thawed before use there should be no problem with mixing it on high.
If I want to use Heavy cream instead of the cool whip, should I add any sugar to it? The Cool whip has sweetness to it, and plain heavy cream doesn’t… Just want to make sure I don’t end up with flavorless cake. Thank you!
I really need to update that recipe. I have not been using Cool whip for years now. I use heavy whipping cream instead and I do not any sugar, because graham crackers are very sweet, and the cream and the crackers really blend well together in my opinion. Let me know how it goes for you.
PS. 2 cups of heavy whipping cream = to 8 oz. container of Cool whip.
I hope this helps!
Made this cake with my daughter last night. Very simple and delicious! Thank you for the step by step recipe. Will be making it again!
I’m so happy to hear you liked it. Thank you for coming back and leaving an amazing review!