Graham Cracker Cake (No-Bake, 5 Ingredients)
This no-bake graham cracker cake is made with just 5 ingredients and is an amazing copycat of an intricate honey layer cake. The fluffy sour cream frosting makes the cake really tender and the sweet graham crackers pair so nicely with the tangy frosting.
If you’re looking for an easy cake that looks impressive and tastes amazing, you can stop searching and try this Graham Cracker Cake. It reminds me very much of the famous Russian Honey Layer Cake, Medovik, but is 100 times easier and faster to make.
This cake is made with just 5 ingredients and there’s no baking involved at all. It’s easy enough for novice bakers and children to make. The combination of sour cream and heavy whipped cream is perfect for the frosting. The sour cream gives it a really lovely tang and cuts through the richness of the whipped cream. The cream makes it really fluffy and velvety.
The cake does needs to be made in advance so, keep that in mind. The graham crackers need time to soak up the frosting and become tender. I always love when desserts can be made in advance, which is so convenient for holidays, parties and special occasions. Make this up to 2 days in advance and it’s one less thing on your to-do list. The pretty layer of grated chocolate adds a nice flavor to the cake and looks so pretty.
Ingredients:
- honey graham crackers
- The amount of graham crackers you use will depend on how many layers you want the cake to have. It all comes down to whether you want the cake to have more cake or frosting. You can do 3 layers or 4.
- sour cream
- I recommend using sour cream, but you can also use Greek yogurt.
- heavy cream
- whipping cream will work as well. Cool Whip is another option.
- powdered/confectioners sugar
- The amount of sugar depends on your sweet tooth. Use more or less, depending on how you like it.
- vanilla extract
- chocolate bar or cocoa powder
- Technically, this is the 6th ingredient, but I count it as a decoration or garnish:). Use milk or dark chocolate. You can even use white chocolate and it will look like a pretty snow covered cake – so pretty! Cocoa powder will give it a real Tiramisu vibe.
How To Make the Graham Cracker Cake
- Using really cold heavy cream, whip the cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. Set aside.
- In another bowl, mix the sour cream with the remaining 1/2 cup of powdered sugar and 1 teaspoon vanilla until evenly mixed. Gently fold the whipped cream into the sour cream.
- Spread about 1 1/2 cups of the frosting to cover the bottom of a 9 X 13 inch pan.
- Place a layer of graham crackers on top of the frosting. Break the crackers and fill in the space until you have an even layer of crackers. Top with more frosting, about 2 cups, spreading it out evenly.
- Repeat with 2 more layers of graham crackers and frosting. You should have 3 layers of graham crackers and frosting in this order: Frosting, graham crackers, frosting, graham crackers, frosting, graham crackers, frosting.
- Grate a chocolate bar on top of the final layer of frosting.
- Chill the cake in the refrigerator for at least 6 hours, or overnight. You can also make it up to 2 days in advance. Store in the refrigerator, covered tightly.
Helpful Tips
In my experience, sour cream is the best choice for this cake. If you use only heavy cream, the cake feels really heavy and too rich. The whipped cream also doesn’t absorb into the graham crackers as well, so it will take longer for the graham crackers to soften. The sour cream lightens up the texture and flavor of the frosting. I also think that the mild tang from the sour cream pairs so nicely with the whipped cream and the graham crackers.
Another option is to use Greek yogurt, but make sure it’s nice and thick, otherwise the frosting will be too runny.
The recipe that I’m sharing is really tender and has thick and fluffy layers of frosting in between the “cake” layers.
If you want to make this cake have a more honey cake layer ratio and less frosting, just add one more layer of graham crackers (you will need an additional sleeve of graham crackers) and use a bit less frosting in between the crackers. There will be enough frosting for the whole cake (use 3 cups of heavy cream) and the graham crackers will still become really tender and soft.
The initial chilling time, at least 6 hours, is important because the graham crackers need time to soften and absorb the frosting. If you serve it sooner, you will still have parts of the cake that are crunchy. Usually, I make the cake the night before I am planning to serve it.
The cake can be made up to 2 days in advance, but it will still be good for about 4 days. It is best served 1-2 days after preparing it.
Graham Cracker Cake (No Bake, 5 Ingredients)
This no-bake graham cracker cake is made with just 5 ingredients and is an amazing copycat of an intricate honey layer cake. The fluffy sour cream frosting makes the cake really tender and the sweet graham crackers pair so nicely with the tangy frosting.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 12 1x
Ingredients
14 oz box honey graham crackers
2 1/2 – 3 cups heavy cream, chilled (2 1/2 cups if making 3 graham cracker cake layers, 3 cups if making 4 layers)
1 cup powdered sugar, divided (or to taste)
2 lbs sour cream
2 teaspoons vanilla extract, divided
shaved/grated chocolate, on top of the cake
Instructions
- In a large bowl, whip the chilled heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Set aside.
- In another bowl, mix the sour cream with the remaining 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Gently fold the whipped cream into the sour cream mixture until combined. Add more sugar if you have a sweeter taste preference.
- Spread about 1 1/2 cups of the frosting to cover the bottom of a 9 X 13 inch pan. Top with a layer of graham crackers, breaking the crackers as necessary, so the crackers fit like a puzzle in a single even layer. Top with more frosting, about 2 cups (it doesn’t have to be exact), spreading the frosting to cover the graham crackers.
- You should have these layers in the end: 1 1/2 cups frosting, graham crackers, 2 cups frosting, graham crackers, 2 cups frosting, graham crackers, remaining frosting.
- Grate a chocolate bar on top of the last layer of frosting.
- Chill the cake in the refrigerator for at least 6 hours, or overnight before serving. You can make the cake up to 2 days in advance.
Notes
You don’t really have to measure the amount of frosting in between each layer of graham crackers. None of it has to be exact. I’m just giving you an idea.
You can also make 4 layers of graham crackers and use a bit less frosting in between each cake layer. It really depends on your preference and if you like cakes that have more frosting, or more cake layers. If you make 4 graham cracker layers, you will need an additional sleeve of graham crackers.
17 Comments
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Cat
Excited to try this! I’ve made a very similar dessert (eclair cake) that uses pudding and cool whip for the layers but I have developed an allergy to food coloring that seems to be in every pudding mix and can no longer eat it.
My favorite twist on my old recipe was to add peanut butter to the frosting layers and use chocolate graham crackers
Olga
I cannot buy graham crackers in Australia. What would I replace this with please
olgak7
I’m not sure exactly, since I only tested them with graham crackers, but I suggest looking for some type of cookies that are thin and flat.
Rosa DeSensi
I am so happy to see an easy recipe that doesnt call for boxed pudding. I try to stay away from all that kind of stuff and I will certainly try this recipe. Thanks again!
Rosa
olgak7
I’m so glad you enjoyed this recipe, Rosa.
Louise
There are Graham cracker recipes on the internet. They have such a good taste – would be fun to make. Make extras and then make s’mores
Maria
Just made this cake. The frosting tastes really good, and honey and sour cream go very well together. I’m sure it will be gone by this time tomorrow. The hardest part about this cake is having to wait for it to soften. Thank you Olga for a great recipe.
Moonika
Russian tea cookies too, if you have any Russian store near buy. But with this cookies you have to each one quickly to milk or juice before layering up, it would not be so dry then
Cathy
How many cups of sour cream? The recipe says 2 pounds of sour cream. Thank you.
olgak7
I didn’t measure it in cups. If you look on your package of sour cream, it should have the weight printed on it.
Miss Cassandra
I was wondering the same thing! Google says 1 lb = 2 cups of sour cream. So for this recipe it’s 4 cups of sour cream that is required.
Olivia
I mad this cake 3 Times already since I saw the
Recipe absolutely delicious very light perfect for a summer dessert thank you for sharing
olgak7
That’s amazing! So happy that you are enjoying this recipe.
Sheryl Stepp
OMG the filling is delish! I used half sour cream and half Greek yogurt and BAM it is delish!
Thank you for this recipe! It will be perfect for this summer!
olgak7
I’m so happy to hear that, Sheryl! So glad you enjoyed it. Thanks for taking the time to write.
Elena
Hi! Can I use condensed milk or cane sugar instead of powdered sugar? Thank you!
olgak7
The condensed milk will work great, but I don’t recommend using cane sugar. It will be a lot harder to dissolve in the frosting – that’s the reason I used powdered sugar. Granulated sugar and especially cane sugar, is difficult to dissolve when using it in frosting.