Russian Layered Cake Recipe

Name: Russian Layered Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups white sugar; 3 eggs; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking soda; 1 1/3 cups sour cream; 1/2 cup chopped walnuts; 1/3 cup raisins; 1/2 cup poppy seeds; 3/4 cup unsalted butter, softened; 2 tablespoons unsalted butter, softened; 1 (14.5 ounce) can sweetened condensed milk

Servings: persons

1 1/2 cups white sugar
3 eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/3 cups sour cream
1/2 cup chopped walnuts
1/3 cup raisins
1/2 cup poppy seeds
3/4 cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1 (14.5 ounce) can sweetened condensed milk

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
2
Beat sugar and eggs together in a bowl using an electric mixer for 5 minutes.
3
Sift flour and baking soda together in another bowl. Beat into the egg and sugar mixture gradually, alternating with sour cream, until a smooth batter forms. Divide batter equally between 3 bowls.
4
Fold walnuts into the first bowl, raisins into the second bowl, and poppy seeds to the third. Pour each bowl into its own separate cake pan.
5
Bake cakes in the preheated oven until a toothpick inserted into the centers comes out clean, 20 to 30 minutes.
6
Let cakes cool in pans for a few minutes. Remove from pans carefully; let cool completely, at least 30 minutes.
7
Beat 3/4 cup plus 2 tablespoons butter in a bowl using an electric mixer until creamy. Add condensed milk slowly, mixing with a fork or spatula in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
8
Place one of the cakes onto the butter cream on the cake plate. Spread another few tablespoons buttercream over the cake and lay another cake on top. Repeat with the remaining cake and cover top and sides with remaining buttercream. Decorate as desired.

1182

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups white sugar, 3 eggs, 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking soda, and more.

Yes, Russian Layered Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Russian Layered Cake

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