This Ukrainian cake is very tasty, it has three different layers – with walnuts, with raisins, and with poppy seeds. The texture of this cake is different from sponge cake, it is more dense but it is very delicious!
Disclosure: This post may contain affiliate links, which means if you make a purchase from one of these links I will get a commission.
PIN this recipe to your Pinterest Board for later!
Ingredients
Cake batter for one layer:
– 1/2 cup sour cream
– 1/2 cup sugar (I am always concerned about overly sweet desserts and trying to reduce the amount of sugar. So, if you want to make cake less sweet, use 1/3 cup of sugar – it is what I use and it is sweet enough)
– 1/2 cup flour sifted
– 1 egg
– 1/2 tsp baking soda
– 1-2 Tbsp. butter for greasing pans
– 1/2 cup raisins
– 16 Oz sour cream
Find my favorite kitchen items HERE!
Prepare ingredients:
About 30 min beforehand take out of the fridge sour cream and eggs for the batter, they need to reach room temperature.
Prepare walnuts – put them into a gallon-size Ziploc bag, close it (squeeze the air out) and using the rolling pin, roll it over the bag until they are finely crushed.
Directions
– Preheat oven to 350 F.
– Generously butter the sides and bottom of round 9” non-stick cake pans. If you concern that cake can stick to your pan, butter the sides and line bottom with parchment paper.
– Prepare three mixing bowls – one for each layer.
Make the first layer:
- Into a mixing bowl, break the egg and add sugar. Beat with a hand mixer until light in color and sugar dissolved.
- Gradually mix in sifted flour (sifting aerates the flour and gives a light, airy and delicate texture to your cake).
Make the second layer:
Repeat steps 1 – 4 for the first layer.
5. Add poppy seeds.
Make the third layer:
Repeat steps 1 – 4 for the first layer.
5. Add raisins.
– Put batters in prepared cake pans. Spread batter evenly in the pans.
– When 2 first layers are done, remove them from the oven, carefully take them out of the pans and let them cool on a wire rack.
– Bake 3-rd layer. After it’s done, remove it from the oven, carefully take it out of the pan and let it cool on a wire rack.
– Leave your layers to rest on a rack until they cool completely.
– While layers are cooling down, make the frosting and prepare walnuts.
Making the Frosting:
In a large mixing bowl combine 16 Oz of sour cream and 2/3 cup (or ½ cup for less sweet version) of sugar.
Mix with a hand mixer on medium speed until sugar completely dissolves.
Prepare walnuts for the top decoration – put them into a gallon-size Ziploc bag, close it (squeeze the air out) and using the rolling pin, roll it over the bag until they are finely crushed.
Assembling the cake:
Put the layer you’d like to use as the bottom on a plate/dish. Then take some of the frosting and generously spread it evenly on top and side.
Place the second cake layer on top of the frosting. Repeat with frosting.
Repeat for the third layer.
Sprinkle the crushed walnuts over the frosting on the top and sides of the cake.
You may also like:
Love this cake! It reminds me my childhood! Thank you for this!!!
You are very welcome! This cake was my favorite when I was a child.
This look delicious! Thanks for sharing with us at the Snickerdoodle Link Party! This will be one of my features this Saturday – be sure to stop by!
I am glad that you like it! Thank you so much for featuring this cake. I will stop by for sure!