Homestyle Smetannik Sour Cream Cake

Quick Recipe Version (TL;DR)

• Yield: 12 servings (one 9-inch round layer cake)
• Prep Time: 35 minutes
• Cook Time: 25 minutes
• Total Time: 12 hours (includes overnight chilling)

Quick Ingredients

• 4 large eggs
• 3/4 cup (150 g) granulated sugar
• 1 cup (240 g) full-fat sour cream
• 1/2 cup (120 ml) neutral oil
• 2 tsp pure vanilla extract
• 2 cups (260 g) all-purpose flour
• 2 tsp (8 g) baking powder
• 1/2 tsp fine sea salt
• 1 cup (240 ml) cold heavy cream
• 2 1/2 cups (600 g) full-fat sour cream (for frosting)
• 3/4 cup (90 g) powdered sugar
• 1 tsp lemon juice, pinch of salt
• 1/4 cup (60 ml) simple syrup, optional; cocoa powder to dust

Do This

• 1. Heat oven to 350°F (175°C). Line and grease two 9-inch round pans.
• 2. Whisk flour, baking powder, and salt. In another bowl, beat eggs and sugar until pale; whisk in sour cream, oil, and vanilla.
• 3. Fold dry ingredients into wet just until smooth. Divide batter between pans.
• 4. Bake 22–25 minutes until golden and springy. Cool 15 minutes in pans, then fully on racks. Split each layer horizontally (4 rounds total).
• 5. Whip heavy cream to stiff peaks. In another bowl, beat sour cream, powdered sugar, vanilla, lemon, and a pinch of salt; fold in whipped cream.
• 6. Assemble: cake layer, optional syrup, generous frosting. Repeat. Crumb-coat sides, press reserved crumbs on sides, swirl top, dust cocoa.
• 7. Cover and chill 8–24 hours. Slice with a hot knife and serve.

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Why You’ll Love This Recipe

• Classic smetannik flavor: tender sponge and tangy sour-cream frosting that meld into a moist, not-too-sweet cake.
• Overnight rest does the work—flavors marry and layers soften beautifully.
• Simple pantry ingredients, elevated technique, and a fail-safe, stable sour-cream frosting.
• Elegant to serve, easy to make ahead, and perfect for celebrations or tea.

Grocery List

• Produce: 1 lemon
• Dairy: Full-fat sour cream (3 1/2 cups total; 840 g), heavy cream (1 cup), 4 large eggs
• Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, fine sea salt, vanilla extract, neutral oil, cocoa powder (for dusting), simple syrup ingredients (sugar + water, optional)

Full Ingredients

Sponge Layers (two 9-inch rounds)

• 4 large eggs, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1 cup (240 g) full-fat sour cream
• 1/2 cup (120 ml) neutral oil (sunflower, canola, or light olive)
• 2 tsp pure vanilla extract
• 2 cups (260 g) all-purpose flour
• 2 tsp (8 g) baking powder
• 1/2 tsp fine sea salt

Tangy Sour-Cream Frosting

• 1 cup (240 ml) cold heavy cream
• 2 1/2 cups (600 g) full-fat sour cream, well-chilled
• 3/4 cup (90 g) powdered sugar
• 1 tsp pure vanilla extract
• 1 tsp fresh lemon juice
• Pinch fine sea salt

Assembly & Garnish

• 1/4 cup (60 ml) simple syrup (equal parts sugar and water), optional
• 1–2 tsp unsweetened cocoa powder, to dust

Step-by-Step Instructions

Step 1: Prep the pans and preheat

Heat the oven to 350°F (175°C). Grease two 9-inch (23 cm) round cake pans, line the bottoms with parchment circles, then lightly grease the parchment. This ensures clean release and tidy layers. Set a mixing bowl and whisk attachment in the fridge for later (for whipping cream).

Step 2: Combine the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.

Step 3: Make the batter

In a large bowl, beat the eggs and granulated sugar with a hand mixer on medium-high speed for 2–3 minutes, until pale and slightly thickened. Whisk in the sour cream, oil, and vanilla until smooth. Add the dry ingredients and mix on low just until no floury streaks remain. Do not overmix; a tender crumb depends on a gentle hand.

Step 4: Bake the sponge layers

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 22–25 minutes, until the tops are lightly golden, the centers spring back when touched, and a toothpick inserted in the center comes out clean. Cool in pans for 15 minutes, then invert onto racks, peel off parchment, and cool completely.

Step 5: Trim and split the cakes

Once cool, level any slight domes with a serrated knife (save the trimmings for crumbs). Carefully split each cake horizontally to make 4 thin layers total. For clean layers, score all around with a knife and then finish the cut with gentle sawing motions.

Step 6: Whip and fold the frosting

Using the chilled bowl, whip the heavy cream to firm peaks; set aside. In another bowl, beat the sour cream, powdered sugar, vanilla, lemon juice, and a pinch of salt until smooth and slightly thickened, 30–60 seconds. Gently fold the whipped cream into the sweetened sour cream in two additions until silky and spreadable. If the frosting seems loose, chill it for 10–15 minutes to firm up.

Step 7: Assemble and crumb-coat

Place the first layer on a serving plate. Brush lightly with simple syrup if using. Spread about 3/4–1 cup frosting evenly to the edge. Repeat with the remaining layers. Use a thin layer of frosting to coat the sides (crumb coat). Pulse the reserved cake trimmings into fine crumbs and press them onto the sides of the cake. Swirl the remaining frosting over the top and dust lightly with cocoa.

Step 8: Chill to meld, then serve

Cover the cake (a cake dome or inverted bowl works well) and refrigerate for 8–24 hours so the sponge absorbs moisture from the frosting—this is where the magic happens. Before serving, let the cake stand at cool room temperature for 20–30 minutes. Slice with a hot, dry knife for the cleanest cuts.

Pro Tips

• Use full-fat sour cream for both batter and frosting; low-fat versions are too watery.
• If your sour cream is loose, drain it in a fine sieve lined with a coffee filter for 30 minutes before using in the frosting.
• Weigh your flour for accuracy (260 g). If using cups, fluff, spoon, and level to avoid a dense cake.
• Don’t overbake—the layers should be just set. Pull them as soon as a toothpick tests clean.
• For razor-thin layers, chill the baked cakes 20 minutes before splitting to reduce crumbs.

Variations

• Honey Smetannik: Replace 2 tablespoons of the sugar in the batter with 2 tablespoons mild honey for a gentle floral note.
• Walnut & Jam: Spread a thin layer of tart cherry or blackcurrant jam over the middle layer and sprinkle with 1/2 cup finely chopped toasted walnuts before frosting.
• Chocolate Marbled Top: Whisk 1 tablespoon cocoa with 1 tablespoon hot water, fold into 1/2 cup frosting, and swirl over the top.

Storage & Make-Ahead

Refrigerate the assembled cake, covered, for up to 3–4 days. The flavor and texture improve on day two. Unfrosted sponge layers can be wrapped well and stored at room temperature for 24 hours or frozen up to 2 months (thaw wrapped in the fridge). Avoid freezing the finished frosted cake for best texture. Leftover slices should be covered and refrigerated; bring to cool room temperature before serving.

Nutrition (per serving)

Approximate values per 1/12 cake: 470 calories; 31 g fat; 43 g carbohydrates; 6 g protein; 220 mg sodium; 22 g sugars. Values will vary with ingredient brands and any additions like jam or nuts.