Savory Liver Cake with Garlicky Mayo and Carrots

Quick Recipe Version (TL;DR)

• Yield: 10 servings
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes (includes 2 hours chilling)

Quick Ingredients

• 650 g chicken livers, trimmed
• 2 large eggs
• 1 cup (240 ml) whole milk
• 1 cup (120 g) all-purpose flour
• 2 tbsp neutral oil, plus more for the pan
• 1 tsp fine salt, 1/2 tsp black pepper
• 2 medium onions (about 300 g), thinly sliced
• 2 large carrots (about 300 g), coarsely grated
• 2 tbsp butter
• 3/4 cup (180 g) mayonnaise
• 1/2 cup (120 g) sour cream
• 3–4 garlic cloves, finely grated
• Fresh dill or chives for garnish

Do This

• 1. Sauté onions and carrots in 2 tbsp butter + 1 tbsp oil over medium heat for 12–15 minutes until soft and sweet; season and cool.
• 2. Whisk mayonnaise, sour cream, garlic, pinch of salt, and 1 tsp lemon juice; chill.
• 3. Blend livers with eggs, milk, 1 tsp salt, 1/2 tsp pepper; whisk in flour and 2 tbsp oil. Rest 10 minutes.
• 4. Cook 8-inch liver pancakes in a lightly oiled skillet over medium heat (about 350°F/175°C griddle), 45–60 seconds per side. Makes 10–12.
• 5. Layer: pancake, thin swipe of garlic mayo, thin layer of carrot–onion; repeat, finishing with mayo on top.
• 6. Garnish with dill/chives. Cover and chill 2–4 hours to set.
• 7. Slice into wedges and serve cool or at room temperature.

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Why You’ll Love This Recipe

• Classic Slavic comfort food with refined presentation—perfect for parties or holidays.
• Ultra-make-ahead: improves as it chills, slices cleanly, and travels well.
• Balanced flavors: savory, gently garlicky layers with sweet sautéed carrots and onions.
• Beginner-friendly technique with reliable timings and clear measurements.

Grocery List

• Produce: Onions, carrots, garlic, fresh dill or chives
• Dairy: Whole milk, sour cream, butter, eggs
• Pantry: Chicken livers, all-purpose flour, mayonnaise, neutral oil, salt, black pepper, lemon (optional)

Full Ingredients

For the liver pancakes

• 650 g chicken livers, trimmed of sinew and rinsed
• 2 large eggs
• 1 cup (240 ml) whole milk
• 1 cup (120 g) all-purpose flour
• 2 tbsp neutral oil (plus 2–3 tbsp more for the pan)
• 1 tsp fine salt
• 1/2 tsp freshly ground black pepper

For the carrot–onion filling

• 2 tbsp unsalted butter
• 1 tbsp neutral oil
• 2 medium yellow onions (about 300 g), thinly sliced
• 2 large carrots (about 300 g), coarsely grated
• 1/2 tsp fine salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp water, for deglazing
• Pinch of sugar (optional, enhances sweetness)

For the garlicky mayo

• 3/4 cup (180 g) mayonnaise
• 1/2 cup (120 g) sour cream
• 3–4 garlic cloves, finely grated or pressed
• 1 tsp lemon juice or mild vinegar
• Pinch of salt, to taste

For assembly and garnish

• Finely chopped fresh dill or chives (about 2 tbsp)
• Freshly ground black pepper

Step-by-Step Instructions

Step 1: Cook the carrot–onion filling

In a large skillet, melt 2 tbsp butter with 1 tbsp oil over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 6–8 minutes until translucent and lightly golden. Add the grated carrots, 1/2 tsp salt, 1/4 tsp pepper, and the optional pinch of sugar. Cook another 6–7 minutes until soft and sweet, with light caramelization. Splash in 2 tbsp water to deglaze any fond and cook it off. Transfer to a tray to cool completely (speed this up in the fridge while you make the batter).

Step 2: Make the garlicky mayo

In a small bowl, mix the mayonnaise, sour cream, grated garlic, lemon juice, and a pinch of salt. Taste and adjust seasoning. Cover and refrigerate; chilling firms it slightly so it spreads neatly between layers.

Step 3: Blend the liver batter

In a blender, combine the chicken livers, eggs, milk, 1 tsp salt, and 1/2 tsp pepper. Blend until completely smooth, 20–30 seconds. Pour into a bowl and whisk in the flour until no lumps remain, followed by 2 tbsp neutral oil. The batter should be the consistency of heavy cream. Rest 10 minutes to hydrate the flour—this helps the pancakes stay tender and cohesive.

Step 4: Cook thin liver pancakes

Heat an 8-inch (20 cm) nonstick skillet over medium heat—about 350°F/175°C on an electric griddle or when a drop of water sizzles on contact. Lightly oil the pan. Pour in 1/3 cup (80 ml) batter, swirling to coat in a thin, even layer. Cook 45–60 seconds until the top looks set and edges release; flip and cook 20–30 seconds more. Slide to a plate. Repeat with the remaining batter, lightly oiling as needed. You should get 10–12 pancakes. Let them cool to barely warm before assembly to prevent the mayo from melting.

Step 5: Assemble the “cake”

Place the first pancake on a flat plate or cake stand. Spread a thin swipe (about 1 tbsp) of garlicky mayo to the edges, then a very thin layer (2–3 tbsp) of the cooled carrot–onion mixture. Top with another pancake and repeat, keeping layers even and modest so the cake is stable and slices cleanly. Finish with a pancake topped with just mayo. You should have 9–10 filled layers plus the top.

Step 6: Chill to set

Sprinkle the top with chopped dill or chives and a few grinds of black pepper. Cover snugly with plastic wrap or an inverted bowl. Refrigerate for 2–4 hours (overnight is even better). Chilling firms the layers and melds the flavors for clean, beautiful slices.

Step 7: Slice and serve

Using a sharp chef’s knife, cut into 10 neat wedges, wiping the blade between cuts if needed. Serve cool or let stand 10–15 minutes at room temperature to take off the chill. Garnish with extra herbs if you like.

Pro Tips

• Dry the livers thoroughly after rinsing; excess moisture thins the batter too much.
• First pancake is a tester—adjust heat so pancakes set quickly without browning too dark.
• Keep layers thin; too much filling makes the cake slide. Aim for just enough to see colorful stripes when sliced.
• Use an offset spatula for fast, even spreading.
• For ultra-smooth batter, strain it through a fine mesh before cooking.

Variations

• Beef liver version: Swap in 650 g beef liver; soak 20 minutes in milk, drain, then proceed. Expect a slightly deeper, more mineral flavor.
• Mushroom boost: Sauté 250 g finely chopped cremini or chanterelles with the onions and carrots for extra umami and moisture.
• Herb-forward: Add 2 tbsp finely chopped dill and parsley directly to the batter for fresh, green flecks in the pancakes.

Storage & Make-Ahead

The assembled cake keeps well, covered and refrigerated, for up to 3 days. It’s best after at least 2 hours of chilling and up to 24 hours. Not recommended for freezing due to mayonnaise. Leftovers should be stored cold and eaten straight from the fridge or slightly tempered at room temperature; reheating is not advised.

Nutrition (per serving)

Approximate per 1/10 cake: 370 calories; 16 g protein; 26 g fat; 17 g carbohydrates; 1 g fiber; 560 mg sodium. Nutrition will vary based on brands and exact yields.