Super Moist Smetannik Cake (Sour Cream Cake)

by Alyona's Cooking
moist-smetannik-cake-sour-cream-cake

Make this super moist Smetannik Cake (sour cream cake) your next must try cake! It has incredibly moist layers sandwiched between a sour cream frosting! 

The cake layers here are not your typical sponge cake (biskvit) layers! Condensed milk, sour cream and the heaping Tablespoon of baking soda will give one of the moistest cake layers! Despite the sour cream amounts in both the cream and cake you will not be over whelmed from sour cream. With rave reviews you need to make this your next must-try cake recipe! I’m sure you will love this one!

 

moist-smetannik-cake-sour-cream-cake

Ingredients for Smetannik:

  • 4 eggs
  • 1 1/3 cup sugar
  • 1 1/3 cup sour cream
  • 1 heaping Tablespoon baking soda dissolved in 2 TBSP of vinegar
  • 1 1/2 cups flour
  • 2 heaping tbsp unsweetened cocoa powder
  • 1/2 of a (14 oz) can of condensed milk
Sour Cream frosting:
  • 1 (8oz) pkg cream cheese, softened
  • 1 1/2 cups sour cream
  • 1/2 of a (14oz) can of condensed milk
  • 1/2 cup powdered sugar
  • 1/2 of a (8oz) pkg of Cool Whip, thawed

Syrup:

  • 1/2 cup boiling water
  • 3 tbsp sugar

How to make Smetannik Cake:

1. Preheat oven 350 degrees F. Line and lightly grease two 9″ spring-form pans with aluminum foil. Set aside.

2. Place eggs and sugar into the bowl of a stand mixer and beat over high speed for 20 minutes. Add in the baking soda mixture. Then mix in the condensed milk and sour cream until well combined.

3. Whisk in the flour stirring one direction. Evenly divide the batter and leave one plain and whisk in cocoa powder to the other half. (about 3 cups of batter for each.)

4. Bake 25-35 minutes or until done. Cool completely.

5. Cut cakes in half and spoon over syrup onto each layer (4 layers in total.)

6. TO MAKE CREAM: Beat the cream cheese for 2-3 minutes over high speed, scrapping sides. Add in the condensed milk and beat until smooth. Mix in the sugar and gradually add in the sour cream. Mix in the cool whip and mix until well combined (cream will be slightly on the thinner side but will set once chilled.) 

7. Frost the cake and garish with chocolate crumbs. Drizzle Dulce-de-leche on top and refrigerate.

(Note: I used left over chocolate cake crumbs for the garnish and cooked condensed milk for drizzling. You can use crushed chocolate cookie crumbs or cut off the edges of each layer for the crumbs.)

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5 from 1 vote

Super Moist Smetannik Cake (Sour Cream Cake)

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 1 round cake
Author: Alyona's Cooking
Make this SUPER moist Smetannik Cake (sour cream cake) your next must try cake! It has incredibly moist layers sandwiched between a sour cream frosting! 
Print Recipe Review

Ingredients

Smetannik Cake:

  • 4 eggs
  • 1 1/3 cup sugar
  • 1 1/3 cup sour cream
  • 1 heaping Tablespoon baking soda dissolved in 2 TBSP of vinegar
  • 1 1/2 cups flour
  • 2 heaping tbsp unsweetened cocoa powder
  • 7 oz condensed milk (1/2 a can)

Sour Cream Frosting:

  • 8 oz cream cheese softened
  • 1 1/2 cups sour cream
  • 7 oz condensed milk (1/2 a can)
  • 1/2 cup powdered sugar
  • 4 oz Cool Whip, thawed (half 8 oz package)

Syrup:

  • 1/2 cup boiling water
  • 3 tbsp sugar

Instructions

How to make Smetannik Cake:

  • Preheat oven 350 degrees F. Line and lightly grease two 9" spring-form pans with aluminum foil. Set aside.
  • Place eggs and sugar into the bowl of a stand mixer and beat over high speed for 20 minutes. Add in the baking soda mixture. Then mix in the condensed milk and sour cream until well combined.
  • Whisk in the flour stirring one direction. Evenly divide the batter and leave one plain and whisk in cocoa powder to the other half. (about 3 cups of batter for each.)
  • Bake 25-35 minutes or until done. Cool completely.
  • Cut cakes in half and spoon over syrup onto each layer (4 layers in total.)
  • TO MAKE CREAM: Beat the cream cheese for 2-3 minutes over high speed, scrapping sides. Add in the condensed milk and beat until smooth. Mix in the sugar and gradually add in the sour cream. Mix in the cool whip and mix until well combined (cream will be slightly on the thinner side but will set once chilled.)
  • Frost the cake and garish with chocolate crumbs. Drizzle dulce-de-leche on top and refrigerate.
Let us know when you make this recipe!Leave a comment, rate it, and tag #alyonascooking!

Other Russian Cakes to Try:

collage_fotor

 

 

 

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10 comments

Kat March 23, 2019 - 11:32 am

Can you freeze smeetanik cake?

Reply
Alyona's Cooking March 23, 2019 - 1:16 pm

I think freezing the cake layers shouldn’t be a problem, but not so sure about freezing the assembled cake since the cream is made up of sour cream.

Reply
Ruta March 10, 2018 - 7:39 pm

This is so amazing cake! Loved it to the last bit. The only one thing I excluded was sugar powder from frosting (I’m not too much into sweet sweet things ;))
Thanks for recipe! ❤️

Reply
Alyona's Cooking March 10, 2018 - 11:12 pm

You are very welcome, Ruta. Thanks for the feedback.

Reply
Leigh March 5, 2018 - 12:00 pm

Line pans with foil or wrap around outsides of pans? Thanks!

Reply
Alyona's Cooking March 5, 2018 - 12:43 pm

Cover the bottom and sides of the pans with foil completely over lapping the rim (with some foil folded over rim)

Reply
Natalia October 5, 2017 - 4:00 pm

Hey, would it be ok if I bake layers the day before and put together cake the next day?

Reply
Alyona's Cooking October 5, 2017 - 5:48 pm

Yes! You can make the cake layers ahead of time and assemble the cake the next day.

Reply
Olga Ashley December 30, 2016 - 3:06 pm

Please tell me what I can substitute for cool whip as we do not have this in Australia.

Reply
Alyona's Cooking December 30, 2016 - 10:28 pm

You can substitute cool whip by beating heavy whipping cream with powdered sugar (about 1 cup of cream and 1/3 cup of powdered sugar) for the cool whip.

Reply

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