Smetannik: Authentic Russian Sour Cream Cake Recipe

This layered Russian Sour Cream Cake is exceptionally moist, with the sour cream completely undetectable in both the chocolate and plain layers. Tort Smetannik (Russian Sour Cream Cake) is an easy, elegant dessert to make for guests or a simple weeknight treat. The sour cream in the frosting keeps the cake layers tender and juicy—no soaking syrup required.

Watch How to Make This Cake at Home:

Video demonstration available to guide you through the steps and timing if you prefer to follow along visually.

Moist Sour Cream Cake (Smetannik)

If you enjoy a cake with a tender, moist crumb, Smetannik is a perfect choice. This Russian-style sour cream cake remains soft without the need for a separate syrup because the sour cream in both the batter and the frosting keeps the layers hydrated. The result is a balanced cake that’s not overly sweet and has a delicate texture that holds together well for slicing and serving.

Condensed milk and sour cream are common ingredients in many Russian and Ukrainian cakes. They contribute richness and moisture, and often appear in frostings and batters alike. Although the word “sour cream” is in the cake’s name, the flavor is subtle—more about texture than tartness—so even those who are cautious about dairy tend to enjoy it.

Russian Sour Cream Cake

Tort Smetannik literally means a cake made with sour cream. In this recipe the sour cream is used twice: in the cake batter and in the frosting. Together with a touch of baking soda and condensed milk, it produces layers that are moist, tender, and reliably consistent. The chocolate layers are made by adding cocoa to half the batter, giving the finished cake a pleasing contrast of flavors and colors.

The cake layers are not the same as a traditional sponge or biskvit; the structure comes from beaten eggs combined with sour cream and flour, plus a generous teaspoon or so of baking soda to produce lift and tenderness. If you like, you can add a splash of vanilla to the batter for extra aroma.

FAQ

What is Smetannik?

Smetannik is a layered cake that uses sour cream (smetana) in the batter and/or frosting. It’s known for being exceptionally moist and tender, and it often appears in Russian and Ukrainian home baking.

Will I taste the sour cream in the cake?

The sour cream mainly contributes moisture and texture. In this recipe its tang is mild and usually undetectable; instead you’ll notice a rich, creamy mouthfeel.

How can I make homemade smetana (sour cream)?

To make a simple version at home, mix heavy cream with a small amount of cultured buttermilk or plain yogurt and leave at room temperature for several hours until it thickens. Refrigerate before using.

Can I soak the cake layers?

The cake is moist enough without soaking, but traditional versions sometimes use a light syrup. If you prefer, brush each layer with a simple syrup made from 1/2 cup boiling water and 3 tablespoons sugar to add extra moisture.

Ingredients

Smetannik Cake:

• 4 eggs
• 1 cup granulated sugar
• 1 1/3 cups sour cream
• 1 heaping tablespoon baking soda (dissolved in the sour cream or mixed with a little vinegar)
• 1 1/2 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder (for half the batter)
• 7 oz (about 1/2 can) sweetened condensed milk

Sour Cream Frosting:

• 8 oz cream cheese, softened
• 1 1/2 cups sour cream
• 7 oz (about 1/2 can) sweetened condensed milk
• 4 oz whipped topping (such as thawed Cool Whip) or whipped heavy cream

Instructions

How to make Smetannik Cake:

1. Preheat the oven to 350°F (175°C). Line and lightly grease two 9-inch springform pans, or use two 9-inch round pans; set aside.
2. In a stand mixer or with a hand mixer, beat the eggs and sugar on high until thick and pale, about 15–20 minutes.
3. Mix the baking soda into the sour cream (or dissolve it in a little vinegar first) and add the condensed milk and sour cream mixture to the beaten eggs. Stir until combined.
4. Gently fold in the flour until the batter is smooth. Divide the batter evenly: leave one portion plain and whisk cocoa powder into the other to make the chocolate layer.
5. Pour each batter into prepared pans and bake 30–35 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely.
6. When cool, slice each layer horizontally to create four layers (two plain and two chocolate). Trim the edges to create a clean stack and reserve the trimmings; they can be crumbled for garnish.
7. To make the frosting: beat the cream cheese until light and smooth. Add condensed milk and beat, then gradually mix in sour cream and the whipped topping or whipped cream until the frosting is combined. The frosting will be slightly loose; it soaks into and softens the layers, which is desirable for this cake.
8. Assemble by spreading frosting between each layer and around the outside. Press the reserved cake crumbs onto the sides or sprinkle over the top. Optionally drizzle with dulce de leche before chilling.
9. Let the assembled cake sit at least one hour before serving so the layers set; overnight refrigeration improves the texture further.

Times, Servings, and Nutrition

Prep time: about 20 minutes. Cook time: about 30–35 minutes per batch. Total time: approximately 55 minutes active plus cooling and chilling time. This recipe yields about 12–14 slices depending on portion size. Estimated nutrition per slice: roughly 374 kcal, 19 g fat, 45 g carbohydrates, and 8 g protein (values approximate).

Other Russian Cakes to Try

• Chocolate Cherry Cake with a super-moist crumb
• Chocolate Dulce de Leche Cake (often called Cake Jeremiah)
• Classic Medovik (Russian Honey Cake)