Sour Cream Custard Cake

Name: Sour Cream Custard Cake
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 12 servings
Cuisine: Russian
Ingredients: 2 cups all-purpose flour; 2 tsp baking powder; 1/4 tsp salt; 4 eggs; 1 cup sugar; 1/2 cup butter (melted); 1/2 cup whole milk; 1 tsp vanilla extract; 2 cups sour cream; 1/2 cup powdered sugar; 2 tbsp butter (for custard), softened

A luxurious Russian layer cake featuring a tender sponge cake alternating with silky sour cream custard filling and topped with a light sour cream frosting.

65 minMediumServes 12310 cal/serving

RussianDessertOvenStandardNut-Free

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Ingredients

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
4 eggs
1 cup sugar
1/2 cup butter (melted)
1/2 cup whole milk
1 tsp vanilla extract
2 cups sour cream
1/2 cup powdered sugar
2 tbsp butter (for custard), softened

Instructions

1

Preheat oven to 350°F. Grease and flour two 8-inch round cake pans.
2

Whisk together 2 cups all-purpose flour, 2 tsp baking powder, and 1/4 tsp salt in a bowl.
3

In another bowl, beat 4 eggs and 1 cup sugar together for 3-4 minutes until light and fluffy.
4

Gently fold the dry ingredients into the egg mixture, then fold in 1/2 cup butter (melted), 1/2 cup whole milk, and 1 tsp vanilla extract.
5

Divide batter between the prepared pans.
6

Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
7

Remove from oven and cool in pans for 10 minutes. Turn out onto wire racks to cool completely.
8

For the custard filling, beat 2 tbsp softened butter (for custard) until creamy, then gradually beat in 2 cups sour cream and 1/2 cup powdered sugar until smooth and fluffy.
9

Once cakes have cooled, place one layer on a cake plate and spread with half the custard filling.
10

Top with the second cake layer and frost the top and sides with the remaining custard filling.
11

Refrigerate for at least 2 hours before serving.
12

Slice and serve chilled.

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Questions

How long does Sour Cream Custard Cake take?

As written, 65 minutes: 30 of prep and 35 of cooking. The longest single stretch is the hands-off wait in step 11, 2 hours. That wait sits outside the stated prep and cook times, so plan around it.

Why fold instead of stir in Sour Cream Custard Cake?

Step 4 reads: "Gently fold the dry ingredients into the egg mixture, then fold in 1/2 cup butter (melted), 1/2 cup whole milk, and 1 tsp vanilla extract." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

What can I use instead of powdered sugar in Sour Cream Custard Cake?

The entry for Sour Cream Custard Cake calls for 1/2 cup powdered sugar. In its place: Blend granulated sugar with a teaspoon of cornstarch per cup until fine.

Can I make Sour Cream Custard Cake gluten-free?

Yes. The gluten in Sour Cream Custard Cake is 2 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How many calories are in Sour Cream Custard Cake?

One serving (the recipe makes 12) is about 310 calories, with 5 g protein, 42 g carbohydrate and 13 g fat, plus 190 mg sodium.

Which part of Sour Cream Custard Cake can be done ahead?

Everything up to step 11. Step 11 is a built-in pause of 2 hours: "Refrigerate for at least 2 hours before serving." Do everything up to that point ahead of time and pick up at step 12 when you are ready to finish.

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