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

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.

Questions

Can I make Sour Cream Custard Cake dairy-free?

Yes. The dairy in this entry is 1/2 cup butter (melted), 1/2 cup whole milk, 2 cups sour cream, 2 tbsp butter (for custard), softened. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the milk for unsweetened oat or soy milk; the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

Can I make Sour Cream Custard Cake gluten-free?

Yes. The gluten in this entry 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 long does Sour Cream Custard Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Sour Cream Custard Cake?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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