The Best Russian Layer Cake

(mydeliciousmeals.com)
The Best Russian Layer Cake
This layered cake is made with 8 thin layers sandwiched between a delicious creamy frosting (made with heavy cream, butter, cream cheese and sweetened condensed milk). I first tried this Russian cake at my friend Lena's house. She made it for her daughter's birthday. The cake tasted sooo good that I selfishly ate two slices. I feel guilty and just have to share this goodness with you! You all have to try this one soon!


Making this Russian Layer Cake might take a little time and patience, but the end result is really, really worth the effort. This yummy dessert is perfect for special occasions like birthdays, holidays, or when you're with your family or friends. When you have it, you'll get a super tasty treat that's both really impressive and really delicious.

Ingredients

  • 1 egg
  • 1 cup sugar
  • 6 tablespoons whole milk (warmed to room temperature)
  • 1 teaspoon baking soda
  • 4 tablespoons butter (unsalted, softened)
  • 2 1/4 cups all-purpose flour
  • ■■■■ FILLING: ■■■■■
  • 1 cup heavy cream
  • 16 tablespoons butter (unsalted, softened)
  • 8 ounces cream cheese (softened and cut into chunks)
  • 1 can sweetened condensed milk
  • ■■■■ TOPPING: ■■■■■
  • raspberries (optional)
Yield:
9-inch cake
Prep time:
1 hour, 30 minutes
Cook time:
20 minutes
Total time:
1 hour, 50 minutes
Yield: 1 9-inch cake | Prep time: 1 hour, 30 minutes | Cook time: 20 minutes | Total time: 1 hour, 50 minutes

Notes

You can store this Russian Layer Cake in the refrigerator (covered with plastic wrap) for up to five days or in the freezer for up to 5 months. Even when taken right out of the freezer, it still tastes delicious!

Instructions

1. Beat egg and sugar (first 2 ingredients) with an electric mixer for 5 minutes. Pour the mixture in a medium saucepan.
Russian Layered Cake photo instruction 1
2. Mix in milk, baking soda and softened butter.
3. Bring a large pot of water to a boil. Place the saucepan over boiling water (NOT in the water) and let it be there for about 10 minutes. Stir constantly with a wooden spoon or a silicone spatula.
Russian Layered Cake photo instruction 2
4. Remove from heat and immediately mix in the flour until the dough is smooth. Let the dough cool at room temperature (it will thicken up).
Russian Layered Cake photo instruction 3
5. Preheat the oven to 350 degrees F (180 degrees C).
6. Divide the dough into about 9 equal pieces.
Russian Layered Cake photo instruction 4
7. Place a sheet of parchment paper on your countertop and sprinkle it with flour. Sprinkle some flour over the dough and your rolling pin. Roll out one piece of dough into about 9-inch round (to make an even circle, place the bottom part of a springform or a plate over the dough and cut off the edges; reserve the scraps for later use). To make it easier, you can also roll the dough between two sheets of parchment paper.
Russian Layered Cake photo instruction 5
Russian Layered Cake photo instruction 6
8. Bake until golden for about 4 minutes. To save my time, I used a separate sheet of parchment paper for each piece and I baked 2 rounds at a time.
Russian Layered Cake photo instruction 7
9. When you finish the last piece, form a ball from the rest of the dough and roll it out, then bake. We will need it for the top of the cake.
Russian Layered Cake photo instruction 8
10. Put heavy cream into a bowl and beat with an electric mixer for 5-6 minutes or until stiff peaks form.
Russian Layered Cake photo instruction 9
11. With an electric mixer, beat together butter, cream cheese and sweetened condensed milk.
Russian Layered Cake photo instruction 10
12. Stir in heavy cream.
Russian Layered Cake photo instruction 11
Russian Layered Cake photo instruction 12
13. Crush the layer that you don't like most into fine crumbs. Use a food processor or a plastic bag with a rolling pin to do that.
Russian Layered Cake photo instruction 13
14. Place your first layer on a large plate and spread some frosting over it.
Russian Layered Cake photo instruction 14
15. Place the next layer on top, spread some frosting over it. Lightly push it down. Repeat with the rest of the layers. Frost the top and sides with the remaining frosting.
Russian Layered Cake photo instruction 15
16. Sprinkle the crumbs over the top and sides of the cake.

17. Top with raspberries (optional). Refrigerate for 8 hours (for the absolute best result, wait until the next day to enjoy the cake).

Recipe Video

Shop products and ingredients I recommend for this recipe:

Organic Flour

Organic Flour
Eggs

Eggs
Cane Sugar

Cane Sugar
Whole Milk

Whole Milk
Baking Soda

Baking Soda
Butter

Butter
Heavy Cream

Heavy Cream
Cream Cheese

Cream Cheese
Raspberries

Raspberries
Sweetened Condensed Milk

Sweetened Condensed Milk

Note: This post may contain affiliate links for products I like. As an Amazon Associate I earn from qualifying purchases. This means that if you click on a link and make a purchase, I'll earn some coffee money at no cost to you, which I promise to drink while creating more helpful recipes like this ;) Thank you for supporting My Delicious Meals!

About Alena

Welcome to my website!

I’m Alena, the blogger at MyDeliciousMeals since 2010. My goal with MyDeliciousMeals is for you to discover the joy of cooking and to find lots of new favorite recipes that your family will enjoy. I’m so happy you stopped by!

Comments

Add Comment

Butter

Guest
Does the 16oz of butter go for the cream or the korjiki?
Reply

alenatrs
Do you mean 16 Tablespoons butter? This amount is for the cream. - Alena
Reply

Amazing

Guest
Looks so so good!!!
Reply
Guest
You should do a video making this cake.
Reply

alenatrs
Thank you for the suggestion, I'm afraid I'm not that good at video making, but definitely something to think about ;) - Alena
Reply

Leana

Guest
I am not sure if this is the Leana I knew. She worked at Compassion Int in Colorado Springs. If it is her this was the best cake I have ever eaten. She would make it and bring it to work and it was heaven
Reply

alenatrs
Nope, that's a different person, from Virginia :) but I hope you'll like this cake as much as Leana's ;) - Alena
Reply

Russian Layered Cske

Guest
Can you freeze this cake or will the cream curdle and separate when it is thawed?
Reply

alenatrs
Yes! And that's what I often do :) Moreover, it tastes great right from the freezer! - Alena
Reply

pattieB

Guest
Wow, this was fantastic! All of my guests were asking for the recipe. The most difficult part for me was rolling out the dough, but if you dust everything with flour it becomes so much easier. Definitely a keeper and is already in my New Year's menu list. Thank you, Alena!
Reply

alenatrs
Thank you, pattieB, for your awesome review! This cake is always a hit for us too!
Reply
alenatrs
I'm glad to hear you like it! Thanks for sharing your awesome review!
Reply
olga-semenova
I have made this recipe twice and both times it was delicious and my guests left wanting more. No changes to the recipe were necessary. Thanks, Alena!
Reply

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