- View
Brief Overview
Smetannik is the kind of cake that feels timeless without needing to show off. Rooted in Russian home baking, it is made with soft sponge layers and tangy sour cream frosting that brings both lightness and depth to every slice.
More comforting than extravagant, Smetannik often appears on family tables during holidays or casual gatherings. It is the sort of dessert that travels through generations, slightly different in each household but always recognisable.
Whether served chilled from the fridge or gently warmed to soften the cream, Smetannik delivers a contrast that lingers. It is a cake built on texture and balance rather than sweetness alone.
Want to dive deeper into Russian Cuisine? Don’t miss our post on 30 Traditional Russian Foods to Try
What Is Smetannik?
Smetannik is a layer cake made with basic sponge and thick sour cream. The layers can vary, with some versions using honey or cocoa in the batter, while others keep it plain to let the frosting take the lead.
The key is in the cream. Unlike heavy butter based cakes, Smetannik uses smetana, a cultured sour cream, which adds both tartness and richness. This gives the cake a soft tang and a smooth finish that avoids being overly rich.
It is often made ahead of time, allowing the layers to soak up the cream and soften. This results in a texture that is somewhere between cake and custard, easy to slice but never dry or crumbly.
Ingredients and Taste
Traditional recipes start with flour, eggs, sugar, and sour cream. Baking soda or a splash of vinegar gives rise to the sponge, while smetana and a bit of icing sugar form the base of the frosting. Some add walnuts or fruit for variety.
The cake is soft and mildly sweet, but it is the sour cream that sets it apart. It brings a gentle tang that cuts through the sugar, making each bite feel balanced and less heavy than other layer cakes.
The longer it rests, the more the flavours develop. Chilled overnight, the cream soaks into the sponge, creating a moist, delicate texture. It is not flashy, but it is dependable, and that is what makes it so beloved.
A Taste of History
Smetannik draws its name from smetana, a type of cultured sour cream central to Russian and Eastern European cooking. This ingredient has long been used in both savoury and sweet dishes, valued for its texture and flavour.
The cake itself became popular during Soviet times, when ingredients were limited and bakers turned to what was practical. Flour, eggs, and sour cream were widely available, and Smetannik made good use of them without waste.
What started as a modest dessert grew into a favourite across generations. Each family gave it their own spin, some layering jam between the sponge, others sprinkling nuts or cocoa for extra depth.
Today, Smetannik remains a staple in Russian households. It is often made for birthdays, name days, or no occasion at all. It is a cake that speaks quietly but with purpose, telling a story of tradition, resourcefulness, and everyday celebration.
How to make Smetannik (Russian Sour Cream Cake)
Smetannik is a classic Russian layered cake made with tender sponge and rich sour cream filling. It balances gentle sweetness with a tangy creaminess and soft crumb. The cake improves with time as flavours meld beautifully. See the recipe card at the bottom for printable directions
Ingredients
For the sponge layers
- 2 large eggs
- 120g granulated sugar
- 180g sour cream
- 1 tsp baking soda
- 1 tbsp white vinegar
- 200g plain flour
- 1 tsp vanilla extract
For the sour cream frosting
- 400g full-fat sour cream
- 100g icing sugar (sifted)
- 1 tsp vanilla extract
For garnish (optional)
- Cake crumbs (from trimmed layers)
- Crushed walnuts or dark chocolate shavings
Cooking Instructions
Step 1: Prepare the oven and baking tins
To begin, preheat your oven to 180°C (fan 160°C). Line two 18cm round cake tins with parchment paper. Lightly grease the sides with butter. Move on to mixing the batter.
Step 2: Mix the sponge batter
In a large bowl, beat eggs and sugar until pale and airy. Stir in sour cream and vanilla extract. In a small bowl, combine baking soda with vinegar, then quickly stir it into the egg mixture. Transition to adding flour.
Step 3: Fold in the flour
Gradually fold in the flour with a spatula until the batter is smooth and lump free. Do not overmix, as this may toughen the crumb. Move to baking.
Step 4: Bake the sponge layers
Divide the batter evenly between the tins. Bake for 20 to 25 minutes until golden and a skewer comes out clean. Let cool in the tins for 10 minutes before transferring to a rack. Move to frosting preparation.
Step 5: Prepare the sour cream frosting
In a medium bowl, whisk together sour cream, icing sugar, and vanilla extract until smooth and slightly thickened. Chill for 10 minutes before use. Proceed to layering.
Step 6: Trim and layer the sponge
Once the sponge layers are fully cool, slice each in half horizontally to create four thin layers. Trim any domed tops and save the offcuts for garnish. Begin assembly.
Step 7: Assemble the cake
Place the first sponge layer on a serving plate. Spread a generous spoonful of sour cream frosting evenly on top. Repeat with remaining layers, ending with frosting on top. Proceed to finishing the cake.
Step 8: Coat the sides and decorate
Frost the sides of the cake with remaining sour cream. Crush the sponge offcuts into crumbs and press them gently onto the top or sides. Add crushed walnuts or chocolate shavings if using. Continue to chilling.
Step 9: Chill the cake
Refrigerate the assembled cake for at least 6 hours or overnight. This allows the cream to soak into the sponge and develop its signature soft, melt-in-the-mouth texture. Move to serving.
Final step: Serve and enjoy
Slice gently using a sharp knife. Serve cold or slightly chilled. Pair with strong black tea or coffee. Presentation tip: A dusting of icing sugar just before serving adds a soft finish.
Variations and substitutions
- Use Greek yoghurt instead of sour cream in the sponge for a lighter texture.
- Add a thin layer of fruit preserves between cake layers for a tangy contrast.
- Incorporate a splash of cognac or coffee into the frosting for deeper flavour.
Cooking Tips for Perfect Smetannik
- Use full-fat sour cream for a smooth, rich frosting.
- Let the cake rest overnight for the best texture and flavour.
- Trim sponge layers neatly for even stacking.
- Chill the frosting before spreading to avoid it slipping between layers.
Russian Smetannik (Sour Cream Cake)
Ingredients
For the sponge layers
- 2 large eggs
- 120 g granulated sugar
- 180 g sour cream
- 1 tsp baking soda
- 1 tbsp white vinegar
- 200 g plain flour
- 1 tsp vanilla extract
For the sour cream frosting
- 400 g full-fat sour cream
- 100 g icing sugar sifted
- 1 tsp vanilla extract
For garnish (optional)
- Cake crumbs from trimmed layers
- Crushed walnuts or dark chocolate shavings
Instructions
- To begin, preheat your oven to 180°C (fan 160°C). Line two 18cm round cake tins with parchment paper. Lightly grease the sides with butter. Move on to mixing the batter.
- In a large bowl, beat eggs and sugar until pale and airy. Stir in sour cream and vanilla extract. In a small bowl, combine baking soda with vinegar, then quickly stir it into the egg mixture. Transition to adding flour.
- Gradually fold in the flour with a spatula until the batter is smooth and lump free. Do not overmix, as this may toughen the crumb. Move to baking.
- Divide the batter evenly between the tins. Bake for 20 to 25 minutes until golden and a skewer comes out clean. Let cool in the tins for 10 minutes before transferring to a rack. Move to frosting preparation.
- In a medium bowl, whisk together sour cream, icing sugar, and vanilla extract until smooth and slightly thickened. Chill for 10 minutes before use. Proceed to layering.
- Once the sponge layers are fully cool, slice each in half horizontally to create four thin layers. Trim any domed tops and save the offcuts for garnish. Begin assembly.
- Place the first sponge layer on a serving plate. Spread a generous spoonful of sour cream frosting evenly on top. Repeat with remaining layers, ending with frosting on top. Proceed to finishing the cake.
- Frost the sides of the cake with remaining sour cream. Crush the sponge offcuts into crumbs and press them gently onto the top or sides. Add crushed walnuts or chocolate shavings if using. Continue to chilling.
- Refrigerate the assembled cake for at least 6 hours or overnight. This allows the cream to soak into the sponge and develop its signature soft, melt-in-the-mouth texture. Move to serving.
- Slice gently using a sharp knife. Serve cold or slightly chilled. Pair with strong black tea or coffee. Presentation tip: A dusting of icing sugar just before serving adds a soft finish.
Leave a Review