Curly Ivan Volcano Cake

curly-ivan-volcano-cake

Photos do not do this cake justice. This volcano cake (known as кучерявий іван торт) happens to be so delicious! Incredibly moist and spongey cake bite pieces are tossed in a super tasty cream and then formed into a mound creating a shape that gets it’s name–volcano cake. 

It happens to be one of my mothers favorite cakes (it’s seriously that good) and almost anyone that has tried this cake seemed to really like it despite it’s bite-size appearance. The making process is fairly easy and this recipe makes two mounds, which can go pretty quick if you don’t have self control (this cake could lead to extra bites, just saying.) So don’t be intimidated by some of the overwhelming ingredients. This is a total must make if you like good tasting cakes!

curly-ivan-volcano-cakeIngredients:

CAKE LAYERS:

  • 4 eggs
  • 2 cups sugar
  • 2 cups sour cream
  • 1 (14oz) can condensed milk
  • 3 teaspoons baking soda dissolved in 2 tbsp of vinegar
  • 2 cups all-purpose flour
  • 2 tbsp cocoa

CREAM:

  • 2 (8oz) pkgs Cool Whip, thawed
  • 1 (14oz) can Condensed milk
  • 1 1/4 cup sour cream
  • cocoa powder (for dusting)

IMG_3855

 

How to make Curly Ivan Volcano Cake:

PREP: preheat oven 350 degrees F. Line two 9″ springform pans with aluminum foil and lightly spray with cooking spray. Set aside.

IMG_3874

1. Beat the eggs and sugar on high speed for 15 minutes (until doubled in size.)

IMG_3860

2. Beat in the sour cream, condensed milk and soda mixture until combined. Slowly mix in the flour and continue to mix just until throughly combined.

IMG_3884

3. Pour half of the batter (3 1/2 cups) into the prepared pan. Whisk in 2 tbsp of cocoa powder to the remaining batter and pour into another pan. Bake for 35-40 minutes or until done. Remove and cool completely.

IMG_3901Note: Please use springform pans, as the batter rises much and could overflow on a standard size cake pan. 

IMG_3909

4. Cut each cake crosswise. Then cut into strips and dice.Set aside.

IMG_3912IMG_3933

5. To make the cream beat together the condensed milk, sour cream and cool whip until well combined.

IMG_3930

6. Fold 3/4 of the frosting into the cake pieces and plate onto a serving plate making a mound. Frost the outside with the remaining frosting and dust with cocoa powder. Keep refrigerated.

IMG_3937IMG_3940

 

IMG_3951curly-ivan-volcano-cakecurly-ivan-volcano-cake

Curly Ivan Volcano Cake
 
Prep time
Cook time
Total time
 
Alyona's Cooking:
Serves: 2 volcano cakes
Ingredients
  • CAKE LAYERS:
  • 4 eggs
  • 2 cups sugar
  • 2 cups sour cream
  • 1 (14oz) can condensed milk
  • 3 teaspoons baking soda dissolved in 2 tbsp of vinegar
  • 2 cups all-purpose flour
  • 2 tbsp cocoa
  • CREAM:
  • 2 (8oz) pkgs Cool Whip, thawed
  • 1 (14oz) can Condensed milk
  • 1¼ cup sour cream
  • cocoa powder (for dusting)
Instructions
  1. Preheat oven 350 degrees F. Line two 9" springform pans with aluminum foil and lightly spray with cooking spray. Set aside.
  2. Beat the eggs and sugar on high speed for 15 minutes (until doubled in size.)
  3. Beat in the sour cream, condensed milk and soda mixture until combined. Slowly mix in the flour and continue to mix just until throughly combined.
  4. Pour half of the batter (3½ cups) into the prepared pan. Whisk in 2 tbsp of cocoa powder to the remaining batter and pour into another pan. Bake for 35-40 minutes or until done. Remove and cool completely.
  5. Cut each cake crosswise. Then cut into strips and dice.Set aside.
  6. To make the cream beat together the condensed milk, sour cream and cool whip until well combined.
  7. Fold ¾ of the frosting into the cake pieces and plate onto a serving plate making a mound. Frost the outside with the remaining frosting and dust with cocoa powder. Keep refrigerated.

 

 

Share and Follow:

2 thoughts on “Curly Ivan Volcano Cake

  1. I made this cake not long ago for a get together and it was the first cake to go. So moist and delicious, thank you for the recipe 🙂

    0

Leave a Reply

Your email address will not be published. Required fields are marked *