Super Moist Smetannik Cake (Sour Cream Cake)

moist-smetannik-cake-sour-cream-cake

This Sour cream cake is so incredibly moist with the right amount of sweetness and  hint of sourness for a delicious tasting cake. Now you won’t be tasting sour cream in the cake layers themselves, which makes this cake recipe so versatile as you can substitute a different frosting. However the  sour cream for the frosting does give off a subtle hint of tang, which isn’t too overpowering as you would be combining other frosting ingredients such as cream cheese. cool whip, etc… 

I seriously believe the sour cream/condensed milk really do something in achieving a wet looking cake layer as a basic cake recipe doesn’t always result in such an outcome. I absolutely loved how this cake tasted and even decided to post the recipe despite not including the step by step photos I usually include in my recipe posts, (I wasn’t really making this for the blog, but this cake came out so good, I decided to post the recipe.)  I really think the tang from the sour cream is very mild (you won’t detect any in the cake) so don’t be hesitant to use this frosting because not only does this taste good but the sour cream slightly thins out the frosting making it settle in more into the cake, yet firming up upon refrigeration (if that makes any sense.) This is a total must make if you like moist and yummy cakes.

moist-smetannik-cake-sour-cream-cakeIngredients for Cake:

  • 4 eggs
  • 1 1/3 cup sugar
  • 1 1/3 cup sour cream
  • 1 heaping Tablespoon baking soda dissolved in 2 TBSP of vinegar
  • 1 1/2 cups flour
  • 2 heaping tbsp unsweetened cocoa powder
  • 1/2 of a (14 oz) can of condensed milk

Cream frosting:

  • 1 (8oz) pkg cream cheese, softened
  • 1 1/2 cups sour cream
  • 1/2 of a (14oz) can of condensed milk
  • 1/2 cup powdered sugar
  • 1/2 of a (8oz) pkg of Cool Whip, thawed

Syrup:

  • 1/2 cup boiling water
  • 3 tbsp sugar

Directions:

1. Preheat oven 350 degrees F. Line and lightly grease two 9″ springform pans with aluminum foil. Set aside.

2. Place eggs and sugar into the bowl of a stand mixer and beat over high speed for 20 minutes. Add in the baking soda mixture. Then mix in the condensed milk and sour cream until well combined.

3. Whisk in the flour stirring one direction. Evenly divide the batter and leave one plain and whisk in cocoa powder to the other half. (about 3 cups of batter for each.)

4. Bake 25-35 minutes or until done. Cool completely.

5. Cut cakes in half and spoon over syrup onto each layer (4 layers in total.)

6. TO MAKE CREAM: Beat the cream cheese for 2-3 minutes over high speed, scrapping sides. Add in the condensed milk and beat until smooth. Mix in the sugar and gradually add in the sour cream. Mix in the cool whip and mix until well combined (cream will be slightly on the thinner side but will set once chilled.) 

7. Frost the cake and garish with chocolate crumbs. Drizzle dulce de leche on top and refrigerate.

(Note: I used left over chocolate cake crumbs for the garnish and cooked condensed milk for drizzling. You can use crushed chocolate cookie crumbs or cut off the edges of each layer for the crumbs.)

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Super Moist Smetannik Cake (Sour Cream Cake)
 
Alyona's Cooking:
Serves: 1 round cake
Ingredients
  • CAKE:
  • 4 eggs
  • 1⅓ cup sugar
  • 1⅓ cup sour cream
  • 1 heaping Tablespoon baking soda dissolved in 2 TBSP of vinegar
  • 1½ cups flour
  • 2 heaping tbsp unsweetened cocoa powder
  • ½ of a (14 oz) can of condensed milk
  • CREAM FROSTING:
  • 1 (8oz) pkg cream cheese, softened
  • 1½ cups sour cream
  • ½ of a (14oz) can of condensed milk
  • ½ cup powdered sugar
  • ½ of a (8oz) pkg of Cool Whip, thawed
  • SYRUP:
  • ½ cup boiling water
  • 3 tbsp sugar
Instructions
  1. Preheat oven 350 degrees F. Line and lightly grease two 9" springform pans with aluminum foil. Set aside.
  2. Place eggs and sugar into the bowl of a stand mixer and beat over high speed for 20 minutes. Add in the baking soda mixture. Then mix in the condensed milk and sour cream until well combined.
  3. Whisk in the flour stirring one direction. Evenly divide the batter and leave one plain and whisk in cocoa powder to the other half. (about 3 cups of batter for each.)
  4. Bake 25-35 minutes or until done. Cool completely.
  5. Cut cakes in half and spoon over syrup onto each layer (4 layers in total.)
  6. TO MAKE CREAM: Beat the cream cheese for 2-3 minutes over high speed, scrapping sides. Add in the condensed milk and beat until smooth. Mix in the sugar and gradually add in the sour cream. Mix in the cool whip and mix until well combined (cream will be slightly on the thinner side but will set once chilled.)
  7. Frost the cake and garish with chocolate crumbs. Drizzle dulce de leche on top and refrigerate.

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4 thoughts on “Super Moist Smetannik Cake (Sour Cream Cake)

    1. You can substitute cool whip by beating heavy whipping cream with powdered sugar (about 1 cup of cream and 1/3 cup of powdered sugar) for the cool whip.

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