Smetannik Layer Cake with Vanilla Sour Cream

Name: Smetannik Layer Cake with Vanilla Sour Cream
Prep time: 25 min
Cook time: 40 min
Total time: 305 min
Yield: 10 slices
Cuisine: Eastern European-inspired
Ingredients: 300 g all-purpose flour; 1 tsp baking powder; 3 whole large eggs; 200 g granulated sugar; 400 g sour cream, room temperature; 100 g unsalted butter, melted and cooled; 10 g vanilla sugar or 1 tsp vanilla extract; 500 g thick sour cream, for filling; 120 g icing sugar; 1 tsp vanilla extract, for filling

A soft sour-cream sponge layered and frosted with vanilla sour cream.

By Savva LoginovUpdated October 2, 2026

Total 5 hr 5 minMakes 10 slices

Jump to Recipe

Smetannik is a tender sour-cream cake layered with a tangy sweetened sour-cream filling. The source makes one cake and splits it, so this version uses a round tin and a stable chilled filling. Let the cake cool completely before cutting it horizontally, and drain very watery sour cream in a sieve for a thicker layer. Chill the assembled cake so the filling firms and the slices hold together. Heat oven to 180°C (350°F). Grease and line a 23-cm round cake tin. Beat eggs and granulated sugar until pale. Mix in 400 g sour cream, melted butter and vanilla. Whisk flour with baking powder. Fold into wet mixture just until smooth. Pour into tin and bake 35 to 40 minutes until a skewer comes out clean. Cool completely.

Smetannik Layer Cake with Vanilla Sour Cream

How to tell when it is ready

Slice cake horizontally into two layers. Spread half the filling on the bottom, stack the top layer and cover top and sides with remaining cream. Chill at least 4 hours.

Tips

Heat oven to 180°C (350°F).
Beat eggs and granulated sugar until pale.
Whisk flour with baking powder.
Pour into tin and bake 35 to 40 minutes until a skewer comes out clean.

Troubleshooting

If filling is runny, chill longer or drain sour cream first.
If cake crumbles when slicing, chill it and use a serrated knife.

Substitutions

Use lactose-free sour cream if available.
Use vanilla extract instead of vanilla sugar.

Variations

Add lemon zest to the filling.
Spread a thin layer of berry jam between the cake layers.

Serving suggestions

Serve with fresh berries.
Offer black tea.
Add grated chocolate.
Serve chilled after dinner.

Make ahead

Prepare components ahead and store safely. Keep covered and refrigerated up to 4 days.

Storage

Keep covered and refrigerated up to 4 days.

Food safety

Keep sour-cream filling refrigerated; do not leave the finished cake out longer than 2 hours.

Frequently asked questions

Can I make Smetannik a day ahead?

Yes. Assemble and refrigerate overnight; the sponge softens slightly as it absorbs the filling.

How should I store smetannik sour cream cake?

Keep covered and refrigerated up to 4 days.

Serve with fresh berries. Keep covered and refrigerated up to 4 days.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

Smetannik Layer Cake with Vanilla Sour Cream