There’s something undeniably magical about a cake that strikes the perfect balance between fluffy layers, tangy cream, and delicate sweetness. This Heavenly Layered Sour Cream Cake does exactly that. With its soft sponge base, rich sour cream filling, and finishing touches of coconut flakes and melted dark chocolate, this cake is a showstopper for any occasion—from birthdays to Sunday family gatherings.
Ingredients You’ll Need
For the Cake:
- 6 eggs (separated into whites and yolks)
- 150 grams granulated sugar
- 5 grams vanilla sugar
- 50 grams all-purpose flour
For the Cream Filling:
- 300 grams sour cream
- 70 grams granulated sugar
- 70 grams all-purpose flour
- 1/8 teaspoon lemon juice
For Assembly and Garnish:
- 100 grams Prince cookies (crushed)
- 80 grams powdered sugar
- 1–2 tablespoons powdered coconut
- Dark chocolate (melted for drizzling)
- 20 cm cake pan (buttered and floured or parchment-lined)
Step-by-Step Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 175°C (350°F). This ensures the cake bakes evenly and develops a golden-brown crust. Make sure your oven is fully heated before placing the cake inside.
Step 2: Prepare the Cake Batter
In a mixing bowl, combine the egg yolks, 150 grams of sugar, and vanilla sugar. Use a hand mixer or whisk to beat the mixture until it becomes pale, creamy, and slightly frothy.
Gradually add 20 grams of the flour to this egg yolk mixture and stir until fully incorporated. The texture should remain smooth and silky.
Step 3: Beat the Egg Whites
In a separate clean bowl, beat the egg whites with a mixer on high speed until they form stiff peaks. This step is crucial for creating the cake’s light, airy texture.
Step 4: Combine and Fold
Gently fold the whipped egg whites into the yolk-flour mixture. Use a spatula and a light hand to avoid deflating the mixture. The batter should be fluffy, light, and well-aerated.
Step 5: Bake the Cake
Pour the batter into your prepared 20 cm cake pan, smoothing the top with a spatula.
Place the pan in the preheated oven and bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. Baking times may vary, so check periodically after 25 minutes.
Once baked, allow the cake to cool completely in the pan on a wire rack before removing.
Prepare the Cream Filling
Step 6: Make the Sour Cream Mixture
In a clean mixing bowl, whisk together the sour cream, 70 grams of granulated sugar, 70 grams of flour, and lemon juice. The lemon juice adds a slight tang that balances the richness of the cream.
Keep mixing until the mixture is completely smooth, with no lumps. Set aside.
Step 7: Slice and Layer
Once your cake has cooled, carefully slice it horizontally into two equal layers using a serrated knife.
Spread a generous amount of cream filling over the bottom layer. Place the second cake layer on top and press lightly to seal. Spread the remaining cream over the top and sides of the cake.
Step 8: Add the Finishing Touches
Crushed Cookies & Coconut:
Sprinkle crushed Prince cookies around the base or over the entire top of the cake for added crunch and flavor.
Dust the top with powdered coconut for a delicate, snowy appearance.
Chocolate Drizzle:
Melt the dark chocolate and drizzle over the top in zigzag or spiral patterns. This adds a visual flourish and a bittersweet bite that contrasts beautifully with the cream.
Powdered Sugar:
Finish with a light dusting of powdered sugar for elegance.
Serving Tips
- Chill the cake for at least 2 hours before slicing. This allows the layers to firm up and the flavors to meld beautifully.
- Serve with a cup of tea or coffee to enhance the creamy and chocolatey elements.
- Slice gently with a serrated knife and wipe the knife between cuts for clean layers.
Storage
This cake stores beautifully in the refrigerator for up to 3 days in an airtight container. In fact, it’s even better the next day as the flavors intensify.
FAQs
Q: Can I make this cake ahead of time?
A: Absolutely! In fact, it tastes even better after resting overnight in the fridge.
Q: Can I substitute the sour cream?
A: Yes. You can use Greek yogurt or mascarpone for a thicker, richer filling.
Q: What are Prince cookies?
A: They are chocolate-filled sandwich cookies, similar to Oreos. You can substitute with any similar biscuit or even graham crackers.
Q: Can I skip the chocolate drizzle?
A: Of course! The cake is delightful even without it, but chocolate adds a nice touch of decadence.
Q: How do I keep the cake layers from crumbling while slicing?
A: Make sure the cake is fully cooled and use a long serrated knife with gentle sawing motions.
Final Thoughts
This Heavenly Layered Sour Cream Cake is a masterclass in simplicity and flavor. The sponge is soft and airy, the sour cream filling adds a rich tang, and the toppings elevate the dessert to a bakery-quality masterpiece. Whether you’re a seasoned baker or just starting out, this cake is approachable yet impressive—and bound to become a family favorite.
Perfect for celebrations, holidays, or just treating yourself, this cake is an ode to comfort and indulgence. So grab your whisk, preheat that oven, and get ready to wow your taste buds.
Enjoy every creamy, coconut-kissed, chocolate-drizzled bite!