Smetannik Russian Sour Cream Layer Cake

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A beloved Russian layer cake, Smetannik features tender sour cream shortcake rounds sandwiched together with a light, tangy whipped sour cream frosting. The name comes from smetana, the sour cream that stars in both the dough and the cream. After a long overnight rest, the cake practically melts on the tongue with a perfect balance of sweet and tangy.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 26 gFat
• 15 gSaturated Fat
• 46 gCarbs
• 1 gFiber
• 22 gSugar
• 6 gProtein
• 210 mgSodium
• 140 mgPotassium
• 80 mgCalcium
• 1.6 mgIron
• 1 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the sour cream shortcake layers

• 400 g (about 3 1/4 cups) all-purpose flour, plus more for dusting
• 200 g (14 tbsp) cold unsalted butter, cubed
• 200 g (about 7 oz) full-fat sour cream
• 100 g (1/2 cup) granulated sugar
• 1 large egg
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/4 tsp fine salt

For the sour cream frosting

• 600 g (about 2 1/2 cups) full-fat sour cream, 20% fat or higher, chilled
• 150 g (1 1/4 cups) powdered sugar, sifted
• 1 tsp vanilla extract
• 1 tbsp lemon juice (optional, for stability)

Directions

1. In a large bowl, rub the cold butter into the flour with your fingertips until the mixture looks like coarse crumbs. Stir in the sugar, salt, and baking soda until evenly distributed.
2. In a small bowl whisk the sour cream, egg, and vanilla together. Pour the wet mixture into the flour mixture and stir with a fork, then gently knead just until a soft, slightly sticky dough forms. Do not overwork.
3. Divide the dough into 8 equal pieces, shape each into a flat disc, wrap in plastic, and refrigerate for at least 30 minutes to firm up the butter for easier rolling.
4. Preheat the oven to 180°C (350°F). On a lightly floured sheet of parchment, roll each disc into a thin round about 20 cm (8 inches) wide. Use a plate or cake ring as a guide and trim the edges with a knife; reserve the trimmings for the topping.
5. Transfer each round (on its parchment) to a baking sheet and bake individually for 6 to 8 minutes, until pale golden around the edges. Cool each layer on a rack. If you have only one sheet, bake in batches.
6. Make the frosting: in a chilled bowl, whisk the cold sour cream with the powdered sugar, vanilla, and lemon juice (if using) until smooth and slightly thickened. Refrigerate while you assemble.
7. Place the first layer on a serving plate and spread about 2 tablespoons of frosting evenly over the top. Repeat with the remaining layers, stacking them straight and pressing down gently. Spread the remaining frosting over the top and sides of the cake.
8. Crush the reserved dough trimmings, toast them in a dry pan for 3 minutes until golden, and press them around the sides of the cake. Refrigerate the Smetannik for at least 8 hours, preferably overnight, so the layers soften and absorb the cream before slicing.

Cook’s Notes

• Use the fattest sour cream you can find (20% or higher) for the frosting; low-fat versions will weep and slide off the cake.
• Chilling the dough before rolling is essential, otherwise the butter melts and the layers turn tough and uneven.
• For a flavor twist, spread a thin layer of raspberry jam or fresh berries between the cake rounds before adding the cream.
• Always slice Smetannik with a thin, sharp knife dipped in hot water and wiped dry for clean, picture-perfect portions.
• The cake keeps well covered in the refrigerator for up to 3 days, and the flavor only improves as the sour cream mellows into the layers.

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