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Russian Layered Cake
Russian Layered Cake
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Indulgent Russian cake layers: walnuts, raisins, poppy seeds with creamy condensed milk icing.
Ingredients:
  • 1.5 cups white sugar
  • 3 eggs
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking soda
  • 1.3333333730698 cups sour cream
  • 0.5 cup chopped walnuts
  • 0.33333334326744 cup raisins
  • 0.5 cup poppy seeds
  • 0.75 cup unsalted butter, softened
  • 2 tablespoons unsalted butter, softened
  • 1 (14.5 ounce) can sweetened condensed milk
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C), then lightly grease and flour three 9-inch round cake pans.
  • Whisk sugar and eggs in a bowl with an electric mixer for 5 minutes until light and fluffy.
  • Sift together flour and baking soda. Gradually beat into the egg and sugar mixture, alternating with sour cream, until a smooth batter forms. Divide the batter evenly among 3 bowls.
  • Combine walnuts in one bowl, raisins in another bowl, and poppy seeds in a third. Transfer each mixture into its designated cake pan.
  • Bake cakes in the preheated oven for 20-30 minutes or until a toothpick inserted in the centers comes out clean.
  • Allow the cakes to cool in the pans briefly. Carefully remove them from the pans and let them cool completely for a minimum of 30 minutes.
  • Cream together 3/4 cup plus 2 tablespoons of butter until creamy using an electric mixer. Slowly add condensed milk while mixing in a clockwise motion. Spread a couple of tablespoons of buttercream onto a large cake plate.
  • Place one cake on the buttercream on the cake plate, spread a few tablespoons of buttercream over it, then place another cake on top. Repeat with the remaining cake and cover the top and sides with the rest of the buttercream. Decorate as desired.

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