Russian Cake Recipe

If you’ve ever wished for a dessert that feels both nostalgic and celebratory, the Russian Cake is ready to make your sweet dreams come true. This golden, tender cake boasts layers of creamy batter, luscious jam, and toasted nuts, finished with a flutter of powdered sugar for just the right touch of magic. Whether you’re honoring family traditions or trying something new, Russian Cake brings home-scratch baking to life with flavors that truly linger in memory—and on your taste buds.

this Recipe

Ingredients You’ll Need

Russian Cake is a classic example of making simple ingredients shine. Each component plays a role in building the signature soft crumb, bright flavor, and comforting richness that make this cake so beloved.

• All-purpose flour: This provides the backbone for your Russian Cake, offering just the right structure for a tender crumb.
• Sugar: Sweetens the cake and helps create that golden exterior we all adore.
• Unsalted butter, softened: For richness and flavor; be sure it’s soft for easy creaming.
• Large eggs: These add lift and help bind everything together.
• Sour cream: Brings moisture and a tuck of tang, making the crumb extra soft.
• Milk: Adds just enough liquid to keep things light and supple.
• Vanilla extract: Offers a warm aroma that lets every other flavor shine brighter.
• Baking powder: Essential for a fluffy rise; don’t skip it!
• Salt: Just a pinch brings all the flavors into focus.
• Fruit preserves or jam (such as cherry or raspberry): Swirled through the cake for bursts of fruity brightness with every bite.
• Chopped walnuts or almonds: Lend crunch, depth, and a little old-world charm.
• Powdered sugar for dusting: The finishing touch that makes your Russian Cake look as inviting as it tastes.

How to Make Russian Cake

Step 1: Prepare Your Pan and Oven

Start your Russian Cake adventure by preheating your oven to 350°F (175°C). Grab a 9-inch round cake pan, then generously grease and flour it. This simple prep keeps the finished cake gorgeously intact and makes unmolding a breeze.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat together the softened butter and sugar until the mixture is light and fluffy. This important step whips air into the base, laying the foundation for a cake that’s feather-soft.

Step 3: Add Eggs, Dairy, and Vanilla

Crack in the eggs, one at a time, beating well after each addition. Then mix in sour cream, milk, and vanilla extract until the batter is silky-smooth and everything is fully incorporated. These are the soul-warming elements that give Russian Cake its substance and character.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This dry mixture will help guarantee an even rise and prevent any sneaky baking powder lumps.

Step 5: Bring Everything Together

Gradually add the flour mixture to your wet ingredients, mixing gently just until everything comes together. Overmixing can lead to a tough cake, so fold carefully and stop as soon as you see no traces of flour left.

Step 6: Layer and Swirl

Pour half of the batter into your prepared pan, spreading it with a spatula. Spoon dollops of fruit preserves across the surface, then sprinkle with chopped walnuts or almonds. Finish with the remaining batter, making sure to cover the jam and nuts with care.

Step 7: Bake Your Russian Cake

Slide the pan into your preheated oven and bake for 35 to 40 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs.

Step 8: Cool and Finish

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Once it’s cool, dust generously with powdered sugar for that signature Russian Cake flourish. Let everyone marvel before taking the first irresistible slice!

How to Serve Russian Cake

Garnishes

A snowy shower of powdered sugar is always classic, but if you’re feeling fancy, consider a scattering of extra toasted nuts or a few fresh berries for a pop of color. A sprig of mint or a drizzle of extra jam can instantly elevate your Russian Cake from delightful to absolutely irresistible.

Side Dishes

Russian Cake shines on its own but pairs beautifully with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream. Hot tea—especially black or fruity varieties—complements the cake’s rich, tender crumb and balances its sweetness perfectly.

Creative Ways to Present

Try serving your Russian Cake in wedges on a rustic wooden board, surrounded by little bowls of jam, honey, and nuts for extra customization. For a celebratory twist, cut the cake into mini squares and stack them artfully on a tiered dessert tray—ideal for parties or family gatherings.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Russian Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to three days. The flavors actually deepen as it sits, making that second-day slice even more heavenly!

Freezing

Russian Cake freezes surprisingly well. Wrap individual slices or the entire cake (without powdered sugar) in plastic wrap and a layer of foil, then freeze for up to two months. Thaw overnight in the refrigerator, and dust with fresh powdered sugar before serving.

Reheating

You don’t need to reheat Russian Cake, but if you love a warm dessert, a quick 10 seconds in the microwave for a slice is all it takes to revive that comforting just-baked aroma. Add any toppings after reheating for best results.

FAQs

Can I use other types of jam or preserves?

Absolutely! Russian Cake is endlessly adaptable—apricot, blueberry, plum, or even citrus marmalade all work beautifully, so go with your favorite or whatever’s in the pantry.

Do I have to use nuts, or can I leave them out?

Nuts add a lovely crunch and depth of flavor, but you can definitely skip them if there are allergies or personal preferences. The cake will still be moist and delicious without them.

Can I make Russian Cake ahead of time for an event?

Yes! Russian Cake is an ideal make-ahead dessert; bake it the night before, keep it wrapped, and dust it with powdered sugar just before serving for a fresh, inviting look.

What’s the best way to get a fluffy cake texture?

Cream the butter and sugar well at the start, don’t overmix after adding the dry ingredients, and keep an eye on baking time. These little tricks guarantee a tender, airy crumb every time.

Is this Russian Cake the same as traditional bakery “Russian Cake”?

While classic Russian Cake was often made with cake scraps and soaked in sweet syrup, this homemade version is fresher and lighter. It pays tribute to the original flavors while being easy to bake from scratch at home.

Final Thoughts

If you’re looking for a showstopping dessert that’s somehow both cozy and festive, you can’t go wrong with Russian Cake. Whether it’s for a family gathering or just because, I hope this cake brings a warm, sweet spark to your table—don’t be surprised when it disappears in a hurry!

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