Sour Cream (Smetannik) Cake

A classic Eastern European sour cream cake that many grew up with. For me, it was one of the most popular childhood cakes when I was living in Ukraine. Back then, before mousse cakes, cheesecakes, and delicate French desserts became common, this simple and comforting cake was always a favourite. It comes together quickly: two layers are baked, each sliced in half, then filled with cream and finished with grated chocolate. Soft, moist, and nostalgic 

This is a smaller cake — for a larger group, simply double the ingredients.
Two cream options are included; choose based on what you have on hand.

Ingredients (for 2 pans 20×20 cm /8×8 inches each)

For the batter

• 2 eggs

• 1/2 cup sugar (125 g)

• 1 cup sour cream 14% (240 ml)

• 1 cup flour (125 g)

• 1 tsp baking powder

• 1 tbsp cocoa powder

Cream option #1

• 1/2 cup sour cream 14% (120 ml)

• 1/2 cup heavy cream (120 ml)

• 1/3 cup sugar (85 g)

Cream option #2

• 2 cups sour cream 30% (480 ml)

• 1/3 cup sugar (85 g)

For topping

• grated chocolate

Steps

Batter

1. Beat eggs with sugar using a mixer

2. While mixing, add sour cream

3. Add flour and baking powder, mix well

4. Divide the batter into 2 equal parts

5. Add cocoa powder to one part and mix

6. Pour the batters into 2 pans (20 × 20 cm / about 8 × 8 inches each)

7. Bake in a preheated oven at 180°C (350°F) for 25–30 minutes until done

8. Remove from pans and let cool

9. Slice each cake layer horizontally into 2 layers

Cream

10. Whip all ingredients for your chosen cream until smooth and slightly thickened

Assembly

11. Spread cream over each layer

12. Stack the layers

13. Cover the top with cream and sprinkle with grated chocolate

Let the cake rest for a few hours in the refrigerator. The cake is even better the next day