Russian Smetannik (Сметанник)
Сметанник SmetannikSay it: sme-TAHN-nik
Smetannik is a classic Russian layered cake made with sour cream in both the batter and the frosting. Rich, moist, and mildly tangy, it has a tender crumb that pairs beautifully with the sweet-sour cream filling. Traditionally served at family celebrations, holidays, and Sunday teas across Russia, its simplicity and comforting flavor have made it a beloved homemade treat for generations.
Russian Smetannik (Сметанник)
Сметанник, Smetannik
Pronounced sme-TAHN-nik
- Serves
- 8
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
Preheat oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper.
In a large bowl, beat eggs and granulated sugar with an electric mixer for 4-5 minutes until pale and thick. Add vanilla and 1 cup (240 ml) of the sour cream; mix until smooth.
Sift together flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet mixture until just combined. Stir in the melted butter.
Divide batter evenly between the prepared pans. Bake 30-35 minutes until a toothpick inserted in the center comes out clean and the tops are golden.
Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely. Once cool, slice each cake horizontally into two thin layers to make four layers total.
For the frosting, whisk remaining 1 cup (240 ml) sour cream with powdered sugar and lemon juice (if using) until smooth and slightly thickened. Taste and adjust sweetness.
Place one cake layer on a serving plate. Spread a generous layer of frosting evenly over it. Repeat with remaining layers, finishing with frosting on top and sides.
Refrigerate the assembled cake for at least 4 hours or overnight so the layers soften and flavors meld. The frosting will set to a creamy consistency.
Regional variants
Some regional versions add cocoa powder to half the batter for a marble or chocolate-vanilla effect, or incorporate poppy seeds or chopped walnuts between layers.
Cook's notes
- Use full-fat sour cream for the richest texture and flavor; low-fat versions make the cake less tender.
- Chill the cake overnight for the best moist, melt-in-the-mouth result as the sour cream soaks into the layers.
- Decorate simply with a dusting of cocoa, chocolate shavings, or fresh berries just before serving.
Serve with
Hot black tea or coffee; fresh berries on the side.
Make ahead and storage
The cake tastes best made a day ahead. Store covered in the refrigerator up to 3 days; bring to cool room temperature before serving.
