Name: Russian Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: Russian
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter (softened); ¾ cup granulated sugar; 2 large eggs; ½ cup sour cream; 1 teaspoon vanilla extract; ½ cup chopped walnuts or raisins; 2 tablespoons dark rum or fruit juice; 1 ½ cups assorted cake scraps; ½ cup fruit preserves or jam; 1 tablespoon cocoa powder; Powdered sugar (for dusting)

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Imagine turning humble leftovers into a show-stopping treat that’s delightfully nostalgic and endlessly customizable: that’s the magic of Russian Cake! This clever dessert is a culinary patchwork, blending moist cake scraps, jewel-toned jam, a hint of cocoa, and a kiss of rum (or fruit juice), all pressed together into a sumptuous, sliceable cake. Not only does Russian Cake rescue leftover bits from the waste bin, it brings together flavors and textures in the most comforting way. I promise you, the combination of rich cake, tart preserves, and powdered sugar dusting is as memorable as it is resourceful.

Ingredients You’ll Need

The beauty of Russian Cake is just how approachable the ingredients are. Every element plays a role, whether it’s building structure, adding tenderness, or weaving in pops of flavor and color. Let’s take a closer look at what you’ll need to create this special dessert.

All-purpose flour: This forms the base, giving your cake structure and just the right crumb.
Baking powder: Ensures the cake rises beautifully for a light, tender texture.
Baking soda: Works with the sour cream to add a soft lift and subtle tang.
Salt: Balances flavors and brings out the sweetness of your cake.
Unsalted butter (softened): Provides richness and a melt-in-your-mouth feel.
Granulated sugar: Adds sweetness and helps with the cake’s golden color.
Large eggs: Bind everything together while adding moisture and richness.
Sour cream: Infuses the cake with tang and moistness, making each bite tender.
Vanilla extract: It brings a warm, fragrant background note.
Chopped walnuts or raisins (optional): For crunch and chewy bursts—totally up to your taste.
Dark rum or fruit juice (optional): Adds a grown-up depth, or choose juice for an alcohol-free version.
Assorted cake scraps: This is the heart of Russian Cake—save those trimmings or spare cupcakes!
Fruit preserves or jam: Binds the crumbs and brings sweetness and shimmer—any flavor you love will work.
Cocoa powder: Just a touch for color and a hint of chocolatey flavor.
Powdered sugar: The simple finishing touch for a snowy look and sweet contrast.

How to Make Russian Cake

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C) and greasing a 9-inch round cake pan. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt—this ensures all the leavening is evenly dispersed. In a larger mixing bowl, cream the softened butter and sugar until the mixture is light and fluffy; patience here pays off in a soft, airy cake. Beat in the eggs one at a time to ensure a smooth, well-emulsified batter. Mix in the sour cream and vanilla extract, which will give the cake its delightful moisture and aroma.

Step 2: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, mixing gently until everything is just combined—don’t overmix, or your cake might get tough. If you love extra texture, now’s the time to gently fold in chopped walnuts or raisins. Pour the batter into your prepared pan and smooth the top for even baking.

Step 3: Bake and Cool the Cake

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs. Let the cake cool completely in the pan; this prevents it from breaking apart when you crumble it later. Patience here ensures your Russian Cake has the best texture.

Step 4: Create the Cake Mixture

Once cooled, crumble the cake into a large bowl along with your reserved cake scraps. Think rustic, not perfect! Pour in the fruit preserves (or jam), cocoa powder, and rum or fruit juice. Mix everything together until it forms a thick, slightly sticky, moldable mass—don’t be afraid to use your hands for this step!

Step 5: Mold and Chill the Russian Cake

Press the mixture firmly into a clean cake pan or mold. Compacting it well is key to ensuring it holds together once chilled. Smooth out the top, cover, and refrigerate for at least 2 hours or until the cake is fully set. This rest time lets flavors meld into a cohesive, irresistible dessert.

Step 6: Finish and Serve

Just before serving, un-mold the cake onto a serving plate and dust generously with powdered sugar. This snowy finish is classic for Russian Cake and adds a delightful sweetness to each slice.

How to Serve Russian Cake

Garnishes

A simple dusting of powdered sugar is a traditional finish, but why stop there? Try scattering a few extra chopped walnuts, delicate curls of chocolate, or edible flowers over the top for an elegant touch. Sliced fresh berries also add a juicy pop of color alongside the rustic beauty of Russian Cake.

Side Dishes

Russian Cake loves a good pairing! Serve each slice with a dollop of lightly whipped cream, velvety vanilla ice cream, or a spoonful of tangy crème fraîche. For a cozy afternoon treat, enjoy it with hot tea or strong coffee—just like they do in old-world bakeries.

Creative Ways to Present

Get playful with your presentation! Press the cake mixture into small molds or muffin tins for individual servings, or layer it in glass jars with extra jam for a whimsical trifle vibe. Embrace the cake’s patchwork spirit by arranging slices on a platter with different jams or dustings for a rainbow of color and flavor.

Make Ahead and Storage

Storing Leftovers

After indulging, store leftover Russian Cake in an airtight container in the refrigerator. It keeps beautifully for up to 5 days—just make sure it’s well-covered so it retains its moisture and doesn’t absorb other fridge odors.

Freezing

Yes, you can freeze Russian Cake! Wrap individual slices tightly in plastic wrap and then place them in a freezer-safe bag or container. When you’re craving a piece, thaw overnight in the fridge or on the countertop for a few hours.

Reheating

This dessert is typically enjoyed chilled or at room temperature, so there’s no need to reheat. However, if you’d like a slightly warmer treat, let your cake sit out for 15–30 minutes before serving. Avoid microwaving, as this can alter the texture.

FAQs

What kind of cake scraps work best for Russian Cake?

Any plain or mildly flavored cake scraps are perfect—think yellow cake, chocolate, sponge, or even bits of leftover cupcakes. Avoid heavily frosted scraps, as too much frosting can make the mixture greasy.

Can I make Russian Cake without alcohol?

Absolutely! Simply swap the rum for your favorite fruit juice—apple, cherry, or orange all work wonderfully. You’ll still get lush flavor and the perfect texture.

Is this traditional Russian Cake very sweet?

Russian Cake is sweet but not overwhelmingly so. You can control the sweetness by choosing a preserve or jam that’s more tart or by reducing the amount of sugar dusted on top.

Can I add chocolate chips or other mix-ins?

Definitely! Chocolate chips, dried fruits, or even a swirl of peanut butter can find their way into Russian Cake. Just be sure not to overload the mixture so it still holds together well.

How far ahead can I make this dessert?

You can assemble Russian Cake up to two days in advance. In fact, a longer chill helps the flavors meld and makes for easy, fuss-free entertaining.

Final Thoughts

If you’re looking for a dessert that’s resourceful, comforting, and full of old-world charm, Russian Cake is the answer. Each slice is a story of flavors reclaimed and reinvented. I can’t wait for you to try this in your own kitchen—don’t be surprised if it becomes your newest dessert tradition!

Russian Cake Recipe

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4.8 from 5 reviews

Author: admin
Total Time: 2 hours 50 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Russian Cake is a delightful dessert made from repurposed cake scraps mixed with fruit preserves, cocoa, and rum. This traditional Russian treat is both flavorful and resourceful, perfect for using up leftover cake pieces.

Ingredients

Scale

Dry Ingredients:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients:

½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract

Optional Add-Ins:

½ cup chopped walnuts or raisins
2 tablespoons dark rum or fruit juice
1 ½ cups assorted cake scraps
½ cup fruit preserves or jam
1 tablespoon cocoa powder
Powdered sugar (for dusting)

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Instructions

Preheat the Oven: Preheat the oven to 350°F (175°C).
Prepare Dry Ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
Mix Wet Ingredients: Cream butter and sugar, then add eggs, sour cream, and vanilla.
Combine Mixtures: Gradually add dry ingredients to wet mixture.
Add Optional Ingredients: Fold in walnuts or raisins if desired.
Bake: Pour batter into a cake pan and bake for 25–30 minutes.
Prepare Cake Mixture: Crumble cooled cake scraps and mix with preserves, cocoa, and rum.
Shape and Chill: Press mixture into a mold, chill for at least 2 hours.
Finish: Dust with powdered sugar before serving.