In the world of desserts, nothing beats a cake that is simple, quick, and oven-free—especially during the warmer months. This no-bake cake is a delightful treat that’s perfect for summer or any season. Made with everyday, affordable ingredients like flour, sour cream, butter, and sugar, this cake surprises you with its smooth, creamy layers and crumbly base. Even better, it’s fuss-free and requires no special skills or equipment, making it ideal for both novice and seasoned home bakers.
This cake is not only delicious and light, but it’s also visually appealing with its layered, rustic texture. Whether you’re preparing a dessert for family, guests, or simply craving something sweet after dinner, this recipe delivers in every way. So, let’s dive into this delicious creation and learn how to make it step-by-step.
Cooking Time
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Preparation Time: 20 minutes
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Cooking/Frying Time: 10 minutes
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Cream Cooking Time: 10 minutes
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Cooling Time: 6–8 hours (in the refrigerator)
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Total Time: Approximately 7–8.5 hours (mostly passive time)
Ingredients
For the Crumb Base:
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250 g wheat flour
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A pinch of salt
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60 g sugar
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120 g butter (at room temperature)
For the Cream:
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2 eggs
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1 tablespoon starch
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120 g sugar
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500 g sour cream
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50 g soft butter
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20 g vanilla sugar
Step-by-Step Cooking Directions
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Prepare the Crumb Base:
In a large mixing bowl, combine flour, sugar, and a pinch of salt. Add room-temperature butter. Use a fork to mix until crumbly, then finish by hand until butter is evenly distributed in the flour. -
Fry the Crumbs:
Transfer the crumb mixture to a dry skillet. Fry over medium heat while stirring constantly for 5–6 minutes or until golden brown. If lumps form, break them with a spatula. Remove from heat and set aside in a bowl. -
Prepare the Mold:
Take a 20 cm round cake mold. Line the bottom with parchment paper and lightly grease the sides with vegetable oil to help the parchment adhere. -
Make the Cream:
In a saucepan, beat 2 eggs with 1 tablespoon of starch until smooth. Add sugar and stir. Gradually whisk in the sour cream. Place over medium heat and cook, stirring constantly, until the mixture thickens and you see the first bubbles of boiling. Continue cooking for 30 seconds, then remove from heat. -
Finish the Cream:
Add soft butter and vanilla sugar to the hot cream. Stir until fully incorporated and smooth. -
Assemble the Cake:
Reserve 4 tablespoons of cream for the topping. Divide the crumbs into four equal parts.-
Layer 1: Spread the first portion of crumbs into the mold. Pour and gently spread 1/4 of the cream over the crumbs.
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Layer 2–4: Repeat the layering process, ending with a layer of cream.
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Final Step: Sprinkle reserved crumbs on top.
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Cool and Set:
Cover the cake with cling film to avoid absorbing fridge odors. Allow it to cool at room temperature, then refrigerate for 6–8 hours to set completely. -
Serve:
Carefully remove the cake from the mold, transfer it to a serving plate, and cut into slices. Enjoy!
Nutritional Information (Per Serving, Approx. 12 Slices)
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Calories: 270
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Fat: 16 g
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Carbohydrates: 28 g
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Protein: 4 g
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Sugar: 14 g
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Fiber: 1 g
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Sodium: 65 mg
The Origins and Popularity of the Recipe
This type of no-bake layered cake is inspired by Eastern European dessert traditions where resourceful baking—often without ovens—was commonplace. Known for their creamy layers and simple preparation, such cakes have found international appeal due to their rich yet refreshing taste. The use of sour cream gives it a slightly tangy twist that balances the sweetness perfectly. Over time, this cake has become a staple in many households, especially in regions where quick, oven-free desserts are preferred.
Reasons Why You’ll Love This Recipe
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No oven required
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Uses simple, affordable ingredients
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Ready to assemble in under 30 minutes
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Light, creamy texture
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Perfect for hot weather
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Easily customizable
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Kid- and family-friendly
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Impressive appearance with minimal effort
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Can be made ahead
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Great for potlucks, picnics, or celebrations
Health Benefits
While it’s still a dessert, there are a few redeeming qualities:
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Sour cream provides probiotics which aid digestion.
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Eggs offer protein and essential amino acids.
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Butter in moderation contains vitamin A and D.
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No artificial preservatives or colors.
You can make this cake healthier by reducing sugar or using a low-fat sour cream.
Serving Suggestions
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Serve chilled with fresh berries on the side.
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Add a mint sprig or dust of powdered sugar for presentation.
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Pairs well with a cup of black tea or lightly sweetened iced coffee.
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Can be served in mini molds for individual servings at parties.
Common Mistakes to Avoid
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Overcooking the crumb mixture – it can burn quickly. Stir constantly and control heat.
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Adding hot cream to butter too early – wait a few seconds before combining.
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Skipping parchment paper – the cake will stick to the mold.
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Not cooling completely – the cake needs to be fully set before slicing.
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Uneven layers – distribute cream gently and evenly to prevent sinking.
Pairing Recommendations
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Beverages: Chilled herbal teas, light sparkling wines, vanilla almond milk.
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Fruits: Strawberries, raspberries, kiwi, mango.
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Other Treats: Serve with a scoop of vanilla ice cream or a side of fruit compote.
Cooking Tips
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Use high-fat sour cream for best texture and flavor.
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You can prepare the crumbs and cream a day ahead for faster assembly.
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Stir the cream continuously to avoid clumping.
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Use a silicone spatula for smooth cream spreading.
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Refrigerate overnight for the best consistency.
Similar Recipes to Try
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Russian Napoleon Cake (no-bake version)
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No-Bake Cheesecake with Fruit Topping
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Tiramisu
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Chocolate Biscuit Cake
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Yogurt and Granola Parfait Cake
Variations to Try
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Chocolate Version: Add cocoa powder to the crumbs or cream.
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Fruit Layers: Insert thin slices of banana, strawberries, or mango between layers.
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Nutty Crunch: Add chopped walnuts or almonds to the crumbs.
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Low Sugar: Use stevia or erythritol instead of sugar.
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Dairy-Free: Substitute coconut cream for sour cream and vegan butter.
Ingredient Spotlight: Sour Cream
Sour cream is the heart of this cake’s creaminess. With its subtle tang and rich texture, sour cream enhances both the flavor and consistency of the dessert. It’s high in calcium, vitamin A, and has probiotic properties, making it more than just a flavorful ingredient—it also supports gut health.
For best results, choose full-fat sour cream, which gives the cream a luscious, stable texture. Avoid fat-free versions as they tend to water down the dessert and make the cream runny.
Conclusion Paragraph
This no-bake cake is a triumph of simplicity, flavor, and practicality. Whether you’re a beginner in the kitchen or just in the mood for a no-fuss dessert, this cake checks all the boxes. With minimal effort, you’ll create a stunning, layered treat that’s both creamy and crumbly, light yet indulgent. Once you try it, it’s sure to become one of your go-to recipes for any season or occasion. Give it a shot, and don’t forget to share your version!
10 Comprehensive FAQ Section
1. Can I make this cake a day in advance?
Yes! In fact, it’s best made a day ahead so it has time to set properly in the fridge.
2. Can I use yogurt instead of sour cream?
Yes, Greek yogurt can be a good substitute, though the flavor and texture will be slightly different—more tangy and less rich.
3. How long can I store this cake in the fridge?
The cake will stay fresh for 3–4 days when stored in an airtight container in the refrigerator.
4. Can I freeze this cake?
It’s not recommended as freezing may alter the texture of the cream. However, if you must, wrap tightly and thaw in the fridge before serving.
5. What can I use instead of wheat flour?
You can try oat flour or almond flour, though texture may vary. Avoid coconut flour, which absorbs too much moisture.
6. Is it possible to make this gluten-free?
Yes. Use a 1:1 gluten-free baking mix instead of wheat flour for a gluten-free version.
7. What if I don’t have starch?
Cornstarch or potato starch works well. It helps thicken the cream. You can also use a bit of flour in a pinch.
8. Can I make this without eggs?
Yes. Use a tablespoon of cornstarch and an extra 50g of sour cream per egg for a vegetarian version.
9. How do I know the cream is thick enough?
The cream is ready once you see bubbling and it coats the back of a spoon. Continue for another 30 seconds after it starts boiling.
10. What should I do if my crumbs burn slightly?
Discard burnt crumbs and fry a new batch. Burnt flavor will ruin the whole cake.