This No-Bake Layered Cake with Cooked Sour Cream Frosting is a decadent yet surprisingly simple dessert that comes together without ever needing the oven. A tender, pan-fried dough becomes the base for silky layers of sweet, cooked sour cream frosting—resulting in a creamy, indulgent cake that is cooled for 6 hours before serving. Perfect for warm days or when you want cake without baking, it boasts a lush texture, rich flavor, and an impressive finish. It’s quick enough for weeknights, elegant enough for guests, and easy enough for first-time bakers.
Cooking Time
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Prep Time: 20 minutes
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Cooking Time: 6–8 minutes for batter + 10 minutes for frosting
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Refrigeration: 6 hours
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Total Time: Approximately 6 hours 40 minutes
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Servings: 8–10 slices
Ingredients
For the Cake Layers:
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2 cups (250 g) all‑purpose flour
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Pinch of salt
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¼ cup (60 g) sugar
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½ cup (120 g) butter
For the Cooked Sour Cream Frosting:
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2 eggs
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⅔ cup (120 g) sugar
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500 g (17.6 oz) sour cream
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1 tbsp cornstarch
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¼ cup (50 g) butter
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1 tbsp vanilla sugar or extract
Final Assembly:
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Reserved 4 tbsp frosting for the top
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Cake divided into four layers
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18 cm (7″) round cake pan
Step-by-Step Cooking Directions
1. Make the Cake Dough
In a mixing bowl, stir together the flour, pinch of salt, and sugar.
Add diced butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Heat a non-stick pan over medium heat, then add the crumb mixture and fry for 5–6 minutes, stirring constantly until lightly golden. Remove from heat and allow to cool briefly.
2. Form the Layers
Divide the cooled dough into four equal portions. Press each portion firmly into the bottom of a greased 18 cm cake pan, forming four thin cake layers with the first layer cooking lightly as you press it in. Set aside.
3. Prepare the Cooked Frosting
In a saucepan, whisk together the eggs, sugar, sour cream, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens—about 5–7 minutes. Remove from heat.
Stir in butter and vanilla until smooth, melted, and glossy. Cool slightly.
4. Assemble the Cake
Layer as follows in the pan:
Layer 1 dough → hot frosting → Layer 2 dough → frosting → Layer 3 dough → frosting → Layer 4 dough → reserved frosting on top.
Smooth the final layer and refrigerate uncovered for 6 hours (overnight is ideal) to set and meld layers.
5. Serve
After chilling, release the cake from the pan. Slice with a sharp knife and enjoy chilled for the creamiest texture.
Nutritional Information (Per Slice, Approximate)
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Calories: 340
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Protein: 5g
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Fat: 22g
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Carbohydrates: 30g
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Sugar: 18g
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Fiber: 1g
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Sodium: 100mg
Origins and Popularity of the Recipe
Layered creams atop thin cake or biscuit layers are classic desserts in Eastern Europe and Russia (known as tort iz pechen’ya). These dream cakes often use no-bake dough pressed into layers with sour cream or condensed milk frosting in between. They’re beloved for their make-ahead ease and indulgent texture. This version’s cooked frosting not only enhances safety and stability but also elevates the mouthfeel—making it perfect for festive gatherings and casual nights alike.
Reasons Why You’ll Love This Recipe
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No oven required: Great for hot weather or apartment living.
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Minimal equipment: Only need a pan and saucepan.
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Make-ahead: Chill overnight for a stress-free dessert.
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Lush texture: Firm cake layers with creamy frosting in between.
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Kid-friendly and elegant: Simple enough for families, beautiful enough for parties.
Health Benefits
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Sour cream adds calcium and probiotic cultures.
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Eggs bring protein and essential nutrients.
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Butter and cream provide fat-soluble vitamins—enjoyed in moderation.
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Homemade treat with no preservatives or artificial fillers.
Serving Suggestions
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Serve chilled alongside fresh berries or a fruit coulis.
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Pair with espresso or lightly sweetened tea.
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Add a dusting of cocoa or chocolate curls on top.
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Garnish with fresh mint leaves or edible flowers.
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Slice into mini servings for special buffets or paired desserts.
Common Mistakes to Avoid
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Skipping refrigeration: The cake must chill to set layers properly.
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Overcooking frosting: Remove once thickened, or it may curdle.
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Uneven pressing: Press layers firmly and evenly to avoid cracks.
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Using low-fat sour cream: Fat promotes stability and flavor.
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Not reserving top frosting: Setting aside ensures a balanced finish.
Pairing Recommendations
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Drinks: Black tea, green tea, sweet dessert wine, or cold coffee.
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Fruit: Strawberries, raspberries, or mango slices brighten each bite.
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Cheese plate: Mild cheese and nuts complement the rich cream.
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Sides: Serve with almond biscotti or honey waffles for texture contrasts.
Cooking Tips
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Chill pan briefly before pressing layers to help stabilization.
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Whisk frosting constantly to prevent lumps and ensure smooth thickness.
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Test frosting set: When a spoon drawn on its surface stays defined, it’s ready.
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Use room-temperature eggs to avoid lumps.
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Cut with a warm, clean knife dipped in hot water for neat slices.
Similar Recipes to Try
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Classic “No-Bake Biscuits and Sour Cream Cake”
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Russian “Napoleon” with cream layers
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Italian Tiramisu (no bake, layered cream cake)
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Cream-Filled Éclair Cakes
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Chilled Lemon Biscuit Cake
Variations to Try
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Lemon twist: Add grated lemon zest to the frosting.
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Fruit filling: Layer thin berries or banana slices between layers.
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Nutty crunch: Sprinkle chopped nuts in between layers.
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Chocolate swirl: Mix cocoa into half the frosting before assembly.
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Vegan version: Use plant-based butter, coconut yogurt, and flax eggs.
Ingredient Spotlight: Sour Cream
Sour cream brings tang, creaminess, and structure to frostings. Its natural thickness and fat content are perfect for holding layers together. Rich in calcium and creamy texture, sour cream contributes a balanced acidity that offsets sweet condensed layers. For firmer results, full-fat sour cream is recommended—but lighter versions work in a pinch.
Conclusion
This No-Bake Layered Cake with Cooked Sour Cream Frosting offers the perfect balance of indulgence and ease. With humble ingredients and straightforward steps, it transforms into a textured delight that’s as rewarding to make as it is to eat. Whether chilled overnight for a gathering or assembled in the afternoon for an evening treat, this cake delivers elegance, taste, and convenience without the oven. Try it once—and you’ll return to this dessert time and again.
10 Comprehensive Frequently Asked Questions
1. Can I use Greek yogurt instead of sour cream?
Yes, but reduce yogurt slightly and add a bit more butter to maintain texture.
2. Do I need to cook the frosting?
Yes—cooking ensures stability, safety, and a more cohesive cream layer.
3. How long does this cake last?
Store in the refrigerator, covered, for up to 4 days.
4. Can I freeze it?
Not recommended—freezing may affect texture when thawed.
5. Can I prepare it in advance?
Yes—assemble and refrigerate overnight; best served the next day.
6. What if the frosting is lumpy?
Strain it through a fine sieve or whisk vigorously while warm.
7. Are there nut-free options?
Yes—omit nuts entirely or replace with seeds for alternate crunch.
8. Can I make it dairy-free?
Yes—use vegan butter and coconut-based sour cream; consistency may vary.
9. Can I bake the cake layers instead?
Yes, bake at 180°C for 10–12 minutes each; let layers cool completely before assembling.
10. How to serve clean slices?
Chill cake well, dip knife in hot water before each slice, and wipe clean.