I know how it sounds. Three ingredients. But I promise this is one of the most requested desserts I make, and every single time someone tries it they want the recipe before they’ve even finished their slice. It’s soft, creamy, and has this delicate flaky texture that’s somewhere between a shortbread and a light pastry. Nothing fancy, nothing complicated, just really good cake.
For the layers:
- 1 cup sour cream (full fat, at least 20%)
- ½ cup granulated sugar
- 2¾ cups all-purpose flour, give or take depending on how thick your sour cream is
- 1 tsp baking powder
For the cream:
- 3 cups sour cream (full fat)
- ½ cup powdered sugar
Mix the sour cream and sugar together until the sugar dissolves. Add the baking powder, then start adding the flour gradually, stirring as you go. When it gets thick enough, switch to kneading it by hand just until it comes together into a smooth dough. Don’t overwork it. The amount of flour you need depends on how thick your sour cream is, so add it little by little and stop when the dough feels like soft, pliable clay.
Divide the dough into 6 equal portions. Roll each one out very thin on a piece of parchment paper and cut it into a circle about 8 inches across. Don’t throw away the scraps. Bake each layer on the parchment at 375°F for about 5 minutes, just until the edges start to turn the lightest golden. They bake fast so keep an eye on them. Bake the scraps too and set them aside for later.
For the cream, whip the cold sour cream with the powdered sugar using a hand mixer until it’s fluffy and holds its shape. If your sour cream is on the thinner side, you can strain it through a few layers of cheesecloth in the fridge for a couple of hours first. It makes a huge difference in how thick and stable the cream turns out.
Layer the cake by spreading a generous amount of cream between each layer. Don’t skimp on the edges, that’s where most people rush and then wonder why the edges are dry after chilling. Cover the top and sides with cream too, then wrap it and refrigerate for at least 4 to 6 hours. Overnight is even better.
Before serving, crush the baked scraps into fine crumbs and press them all over the outside of the cake. Pipe a little extra cream on top if you want it to look pretty, and dust with a pinch of cinnamon.
After a night in the fridge the layers get incredibly soft and the whole cake almost melts when you cut into it. It’s one of those desserts that’s hard to believe you made from three basic things that are probably already sitting in your kitchen right now.
