Masha Cake with Condensed Milk and Sour Cream
This simple cake features a soft sponge made with sweetened condensed milk and a light sour cream filling. It is easy to assemble and can be decorated with your favorite nuts or sponge crumbs.
Updated : 14 October, 2026
Easy
More than 1 hour.
Ingredients
Sponge cake
2
Eggs
380 grams
Condensed milk
100 grams
Butter
1 teaspoon
Baking powder
to taste
Vanillin
140 grams
Wheat flour
Cream
350 grams
Sour cream
100 grams
Sugar
1 teaspoon
Vanilla sugar
Additionally
50 grams
Peanut
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the sponge cake. Choose good-quality sweetened condensed milk, as its flavor will noticeably affect the finished cake.
Step 2
Melt the butter in the microwave or in a small saucepan over low heat. Leave it to cool; it should not be hot when added to the batter.
Step 3
Beat the eggs with an electric mixer until light and fluffy.
Step 4
Add the sweetened condensed milk to the beaten eggs and mix on low speed until smooth.
Step 5
Pour in the cooled melted butter and mix again.
Step 6
Combine the flour with the baking powder and vanillin, then sift the mixture. Add it to the wet ingredients.
Step 7
Mix with an electric mixer until you have a smooth, fairly fluid batter. You may need slightly more or less flour depending on its properties.
Step 8
Line the bottom of a baking pan with parchment paper and lightly grease the sides with vegetable oil. The original recipe uses an approximately 7-inch round pan. Pour in the batter.
Step 9
Bake in an oven preheated to 340°F for approximately 50 minutes, until golden. Check for doneness with a wooden skewer inserted into the center; it should come out dry. Adjust the baking time according to your oven. Let the sponge cool completely, then remove it from the pan.
Step 10
Cut the cooled sponge horizontally into cake layers. If desired, trim the top so the cake is level.
Step 11
Prepare the sour cream filling. Sour cream with about 15–20% fat works well.
Step 12
In a suitable bowl, combine the sour cream, sugar and vanilla sugar.
Step 13
Mix thoroughly until the sugar dissolves. Adjust the amount of sugar to taste if you prefer a sweeter filling.
Step 14
Place the first cake layer on a serving plate and spread it with some of the sour cream filling.
Step 15
Place the second cake layer on top and spread with another layer of cream.
Step 16
Continue assembling the cake in the same way. Cover the top and sides with the remaining cream, then refrigerate for 4–5 hours so the layers can soften and absorb the filling.
Step 17
For decoration, use any nuts you like, such as hazelnuts, almonds, walnuts or peanuts. If using peanuts, toast them in a dry frying pan until lightly golden.
Step 18
Chop the nuts to your preferred texture using a blender or place them in a sturdy bag and crush with a rolling pin. The nuts can also be mixed into the cream if desired.
Step 19
Decorate the cake with the chopped nuts. You can coat the sides with nuts and sprinkle the top with crumbs from the trimmed sponge, or decorate it however you prefer.
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