Novelty Cake
Simple and easy to make from basic ingredients! Novelty Cake was popular during Soviet times and has a cupcake-like flavor. The porous layers absorb the gentle sour cream frosting beautifully. It’s so simple to prepare that even a beginner will get it right on the first try.
Updated : 31 July, 2025
Easy
About 45 min.
Ingredients
Batter
5
Eggs
200 grams
Sugar
200 grams
Butter
2 tablespoon
Cocoa
to taste
Salt
2 teaspoon
Baking powder
400 grams
Wheat flour
Cream
350 grams
Sour cream
4 tablespoon
Powdered sugar
1 teaspoon
Vanilla sugar
Syrup
40 milliliters
Juice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Measure the required ingredients. You can substitute the butter with good-quality margarine.
Step 2
Melt the butter using a double boiler or microwave. Let it cool slightly - it shouldn’t be hot.
Step 3
Mix the flour with baking powder and sift it through a sieve. This aerates the flour, making the cake layers more porous.
Step 4
Beat the eggs with sugar and salt using a mixer or whisk until the mixture is light and fluffy. Always wash eggs before use, as even clean-looking shells can carry harmful bacteria.
Step 5
Pour in the cooled melted butter and mix.
Step 6
Add the sifted flour and baking powder mixture. Stir until no lumps remain.
Step 7
The batter should be smooth and somewhat thick. If your texture is different, adjust the amount of flour accordingly.
Step 8
Divide the batter into two equal parts. Sift cocoa into one half and mix well until smooth and chocolatey.
Step 9
Line two baking pans with parchment paper and lightly grease the sides. I used 7-inch (18 cm) pans. Pour the plain batter into one pan and the cocoa batter into the other. Smooth the tops. If you only have one pan, bake the layers one at a time.
Step 10
Preheat your oven to 350°F (180°C) about 10-20 minutes in advance. Bake the layers for approximately 25 minutes until golden. Check doneness with a wooden skewer - it should come out clean. Adjust baking time and settings based on your oven. Remove the baked layers and let them cool completely.
Step 11
Prepare the frosting. I used 15% fat sour cream. For a thicker cream, use 20-25%. I find medium-fat cream best, as it soaks into the layers nicely. Adjust powdered sugar to taste.
Step 12
Combine sour cream, powdered sugar, and vanilla sugar. Mix and let it sit for 10 minutes to dissolve the sugar. You can substitute vanilla sugar with a pinch of vanilla powder.
Step 13
Trim the tops of each cake layer, then slice each into 2 even layers.
Step 14
Place the first layer on a serving plate. Sprinkle with any fruit or berry juice for extra moisture.
Step 15
Spread sour cream frosting over the layer.
Step 16
Place a layer of the opposite color on top and repeat steps 14-15.
Step 17
Alternate the colors and continue layering until the cake is assembled. Frost the top and sides with the remaining cream.
Step 18
Decorate as desired. I used crumbs made by blending the trimmed cake tops. Chill the cake overnight to let it soak well. Enjoy!