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Baked goods

Condensed milk layer cake with sour cream frosting

Name: Condensed milk layer cake with sour cream frosting
Yield: 1 cake
Cuisine: Slovak
Ingredients: 100 g Butter; 2 Eggs; 200 g Sweetened condensed milk; 1 tsp Baking powder; 8 tbsp Semi-coarse wheat flour; 700 g Sour cream (20% fat); 100 g Powdered sugar; 1 tbsp Cocoa powder

Plain and cocoa cake layers made with sweetened condensed milk, baked and filled with sour cream and powdered sugar frosting. Makes 1 cake.

Slovak cuisine · Translated from Slovak · October 24, 2026

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Recipe at a glance

Prep time: 40 min
Cook time: 20 min
Temperature: 180 °C (350 °F)
Servings: 1 cake
Difficulty: Medium
Cuisine: Slovak

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This condensed milk and sour cream cake has alternating plain and cocoa layers with sour cream frosting. Divide the thick batter made with butter, eggs, and sweetened condensed milk into two portions, flavor one with cocoa, and bake both for about 20 minutes at 180 °C (350 °F). Once cool, split each cake horizontally and alternate the layers with frosting made from sour cream and powdered sugar, spreading it over the sides as well. Finish with nuts or chocolate decorations.

Ingredients

Butter 100 g
Eggs 2
Sweetened condensed milk 200 g
Baking powder 1 tsp
Semi-coarse wheat flour 8 tbsp
Sour cream (20% fat) 700 g
Powdered sugar 100 g
Cocoa powder 1 tbsp

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Instructions

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Beat the room-temperature butter with the whole eggs, then add the sweetened condensed milk. Using a spatula or wooden spoon, slowly fold in the flour and baking powder. The batter should be very thick. Divide it into two equal portions and thoroughly mix the cocoa into one portion until no lumps remain.
Preheat the oven to 180 °C (350 °F). Pour each batter into a separate buttered cake pan, or bake them one at a time if you have only one pan. Bake for about 20 minutes, then carefully remove the cakes from the pans and let cool.
Slice each cooled cake in half horizontally to make two cocoa layers and two plain layers.
For the frosting, mix the sour cream with the powdered sugar and spread some over the first plain cake layer. Place a cocoa layer on top and continue alternating cake layers and frosting, finishing with frosting. Spread the remaining frosting over the sides of the cake and sprinkle nuts or chocolate decorations all over it.
Tip: Before assembling, trim the baked cakes to level them, then crumble the trimmings and sprinkle them over the top of the cake.
Refrigerate the finished cake for at least 4 hours to set.

Tip: Choose the thickest sour cream available and mix it only briefly with the sugar. Beating it too long will thin it out, causing it to run off the cake layers and sides.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy: 256 kcal
Protein: 4.6 g
Carbohydrates: 24 g
of which sugars: 18 g
Fat: 16 g
of which saturates: 10 g
Fiber: 0.3 g
Salt: 0.2 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Koláč s kondenzovaným mliekom, kyslou smotanou a kakaom