This Kiev Cake Recipe is a classic Ukrainian cake loved by all. Sponge cake layers with a crunchy walnut meringue layer with a rich cream that completes the cake. This traditional cake is served at almost all coffee shops and restaurants.

This cake along with our Royal Delight and the Chocolate Meringue Cake is by far the best cake to make that will make a wow statement.

Close up of finished cake on a cake stand.

Kiev Cake Recipe-

There are so many European Cakes I loved growing up and this Kyiv Cake was always a favorite. The soft sponge layers combined with a crispy meringue center with rich chocolate cream and jam then finished off with a rich cream.

It’s the kind of cake that takes longer to make but when you bite into it, you understand why it took just a little longer because every bite is heavenly!

Close up of slice of cake on a serving plate.

How to Make Kiev Cake-

This cake requests just a few more steps than traditional cake but it works the extra work. The meringue layer is the one you will have to have some patience with, it will be worth it, I promise.

Make Cake Layers-

  • Meringue- Beat the egg whites then add the sugar and beat until still peaks form. Fold in the chopped nuts. Divide meringue between two pans and cook until dried.
STeps of how to make maringue for this cake recipe.

Sponge layers-

  • Beat eggs and sugar until doubled in size, and fold in the flour mixed with baking powder. Bake in two pans until golden. Allow layers to cool completely.
Before and after of cake fluff being baked.

Prepare Cream-

  • While the layers are cooling, prepare the cream. Beat together the butter and cream cheese.
  • Add powdered sugar and condensed milk and beat until incorporated.
  • Divide the cream into two bowls.
  • In one bowl add the cocoa powder and mix, this will be the chocolate cream.
  • Refrigerate both creams until you’re ready to assemble.
Step by step of how to make assemble cream filling for kiev cake.

Assemble Cake-

  • Add the first sponge cake onto a cake stand. Spread ¼ cup of raspberry jam over the layer and top with chocolate cream.
  • Add a meringue cake layer and a few drops of chocolate cream, and top with the second meringue. (Note: The drops between the meringue layers are just to keep the layers together).
  • Add the remaining jam and top with the rest of the chocolate cream.
  • Cover the sides and top with plain cream.
  • Decorate the cake as desired.
  • Refrigerate overnight or until the cake layers soften.
  • Serve and Enjoy.
Step by step photos of how to finish layering and decorating the cake.

Make-Ahead:

  • This is a great cake to make in a space of several days. The meringue layer and sponge layers may be made up to two days in advance, and so may the layers.
  • Then just assemble (up to one day in advance) and keep refrigerated.

More Popular Cakes-

Oh how I love baking Cakes, it is truly therapeutic for me. Here are some of our favorite cakes to try:

Kiev Cake Recipe

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Kiev Cake is layers of sponge cake a crunchy walnut meringue layer and a rich cream that completes the cake. This cake is perfect for the holidays or to impress your guests at dinner.
Prep Time: 45 minutes
Cook Time: 3 hours 15 minutes
Total Time: 4 hours
Servings: 12

Ingredients

meringue layer

cake layers

cream

Instructions

  • Preheat the oven to 300°F. Line two 9” springform pans with parchment paper.

prepare meringue-

  • In a large bowl, beat the egg whites on high with a mixer until stiff peaks form, gradually add the sugar.
  • Fold in chopped walnuts.
  • Divide the meringue mixture between the two prepared pans evenly.
  • Bake at 300°F for 30 minutes then turn heat to 250°F and bake 2 1/2 more hours. Turn off the heat and allow the meringue to cool in the oven.

prepare the cake layers-

  • Preheat the oven to 355°F. Line two 9” baking sheets with parchment paper.
  • In a bowl, combine sifted flour and baking powder.
  • In a separate bowl, beat the eggs with a mixer on high speed until fluffy, slowly add in the sugar and continue beating until the batter thickens and becomes fluffy.
  • Slowly add in the flour mixture and with a spatula continue folding the batter until well incorporated.
  • Pour batter into the baking sheets and bake 12-14 minutes.
  • Once baked, let cool for about a minute. With a sharp knife, release edges of cake from the baking sheet. Allow the cakes to completely cool on a cooling rack.

prepare the cream-

  • In a bowl, cream together the butter and cream cheese.
  • Add the condensed milk and powdered sugar and mix until combined.
  • Divide the cream into two bowls.
  • In one bowl add the cocoa powder and mix, this will be the chocolate cream.
  • Refrigerate both creams until needed.

assemble the cake-

  • Add a sponge cake layer on a cake stand.
  • Add 1/4 cup of raspberry jam on the cake layer and top with half of the chocolate cream.
  • Top with a layer of meringue cake and a few drops of the chocolate cream and top with the second meringue layer. Note: You are only adding a few drops of the cream, just so the second meringue layer is secured.
  • Add the rest of jam and spread over the meringue and the remaining chocolate cream. Top with second sponge cake layer.
  • Cover top and sides of cake with the plain cream.
  • Decorate cake as desired.
  • Refrigerate at least two hours or overnight.
  • Serve and Enjoy.

Nutrition

Calories: 583kcalCarbohydrates: 62gProtein: 9gFat: 35gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 142mgSodium: 127mgPotassium: 232mgFiber: 1gSugar: 49gVitamin A: 980IUVitamin C: 2mgCalcium: 101mgIron: 1mg
(The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)