Curly Boy Cake, or Kucheryavyy Khlopets (literally “Curly Lad” or “Curly Boy”) in Russian, is a beloved traditional Russian Tea Cake. Its nickname comes from the delightful, slightly messy appearance of the piled cake cubes, generously coated in a delicate cream. The assembly style is reminiscent of a Volcano Cake or a trifle dessert, featuring tender sponge cake layers enveloped in a luscious cream that soaks into every piece. This torte is incredibly moist, thanks to the sour cream and condensed milk used in both the sponge layers and the frosting, making it surprisingly easy to prepare for such an impressive dessert.

This popular dessert is known by many names across the Slavic community, reflecting its widespread appeal:

Related Names:

• Curly Ivan
• Curly Boy
• Pincher
• Royal Ruins (Grafskiye Razvalini)
• Pancho
• Turtle Cake (Trifle)
• Chocolate Volcano
• Iceberg Cake
• Anthill (Moravenik)

Absolutely not! A common misconception is that sour cream will impart a tart flavor. However, in this recipe, the sour cream ingredient, used in both the moist sponge cake and the rich cream, is completely undetectable as a distinct flavor. Instead, it contributes to an unparalleled moistness, tenderness, and a subtle tang that beautifully balances the sweetness, resulting in a perfectly harmonious taste profile.

Smetana is the Russian word for sour cream, and making it from scratch at home is a rewarding process. You’ll need buttermilk (or kefir) and heavy whipping cream (slevka).

1. Mix 1 liter of heavy cream with a generous 3/4 cup of thick buttermilk (or natural yogurt). Stir well to combine.
2. Leave the mixture at room temperature for at least 8 hours, or up to 24 hours, until it reaches a thick, desired consistency.
3. Once fermented and thickened, stir gently and then refrigerate before serving. This homemade smetana will elevate your desserts to a new level!

To create the delightful Smetannik sponge cake base for your Curly Boy Cake, you’ll need a few simple yet effective ingredients:

Ingredients for Smetannik Sponge Cake:

• Eggs: 4 large eggs, beaten until they are thick and pale, forming the airy base.
• Sugar: Granulated sugar, providing the perfect sweetness.
• Sour Cream: 2 cups (or a 16oz package), a key ingredient for moisture and tenderness.
• Baking Soda: 1 tablespoon, stirred directly into the sour cream to activate it and quench any potential bitterness. (Russians often use vinegar or lemon juice, but the natural acidity of sour cream works perfectly here!)
• Flour: All-purpose flour, providing the cake’s structure.
• Unsweetened Cocoa Powder: Used for half of the cake batter to create rich chocolate layers, offering a wonderful contrast.
• Condensed Milk: Adds sweetness and moisture, and is also used in the frosting.

For the incredibly luscious and essential frosting that binds this cake together:

Ingredients for the Sour Cream Frosting:

• Sour Cream (Smetana): A staple in most Russian desserts, delivering rich flavor and moisture without overt tanginess.
• Condensed Milk: Another essential Russian ingredient for desserts, adding sweetness and a creamy texture.
• Cool Whip: (Or freshly whipped heavy cream) provides lightness and volume to the cream, making it exceptionally airy and delightful.

1. Preheat your oven to 350°F (175°C). Prepare two 9-inch springform pans by lining them with aluminum foil and lightly greasing. This ensures easy release of your moist sponge layers. Set them aside.

2. In the bowl of a stand mixer, combine eggs and sugar. Beat on high speed for a full 20 minutes until the mixture is thick, pale, and significantly increased in volume. This step is crucial for an airy sponge. Gently fold in the sour cream mixture (with baking soda) and condensed milk.

3. Slowly beat in the flour until just combined. Evenly divide the batter into two portions (approximately 3 cups each). Leave one half plain for the vanilla sponge and gently whisk cocoa powder into the other half to create the chocolate sponge. Pour each batter into a prepared pan.

4. Bake the cakes for 25-35 minutes, or until a toothpick inserted into the center comes out clean. Allow them to cool completely on a wire rack. Cooling is important to prevent crumbling when handling.

5. Once completely cool, carefully trim the sides, tops, and bottoms of each cake layer. This not only creates uniform cubes but also exposes the porous interior, allowing the cream to soak in more effectively.

6. Meanwhile, Prepare the Cream and Ganache: For the cream, beat all the cream ingredients together until smooth and well combined. If using heavy cream, beat it first until thick peaks form, then gently fold in the other ingredients. For the ganache, gently simmer the first three ingredients (sugar, sour cream, cocoa powder) together in a saucepan until fully dissolved and smooth. Remove from heat, whisk in the butter until melted and glossy, then set aside to cool completely. It should be pourable but not hot.

Assembly:

7. Arrange a single layer of cake cubes onto a large square serving plate, forming the base of your “anthill.” Generously top and cover the sides of the cake cubes with the prepared cream. Repeat this layering process 3-4 more times, building up the height of your cake and ensuring each layer is well-coated, always finishing with a thick layer of cream on top and all around the sides. Freeze the assembled cake for 30 minutes to help it set and stabilize its structure. Finally, pour the cooled chocolate ganache evenly over the top of the cake, allowing it to drip attractively down the sides. Sprinkle with 1 cup of chopped walnuts* for added crunch and flavor. For the best results, refrigerate the cake overnight before serving to allow all the flavors to meld and the cake to become wonderfully moist.

While two 9-inch springform pans are ideal for baking these sponge cake layers, you do have some flexibility. Since the sponge cakes tend to rise significantly during baking, it’s crucial to use pans with sufficient room and depth to accommodate this growth. Any rectangular or deep round cake pans that can hold roughly 6 cups of batter (plus room for rising) would be suitable. Ensure your chosen pans provide enough depth to prevent overflow and promote even baking.

One of the wonderful qualities of this sour cream cake is its relatively quick turnaround time! While it’s best if refrigerated overnight for optimal flavor development and moisture absorption, you can certainly serve it a couple of hours after preparation. Once the cake layers are cool enough to handle and you’ve assembled the cake pieces with cream, allowing it to sit for as little as an hour in the refrigerator will be enough for it to start setting and becoming delicious.

This impressive Russian dessert is perfectly suited for serving large crowds, as it generously yields plenty! Depending on the desired serving size (whether for children or adults), the cake can easily stretch to accommodate more portions. It’s ideally portioned for 22 servings, making it a fantastic centerpiece for large gatherings, but it’s also a wonderfully delicious dessert that can be enjoyed over several days by a smaller group.

No, there is no need to soak the sponge cake layers with any additional syrup for the Curly Boy Cake. The sponge cake layers are naturally incredibly moist on their own, and the specific runny consistency of the luscious sour cream frosting is designed to thoroughly soak into the dessert. This cream effectively moistens the sponge cake from within, eliminating the need for any extra soaking ingredients or steps.

Sponge Cake:

Cream:

Chocolate Ganache:

How To Make Curly Boy Russian Tea Cake:

• 

  Beat the eggs and sugar for 15 minutes over high speed until pale and thick. Mix in the sour cream mixture and condensed milk then slowly blend in the flour.
• 

  Pour 3 cups of batter into a foil-lined springform pan and leave plain. Whisk in 1/4 cup of cocoa powder to the remaining batter then pour into another foil-lined springform pan.
• 

  Bake 30-35 minutes at 350°F (or until toothpick comes out clean.) Cool.
• 

  Meanwhile Make The Cream and Ganache: beat the cream ingredients together until smooth; set aside (if using heavy cream beat first until thick then add the other ingredients.) To Make ganache; simmer the first three ingredients together. Whisk in the butter and set aside to cool.
• 

  Trim the tops, bottoms, and edges of the cake layers. Cut into cubes. Set aside.
• 

  To Assemble Cake: arrange cake cubes into a single layer onto a large square serving plate. Generously top and cover sides with the cream and repeat 3-4 times ending with the cream on top and sides. Freeze 30 minutes to set.
• Pour cooled ganache over top of cake and sprinkle with 1 cup of chopped walnuts*. Best if refrigerated overnight before serving.

• Nuts: are optional.

This cake goes by various names:

• Curly Ivan
• Curly Boy
• Pincher
• Royal ruins (grafskiye razvalini)
• Pancho
• Turtle cake (trifle)
• Chocolate Volcano
• Iceberg
• Anthill (Moravenik)

Nutrition per serving