The Kyiv Cake is more than just a dessert — it’s a symbol of Ukrainian culinary tradition. Created in the capital city of Kyiv during the Soviet era, this elegant, multilayered cake has become an iconic treat throughout Ukraine and far beyond its borders.

What makes the Kyiv Cake truly special is its perfect balance of crispy nutty meringue layers, rich buttery cream, and often a light glaze or decorative flowers made from colored buttercream. With its complex textures and nostalgic flavor, it’s often served during holidays, birthdays, and family gatherings — a dessert that brings generations together.

Ingredients Overview

Here is everything you’ll need to recreate this classic Ukrainian dessert at home. This recipe makes one standard 8-inch (20 cm) cake.

For the Meringue Layers

• 6 large egg whites (room temperature)
  
  
• 1½ cups (300 g) granulated sugar
  
  
• 1 cup (100 g) roasted and chopped hazelnuts or cashews
  
  
• 1 tsp cornstarch
  
  
• 1 tsp white vinegar or lemon juice
  
  
• Pinch of salt

For the Buttercream Filling

• 1 cup (200 g) unsalted butter, softened
  
  
• ¾ cup (150 g) sugar
  
  
• 2 egg yolks
  
  
• ½ cup (120 ml) milk
  
  
• 1 tsp vanilla extract
  
  
• 1 tbsp cocoa powder (optional, for chocolate layer)
  
  

Optional Decorations

• Chocolate glaze (melted chocolate + butter or cream)
  
  
• Additional chopped nuts
  
  
• Piped buttercream flowers (for a traditional look)
  
  

Tools and Equipment Needed

To successfully make a Kyiv Cake, make sure you have the following tools:

• Electric mixer (stand or hand-held)
  
  
• Mixing bowls
  
  
• Fine sieve (for sifting sugar or cocoa)
  
  
• Spatula and whisk
  
  
• Baking sheets
  
  
• Parchment paper
  
  
• 8-inch cake ring or springform pan (for shaping)
  
  
• Saucepan (for making custard base)
  
  
• Offset spatula (for spreading cream)
  
  
• Cooling rack

Step-by-Step Instructions

Preparing the Nut Meringue Layers

Begin by preheating your oven to 120°C (250°F). Line two baking sheets with parchment paper and trace an 8-inch (20 cm) circle onto each — this will help shape your meringue disks evenly.

In a clean, dry bowl, beat the egg whites with a pinch of salt until they form soft peaks. Gradually add the sugar, continuing to beat until the mixture becomes glossy and holds stiff peaks. At this stage, gently fold in the chopped roasted nuts, cornstarch, and a dash of vinegar or lemon juice, being careful not to deflate the meringue.

Divide the mixture evenly onto the prepared circles and smooth it out with a spatula. Place the trays in the oven and bake for about 2½ to 3 hours, or until the meringue layers are dry and crisp. Once done, turn off the oven and let the layers cool inside with the door slightly open to avoid cracking.

Making the Buttercream Filling

To prepare the custard-style buttercream, whisk together the egg yolks, sugar, and milk in a saucepan. Cook this gently over low heat, stirring constantly, until the mixture thickens slightly—do not allow it to boil. Once thickened, remove from the heat and let it cool to room temperature, covering the surface with plastic wrap to prevent a skin from forming.

Meanwhile, beat the softened butter until it becomes fluffy and pale. Slowly incorporate the cooled custard and vanilla extract, mixing until the cream is smooth and uniform. For the classic Kyiv Cake look, divide the cream and blend cocoa powder into one half to create a subtle chocolate layer.

Assembling the Cake

Place one meringue layer on a cake plate and spread it with a generous amount of cream. Follow with the second meringue layer and cover the entire cake with the remaining buttercream. You can decorate the top with chopped nuts, a glossy chocolate glaze, or traditional piped buttercream flowers if you’re feeling creative. Once assembled, refrigerate the cake for several hours or overnight so that the layers meld and the texture softens slightly.

Expert Tips for Perfect Kyiv Cake

Patience is key when making Kyiv Cake. The meringue layers require low heat and a long baking time to become crisp yet light. Don’t rush the cooling process — letting the meringue cool slowly inside the oven minimizes the risk of cracks. When making the buttercream, ensure the custard is completely cool before mixing it with butter. Otherwise, the cream can split or become too soft.

Roasting the nuts beforehand adds a depth of flavor that raw nuts can’t match. Also, using room-temperature egg whites ensures better volume for the meringue. Some bakers recommend aging egg whites for a day in the fridge before use — a technique that makes them whip up even better.

If you’re assembling the cake in a warm kitchen, chill the meringue layers briefly before spreading the buttercream. This helps prevent melting and shifting. And finally, refrigerating the cake for several hours or overnight not only improves the taste but also allows the layers to set properly for easier slicing.

Serving Suggestions

Kyiv Cake is traditionally served chilled, which helps keep the buttercream firm and enhances the contrast between the creamy filling and crunchy meringue. For clean slices, dip your knife in hot water and wipe it between cuts — this little trick keeps the presentation tidy.

It pairs beautifully with a strong black tea or coffee, especially after a hearty meal. The sweetness and richness of the cake balance nicely with something simple and unsweetened. If you’re serving it on a special occasion, consider adding a few fresh berries or a dusting of cocoa on the plate to elevate the visual appeal without overpowering the flavor.

FAQs

Can I make Kyiv Cake in advance?
Yes, in fact, it’s even better the next day. After assembly, refrigerate the cake overnight to allow the flavors to develop and the buttercream to set properly.

Can I freeze Kyiv Cake?
Freezing is possible but not ideal. The meringue layers may lose their crisp texture after thawing. If you must freeze it, wrap it tightly and defrost in the fridge. However, for best results, enjoy it fresh within 2–3 days.

What nuts work best?
The original Kyiv Cake uses roasted cashews, but hazelnuts are also a traditional choice. Almonds or walnuts can be used as alternatives, though they will slightly change the flavor profile.

Can I make it gluten-free?
Kyiv Cake is naturally gluten-free since it contains no flour in the meringue or buttercream. Always check that your cornstarch and any added ingredients (like chocolate) are certified gluten-free.

How do I store leftovers?
Store the cake in an airtight container in the refrigerator. It will stay fresh for about 3 days, although the meringue will gradually soften due to the moisture from the buttercream.

Can I use Kyiv cake as a snack for watching a sporting event?

Of course you can. And you can place bets on sports on the 11IC 11ic-app.in website.