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The popular Soviet Black Prince Cake consists of a fluffy chocolate sponge with kefir and a delicate sour cream cream filling. It tastes airy, moist, light, creamy and incredibly delicious. It is also very quick and easy to make. You can find a detailed Black Prince Cake recipe with the exact quantities and step-by-step instructions below.
Soviet homemade Black Prince Cake
The Black Prince Cake was a popular Soviet cake. The name probably comes from its appearance. Its special feature is that the chocolate sponge cake is made with kefir.
As it is a homemade cake, just like the Golden Key Cake, the cake “Muraveynik”, the honey cake “Winnie-the-Pooh”, the Smetannik cake “Mishka na severe”, the cake “Damskiy kapriz” and the cake “Grafskie razvaliny”, there are countless recipes for it. They differ greatly from one another, especially in the cake cream.
Chocolate sponge cake with kefir
As the sponge cake for the Black Prince Cake contains a generous portion of milk kefir, it tastes particularly fluffy and soft. Vegetable oil is also added to the batter, which makes the cake bases very moist. Cocoa powder provides the chocolate flavor.
With sour cream cream filling
I made the Black Prince Cake with sour cream cream filling, just like the medovik cake roll and the apple layer cake. It tastes light and airy. The sour cream gives it a tart note.
Black Prince Cake round
I made my Black Prince Cake rectangular, just like the cake “Caramel girl” and the cake “Milk girl”. The sponge cake was baked on the baking tray. It was ready and cooled quite quickly. I then cut the large cake base into three smaller rectangular sponge bases.
In many recipes, the cake has a round shape. Using the ingredients from my recipe, bake the chocolate sponge cake in a Ø 20 cm or Ø 22 cm springform tin. Once it has cooled, cut it lengthwise into approximately three round cake bases of the same thickness.
Cream filling alternatives
The Black Prince Cake is prepared with many different cream fillings. You can choose an alternative to suit your taste.
For example, it tastes delicious with an ordinary sour cream filling. It is also used in the medovik cake and the cake “Damskie palchiki”, among others.
You can also make it with a sour cream buttercream, as for the cake “Josephina”. Instead of powdered sugar, sweetened condensed milk and caramelized sweetened condensed milk are suitable for sweetening the cream.
The cream cheese filling with butter, as for the chocolate whoopie pies, or with cream, as for the mini Pavlova, goes very well with this cake.
The Black Prince Cake is
- fluffy,
- moist,
- soft,
- creamy,
- tender,
- loose,
- chocolaty,
- heavenly delicious,
- with sour cream cream filling,
- with kefir chocolate sponge cake,
- quick and easy to make,
- ideal for dessert during the week or for a party,
- homemade classic of Soviet cuisine.
How to make Black Prince Cake: tips and tricks
- Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract.
- Do not bake the chocolate sponge cake longer than necessary, otherwise it could taste dry. Use a wooden skewer to check whether it is done.
- Sour cream and cream for the cake filling must be cold.
- You can adjust the amount of powdered sugar for the filling to taste.
- This cake is available with many different cream fillings. I have listed the most popular ones in the article above.
Did you make the Black Prince Cake at home using this recipe? I look forward to your result, your star rating and your comment below on how you liked it.
Try these Soviet cakes too:
- Cake “Podarochnyi” – Soviet sponge cake with peanuts
- Prague cake – classic recipe from Soviet era
- Soviet shortcrust cake “Landish”
Black Prince Cake
Ingredients
for the sponge cake
- 250 ml milk kefir
- 3 eggs
- 200 g sugar
- 100 ml vegetable oil
- 50 g cocoa powder
- 250 g flour
- 6 g baking powder
- 3 g baking soda
- 1 pinch of ground vanilla bean
- 1 pinch of salt
for the cream
- 300 g cream cold
- 300 g sour cream cold
- 40 g powdered sugar
- 1 pinch of ground vanilla bean
Instructions
Preparation of the sponge cake
- Mix flour with cocoa powder, baking powder and baking soda.
- Beat eggs, sugar, vanilla and salt to an airy light mass.
- Briefly stir kefir and vegetable oil into the egg sugar mixture.
- Fold in the flour mixture to create a thick chocolate sponge batter.
- Spread the batter evenly on a baking tray lined with baking paper, bake the chocolate sponge cake in a preheated oven at 356 °F (180 °C) for approx. 12 minutes and leave to cool.
- Cut approx. 1 cm off the edge of the sponge cake on all sides and crumble it finely.
- Cut the chocolate sponge into three equally sized cake layers.
Preparation of the cream
- Whip cream with powdered sugar and vanilla until stiff.
- Add sour cream and mix briefly and carefully to form a homogeneous cream.
Preparation of the cake
- Spread the three cake layers generously with the cream, stack them on top of each other and spread the sides of the cake with the remaining cream.
- Sprinkle the top and sides of the cake with the crumbs.
- Chill the Black Prince Cake for at least 2 hours.
Notes
- Instead of ground vanilla bean, you can use vanilla sugar or vanilla extract.
- Do not bake the chocolate sponge cake longer than necessary, otherwise it could taste dry. Use a wooden skewer to check whether it is done.
- Sour cream and cream for the cake filling must be cold.
- You can adjust the amount of powdered sugar for the filling to taste.
- This cake is available with many different cream fillings. I have listed the most popular ones in the article above.
- Take note of the detailed tips and tricks for making the Black Prince Cake at the top of the article.
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