Similar Recipes to Try
Classic “No-Bake Biscuits and Sour Cream Cake”
Russian “Napoleon” with cream layers
Italian Tiramisu (no bake, layered cream cake)
Cream-Filled Éclair Cakes
Chilled Lemon Biscuit Cake
Variations to Try
Lemon twist: Add grated lemon zest to the frosting.
Fruit filling: Layer thin berries or banana slices between layers.
Nutty crunch: Sprinkle chopped nuts in between layers.
Chocolate swirl: Mix cocoa into half the frosting before assembly.
Vegan version: Use plant-based butter, coconut yogurt, and flax eggs.
Ingredient Spotlight: Sour Cream
Sour cream brings tang, creaminess, and structure to frostings. Its natural thickness and fat content are perfect for holding layers together. Rich in calcium and creamy texture, sour cream contributes a balanced acidity that offsets sweet condensed layers. For firmer results, full-fat sour cream is recommended—but lighter versions work in a pinch.
Conclusion
This No-Bake Layered Cake with Cooked Sour Cream Frosting offers the perfect balance of indulgence and ease. With humble ingredients and straightforward steps, it transforms into a textured delight that’s as rewarding to make as it is to eat. Whether chilled overnight for a gathering or assembled in the afternoon for an evening treat, this cake delivers elegance, taste, and convenience without the oven. Try it once—and you’ll return to this dessert time and again.
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10 Comprehensive Frequently Asked Questions
1. Can I use Greek yogurt instead of sour cream?
Yes, but reduce yogurt slightly and add a bit more butter to maintain texture.
2. Do I need to cook the frosting?
Yes—cooking ensures stability, safety, and a more cohesive cream layer.
3. How long does this cake last?
Store in the refrigerator, covered, for up to 4 days.
4. Can I freeze it?
Not recommended—freezing may affect texture when thawed.
5. Can I prepare it in advance?
Yes—assemble and refrigerate overnight; best served the next day.
6. What if the frosting is lumpy?
Strain it through a fine sieve or whisk vigorously while warm.
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7. Are there nut-free options?
Yes—omit nuts entirely or replace with seeds for alternate crunch.
8. Can I make it dairy-free?
Yes—use vegan butter and coconut-based sour cream; consistency may vary.
9. Can I bake the cake layers instead?
Yes, bake at 180°C for 10–12 minutes each; let layers cool completely before assembling.
10. How to serve clean slices?
Chill cake well, dip knife in hot water before each slice, and wipe clean.
