Kiev Cake is a masterpiece of Eastern European baking, cherished for its crispy meringue layers, rich buttercream, and nutty crunch. Although the cake originates in Ukraine, its popularity has spread across the region, including Hungary, where it has become a beloved dessert for celebrations.
This cake is airy yet indulgent, combining the delicate crispiness of meringue with the smoothness of buttercream and the deep, roasted flavor of nuts. Every bite offers a perfect balance of sweetness and crunch, making it an irresistible treat for dessert lovers.
The Origins of Kiev Cake
The original Kiev Cake was developed in the 1950s at the Karl Marx Confectionery Factory in Kyiv, Ukraine. The story goes that pastry chefs accidentally left out a batch of egg whites overnight, and instead of discarding them, they decided to create something new. The result? A crispy, nutty, layered cake that quickly became a symbol of celebration in Ukraine and beyond.
As it gained popularity, different countries put their own spin on the cake. In Hungary, variations sometimes include hazelnuts, walnuts, or almonds, and the buttercream may be flavored with vanilla, cocoa, or condensed milk.
Why You’ll Love This Cake
Crispy and airy – The meringue layers provide a light yet crunchy texture.
Rich and creamy – The buttercream filling is silky and indulgent.
Nutty and flavorful – Roasted nuts give it an incredible depth of flavor.
Perfect for celebrations – Whether it’s a birthday, holiday, or special gathering, this cake is sure to impress.
Ingredients for a Traditional Kiev Cake
For the Meringue Layers:
6 egg whites
1 cup (200g) granulated sugar
1 teaspoon white vinegar
1 teaspoon cornstarch
1 cup (120g) finely chopped hazelnuts or walnuts
For the Buttercream Filling:
6 egg yolks
1 cup (200g) granulated sugar
1 ½ cups (340g) unsalted butter, softened
2 teaspoons vanilla extract
¼ cup (60ml) whole milk
For the Chocolate Glaze (Optional):
½ cup (90g) dark chocolate, melted
¼ cup (60ml) heavy cream
How to Make Kiev Cake
Step 1: Prepare the Meringue Layers
Preheat your oven to 250°F (120°C). Line two baking sheets with parchment paper.
In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form.
Gradually add sugar, one spoonful at a time, beating on high speed until you get stiff, glossy peaks.
Mix in the vinegar and cornstarch, then gently fold in the chopped nuts.
Divide the mixture into two equal parts and spread into 9-inch (23 cm) circles on the prepared baking sheets.
Bake for 2 hours, then turn off the oven and let the meringues cool inside with the door slightly open.
Step 2: Make the Buttercream Filling
In a heatproof bowl, whisk the egg yolks and sugar together.
Place the bowl over a pot of simmering water (double boiler method) and whisk continuously until the mixture thickens.
Remove from heat and let it cool.
Beat the butter until light and fluffy, then gradually add the cooled egg yolk mixture and vanilla extract.
If the buttercream is too thick, add a few tablespoons of milk to reach a smooth consistency.
Step 3: Assemble the Cake
Place one meringue layer on a serving plate.
Spread a generous amount of buttercream filling over the top.
Add the second meringue layer, pressing gently.
Cover the top and sides of the cake with the remaining buttercream.
Step 4: Make the Chocolate Glaze (Optional)
Melt the dark chocolate and mix it with heavy cream until smooth.
Drizzle over the top of the cake for an elegant finish.
Step 5: Chill and Serve
Let the cake set in the refrigerator for at least 6 hours or overnight before serving.
Slice and enjoy the crunchy, creamy, and nutty goodness!
