Sundae cake

  • 240 grams (2 cups) flour
  • 50 grams (4 tablespoons) sugar
  • 130 grams (4.6 ounces) butter
  • 500 grams (17.6 ounces) sour cream
  • 2 eggs
  • 100 grams (8 tablespoons) sugar
  • 30 grams (2 tablespoons) cornstarch
  • 5 grams (1 teaspoon) vanilla powder
  • 250 milliliters (1 cup) cream 33%
  • 100 grams (3.5 ounces) walnuts
  • 50 grams (1.8 ounces) coconut flakes


  • Mixing Bowls

    Ensure you have multiple sizes for different stages of mixing. Stainless steel bowls are preferred for better temperature control.

  • Whisk

    A balloon whisk is ideal for whipping the cream into light peaks. For best results, chill your whisk ahead of time.

  • Springform Pan (18 cm)

    Using a springform pan ensures easy removal of the cake. Line it with cling film to avoid any sticking issues.

  • Spatula

    A silicone spatula works great for mixing and leveling the layers of crumb and cream.

  • Frying Pan

    A non-stick frying pan helps in getting the crumb mixture golden brown without extra sticking.


Step 1

1. Combine the sugar, vanilla powder, and cornstarch. Use a whisk to ensure they blend well.

Step 2

2. Add the eggs and mix thoroughly. Make sure the mixture is smooth before adding the next ingredient.

Step 3

3. Next, add the sour cream and stir. Ensure even consistency. Put the mixture over medium heat.

Step 4

4. Cook until thickening, stirring constantly. This might take around 10-15 minutes. Let cool.

Step 5

5. Whisk the cold cream until light peaks form. Chilling the whisk and bowl beforehand can help the process. Spoon this into the prepared mixture.

Step 6

6. Let the cream cool a little.

Step 7

7. Put the butter in the freezer for 20 minutes. This will make it easier to grate and mix.

Step 8

8. Combine the sifted flour and sugar in a bowl.

Step 9

9. Grate the butter and gradually grind the mass into crumbs with your hands.

Step 10

10. Fry the mixture until golden brown in a frying pan over medium heat, stirring constantly with a spatula. Keep an eye on it to prevent burning. Cool the crumb.

Step 11

11. Chop the nuts and fry them. Be cautious not to burn the nuts. Cool them.

Step 12

12. Place the ring from the springform pan (18 cm in diameter) on a plate. Cover with a cling film inside.

Step 13

13. Divide the crumb and cream into 4-5 equal parts. A spatula can help with even layering.

Step 14

14. First, lay out some of the crumb, level it.

Step 15

15. Smooth out part of the cream, then sprinkle half of the cake with the nuts, and the other half with the coconut flakes.

Step 16

16. Assemble the cake layer by layer.

Step 17

17. Refrigerate overnight. This helps the cake set properly.

Step 18

18. Decorate the top of the cake with more coconut flakes and nuts.


πŸŽ‰ **Presentation is everything!** Serve your Sundae Cake with a sprinkle of extra coconut flakes and chopped walnuts on top.
πŸ“ **Add some color** by garnishing with fresh berries or a drizzle of raspberry sauce. This not only adds flavor but also an attractive presentation.

πŸ«– **Pairing ideas:** This cake pairs wonderfully with a cup of freshly brewed coffee or a pot of tea. The creaminess of the cake contrasts beautifully with the bitterness of coffee or the subtle flavors of tea.
🍦 **Summer twist:** During hot summer days, serve a slice with a scoop of vanilla or coconut ice cream for a refreshing treat. Don't forget a sprig of mint for a pop of green.

✨ **Occasion ready:** Whether it's a birthday, anniversary, or just a weekend indulgence, this cake is sure to be a showstopper. **Pro Tip:** Write a personalized message on top using melted chocolate for special celebrations.


Gluten-Free: Simply replace the regular flour with your favorite gluten-free flour blend. Ensure that your cornstarch is also gluten-free. Your gluten-free friends will thank you! 🌾🚫

Vegan: Swap the butter with a plant-based butter and use a vegan cream substitute. Instead of eggs, you can use a flaxseed mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg), and opt for coconut sugar in place of regular sugar. Everybody can now enjoy your delectable creation! 🌱❀️


  • Why is my crumb mixture not forming properly?

    Make sure your butter is cold and grated. If the mixture is too warm, the butter may not bind with the flour and sugar properly.

  • How do I know when the cream mixture is thick enough?

    The cream mixture should coat the back of a spoon and leave a clear line when you run your finger through it.

  • Can I use a different type of nut instead of walnuts?

    Absolutely! Pecans, almonds, or hazelnuts work well too. Just make sure they are chopped and toasted to bring out their flavor.

  • What if I don’t have a springform pan?

    You can use a regular cake pan lined with parchment paper. Just be extra careful when removing the cake to maintain the shape.

  • Can I make this cake in advance?

    Yes, the cake actually tastes better when chilled overnight, as the flavors meld together. It's a great make-ahead dessert.

  • How can I ensure my cream peaks correctly?

    Chill your mixing bowl and whisk in the freezer for about 15 minutes before whipping the cream. It helps in achieving those perfect peaks faster.

Nutrition facts

Sundae cake
Recipe Yield:12 servings
Calories:Approximately 475 calories per serving
Calories (Min - Max):450 - 500
Total Fat:30g
Saturated Fat:18g
Total Carbohydrate:40g
Total Sugars:20g