Viennese Ribbon Cake
Layers of buttery cake filled with raspberry and apricot jams, topped with sour cream and nuts, perfect for special occasions and decadent treats.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour the bottom and sides of a jelly roll pan (15 x 10 inches).
- Measure butter, sugar, vanilla, eggs, salt, and flour into a mixing bowl.
- Beat for 3 minutes on medium speed.
- Spread one-third of the batter into the prepared pan.
- Repeat with remaining batter, baking three layers about 7 minutes each, then cool.
- Mix sour cream and chopped pecans.
- On two layers, spread 3 tablespoons of raspberry jam, then a layer of sour cream mixture, and 2 tablespoons of apricot jam.
- Stack the layered cakes on top of each other, leaving the top layer plain.
- Cut off the edges and leave the cake in the freezer overnight.
- Frost with a creamy frosting and sprinkle with decorated sugar.
Nutrition & Diet Analysis (per serving)
766
kcal
38% DV
Protein
Fat
Carbs
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).