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.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature and mix the batter thoroughly. You can substitute pecans with walnuts or almonds if you prefer. If you don’t have sour cream, plain yogurt can work as a great alternative. Consider adding a dash of almond extract for extra flavor, which pairs beautifully with the raspberry jam.
Serving Suggestions
Serve this delightful Viennese Ribbon Cake with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It also pairs well with a cup of coffee or tea. Consider adding a side of fresh berries to enhance the fruity flavors of the raspberry jam and apricot layers.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. If you want to keep the cake fresh longer, wrap it tightly in plastic wrap and freeze it for up to 2 months. To reheat, let it thaw in the refrigerator overnight and bring to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Viennese Ribbon Cake contains roughly 1472 calories, with 23g protein, 111g carbohydrates, and 110g fat. It is an excellent source of dietary fiber (59% of the Daily Value), protein (47% of the Daily Value), and iron (42% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1840mg per serving (80% of the Daily Value).
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).
Frequently Asked Questions
Can I make the cake ahead of time?
Yes, you can make the cake layers a day in advance, allowing them to cool and storing them in the refrigerator. Just assemble the layers and frost them before serving. This not only saves time but also enhances the flavors as they meld together.
What type of frosting should I use?
A creamy buttercream or cream cheese frosting works wonderfully with this cake. You can also try a simple ganache for a richer taste. Whichever you choose, ensure it complements the fruit flavors without overpowering them.
Can I use different jams?
Absolutely! Feel free to experiment with other fruit jams like strawberry, blueberry, or even a citrus curd for a unique twist. Just keep in mind that the flavor profile will change based on your choice of jam.
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).