This beloved Kiev Cake is a true gem in any Eastern European family! My husband insists it’s almost as good as his all-time favorite “Muraveinik” (Ant Hill Cake)—and believe me, that's high praise! This cake has been passed down for generations, with families either perfecting their own versions at home or tracking down a special one from a local European bakery, always hoping for that taste of nostalgia. The origins of the Kiev Cake recipe itself are a bit of a mystery, almost like a guarded family secret. For me, it’s full of warm memories of my grandma, who would lovingly bake it for every big family occasion. I’m so thrilled to share it with you; it’s truly a piece of my heart on a plate!

Ingredients

Meringue Cake Layers:

200 g egg whites (from about 6 eggs), room temperature
250 g sugar
250 g (2 cups) hazelnuts (or cashews/almonds)
60 g (1/2 cup) all-purpose flour

Kiev Buttercream:

160 g (2.9 cups) full-fat milk, room temperature
6 egg yolks, room temperature
160 g (3/4 cup) sugar
1 tsp vanilla extract
1/4 tsp almond extract
30 g (4 tbsp) cocoa powder
340 g unsalted butter, room temperature

Instructions

Meringue Cake Layers:

Prep & Roast: Preheat your oven to 270°F (non-convection). Roast hazelnuts in a dry skillet on low until golden. If they still have skins, roll them in a tea towel to rub off the skins. Let cool, then coarsely chop. Or, cheat a little and use pre-roasted nuts!
Whip up the Whites: Wipe down your mixing bowl and whisk attachment with lemon juice to get rid of any grease. Add egg whites to the bowl, and whisk on low for 1 minute until they start bubbling. Gradually increase speed to medium and whip until soft peaks form, about 3 minutes.
Sweeten It Up: With the mixer still running on medium, gradually sprinkle in the sugar. Continue whipping until stiff, glossy peaks form, about 3 more minutes. When you lift the whisk, the meringue should hold its shape.
Fold in the Goodness: Gently fold in the hazelnut-flour mix, in three batches, until just combined. Be gentle!
Bake: Lightly spray two 8-inch springform pans with non-stick spray, line bottoms with parchment, and divide meringue batter between the pans. Bake at 270°F for 2 hours. Turn off oven and leave layers inside to cool at least 1 hour (or overnight). No peeking! Opening the oven can crack the meringues.
Cool & Trim: Once cool, gently loosen the edges and remove from pans. Trim sides with a serrated knife, saving any crumbles for decoration. Store in a cool, dry place if not using right away.

Kiev Buttercream:

Heat & Whisk: Heat milk on medium just until it’s bubbling (not boiling!). In another pot, whisk egg yolks and sugar. Slowly drizzle in hot milk, whisking constantly.
Thicken: Place the egg-milk mix back on low heat, stirring until thick like condensed milk. Cool to room temp.
Whip the Butter: Beat room-temp butter on high for 8 minutes, until fluffy and pale. Add vanilla and whip briefly.
Mix it Up: Slowly drizzle in the cooled egg mix, beating on low. Add almond extract. Scoop out 1/3 of the buttercream for filling.
Chocolate Boost: Add cocoa powder to the remaining buttercream and whip on low until combined.

Assembly:

Layer Up: Place a dab of chocolate buttercream on a cake board, top with one meringue layer (smooth side down). Spread with white buttercream, then add the second meringue layer. Chill cake for 30 minutes.
Coat & Decorate: Cover cake with chocolate buttercream. Don’t worry about perfection here—just smooth it out. Press the reserved meringue crumbles around the sides.
Finishing Touches: Traditionally, this cake is adorned with piped flowers and leaves to resemble chestnut trees. Have fun with it! I love to add green buttercream leaves, gilded hazelnuts, and chocolate shards for a whimsical touch.

Troubleshooting Tips

Meringue Mishaps:

Runny or soft meringue? Make sure your mixing bowl and whisk are completely clean, free of any oil. Room temperature egg whites whip best!
Meringue cracking while baking? Be patient; don’t open the oven door during baking or cooling. It needs that time to stabilize.

Buttercream Blues:

Buttercream curdling? Ensure your butter is fully at room temperature. Gradually adding the egg mixture in a thin stream can also help.
Too soft? Chill the buttercream briefly, then rewhip for a firmer consistency.

Perfect Pairings

Wondering what to enjoy with your Kiev Cake? Here are some favorite ideas:

Tea with a Twist: Traditional black tea with a slice of lemon and a touch of honey complements the nutty meringue and rich buttercream.
Dessert Wines: A Moscato or light dessert wine plays well with the flavors without overpowering the cake.
Coffee Lovers: A simple espresso or cappuccino can cut through the richness and add a nice contrast.

Decorating Techniques

Classic Chestnut Tree Look

Use green-tinted buttercream to pipe leaves, and add small flowers to resemble Kiev’s beloved chestnut blossoms.

Modern Chic

Go for a minimal look with a light dusting of powdered sugar and a few whole hazelnuts on top.

Edible Gold and Shards

Add a modern twist with a sprinkling of edible gold leaf and dark chocolate shards around the edges for an elegant finish.

Hazelnut Crumble Coating

Press hazelnut crumbs into the sides for a rustic, homemade look that nods to the traditional style.

Kiev Cake Trivia

Did you know?

The first Kiev Cake is said to have been an accidental creation! Rumor has it a pastry chef forgot to refrigerate egg whites, and voilà—a legend was born.
Originally, Kiev Cake used cashews instead of hazelnuts, a change made during WWII when cashews became harder to come by in Ukraine.
Piping floral designs on top of the cake is a nod to Kiev’s famous chestnut trees!

This recipe is perfect for creating your own family memories, just like my grandma did for us. So take your time, savor the process, and enjoy a little taste of Eastern European tradition!

Grandma’s Legendary Kiev Cake: A Slice of Eastern European Magic!

Author: Sasha Nary of @SashaCakesChicago

This beloved Kiev Cake is a true gem in any Eastern European family! My husband insists it’s almost as good as his all-time favorite “Muraveinik” (Ant Hill Cake)—and believe me, that's high praise! This cake has been passed down for generations, with families either perfecting their own versions at home or tracking down a special one from a local European bakery, always hoping for that taste of nostalgia. The origins of the Kiev Cake recipe itself are a bit of a mystery, almost like a guarded family secret. For me, it’s full of warm memories of my grandma, who would lovingly bake it for every big family occasion. I’m so thrilled to share it with you; it’s truly a piece of my heart on a plate!

Ingredients

Meringue Cake Layers:

200 g egg whites (from about 6 eggs), room temperature
250 g sugar
250 g (2 cups) hazelnuts (or cashews/almonds)
60 g (1/2 cup) all-purpose flour

Kiev Buttercream:

160 g (2.9 cups) full-fat milk, room temperature
6 egg yolks, room temperature
160 g (3/4 cup) sugar
1 tsp vanilla extract
1/4 tsp almond extract
30 g (4 tbsp) cocoa powder
340 g unsalted butter, room temperature

Instructions

Meringue Cake Layers:

Prep & Roast: Preheat your oven to 270°F (non-convection). Roast hazelnuts in a dry skillet on low until golden. If they still have skins, roll them in a tea towel to rub off the skins. Let cool, then coarsely chop. Or, cheat a little and use pre-roasted nuts!
Whip up the Whites: Wipe down your mixing bowl and whisk attachment with lemon juice to get rid of any grease. Add egg whites to the bowl, and whisk on low for 1 minute until they start bubbling. Gradually increase speed to medium and whip until soft peaks form, about 3 minutes.
Sweeten It Up: With the mixer still running on medium, gradually sprinkle in the sugar. Continue whipping until stiff, glossy peaks form, about 3 more minutes. When you lift the whisk, the meringue should hold its shape.
Fold in the Goodness: Gently fold in the hazelnut-flour mix, in three batches, until just combined. Be gentle!
Bake: Lightly spray two 8-inch springform pans with non-stick spray, line bottoms with parchment, and divide meringue batter between the pans. Bake at 270°F for 2 hours. Turn off oven and leave layers inside to cool at least 1 hour (or overnight). No peeking! Opening the oven can crack the meringues.
Cool & Trim: Once cool, gently loosen the edges and remove from pans. Trim sides with a serrated knife, saving any crumbles for decoration. Store in a cool, dry place if not using right away.

Kiev Buttercream:

Heat & Whisk: Heat milk on medium just until it’s bubbling (not boiling!). In another pot, whisk egg yolks and sugar. Slowly drizzle in hot milk, whisking constantly.
Thicken: Place the egg-milk mix back on low heat, stirring until thick like condensed milk. Cool to room temp.
Whip the Butter: Beat room-temp butter on high for 8 minutes, until fluffy and pale. Add vanilla and whip briefly.
Mix it Up: Slowly drizzle in the cooled egg mix, beating on low. Add almond extract. Scoop out 1/3 of the buttercream for filling.
Chocolate Boost: Add cocoa powder to the remaining buttercream and whip on low until combined.

Assembly:

Layer Up: Place a dab of chocolate buttercream on a cake board, top with one meringue layer (smooth side down). Spread with white buttercream, then add the second meringue layer. Chill cake for 30 minutes.
Coat & Decorate: Cover cake with chocolate buttercream. Don’t worry about perfection here—just smooth it out. Press the reserved meringue crumbles around the sides.
Finishing Touches: Traditionally, this cake is adorned with piped flowers and leaves to resemble chestnut trees. Have fun with it! I love to add green buttercream leaves, gilded hazelnuts, and chocolate shards for a whimsical touch.