Every cook should have a cake recipe that is so simple to make they don't have to depend on a boxed mix to come to their rescue when having guests coming over unexpectedly or simply lacking in time. This cake should also taste so phenomenal that guests will beg for the recipe and family members will repeatedly request it. Too much to ask, you say? Not with this cake.
In all the years that we've been making it, it is so popular with friends and family that we make it for many occasions because it is so loved. This is also the recipe that I give out the most. The people have spoken, not just the cook, who is thrilled not to stand in the kitchen for hours toiling over multiple layers, intricate details and elaborate techniques.
The cake is moist and light, but sturdy enough for the frosting. I use my standard frosting recipe that I use for most of my cakes - light, fluffy and creamy. The addition of fresh raspberries gives the cake such a refreshing taste and since I absolutely adore raspberries, I think it gives it the perfect sweet and tart note of spring. The cake is very versatile, so you can adjust it to your taste and add any berries, fruit, nuts, chocolate or candy. Since it's so easy to make and is made up of pieces of cake, this is literally a "Piece of Cake".
Ingredients:
Cake:
6 eggs
1 cup sugar
1 ½ cups sour cream
1 ½ teaspoons baking soda dissolved in 1 teaspoon of vinegar
1 ½ cups flour
Frosting:
1 (8 oz) package cream cheese
1 can of condensed milk
1 (16 oz) package sour cream
2 teaspoons vanilla
1 cup heavy cream, very cold
1 pint fresh raspberries
Instructions:
Preheat the oven to 350 degrees Fahrenheit. Line a 13x9 inch deep baking pan with aluminum foil.
With a whisk attachment on a standing mixer or using a hand mixer and a large bowl, mix the eggs and sugar until light and fluffy, about 5 minutes. 
Add the sour cream. Dissolve the baking soda in vinegar and also add to the cake batter. Mix to combine. 
Add the flour and mix until incorporated. The batter will still be on the thinner side. 
Pour into prepared baking dish. 
Bake for about 30 - 35 minutes until cake springs back to the touch and a toothpick comes out clean. 
Cool slightly, just until you can handle it. Tear the cake into pieces. This is the fun part. I always feel like I'm one of the elders in a Russian church breaking bread for communion. The cake should be almost cool when you're done tearing it apart, but if it isn't, just set aside until it's completely cool. 
The texture of the cake is not like a typical sponge cake. It's much more dense. If the cake was light and fluffy and light as a sponge cake, the cake would completely disintegrate when tossed with the frosting. 
Meanwhile, make the frosting.
With a paddle attachment on a standing mixer or using a hand mixer, mix the cream cheese until creamy and it has an even consistency. Add the condensed milk. Mix to combine. Add the sour cream and vanilla and also mix to combine. 
In another chilled bowl with a chilled whisk attachment, whip the very cold heavy cream until stiff but still somewhat soft peaks form. 
Gently fold the whipped cream into the rest of the frosting with a rubber spatula. 
When the cake is cool, pour in part of the frosting and mix.
Keep adding more frosting until all the the cake is completely covered in frosting, but don't add too much or the cake will be mushy. Set aside the remaining frosting to spread over the assembled cake. Add the raspberries to the cake and VERY GENTLY mix to combine. 
You can form the cake into any shape that you like - circle, square, etc. You can also use the sides of a springform pan to help you shape it, by placing the rim on top of the serving plate, putting the cake inside the springform and then taking the springform off. 
You can even form it into a heart for a romantic date or Valentine's Day. You can even do a free form shape by plopping all the cake onto a serving platter and making a rounded shape, covering with the remaining frosting and decorating however you please. 
Cover with the remaining frosting and decorate with chocolate shaving, chocolate glaze, berries, nuts or whatever else you like. I like to use THIS RECIPE of chocolate glaze to drizzle over the cake and then add some raspberries. 
Store the cake in the refrigerator. You can serve it right away, but it is best served after having a few hours to chill in the refrigerator. 
Raspberry "Piece of Cake" Cake
- Prep Time: 30 mins
- Cook Time: 30 mins
- Total Time: 1 hour
- Yield: 1 cake 1x
- Category: Sweets
Ingredients
Cake:
- 6 eggs
- 1 cup sugar
- 1 ½ cups sour cream
- 1 ½ teaspoons baking soda dissolved in 1 teaspoon of vinegar
- 1 ½ cups flour
Frosting:
- 1 (8 oz) package cream cheese
- 1 can of condensed milk
- 1 (16 oz) package sour cream
- 2 teaspoons vanilla
- 1 cup heavy cream, very cold
- 1 pint fresh raspberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a 13x9 inch deep baking pan with aluminum foil.
- With a whisk attachment on a standing mixer or using a hand mixer and a large bowl, mix the eggs and sugar until light and fluffy, about 5 minutes.
- Add the sour cream. Dissolve the baking soda in vinegar and also add to the cake batter. Mix to combine.
- Add the flour and mix until incorporated. The batter will still be on the thinner side.
- Pour into prepared baking dish. Bake for about 30 - 35 minutes until cake springs back to the touch and a toothpick comes out clean.
- Cool slightly, just until you can handle it. Tear the cake into pieces. This is the fun part. I always feel like I'm one of the elders in a Russian church breaking bread for communion. The cake should be almost cool when you're done tearing it apart, but if it isn't, just set aside until it's completely cool.
- Meanwhile, make the frosting. With a paddle attachment on a standing mixer or using a hand mixer, mix the cream cheese until creamy and it has an even consistency.
- Add the condensed milk. Mix to combine. Add the sour cream and vanilla and also mix to combine.
- In another chilled bowl with a chilled whisk attachment, whip the very cold heavy cream until stiff but still somewhat soft peaks form. Gently fold the whipped cream into the rest of the frosting with a rubber spatula.
- When the cake is cool, pour in part of the frosting and mix. Keep adding more frosting until all the the cake is completely covered in frosting, but don't add too much or the cake will be mushy.
- Set aside the remaining frosting to spread over the assembled cake.
- Add the raspberries to the cake and VERY GENTLY mix to combine.
- You can form the cake into any shape that you like - circle, square, etc. You can also use the sides of a springform pan to help you shape it, by placing the rim on top of the serving plate, putting the cake inside the springform and then taking the springform off. You can even form it into a heart for a romantic date or Valentine's Day. I simply plopped all the cake onto my serving platter and made a rounded shape.
- Cover with the remaining frosting and decorate with chocolate shaving, chocolate glaze, berries, nuts or whatever else you like.
I’ve been making this recipe for many years and it’s always a hit. It’s really a go to for a quick dessert.
I usually put it into a deep, glass casserole dish and cut it out (scoop it out) that way. I do less of the cream, but that’s really a preference.
Thanks for the great recipe, Olga!!
That’s awesome! 🎉 I’m so glad you’ve found a recipe you love and keep making. It makes me so happy to hear that. Thank you for taking the time to write.
Cake turned out soo delicious! Everytime I make it!
I was wondering if you know if you can freeze this cake after assembly?
That's wonderful, Irina. I'm so glad you enjoyed the cake.
This is my family's favorite cake. I'm made it SO many times over the years, and it never fails to impress. Thank you for sharing this recipe with us.
I'm so happy to hear that, Olviya. Thanks for taking the time to write.
Hi there!
Thank you for the delicious recipe, my guests loved the cake. I had a hard time with the chocolate ganache topping, it was thick at the end and didn’t thin out as a runny consistency while cooking so I had to put it in a ziploc bag & pipe it on the cake which was still difficult to do. Not sure what I did wrong, followed the recipe thoroughly. Otherwise it was delicious, I added some walnuts which gave it a nice crunch 😋
I wanted to add, when the cake layer was baking it came out sticky to the touch once it was out and when it came time to shred it up it was a bit raw towards the bottom so I had to place it back into the oven a few times. I baked it longer than you suggested. Don’t know what went wrong there
It's normal for it to be a bit tacky on the surface, Kate.
Hi Olga, this recipe is fantastic, so easy yet so good, however I did want to mention that you were missing one very important detail and that is the eggs need to be room temperature since this is briskvit style cake. Thankfully, I have made these cakes often enough to know this. So it didn’t really bother me:) but it could be a potential reason for failure for some trying out this recipe as I have noticed in previous comments..
Thank you for your feedback, Anna.