Homemade Kiev Cake Recipe with rum Infused Buttercream is the dessert of your dreams. A classic Slavic dessert that combines rum infused buttercream, chocolate, and hazelnuts will make your taste buds scream with happiness.
If you love traditional European Cakes, you should definitely try my chocolate honey cake (Spartak)
This recipe was originally posted March 16, 2016. We’ve tweaked it a bit since then. This post may contain affiliate links. Read my disclosure policy here.
Homemade Kiev Cake Recipe with Infused Buttercream
Ingredients for the Kiev Cake:
- wheat flour
- granulated sugar
- toasted hazelnuts
- whole eggs and egg whites
- cocoa powder
- rum or cognac
- cream of tartar
- vanilla extract
Directions for making a Kiev Cake with Infused Buttercream
- Prepare your baking circles using baking pans and set aside for later.
- Combine ingredients as shown in printable option below to build the cake layer.
- Use a stand mixer for convenience to beat eggs until frothy as directed.
- Fold in egg and flour mixtures gently using a spatula carefully not overwhip the eggs.
- Layer and cook the meringue layer
Create and bake the cake batter as directed
Infuse the buttercream with your choice of rum or cognac
Create the cake layers as directed and top with chocolate buttercream. You may ice or decorate the cake as shown in my images, or as you prefer.
Top the cake with the deliciously rich chocolate buttercream base
More Delicious Homemade Desserts
While I love the flavors of this homemade kiev cake with rum infused buttercream, it can be a bit rich for every day. Below I am sharing even more of our best homemade dessert recipes for you to create at home. Enjoy these with your family!
- Chocolate Mousse Cake Recipe (With Raspberry Infusion)
- Tiramisu Cake Recipe
- Homemade Nutella Croissants
- Lemon Cupcakes with Raspberry Buttercream
Printable Kiev Cake Directions
Below you can print the Kiev Cake directions and full ingredient list for your convenience.
Full Recipe Instructions
- Ingredients for the meringue layers:
- 1/3 cup wheat flour
- 1/3 cup granulated sugar for the nut mixture
- 1 1/2 cup toasted hazelnuts
- 8 egg whites aged for at least 12 hours at room temp
- 1 1/2 cup granulated sugar for the cake base
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
- Ingredients for the buttercream:
- 2 eggs
- 1 1/4 cup sugar
- 1 cup milk
- 1/2 tsp vanilla extract
- 3-4 sticks butter 1 3/4- 2 cups softened
- 3 tbsp rum or cognac
- 1/4 cup cocoa powder
- Trace a 9 inch circle on 2 sheets of parchment paper. Set aside for later use.
- In a bowl combine wheat flour with 1/3 cup sugar. Then add the chopped hazel nuts and mix to combine.
- In the bowl of a stand mixer, beat the egg whites on high speed until foamy,
- Add the cream of tartar and beat until soft peaks begin to form. Add the sugar and vanilla and beat until stiff peaks form.
- Gently fold in the hazel nut and flour mixture into the egg whites.
- Dab 5 dots of the meringue onto each baking sheet. Lay the prepared parchment paper on top (traced side down). This will help hold the parchment in place.
- Split the hazelnut meringue amongst the 2 (9 inch) circles. Try to spread within the lines as bet as possible. Bake at 300 degrees Fahrenheit for 10 minutes then drop the temperature to 220 degrees Fahrenheit, bake for another 3 hours and 45 minutes.
- Let the meringue cool completely. Place a 9 inch round pan on top and cut around the edges. Do this to both cakes. Reserve the outside edge that's been cut; you will need it to coat the sides of the finished cake.
- In a bowl lightly beat 2 eggs with 1 1/4 cup sugar.
- In a sauce pan, bring the milk to a simmer (not a boil). Slowly pour it into the eggs and sugar making sure to stir constantly.
- Pour the egg and milk mixture back into the saucepan and continue stirring over medium low heat until it becomes yellow and thickened. This may take up to 10-15 minutes.
- Remove the saucepan from heat and add the vanilla extract. Stir to combine. Let it cool to room temperature.
- Beat the room temperature butter in a stand mixer using the whisk attachment.
- Pour in the cooled egg mixture while continuing to mix. Then add the rum.
- Reserve 1 1/2 cups of the butter cream. Combine it with 1/4 cup cocoa powder.
- Spread the white buttercream on top of the first meringue layer. Don't use up all of the white butter cream; reserve about 1/3 cup for decorating.
- Place the second meringue layer on top of the buttercream. Then spread enough buttercream to thinly coat the sides of the cake.
- Spread the chocolate buttercream on the top portion of the cake.
- Coat the sides of the cake with the left over meringue crumbles. From here, decorate the cake as you wish.