Ammonia White Cake with Sour Cream Frosting: dry cake layers filled with sour cream frosting and finished with chocolate ganache. A cherished family favorite.
White Ammonia Cake Recipe:
This simple but nostalgic cake comes from a long family tradition in Ukraine. Ammonia baking powder (baker’s ammonia) is a classic leavening agent in Eastern European baking and produces thin, dry cake layers perfect for stacking and soaking with creamy filling. The layers are sturdy and slightly crisp, so they benefit from a generous sour cream filling that softens them as the cake rests.
As children we baked several of these for holidays, decorating the finished cakes with colorful sprinkles for Easter, Christmas, and family gatherings. The distinctive scent of baker’s ammonia while it bakes always evokes those memories.
Important things to keep in mind:
- Handling ammonia baking powder: Do not inhale the powder. Keep your face at least 18 inches away when opening the container or working with the dough. The ammonia smell dissipates during baking, but when you open the oven door be careful to avoid the initial rush of aroma.
- For the sour cream frosting, full-fat, quality sour cream gives the best texture. Many bakers recommend a familiar brand for consistent results.
White Ammonia Cake Ingredients:
- 4 egg yolks, room temperature
- 6 oz granulated sugar
- 4 tablespoons sour cream (plus 2 tablespoons reserved for the ammonia mix)
- 2 tablespoons ammonia baking powder (baker’s ammonia)
- Approximately 2 3/4 cups all-purpose flour (see instructions)
Sour Cream Frosting Ingredients:
- 16 oz cold sour cream
- 8 oz frozen Cool Whip (or similar stabilized whipped topping)
- 3/4 cup granulated sugar
- Vanilla sugar packet or 1/2 teaspoon vanilla extract
Basket Weave and Chocolate Ganache Ingredients:
- 1 cup cold heavy whipping cream (plus 3.5–4 oz for ganache)
- 4 tablespoons powdered sugar
- 3.5 oz good-quality chocolate (for ganache)
How to Make Ammonia White Cake:
1. Preheat the oven to 360°F (about 180°C). Lightly oil a springform pan. In a small bowl combine 2 tablespoons ammonia baking powder with 2 tablespoons sour cream and set aside; the mix will become fluffy and slightly bubbly. If the ammonia has dried lumps, press them smooth with a spoon.
2. Separate 4 eggs, reserving the whites for another use. In a large bowl beat the 4 egg yolks with 6 oz sugar for 1–1½ minutes until the sugar dissolves and the mixture lightens slightly.
3. Add the ammonia-sour cream mixture and the remaining 2 tablespoons sour cream to the egg yolk batter. Beat on high for about a minute. Sift in about 1 cup of all-purpose flour at a time while mixing on low, then continue combining the dough with your hands once it starts to come together. The final texture should resemble a cookie dough — not sticky but cohesive. You will likely use about 2 1/2 cups of flour during mixing and additional flour while rolling each layer.
Rolling Thin Layers:
4. Divide the dough into six equal pieces. Lightly flour the work surface and roll the first piece to about 2 mm thickness. If needed, add flour to prevent sticking. Use the springform pan bottom as a template to cut circles. Transfer each cut layer onto the springform bottom using a rolling pin or an offset spatula; patch any small tears by pressing pieces together. Bake each layer for about 10 minutes. If you have multiple pans you can bake two at a time to save time. Remove the baked layers immediately from the pans and stack them separated by parchment paper to cool. You will often end up with 7 or even 8 layers from the scraps — keep extras for later. These layers store well at room temperature for several days.
5. Cut a cardboard form to the cake size and wrap it in foil to use as a base. When assembling, select the smoothest layer for the top.
How to Make Sour Cream Frosting:
6. In a mixing bowl combine 16 oz cold sour cream, 8 oz frozen Cool Whip, 3/4 cup sugar and a packet of vanilla sugar (or 1/2 teaspoon vanilla extract). Beat on high for about 10 minutes until the mixture is thick and fluffy.
7. Spread a small amount of frosting on the foil-wrapped base to anchor the cake. Place the first layer and spread about 3 tablespoons of sour cream frosting, making sure to cover the edges — this is essential because the layers are dry and need the cream to soften. Continue stacking and frosting until you reach the final layer. You may either frost the top with more sour cream or finish with chocolate ganache.
How to Make Basket Weave:
8. For the decorative sides, whip 1 cup cold heavy cream with 4 tablespoons powdered sugar for about 2 minutes until fluffy. Use this to pipe a basket weave pattern around the cake sides.
How to Make Chocolate Ganache:
9. Heat 3.5–4 oz heavy whipping cream until steaming but not boiling. Break 3.5 oz chocolate into pieces and place in a small bowl. Pour the hot cream over the chocolate, wait about 1 minute, then whisk until smooth. Pour the ganache slowly into the center of the top layer and spread to the edges with a spatula. Work quickly as ganache cools and sets. You can add the ganache before or after completing the sides depending on your preferred finish. Decorate the ganache top with the remaining whipped cream as desired.
Refrigerate the assembled cake for at least 10–12 hours so the sour cream filling can soak into the layers and soften them. This resting period produces the classic moist texture and rich flavor that makes this cake so special.
More Cake Recipes:
- Chocolate Spartak Cake – a beloved layered chocolate cake
- Honey Cake with Sour Cream Frosting – a tender, lightly spiced honey layer cake
- Strawberry Kiwi Cake – a fresh seasonal cake perfect for spring and summer
Ammonia White Cake with Sour Cream Frosting
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Ingredients
Cake Ingredients:
- 4 egg yolks – room temp
- 6 oz sugar
- 4 tablespoons sour cream
- 2 tablespoons ammonia baking powder
- 2 3/4 cup all-purpose flour
Cream Ingredients:
- 16 oz sour cream – cold
- 8 oz cool whip – frozen
- 3/4 cup sugar
- 1 pocket vanilla sugar OR 1/2 teaspoon vanilla extract
Basket Weave & Chocolate Ganache Ingredients:
- 1 cup + 3.5 oz cold heavy whipping cream
- 4 tablespoons powdered sugar
- 1 chocolate, 3.5 oz
Instructions
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Preheat oven to 360°F. Lightly oil springform pan. In a small bowl, combine 2 tablespoons ammonia baking powder with 2 tablespoons sour cream and set aside until fluffy.
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Separate 4 eggs and reserve the whites for another use. Beat 4 yolks with 6 oz sugar until the sugar dissolves, about 1–1½ minutes.
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Add the ammonia mixture and the remaining sour cream to the yolks and beat on high for 1 minute. Sift in flour about 1 cup at a time and mix on low. When the dough starts to come together, finish combining by hand until you have a cookie-dough like texture — not sticky but cohesive.
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Divide dough into 6 pieces. Roll each piece to about 2 mm thickness, cut circles with the springform bottom, and transfer to the pan. Bake each layer about 10 minutes. Cool layers on parchment and stack with paper between. You may get 7–8 layers from scraps.
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To make the sour cream filling: In a mixer bowl combine 16 oz cold sour cream, 8 oz frozen Cool Whip, 3/4 cup sugar and vanilla sugar or extract. Beat on high about 10 minutes until thick and fluffy.
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Spread a little frosting on the foil-wrapped base to hold the cake. Place the first layer and spread about 3 tablespoons of frosting, making sure to cover the edges. Repeat for each layer. Top with sour cream or reserve the top for ganache. Let the cake rest at room temperature while preparing the side decoration and ganache.
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Basket weave: Whip 1 cup cold heavy cream with 4 tablespoons powdered sugar for about 2 minutes until fluffy. Pipe the basket weave on the cake sides.
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Ganache: Heat 3.5–4 oz heavy cream until steaming, pour over 3.5 oz chopped chocolate, let sit one minute, then whisk until smooth. Pour into the center of the top layer and spread to the edges. Decorate with remaining whipped cream. Refrigerate the assembled cake for at least 10–12 hours so the layers soften and the flavors meld. Enjoy!