15 best cakes for New Year - 2024

Classic “Honey cake” with sour cream

One of the most popular holiday cakes. According to legend, the recipe for “Medovik” was invented by the cook of Empress Elizaveta Alekseevna, the wife of Alexander I.

In a thick-bottomed saucepan, combine 2 eggs, 100 g butter, 1 cup sugar and 2 tablespoons honey. Place over low heat and cook, stirring constantly, for about 7 minutes.

Add 1¹⁄₂ teaspoon of baking soda and continue cooking for another 5–7 minutes. Remove from stove.

Add 3 cups flour and 1 teaspoon baking powder. Knead the dough to resemble plasticine. Wrap it in cling film and put it in the refrigerator for 1 hour.

Then divide into 10-12 equal parts. Roll them into thin round layers of the same size. Bake each cake for 3-4 minutes in an oven preheated to 180°C. Cool.

For the cream, whisk 500 g of 20% fat sour cream and ¹⁄₂ cup of sugar. Assemble the cake by coating the cake layers with cream and stacking them on top of each other. Leave one cake layer and crumble it.

Grease the sides of the cake with cream. Sprinkle with crushed crust. Leave the Honey Cake for at least 2 hours to soak. When serving, you can decorate with fruits and berries.

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Classic Napoleon cake

Ideal Napoleon cake" with thin cakes and the most delicate custard - the same one from childhood.

Grate 250 g of cold butter on a coarse grater. Grind with 350 g of flour into fine crumbs.

Combine 150 ml of ice water and 1 tablespoon of 9% vinegar. Pour into the oil, add ¹⁄₄ teaspoon of salt. Knead into a homogeneous dough.

Divide into 8-10 parts. Wrap each one in film and put it in the refrigerator for 30–40 minutes.

Whisk 200 g of sugar, 2 heaping tablespoons of corn starch, 2 eggs and 100 ml of milk. Bring 300 ml of milk to a boil and pour into the eggs in a thin stream, stirring.

Place on the fire and cook for 2-3 minutes until thickened, stirring continuously. Transfer to a bowl, cover with film and cool in the refrigerator.

Roll each piece of dough into a thin layer and prick with a fork. Bake one at a time in an oven preheated to 220°C for 3-4 minutes.

Trim any jagged edges. Cool everything down. Grind the trimmings into crumbs.

Beat with a mixer 180 g of softened butter. Continuing to beat, add the cooled cream in portions. Add 1 teaspoon vanilla extract.

Assemble the cake by coating the cake layers with cream and placing them on top of each other. Cover the top and sides with cream and sprinkle with crumbs. Leave in the refrigerator for 3-4 hours to soak.

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Cake “Milk Girl” with curd cream

Airy and moderately sweet cream with a slight sourness will perfectly complement the taste of the cakes on condensed milk.

Prepare 6 sheets of baking paper, on each sheet draw 2 circles with a diameter of 20 cm.

Sift 240g flour, mix with 2 teaspoons baking powder and ¹⁄₂ teaspoon salt. Separately, beat 3 eggs and 600 g condensed milk.

Add flour and mix well. Let the dough rest for 15–20 minutes.

Place one sheet, pattern side down, on a baking sheet. Spread 2-3 tablespoons of batter evenly over each circle, being careful not to overflow. Bake for 5–7 minutes at 180°C.

Prepare the remaining cakes in the same way. Remove the parchment and cool.

Grind 400 g with a blender cottage cheese. Mix with 100 g of condensed milk, 75 g of powdered sugar and 2 teaspoons of vanilla extract.

Using a mixer, beat 800 ml of 33% fat cream. Combine with cottage cheese using a spatula.

Coat the cakes with cream and place on top of each other. Cover the top and sides with cream. You can decorate the cake with berries and fruits.

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Pavlova dessert with tangerine curd

A great combination of crispy meringue, whipped cream, citrus curd and juicy fruit. And New Year's decor will make the dessert truly festive.

Beat 6 egg whites with a mixer for 2-3 minutes. Without stopping, add 300 g of sugar one tablespoon at a time. Beat for 5-7 minutes.

Pour in 1¹⁄₂ teaspoon lemon juice and 2 teaspoons vanilla extract. Mix with a mixer for another 1 minute.

Line a baking sheet with parchment. Place the whites on it in a mound with a diameter of about 20 cm. Smooth with a spatula and make a small indentation in the center.

Place in the oven preheated to 120°C for 2 hours. Turn it off, open the door slightly and leave the meringue inside for 3-4 hours.

Finely grate 2 tablespoons of zest tangerines, squeeze 120 ml of juice from the fruit.

Place 6 yolks, 130 g of sugar, a pinch of salt, zest and citrus juice into a saucepan. Cook over low heat for 2-3 minutes, stirring constantly, until thickened.

Remove from stove. Mix with 100 g of butter - you should get a homogeneous mass. Cool, cover with film and refrigerate.

Using a mixer, beat 450 ml of 33% fat cream. While continuing to beat, add 2-3 tablespoons of powdered sugar.

Break the top of the meringue by lightly tapping it with a spoon. Place whipped cream on top and pour over the curd. Garnish with fresh tangerines and pomegranate.

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Anthill cake made from cookies

This famous dessert can be prepared without baking. You only need four ingredients. You can also add your favorite nuts to the cake to make it even tastier.

Break 450g shortbread into small pieces. Using a mixer, beat 160 g of softened butter.

Continuing to beat the butter, add condensed milk in 3-4 additions. Mix the cream with the cookies.

Place in a heap on a plate. Place in the refrigerator for 3-4 hours. Melt 50 g dark chocolate and pour it over the cake.

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Classic red velvet cake

This famous American dessert consists of moist bright red chocolate cakes and a thin layer of cream cheese cream.

Sift 350 g of flour. Combine with 1 tablespoon cornstarch, 1 teaspoon baking soda, 2 tablespoons cocoa, and ¹⁄₂ teaspoon salt.

Separate the whites from the yolks of 4 eggs. Using a mixer, beat 115 g of butter and 400 g of sugar. Add the yolks, 240 ml of vegetable oil, 1 tablespoon of vanilla extract and 1 teaspoon of 9% vinegar. Beat for 2-3 minutes.

Without stopping, alternately add flour and 240 ml in portions buttermilk. The link below shows what you can substitute for buttermilk.

Add 1 tablespoon of liquid red coloring. Beat the egg whites with a mixer for 3-4 minutes. Add them to the dough.

Line 2 23 cm diameter cake pans with parchment. Place the dough in them. Bake for 30–35 minutes at 180°C. Cool.

Beat 450 g of cream cheese and 170 g of butter with a mixer. Add 660g caster sugar, a pinch of salt and 1¹⁄₂ teaspoon vanilla extract. Stir for another 2-3 minutes.

Trim the crusts from the top of the cakes and trim them. Assemble the cake, spreading cream over the cake layers, top and sides of the dessert. Refrigerate for at least 1 hour.

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Cake "Pancho" with pineapples

Pieces of soft chocolate sponge cake soaked in delicate sour cream, juicy fruits and nuts. This dessert is irresistible.

Sift together 200 g flour, 2 tablespoons cocoa and 1 teaspoon baking powder.

Using a mixer, beat 6 eggs and 120 g of sugar. Add 1 teaspoon of vanilla extract, 100 ml of milk and 40 ml of vegetable oil.

With the mixer running, add the flour mixture in portions. The dough should become homogeneous.

Pour it onto a baking sheet lined with parchment. Place in the oven preheated to 180°C for 10–15 minutes. Cool.

Cut a circle out of the cake the size of the bowl in which you will assemble the cake. Cut the remaining biscuit into small cubes.

Whisk 800 g of full-fat sour cream, 150 g of powdered sugar and 1 teaspoon of vanilla extract. Cut 500 g canned pineapples and 50 g walnuts.

Line a large round bowl with cling film. Mix the chopped sponge cake with the cream, reserving 4-5 tablespoons. Line the bottom and part of the walls of the bowl with pieces of biscuit, add pineapples on top, sprinkle with nuts.

Repeat layers until you run out of ingredients. The last layer should be pineapples. Spread with the reserved cream and cover with the round cake layer. Cover with film. Place in the refrigerator for 2-3 hours.

Whip 150 ml of 33% fat cream and 1 tablespoon of powdered sugar. Turn the cake over onto a plate and remove the film. Brush with cream, cool for 10–15 minutes.

Melt 50g milk chocolate along with 2 teaspoons butter. Pour over the cake and decorate with walnuts.

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Cake "Ice cream"

This delicate dessert made from airy sponge cake and sour cream tastes like creamy ice cream.

Beat 5 eggs, 140 g of regular sugar, 2 teaspoons of vanilla and a pinch of salt with a mixer.

Sift 140 g of flour, mix with 2 tablespoons of corn starch. Add in portions to the eggs, stirring gently.

Line a 20-22 cm diameter mold with parchment. Pour the dough into it. Bake for 40–50 minutes at 180°C. Cool, wrap tightly with film and refrigerate for 6–8 hours.

In a saucepan, whisk together 2 eggs, 120 g regular sugar, 1 teaspoon vanilla, a pinch of salt, 2 tablespoons cornstarch and 400 g full-fat sour cream.

Place over low heat and cook for 6-8 minutes, stirring continuously. Place in a bowl, cover with cling film and refrigerate for 4-6 hours.

Beat 250 g of soft butter with a mixer. Without stopping, gradually add the sour cream mixture. Cover with film and refrigerate for another 3-4 hours.

Boil a mixture of 100 ml of water and 50 g of sugar for 2-3 minutes. Pour in 2 tablespoons of cognac or lemon juice and cool the mixture.

Cut the biscuit lengthwise into 3 layers. Soak them in syrup. Place on top of each other, generously brushing with cream. Cover the top and sides of the cake with it. Place in the refrigerator for 3-4 hours.

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Cake with tangerines and sour cream

A fluffy moist sponge cake layered with delicate sour cream and butter cream and aromatic boiled fruits, it’s very tasty! And the decor of rosemary and citrus sprigs really gives you a New Year's mood.

Separate the whites from the yolks of 6 eggs. Beat the whites with a mixer with a pinch of salt and 8 g of vanilla Sahara. Without stopping, gradually add 140 g of regular sugar.

Add all the yolks one by one. Set the mixer speed to low and add 160 g of flour in portions.

Line the bottom of a springform pan with a diameter of 20–21 cm with parchment. Pour the dough into it. Bake for about 40 minutes at 180°C. Cool.

Peel 6 tangerines and divide into slices. Melt 20 g butter. Place tangerines there, add 2 tablespoons of sugar. Cook over medium heat, stirring until the sand dissolves. Boil for another minute and a half. Cool and cut the fruit into several pieces.

Boil 125 ml of water with 100 g of sugar. Boil for 1 minute and cool the syrup.

Mix 220 g of sugar and 6 tablespoons of flour. Combine with 2 eggs and 700 g sour cream. Cook until thickened for 10–15 minutes over low heat, stirring. Cool.

Beat 250 g of soft butter and 8 g of vanilla sugar with a mixer. Without stopping, add the sour cream mixture one spoonful at a time.

Cut biscuit lengthwise for 3 layers. Soak one cake with syrup, brush with cream, sprinkle with half of the tangerines and cover with cream again. Repeat the same with the second cake. Soak the third cake layer with syrup and place it on the cake so that the soaking is on the bottom.

Cover the cake and cream with film and refrigerate for 4–6 hours. Remove the cream half an hour before decorating. Brush the top and sides of the cake with it. Garnish with rosemary, tangerines and almonds.

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Cake “Drunk Cherry”

The rich taste of chocolate, tart berries soaked in aromatic red wine, and buttercream - a luxurious combination that has become a classic.

Sift 250 g flour and 4 tablespoons cocoa, mix with 1¹⁄₂ teaspoon baking powder.

Separate yolks from whites of 6 eggs. Beat the egg whites with a mixer. Then, without stopping the device, gradually add 350 g of sugar and add the yolks one by one.

Add flour mixture in portions, stirring until smooth. Line a 23cm diameter pan with parchment. Pour the dough into it. Bake for 35–40 minutes in an oven preheated to 180°C. Cool.

Pour 2 glasses cherries pitted glass of red semi-sweet wine. Place in the refrigerator for 40–60 minutes.

Cut a 1cm thick crust from the top of the sponge cake. Remove the crumb from most of the sponge cake, leaving the bottom and sides 1cm thick. Grind the removed biscuit into crumbs.

Beat 300 g of butter with a mixer. Add 400 g of condensed milk, beat for a couple more minutes. Cool for 10–15 minutes.

Saturate the bottom and sides of the sponge cake with the cherry liquid. Set aside a third of the cream. Mix the rest with berries and crumbs. Place in biscuit.

Cover with the cut top and soak it in wine juice as well. Cover the top and sides with cream, decorate with chocolate sprinkles and cherries. Place in the refrigerator for 2-3 hours.

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Snickers cake without baking

The cakes are made from cookies and chocolate, and the cream is made from boiled condensed milk. Peanuts add interesting notes to the taste of the dessert.

Grind 300 g of shortbread cookies into crumbs. Melt 90 g dark chocolate along with 80 g butter and 50 ml cream. Mix with cookies.

Coarsely chop 200 g of peanuts. Beat 150 g of butter with a mixer. Without stopping, add 350 g of boiled condensed milk in portions. Add peanuts and a pinch of salt.

Cover a round springform pan with cling film. Place a quarter of the cookies there, compact them, and spread a third of the cream. Repeat layers until you run out of ingredients. Place in the refrigerator for 3-4 hours.

Melt 100 g dark chocolate. Mix with 50 g butter and 3 tablespoons cream. Pour glaze over the cake, decorate with nuts, oranges and other decorations. Refrigerate for another 30–40 minutes.

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Carrot cake with nuts, raisins and butter cream

Moist cakes with nuts, raisins, cinnamon and vanilla and rich cream cheese frosting are a win-win combination. This incredibly tender, tasty and original dessert will be a hit for the New Year.

Grease two 22-23 cm diameter baking tins with butter, line the bottom with a round piece of parchment and grease that too.

Mix 250 g flour, 2 teaspoons baking soda, ¹⁄₂ teaspoon salt and 1¹⁄₂ teaspoon cinnamon.

Whisk 295 ml vegetable oil, 200 g white sugar, 200 g brown sugar and 1 teaspoon vanilla extract. Add 4 eggs one at a time.

Add the flour mixture in three additions, mixing thoroughly. Add 300 g grated carrots, 100 g chopped walnuts and 65 g raisins.

Divide the dough into the molds. Bake for 35–45 minutes in an oven preheated to 180°C. Cool.

Beat 225 g of cream cheese with a mixer for 1 minute. Gradually add 140 g of powdered sugar. Pour in 80 ml of 33% fat cream and beat for another 1 minute.

Assemble the cake, coating the layers with cream. Cover the sides and top of the dessert with it. Garnish with chopped nuts.

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Chocolate cake with boiled condensed milk

Dessert for chocolate lovers. A fluffy sponge cake with a pleasant cocoa aroma complements the sour cream cream perfectly.

Grease a baking dish with butter and sprinkle with flour. Cover the bottom with parchment.

Combine 120 g flour, 50 g cocoa and a pinch of salt. Using a mixer, beat 6 eggs and 220 g of sugar for about 10 minutes. Using a spatula, stir in the flour.

Pour the dough into the mold and bake for 35–40 minutes at 180°C. Cool and cut lengthwise into 3 layers.

Place 500 g of 30% fat sour cream on a sieve lined with gauze. Leave to drain excess liquid. Then beat with a mixer. Enter 380 g boiled condensed milk.

Assemble the cake, coating the layers with cream. Cover the outside with cream too. Place in the refrigerator for 8 hours.

Heat 50 ml of milk and 50 g of butter, dissolve 100 g of dark chocolate in the mixture. Drizzle glaze over cake. Decorate with chocolate.

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Cake with prunes and sour cream

The perfect combination of dried fruits, soft chocolate cakes and delicate cream with a slight sourness. You can add walnuts to dessert.

Sift 200 g of flour, combine with 2 teaspoons of baking powder, 2 tablespoons of cocoa and a pinch of salt. Melt 100 g butter.

Beat 2 eggs, butter and 180 g sugar with a mixer. Pour into the flour along with 200 ml of milk, mix well.

Pour the dough into a mold with a diameter of 20 cm. Bake for 35–40 minutes at 180°C. Cool, wrap the biscuit in film and put it in the refrigerator for 6–8 hours.

Place 400 g of fat sour cream in a sieve lined with gauze. Hang in the refrigerator for 5-6 hours to drain excess liquid.

Beat the sour cream with a mixer for 2-3 minutes. Gradually add 80 g of powdered sugar. Beat for a few more minutes until thickened.

Soak 150 g prunes and chop coarsely. Cut the sponge cake lengthwise into 3 layers. Coat them with cream, adding dried fruits. Refrigerate for 4–6 hours. You can decorate the cake with cocoa and some other decorations.

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Cake with bananas and walnuts

The cakes are prepared with the addition of aromatic pureed fruits and nuts. And the cream is made from cream cheese, condensed milk and butter, so it turns out incredibly tender.

Line two identical round molds with a diameter of 20–22 cm with baking paper.

Mash 3 ripe bananas with a fork. Finely chop 120 g of walnuts. Sift 190g flour and combine with 2 teaspoons baking powder and ¹⁄₄ teaspoon salt.

Separate the whites from the yolks of 2 eggs. Beat 100 g butter and 200 g sugar with a mixer. Add yolks and 4 tablespoons of cream.

Add flour to butter bananas, half the nuts and 1 teaspoon vanilla extract. Beat the egg whites with a mixer and carefully fold into the dough.

Pour it into molds. Bake for 30–40 minutes in an oven preheated to 175°C. Cool and cut in half lengthwise.

Beat 400 g of cream cheese and 270 g of condensed milk. Separately, beat 200 g of butter with a mixer. Mix with cheese mixture.

Assemble the cake by coating the cake layers with cream and stacking them on top of each other. Place in the refrigerator for 5–6 hours. Cover the sides and top with cream, sprinkle with the remaining nuts. Garnish with bananas and chocolate.

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