Cake Damskiy Kapriz



Cake Damskiy Kapriz is a multi layered Russian cake that is very delicious and moist.Three different layers consist of walnuts,dried apricots and poppy seeds.Each layer is sliced and soaked with moscato wine syrup and covered in smooth sour cream frosting or dulce de leche frosting.


Cake “Damskiy Kapriz”-дамский каприз


  • Cake batter:
  • 7 eggs
  • 2 1/2 cups flour sifted
  • 1 1/2 cups sugar
  • 1 1/2 cups sour cream
  • 1 tablespoon corn/potato starch
  • 2 teaspoons baking soda
  • 1 1/4 teaspoon baking powder
  • 2 tablespoons vinegar
  • 1tablespoon vanilla
  • 1/2 cup poppy seeds
  • 1/2 cups chopped walnuts
  • 1/2 cups soaked and chopped dried apricots*
  • *You can substitute for raisins(soaked)
  • Syrup:
  • combine-
  • 1 cup boiling water
  • 5 tablespoons moscato wine(optional)
  • Cream:
  • 2 sticks butter at room temperature
  • 2 cups sour cream
  • 2 tablespoons sugar*
  • 1/2 can condensed milk
  • 1 teaspoon vanilla
  • *Add more if desired.


  1. Preheat oven to 350 degrees.
  2. Line and grease three 9-inch round spring-foam cake pans with parchment paper.
  3. Using a stand or hand mixer,beat eggs with sugar until fluffy and light in color.
  4. In a small bowl combine baking soda and vinegar.
  5. Add sour cream,vanilla,baking powder and baking soda vinegar mixture to the beaten eggs.
  6. Gradually add flour and corn/potato starch and mix carefully until the batter is smooth.
  7. Divide the batter into three portions and add poppy seeds to one portion,walnuts to other, and apricots or raisins to the last one.Mix and pour the batter in the cake pans.
  8. Bake 2 of the cakes at once for about 15-20 minutes.
  9. Bake the third cake after the other two.
  10. Let cakes cool completely.
  11. Cream:
  12. Beat butter with sugar until light and fluffy using a stand or hand mixer.
  13. add in condensed milk,vanilla and sour cream.
  14. Beat on high until all ingredients are well combined and cream is smooth.
  15. Assembling:
  16. Slice each layer in half.
  17. Spray or pour syrup around the layer first layer.
  18. Spread cream on top of the cake layer.
  19. Repeat steps for all the layers.
  20. Cover the cake with the remaining cream and decorate as desired.*
  21. I used shredded and melted chocolate.
  22. Refrigerate for at least 6 hours or overnight.
  23. You can also use dulce de leche cream for this cake.
  24. 2 sticks butter softened at room temp.
  25. 8 0zs.cream cheese
  26. 2 cans cooked condensed milk(dulce de leche)
  27. 2 tablespoons Cognac,brandy or amaretto * optional
  28. Beat butter with cream cheese.
  29. Add dulce de leche and beat until smooth and creamy.
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  1. Wow looks amazing! Never bought that wine can I get it at walmart?

    • Delightsofculinaria says:

      I think so….never bought it there.You can try. I like Total Wine for stuff like this, because they carry the ones in little bottles.You wont need alot anyways.

  2. You are so talented, your pictures are so colorful that it makes my mouth water. I wish I could just reach out and taste a piece of your cake. Thank you for sharing your wonderful recipes with us.

  3. By the way, Do The walnuts Have to Be Toasted Or Not?

  4. Can I use rum instead sweetie?

  5. What does 1 cup of cold boiling water mean?
    Like bolied cold water and then cooled? Thanks


    • Delightsofculinaria says:

      Thank you Alana for your feedback and the blessing.Great to hear that you liked it.Gods blessings to you as well!!!

  7. This layered cake is a real treat! :) Wow, you have so many great recipes, I’ve already pinned quite a few.

  8. Yummy cake Nadushinka

  9. viktoriya says:

    i love your recipies!!!! … is there any way you can add the time it takes to make these? i would be super helpful :)

    • Delightsofculinaria says:

      Thank you! ;) Not at this time ,sorry. But I would consider about 2 +/-. It does require cooling the cake.

  10. I baked the 3 cakes but they didn’t seem to rise that much. Any idea why that would happen? Not sure if I should cut them in half or not as they are pretty thin. Or is that the way they are supposed to be?

    • Delightsofculinaria says:

      They will not be very high,but it should be thick enough to slice the cake in half.Make sure your baking soda and powder is not too old.It should be about 1 1/2 inch – 2 inches high.

  11. I really liked your post. I read your blog quite often and I
    just shared it on Facebook. Keep up the good work.

  12. Julia Kobrya says:

    Excellent recipe

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