Easy Seven Layer Cake

    5 hours 42 minutes

    This cake takes a little bit of work but it isn't difficult. Seven biscuit like cake layers are filled with a sweet sour cream filling.

    20 people made this

    Serves: 12 

    • Cake
    • 3 cups (375g) plain flour
    • 3/4 cup (150g) white sugar
    • 250g butter
    • 1 egg
    • Filling
    • 2 cups sour cream
    • 1 1/2 cups icing sugar
    • 2 cups chopped walnuts
    • 1 teaspoon vanilla essence
    • To Assemble
    • icing sugar, to dust

    Preparation:30min  ›  Cook:12min  ›  Extra time:5hours chilling  ›  Ready in:5hours42min 

    1. Cake: Preheat oven to 180 degrees C.
    2. In a large bowl mix the flour and white sugar together. Cut in the butter with a pastry blender or two knives until like breadcrumbs. Stir in the unbeaten egg and mix with your hands until dough holds together.
    3. Divide dough into 7 equal parts. Roll each part into a 23cm circle on a lightly floured non-stick baking tray. (The baking trays need to be without edges so you can roll out the dough on the baking tray as you can't transfer them after they're rolled out.) If the edges get uneven while rolling out, just push them back and roll again until you get a fairly even circle.
    4. Bake for 10 to 12 minutes, until lightly browned on edges. Cool and remove gently.
    5. Filling: Combine sour cream, icing sugar, chopped walnuts and vanilla then mix until smooth. Divide filling into 6 equal portions.
    6. To Assemble: Stack the cake layers while putting the filling between each cake as you go. The 7th layer sets on top of the stack; there is no sour cream filling on top of it. Sift icing sugar on the top layer.
    7. Refrigerate for at least 5 hours or longer so the whole thing can meld and mellow together into a "cake-like" result.

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    Reviews in English (17)


    I made this for a large party. I made the cookie layers and froze them for 2 weeks. The day before the party I put it all together. It was absolutely wonderful. No one would ever guess how it is made. Even though people were stuffed with food, they made room for this. It might be the best dessert I've ever made. Next time I would put it together a couple of days in advance because it got even better as it seasoned. I think the cookie layers would freeze forever, and I froze the left overs for a week. It was great when defrosted. Try it, you won't be disappointed.  -  17 Dec 2000  (Review from Allrecipes USA and Canada)


    I made this for dessert for Christmas dinner at my sister's house. I made it about 30 hours ahead of the time we served it and it was wonderful. I did have a bit of difficulty getting seven 9" cookies out of the recipe, but I was able to make it work. Next time I might try 8" cookies instead. In any event, I followed the recipe exactly, except I did use half low-fat sour cream and half regular. I also decorated the serving plate and the top of the torte with sugared cranberries and green decorating frosting to resemble holly berries and leaves. Pretty on the "snow" of the powdered sugar. This got raves from all, and I personally loved it.  -  07 Jan 2009  (Review from Allrecipes USA and Canada)


    Don't turn away from this recipe because you think its difficult! It is not! The dough is very easy to work with. I cut out parchment circles slightly larger than 9 inches. I also used a 9 inch paper plate as a guide. I baked 2 at a time on the cookie sheet. This does taste better after 2 to 3 days in the frig. Very impressive!!! Should be more than 5 stars!!!! I have made it twice this week! Thanks a million Brenda!1  -  03 Jun 2003  (Review from Allrecipes USA and Canada)