Best Russian Slab Cake Variations To Try In 2025
Russian Slab Cake is a British favorite with a quirky title that hints at a different origin. The cake’s soft, airy layers are soaked in sherry or other spirits, then topped with a swirled, marbled icing that’s as pretty as it is tasty. Here’s how to make it at home, no fancy skills required.
Author:Callum FraserJun 18, 20251.2K Shares38.9K Views
The Russian Slab Cake, sometimes called Tipsy Cakeor Russian Slice. It’s a fruity, alcohol-spiked delight with a backstory as rich as its flavor. Despite the name, this cake isn’t from Russia at all. It first popped up in Louisiana back in the 1800s and later became a favorite in places like northern England.
If you love baking or just enjoys a sweet treat, this cake’s quirky history and adaptability make it worth a try. Let’s take a look at interesting facts about Russian Slab Cake.
History Of Russian Slab Cake
Louisiana’s bakeries have long turned leftovers into something special. “Russian cake,” a treat made from cake scraps moistened with rum. New Orleanians know it best, though in Baton Rouge and Lafayette, it’s often called “Russian rum cake.” While it’s not a global sensation, this dessert holds a special place in South Louisiana and even in one far-flung corner of the world.
The name “Russian” might trace back to 19th-century “Russian tea,” a term for rum-based drinks (not vodka, as some might guess). As for the cake’s origins, stories clash. Some say it was created for a Russian prince’s 1872 visit to New Orleans, but historians haven’t found proof. Others link it to World War II. It’s a twist on older desserts like raspberry trifle or German punschtorte , where cakes are soaked in rum or citrus syrup.
Old cookbooks offer clues. A 1922 New Orleans recipe for “Parisian Charlotte Russe” used stale ladyfingers and macaroons ingredients still found in some Russian cake recipes today. Back in the day, home cooks in wealthy households called it “Creole trifle.” Over time, bakeries shifted from using stale ingredients to fresh scraps from sheet cakes, blending them with frozen or refrigerated bits.
Traditional Russian Slab Cake
This cake is a smart way to use leftover sponge cake, transforming scraps into a rich, moist dessert. Start by crumbling 1kg of stale sponge cake. Mix it with 120g melted apricot jam, 2 tablespoons of softened butter, and 60ml Jamaican rum. Press the mixture into a lined baking tin, chill overnight, and top with fondant icing for a smooth finish. Born in 19th-century Louisiana, this recipe honors old-school baking creativity, making it perfect for tea time or family celebrations.
What You’ll Need
Leftover sponge cake (about 1kg), apricot jam (120g melted), butter (2 tablespoons), Jamaican rum (60ml), and fondant icing for the topping.
Tweaks & Substitutes
Use golden rum, bourbon, or Malibu for a tropical twist. For a non-alcoholic version, swap the rum with orange or lemon juice. Apricot jam can be replaced with ginger jam or another flavor, just expect a different taste. To make it vegan, use vegan sponge cake, dairy-free chocolate, and ensure your alcohol (if using) is vegan-friendly.
Fora gluten-free mug cake recipe, simply swap in gluten-free flour and adjust the baking powder (1 tbsp per 100g flour). Use golden rum, bourbon, or Malibu for a tropical twist, or swap the rum with orange or lemon juice for a non-alcoholic version.
Apricot jam can be replaced with ginger jam or another flavor just expect a different taste. To make it vegan, use vegan sponge cake, dairy-free chocolate, and ensure your alcohol (if using) is vegan-friendly. The recipe is naturally vegetarian, but with a few tweaks, it’s easy to adapt for any dietary need.
Tools You’ll Need
Any baking tin works as long as the batter is at least 1cm deep. Use a stand mixer, hand mixer, or a wooden spoon for mixing. Melt chocolate in a saucepan if you don’t have a microwave. For icing, a piping bag or a small plastic bag with a corner snipped off does the trick.
A sharp knife ensures clean slices. Chill the cake fully before cutting. If using store-bought cake, skip to the mixing step. This recipe turns simple ingredients into something special proof that leftovers can shine. Enjoy it with tea or share it at your next gathering.
Different Variations For Russian Slab Cake
Sherry & Chocolate Russian Slab Cake
This version replaces rum with sherry and features a swirled chocolate topping. Mix 250g crumbled sponge cake, 8 tbsp apricot jam, and 5 tbsp sherry. Press the mixture into a tin and chill for an hour (tip from Feast Glorious Feast). For the icing, melt 50g dark chocolate with 4 tbsp sherry and 100g icing sugar, then drizzle white icing on top for a fancy swirl.
A favorite in North East Lincolnshire, this cake’s rich, sherry-infused flavor pairs perfectly with coffee. The chocolate swirls look impressive but are simple to create. Store it in a sealed container for up to a week, great for parties. Its roots trace back to Louisiana’s Creole Trifle, blending cultural influences in every bite.
Alcohol-Free Russian Slab Cake
Swap alcohol for fruit juice to make this family-friendly treat. Combine 1kg crumbled sponge, 120g raspberry jam, 2 tbsp butter, and 60ml orange juice. Press into a tin, chill overnight, and top with basic fondant icing (inspired by Grant’s Bakery).
The orange juice adds a bright, tangy twist that balances the jam’s sweetness. Ideal for picnics or school events, this cake stays moist even without alcohol. It freezes well, making it perfect for batch cooking. Popular in UK homes today, it suits a range of dietary needs.
Vegan Russian Slab Cake
A plant-based take on the classic, using vegan sponge (made with flour, sugar, plant milk, and vegan butter). Mix 250g crumbled sponge with 8 tbsp apricot jam and 5 tbsp vegan sherry. Chill, then top with vegan chocolate icing (dark chocolate melted with icing sugar). This version avoids animal products but keeps the cake’s rich taste.
Check sherry labels, as some brands use animal-derived additives. The sponge is slightly dense but soaks up flavors nicely. Perfect for gatherings where inclusivity matters, it stays fresh for a week. Vegan Russian Slab Cake shows how tradition can adapt to modern diets.
Gluten-Free Russian Slab Cake
Swap traditional sponge for a gluten-free version. Mix 250g gluten-free self-raising flour, 250g sugar, 4 eggs, and 2 tbsp milk to bake the base. Crumble the sponge, then combine with 8 tbsp jam and 5 tbsp sherry (Feast Glorious Feast recommends this method). Top with chocolate icing for a classic touch. Ideal for gluten-sensitive diets, the texture stays light.
Gluten-free flour needs gentle mixing to avoid dryness, but the jam keeps the cake moist. A hit at UK bake sales for its inclusive appeal. Leftovers freeze well.
You Might Also Like: Best Bakeries For Tipsy Cake In Glasgow
Russian Slab Cake With Pastry Base
Some versions add a crispy shortcrust layer. Make pastry with 200g flour, 100g butter, and water. Press into a tin, then bake blind to keep it firm. Mix 1kg crumbled sponge with 120g jam and 60ml rum (Grant’s Bakery style). Chill, then cover with fondant. Popular in Louisiana, the crunch contrasts the soft cake.
Russian Slab Cake With Ginger Jam
Spice up the classic with ginger jam. Crumble 250g sponge, mix with 8 tbsp ginger jam and 5 tbsp sherry, then chill. Coat with dark chocolate icing. A UK winter favorite, the ginger adds warmth.
The jam’s kick balances the chocolate and sherry. Great for holidays, and freezes well. A bold twist on a traditional treat.
Bourbon Twist On Russian Slab Cake
This Southern-style Russian Slab Cake gets a boozy kick from bourbon. Combine 1 kg crumbled sponge cake, 120g apricot jam, 2 tbsp butter, and 60ml bourbon. Press the mix into a tin, chill, and top with fondant icing. Inspired by Grant’s Bakery, it’s a nod to Louisiana’s Mardi Gras traditions where bourbon flows freely. The caramel notes in bourbon add depth, making it richer than rum-based versions. Perfect for parties, it’s a showstopper dessert that’s easy to make ahead.
Mardi Gras Party Staple
In New Orleans, this cake shines during Mardi Gras. Mix 1 kg sponge cake with 120g jam, 2 tbsp butter, and 60ml rum. Chill, ice with fondant, and serve at carnival gatherings. Its over-the-top sweetness matches the festival’s lively vibe. Legend says it honors a 19th-century Russian royal visit, though locals care more about pairing it with cocktails at parades. Freeze portions for quick prep, ideal for feeding crowds.
Luxe Marzipan Upgrade
For a fancy twist, layer Russian Slab Cake with marzipan. Crumble 250g sponge cake, mix with 8 tbsp apricot jam and 5 tbsp sherry, then chill. Roll marzipan thin, press it onto the cake, and top with chocolate icing. Popular in the UK, the nutty marzipan balances the fruity jam. It’s a holiday favorite, great for gifts or festive tables. The chewy texture contrasts nicely with the soft cake.
Russian Slab Cake has quirky roots. Despite the name, it’s not from Russia, it likely comes from “Russian Tea,” a rum drink. Its nickname, “Tipsy Cake,” hints at the alcohol kick. In Louisiana, old-school bakers used weighted molds to shape it. In the UK, it’s a childhood memory for many, especially in Northern England.
FAQs About Russian Slab Cake
Is Russian Slab Cake Actually From Russia?
Despite the name, it’s tied to Louisiana, not Russia. The “Russian” part might come from an old-fashioned rum drink called “Russian Tea.”
Can I Skip The Alcohol In This Recipe?
Absolutely. Swap the booze for orange or lemon juice to keep it moist and kid-friendly.
How Long Can I Keep This Cake?
It stays fresh in the fridge for up to a week if sealed tight. You can also freeze it for months, ready to thaw when needed.
What’s The Easiest Way To Decorate It?
Go for a classic chocolate icing swirl. Use dark chocolate mixed with a splash of sherry, then drag a knife through it for a fancy feathered look.
Can I Make This Gluten-free?
Use gluten-free flour for the sponge. It’ll still hold together and taste great, just like the original.
Why Do They Call It “Tipsy” Cake?
The name comes from the alcohol used like rum or bourbon, giving it a playful, boozy twist perfect for celebrations.
Final Thoughts
Russian Slab Cake is a smart, tasty dessert that transforms leftover bits into a rich, fruity treat with a splash of alcohol. Born in Louisiana and loved in the UK, it’s a mix of practicality and luxury.
You can enjoy a traditional slice or a plant-based version, it’s a dessert that fits any crowd. Whip it up at home, grab a slice from a bakery, or bring it to a party. This cake is also a conversation starter and a mood lifter. Every bite connects you to its quirky history.
Also Check Out: Famous Scottish Desserts You Need To Try
Callum Fraser
Author
Callum Fraser isn't just a writer about Scotland; he's a product of its rugged landscape and rich history. Born and raised in Perthshire, with the Highlands as his backyard, his love for the nation's stories was kindled by local storytellers and long walks through ancient glens.
This passion led him to pursue a degree in Scottish History from the University of Edinburgh. For over 15 years, Callum has dedicated himself to exploring and documenting his homeland, fusing his academic knowledge with essential, on-the-ground experience gained from charting road trips through the Cairngorms, hiking the misty Cuillins of Skye, and uncovering the secrets of traditional recipes in his family's kitchen.
As the Editor-in-Chief and Lead Author for Scotland's Enchanting Kingdom, Callum's mission is simple: to be your most trusted guide. He combines meticulous research with a storyteller's heart to help you discover the authentic magic of Scotland — from its best-kept travel secrets to its most cherished traditional recipes.
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