Markiza Cake (Marquise Cake)

Markiza Cake—also known as Marquise Cake—is a luxurious, multi-layered Ukrainian dessert featuring tender shortbread layers topped with crisp walnut meringue, all sandwiched together with rich, velvety Russian buttercream. This decadent cake combines varied textures—crumbly, crunchy, and creamy—for a truly unforgettable dessert experience. Traditionally served on holidays and special occasions, this cake is as elegant as it is delicious.

Why You’ll Love This Recipe

This cake is a showstopper. Each bite delivers a perfect harmony of crisp meringue, nutty crunch, buttery shortbread, and silky condensed milk frosting. Unlike many overly sweet layered cakes, Markiza Cake is balanced, textured, and deeply satisfying. The Russian buttercream is smooth and light, complementing the rich base and airy meringue. It may take a bit of effort, but the results are more than worth it—perfect for impressing guests or celebrating a meaningful event.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shortbread Cake Base:

• 9 oz unsalted butter, room temperature
• 5 egg yolks
• 3 tablespoons sour cream
• 1 teaspoon baking soda + 1 tablespoon vinegar (combined)
• 1 tablespoon vanilla extract
• 2½ cups all-purpose flour

For the Meringue:

• 5 egg whites
• 1½ cups granulated sugar
• 1½ cups chopped walnuts

For the Russian Buttercream:

• 1½ cans (21 oz) sweetened condensed milk or dulce de leche
• 1½ cups (3 sticks) unsalted butter, room temperature

Optional Buttercream Variations:

• 2 tablespoons cocoa powder (sifted)
• 1 tablespoon instant coffee + 1 tablespoon boiling water

For Decoration:

• 2 cups chopped walnuts (for the cake sides)

Optional Lattice Buttercream (for piped top):

• 1 cup (2 sticks) unsalted butter
• 1 can (14 oz) sweetened condensed milk

Directions

1. Make the Shortbread Dough:
In a small bowl, combine baking soda and vinegar. Set aside.
In a large mixing bowl, cream the butter until smooth. Add egg yolks two at a time, mixing between each addition. Add sour cream, vanilla extract, and the vinegar-soda mixture. Mix to combine.
Gradually add flour and mix until a dough forms. Divide the dough into 6 equal parts (for round cakes) or 3 parts (for rectangular cakes). Wrap and refrigerate for at least 30 minutes, up to 24 hours.

2. Prepare the Meringue:
Ensure your mixing bowl and whisk are completely clean and grease-free.
In a stand mixer, whip the egg whites until foamy. Gradually add sugar in four additions, continuing to whip until glossy stiff peaks form (about 20 minutes total).

3. Roll and Bake the Layers:
Preheat oven to 350°F (177°C).
Turn a baking sheet upside down and roll out one dough ball thinly on the back of the sheet. Trim edges and press excess back into the center to re-roll.
Spread 1.5 cups meringue evenly over the dough. Sprinkle ½ cup chopped walnuts on top.
Bake for 15–20 minutes, or until the meringue is crisp and the base is golden. Let cool completely. Repeat for all layers.

4. Make the Russian Buttercream:
In a clean mixing bowl, whip the room-temperature butter until pale and fluffy (about 5 minutes), scraping down the sides.
While mixing, slowly drizzle in the sweetened condensed milk. Mix only until just incorporated to avoid separation.

5. Assemble the Cake:
Place a small amount of frosting on a serving platter and press the first cake layer (meringue side up) to secure it.
Spread 1½–2 cups of buttercream over each layer. Continue stacking layers. If desired, place the final layer meringue side down for a smooth top to decorate.
Split the cake in half and stack the halves for a 6-layer version, gluing with frosting between the two stacked halves.

6. Frost and Decorate:
Spread a thin layer of frosting around the entire cake. Press chopped walnuts against the sides.

Optional Lattice Decoration:
Prepare extra buttercream (using 1 cup butter and 1 can condensed milk) for piping.
Using a piping bag and star tip, pipe a border and lattice design on top. Add piped stars inside each square and top with sugar beads if desired.

Servings and timing

Servings: 24 slices
Prep Time: 40 minutes
Cook Time: 1 hour
Total Time: 1 hour 40 minutes

Variations

• Mocha Version: Add the coffee and hot water mixture to the buttercream for a mocha flavor.
• Chocolate Version: Add sifted cocoa powder to the frosting for a deeper chocolate twist.
• Nut-Free Version: Omit the walnuts for a smooth meringue topping and sides.
• Holiday Version: Add a dash of cinnamon or orange zest to the shortbread base for festive flavor.

Storage/Reheating

Refrigerator: Store in an airtight container for up to 5 days.
Freezer: The assembled cake can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before serving.
Serving Tip: Let sit at room temperature for 20–30 minutes before serving for best texture and flavor.

FAQs

What is Markiza Cake made of?

Markiza Cake features layers of shortbread dough topped with walnut-studded meringue and filled with a rich Russian buttercream made from sweetened condensed milk and butter.

Is this cake very sweet?

Yes, it is quite rich and sweet due to the meringue and buttercream, but the walnuts and shortbread help balance it.

Can I make this ahead of time?

Yes, this cake is even better after sitting for 12–24 hours as the layers soften and the flavors meld together.

Do I need special equipment to make it?

A stand mixer is helpful for whipping the meringue and buttercream but not absolutely necessary. A hand mixer will also work.

Can I use store-bought dulce de leche?

Absolutely. Store-bought dulce de leche works beautifully in the buttercream for a caramel-like flavor.

Can I make this cake gluten-free?

Yes, by substituting the all-purpose flour with a 1:1 gluten-free flour blend. However, results may vary slightly in texture.

Why split and stack the cake into 6 layers?

Stacking turns the original 3 large layers into 6 thinner ones for a taller, more elegant appearance and a more balanced frosting-to-cake ratio.

How do I know if the meringue is done baking?

It should look dry and feel crisp to the touch. The bottom crust should be lightly golden.

Can I decorate the top without buttercream?

Yes, the baked meringue top is beautiful on its own and can serve as a decorative finish without additional frosting.

What makes Russian buttercream different?

It’s made simply from butter and sweetened condensed milk, giving it a silky, rich texture and a uniquely smooth finish without being overly fluffy.

Conclusion

Markiza Cake (Marquise Cake) is a truly elegant dessert that blends rich textures and Eastern European tradition into one unforgettable slice. With its crisp meringue, nutty crunch, buttery shortbread, and luscious Russian buttercream, it’s a labor of love that rewards you with both stunning presentation and incredible flavor. Perfect for special celebrations, holidays, or whenever you want to impress, this cake is sure to become a treasured favorite.

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