Anthill or Russian Muraveinik cake is perfect with your morning coffee or evening tea. It tastes wonderful and is easy to prepare. Yum!

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I struggled to accept this Russian Muraveinik cake into my life. I fought against it and gave my husband a hard time for pushing to make it. He remembered having it from childhood. Hopefully it will bring back memories for some of you as well.

The cake didn’t seem very cute and the concept of an “anthill cake” was strange to say the least. Then I tried it. My sister, Svetlana also tried it and I wish to quote her: “That cake is bomb. It’s like a delicious cookie, coffee cake, scone, and biscotti in one. The poppy seeds give it a nice toasted flavor!” I agreed with her.

This Muraveinik is perfect with your morning coffee or evening tea. Enjoy this oddity of a cake. It does taste wonderful and, when sliced, I have to admit it is a little glamorous.

Ingredients for Muraveinik:

3 cups Canadian flour, sifted *measured correctly
1 stick of butter
1 egg
1 cup sugar
1 pinch of salt
1 tsp baking soda
1 tsp vinegar
1/2 cup sour cream
1 Tbsp poppy seeds for decoration

Muraveinik Cream Ingredients:

3 sticks butter at room temperature
1 can cooked condensed milk (click on the link for the how-to)
1/2 cup toasted chopped hazelnuts

Anthill Cake

How To Make Cake Muraveinik (Муравейник):

1. Sift 3 cups of flour into a large bowl and mix in butter using hands or Kitchen Aid paddle attachment until combined and crumbly. Add a pinch of salt

Anthill Cake-6

2. Beat 1 egg and 1 cup sugar in a small bowl with a whisk until pale yellow and well combined. Add to the flour mixture and stir with paddle attachment or spatula until well combined. Mixture should still be crumbly.

Anthill Cake-7

3. Pour vinegar over baking soda in a small dish and give it a quick stir. Immediately mix with sour cream and let it sit for 2-5 minutes. Pour sour cream mix into the flour mixture. Add more flour if needed to make sure that dough is not runny. It should be the consistency of cookie dough.

Anthill Cake-8

4. Cover the dough with plastic wrap and place it in the fridge for 1 hour to harden.

Anthill Cake-2

5. After 1 hour, break the dough into smaller pieces and feed it through the meat grinder using the large hole meat grinder attachment. Put dough onto a baking sheet lined with parchment paper. Try to separate the strings of dough on the baking sheet. The more you spread it out on the dish, the easier it will be to break it into pieces later.

Note: if you don’t have a meat grinder attachment, divide dough into 4 parts, wrap in plastic wrap and freeze 1 hour, then grate your dough with a hand grater.

Anthill Cake-9

6. Place prepared dough in the middle of the oven and bake for 20 min at 350˚ F.

Anthill Cake-3

7. Remove from the oven, and let the cookies cool, then break them into small pieces. Place broken cookies in large mixing bowl and toss in chopped hazelnuts.

Anthill Cake-11

8. To make the cream, use an electric hand or stand mixer to beat softened butter until fluffy, then beat in cooked condensed milk until smooth. Pour cream over the cookie mixture. Mix everything together well.

Anthill Cake-10

9. This mixture makes one large or two small “anthills”. We made 2. Divide the dough in half. Form each mound or “ant hill” by firmly patting down the cake as you mold it. Sprinkle with poppy seeds, cover with plastic wrap and place the cake in the fridge for at least 3 hours or overnight before serving.

Anthill Cake-12

Serve cold with tea… or coffee and store it in refrigerator:D

Ant Hill or Russian Muraveinik cake is perfect with your morning coffee or evening tea. It tastes wonderful and is easy to prepare. Yum!

Russian Cake "Muraveinik" (Anthill Cake)

5 from 14 votes
Author: Natasha of NatashasKitchen.com
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour 5 minutes

Ingredients 

Servings: 10
  • Ingredients for Muraveinik:
  • 3 cups Canadian flour, sifted
  • 1 stick of butter
  • 1 egg
  • 1 cup sugar
  • 1 pinch salt
  • 1 tsp baking soda
  • 1 tsp vinegar
  • 1/2 cup sour cream
  • 1 Tbsp poppy seeds for decoration

Cream Ingredients:

  • 3 sticks butter at room temperature
  • 1 can cooked condensed milk
  • 1/2 cup toasted chopped hazelnuts

Instructions

  • In a large mixing bowl combine together 3 cups of sifted flour with 1 stick of butter until combined and crumbly. Add pinch of salt.
  • Beat 1 egg and 1 cup sugar in a small bowl with a whisk until pale yellow and well combined. Add to the flour mixture and stir with paddle attachment or spatula until well combined. Mixture should still be crumbly.
  • Pour vinegar over baking soda in a small dish and give it a quick stir. Immediately mix with sour cream and let it sit for 2-5 minutes. Pour sour cream mix into the flour mixture. Add more flour if needed to make sure that dough is not runny. It should be the consistency of cookie dough.
  • Cover the dough with plastic wrap and place it in the fridge for 1 hour to harden.
  • After 1 hour, break the dough into smaller pieces and feed it through the meat grinder using the large hole meat grinder attachment. Put dough onto a baking sheet lined with parchment paper. Try to separate the strings of dough on the baking sheet.
  • Place prepared dough in the middle of the oven and bake for 20 min at 350° F.
  • Remove from the oven, and let the cookies cool, then break them into small pieces. Place broken cookies in large mixing bowl and toss in chopped hazelnuts.
  • To make the cream, use an electric hand or stand mixer to beat softened butter until fluffy, then beat in condensed milk until smooth. Pour cream over the cookie mixture. Mix everything together well.
  • Divide the dough in half. Form each mound by firmly patting down the cake as you mold it. Sprinkle with poppy seeds, cover with plastic wrap and place the cake in the fridge for at least 3 hours or overnight before serving.

Serve cold with tea... or coffee and store it in refrigerator:D

    Course: Dessert
    Cuisine: Russian, Ukrainian
    Keyword: Muraveinik" (Anthill Cake)
    Skill Level: Medium
    Cost to Make: $
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    Natasha Kravchuk

    Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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    Comments

    • Maggie
      April 22, 2023

      Ok so is this sort of like chocolate salami, and if so, could you not just roll it into a log and sliced it and then it would be less … disturbing in terms of presentation ?

      Reply

      • NatashasKitchen.com
        April 22, 2023

        Hi Maggie! I think that could work. I’ve seen similar recipes in log form from other cultures (like the salami) but haven’t tested it myself. Let us know how it turns out.

        Reply

    • Irina
      November 23, 2021

      Hi Natasha. What is “toasted hazelnuts” mean? In stores i only see “roasted hazlenuts”.. is it the same thing? Also… can i just use raw walnuts instead?

      Reply

      • Natasha
        November 23, 2021

        Hi Irina, you would just toast the hazelnuts on a dry skillet over medium heat until they are lightly golden and fragrant, tossing frequently then let them cool and chop.

        Reply

    • Mike
      December 30, 2019

      I should know better by now…looking for a great Russian cake recipe? Come straight to this page.

      Reply

      • Natashas Kitchen
        December 30, 2019

        That’s just awesome, Mike! I’m so glad you found our blog & recipes!

        Reply

    • Liz
      October 14, 2019

      What do you mean by a stick of Butter. How much is that ?

      Reply

      • Natashas Kitchen
        October 14, 2019

        Hi Liz, When looking at a standard stick of butter: 1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams.

        Reply

    • Vicky
      January 27, 2019

      This cake is so delicious and very easy to make! I have divided the dough into 6 equal disks, wrapped in plastic wrap and into the freezer for at least an hour. It was very easy to shred on the grater, and way less cleaning up than with a mixer attachment. Another thing is next time I will tear up the baked cake into bigger pieces. My small pieces almost all dissolved in the frosting. And speaking of frosting, I did 2 cans of dulce de leche and 1 cube of butter. My family doesn’t like the taste of too much butter. But I feel like it was too sweet with 2 cans of dulce de leche so next time I will try less dulce de leche and a little bit of cream cheese. I also didn’t put any nuts in due to allergies. Nonetheless, it was very tasty and perfect with coffee/tea!

      Reply

      • Natashas Kitchen
        January 28, 2019

        I’m so happy you enjoyed that. Thank you for sharing that with us!

        Reply

    • Irina
      July 24, 2017

      Does it has to be a Canadian flour?
      Can I use regular? King’s flour?
      Love all your recipes!
      The all delicious!
      Thank you!!!

      Reply

      • Natasha
        natashaskitchen
        July 24, 2017

        Hi Irina, Canadian flour has more gluten than all-purpose flour. You’ll get a better cookie texture with Canadian flour, but it can work with all-purpose US flour, you just might need a little more to get the right dough consistency.

        Reply

      • Irina
        July 24, 2017

        Thank you!

        Reply

    • Mila
      January 18, 2017

      Natasha, if this cake stays over night does it becomes very soft or it still has some crunch to it? I’ll be making this for church event and I’m planing to make them in a mini cupcake paper cups, which it will be a bite size anthill. Thanks for the recipe

      Reply

      • Natasha
        natashaskitchen
        January 18, 2017

        It doesn’t ever get very soft because the cookie portion doesn’t readily absorb the cream. It will still have some crunch to it, but it is less and less crunchy as it sits – still great but less crunchy.

        Reply

    • Zoya
      December 30, 2016

      This is the best dough for this type of cake! But I would like to put my 5 cents in: you don’t need vinegar when you have sour cream or buttermilk in the recipe! You add baking soda in sour cream, mix well and pour in flour mixture. Also the benefit of this is that baking soda and sour cream will foam up and will be easier to mix that sour cream in. But this is just a basic rule that I learned from my mom who baked all of her life. Thank you for this great recipe!!!

      Reply

      • Natasha's Kitchen
        December 30, 2016

        Good tip! Thank you for sharing!! 🙂

        Reply

    • Nellie
      October 29, 2016

      Awesome cake! I dont have a meat grinder so i grated it on cheese grater. I am entering it in the cake contest at my church tommorow:)

      Reply

      • Natasha
        natashaskitchen
        October 30, 2016

        How exciting! I hope you win!! I’d love to see a photo of it if you posted it online! 🙂

        Reply

    • Vika
      May 20, 2016

      Such a yummy cake!! It was definitely a hit 🙂 Since I don’t have a meat grinder I just broke up the dough into small pieces onto a cookie sheet and baked it (my sister’s recommendation) I also didn’t have much butter so for the cream I ended up using cooked condensed milk, a stick of salted butter, and a package of cream cheese. Turned out really good! Thank you for sharing this recipe, you never disappoint! 👍🏼

      Reply

      • Natasha
        natashaskitchen
        May 21, 2016

        That’s so nice of you to say! Thank you Vika! I’m so happy to hear you are enjoying my recipes 🙂

        Reply

    • Oksana
      March 25, 2016

      Hi Natasha, bow long do you think this cake will sit well in the fridge? If I make it Friday for Sunday… Thanks!

      Reply

      • Natasha
        natashaskitchen
        March 25, 2016

        Hi Oksana, that could should be ok to refrigerate that long.

        Reply

    • Ariya
      February 29, 2016

      Hi Natasha! I was wondering why kind of difference there is between all purpose flour and canadian flour? Do u think it would be fine if i just used all purpose flour?

      Reply

      • Natasha
        natashaskitchen
        February 29, 2016

        Canadian flour has more gluten than all-purpose flour. You’ll get a better cookie texture with Canadian flour, but it can work with all-purpose US flour, you just might need a little more to get the right dough consistency.

        Reply

    • Yelena
      December 11, 2015

      Hello Natasha

      Thinking of making this cake and I was wondering if I can use store bought cookies for this? If yes can you suggest what cookies can be used? Russian or American?

      Thank you 🙂

      Reply

      • Natasha
        natashaskitchen
        December 12, 2015

        Hi Yelena, it’s definitely worth experimenting but I haven’t tried any other store-bought cookies so I can’t really say exactly. If you test anything out, let me know how it goes! 🙂

        Reply

    • Laura
      July 20, 2015

      Hello. I am hoping to make this for my husband’s birthday. Is a stick of butter 1/2 cup? Can I replace the cooked condensed milk with purchased dulce de leche? Thank you

      Reply

      • Natasha
        natashaskitchen
        July 20, 2015

        1 stick is 1/2 cup. Yes you can replace it with store-bought dulce de leche. 🙂 Happy birthday to your Hubby!

        Reply

        • Laura
          July 23, 2015

          Thanks for the quick reply!

          Reply

    • Elya
      February 9, 2015

      This is one of my favorite cakes! I made it this weekend for my family and everyone loved it, esp my hubby. Thank you for posting this recipe, i added a little more cooked condensed milk and less butter so it doesnt taste so buttery :o)

      Reply

      • Natasha
        natashaskitchen
        February 9, 2015

        I love that idea too! Thanks so much for sharing Elya 🙂

        Reply

    • Zara
      February 4, 2015

      I love this cake and my family. My dad is always happy when I make this cake for him. This cake definitely brings a lot of memories from my childhood. I remember we had this big book “Дом и семья” where they had a lot of recepies and this cake was one of them that my mom use to make all the time.
      Thank you Natasha!

      Reply

      • Natasha
        natashaskitchen
        February 4, 2015

        You are welcome Zara :). I just love when food bring back happy memories from childhood.

        Reply

    • Esther
      November 9, 2014

      Hi, Natasha! It’s my first time to comment here but I have made some of your recipes already, like the wedding salad and the the beet-carrot coleslaw thing (sorry I forgot the name!) and they all tasted super good!! I am from the Philippines and was unfamiliar with Russian recipes, but you have converted me to Russian food! Anyway, this cake looks like a fun one. At first, I thought it was named anthill cake because of the “tunnels” inside. But after you sprinkled the poppy seeds on top, it really did look like so many ants on an ant hill! I can’t wait to try this and your other cakes, too. Good luck with your baby and always take care. 🙂

      Reply

      • Natasha
        natashaskitchen
        November 9, 2014

        Yeah it’s definitely a peculiar cake ;), but it does have a cute name; none-the-less. 🙂 I’m so happy you are enjoying my recipes 🙂 It’s always so nice to hear from my readers; so encouraging!

        Reply

    • Carmen
      July 10, 2014

      Natasha, does it have to be Canadian flour? Where would I be able to find that? Do you think it would be a good idea to put the dough in a piping bag with a small tip and sort of pipe out the cookie dough instead of using a meat grinder? Thank you!

      Reply

      • Natasha
        natashaskitchen
        July 10, 2014

        I think it would be really difficult to squeeze this dough through a piping bag, but maybe it’s do-able with enough elbow grease ;). You’ll get a better cookie texture with Canadian flour, but it can work with all-purpose US flour, you just might need a little more to get the right dough consistency. It is sold in Winco and Cash & Carry.

        Reply

        • Lana
          June 25, 2015

          Aanother way of doing it is to freeze the dough in about 2×2 (size balls and then shred them in a single layer directly to the baking sheet. That’s what I do and it comes out perfectly::)

          Reply

          • Natasha
            natashaskitchen
            June 25, 2015

            Great tip! Thank you for sharing! 🙂

            Reply

    • Mayra
      April 27, 2014

      I just made this cake today but I used raisins and chopped walnuts. It’s also my husband’s favorite. Very yummy cake!

      Reply

      • Natasha
        natashaskitchen
        April 27, 2014

        Mmmm your changes sound very nice! I’m so glad you liked it!

        Reply

        • Elena
          June 4, 2014

          Natasha, back at home I was always adding black currant jam, not a very sweet one, 2-3 spoons. It added that necessary sourness of anthill.

          Reply

          • Natasha
            natashaskitchen
            June 4, 2014

            How clever! I love that idea!

            Reply

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