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Metrowiec – Polish Meter-Long Cake Recipe

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A homemade Metrowiec, partially cut, revealing a yellow sponge interior.

The Polish metrowiec cake, often referred to as the meter-long cake, is a delightful dessert that holds a special place in Polish culinary tradition. Known for its distinctive appearance and delicious taste, this cake is a staple at various celebrations and family gatherings. In this article, we will explore the cultural significance, history, and the detailed process of making the metrowiec cake, along with its variations and common pitfalls to avoid during its preparation. 

About Polish Metrowiec Cake (Meter-Long Cake) 

The metrowiec cake is more than just a dessert in Poland; it is a symbol of festivity and craftsmanship in baking. Traditionally, this cake is served during major celebrations such as weddings, Christmas, and Easter.

Its impressive length and beautiful layered appearance make it a centerpiece at any dining table, symbolizing abundance and the skills of the host.

The History of the Polish Metrowiec Cake (Meter-Long Cake) Recipe

The origins of the metrowiec cake can be traced back to the early 20th century in Poland. The name “metrowiec” itself, which translates to “meter-long,” is derived from the cake’s elongated shape, traditionally made to measure up to a meter in length.

Initially, this cake was a luxury item, enjoyed by the affluent and the nobility during large gatherings and significant events. Over time, as baking ingredients became more accessible, the metrowiec cake found its way into the homes of ordinary Polish families, becoming a beloved treat enjoyed by all.

A child standing on a kitchen countertop next to a loaf of Metrowiec and cooking utensils.

How to Make Polish Metrowiec Cake (Meter-Long Cake)? 

Step 1 – Preheat the Oven and Prepare the Pans

Preheat your oven to 180°C (350°F). Grease 2 longs, narrow baking trays or line it with parchment paper.

Step 2 – Make the Cake Batter

In a large bowl, beat the eggs and sugar together until fluffy and light in color. Add water and oil and beat again. Gradually sift in the flour and baking powder. Incorporate them using a spoon..

Step 3 – Make Black And White Cakes

Divide the batter into 2 parts. Pour the white batter into a bread pan (8 x 4”) lined with parchment paper or greased with oil.

Add cocoa into the second part of the batter and mix. Pour the dark batter into a second bread pan (8 x 4”) lined with parchment paper or greased with oil.

Step 4 – Bake the Cakes

Two loaf pans filled with unbaked cake batter for Metrowiec, one vanilla and one chocolate, held by a person in a kitchen setting.

Bake the cakes together for 35-40 minutes.

Step 5 – Make The Custard

The technique is the same as in my budyń recipe. Pour 1 ½ cup of milk and ½ cup of sugar into a pot. Bring to almost-boil.

In a separate bowl, mix half a cup of cold milk with flour and starch.

When the milk and sugar nearly boil, add milk with flour and stir until you get the consistency of pudding. Allow to cool.

The final step is to beat butter or margarine until it becomes fluffy. Add custard, one spoon at a time.

Step 6 – Cool and Assemble

Once baked, let the cakes cool completely. Slice them into ¾” slices.

Take a crust of white cake and spread it with the custard. It should be about ” thick.

Two images display cut slices of cake. Image 1 shows alternating vanilla and chocolate slices, reminiscent of a traditional Metrowiec recipe. Image 2 shows cake slices with vanilla frosting in between, typical of a Polish cake. Both images have large numbers "1" and "2" respectively.

 

 

Press the dark slice into it and repeat the process, alternating the white and dark slices every time. You may make 1 extra-long cake or 2 separate cakes.

Spread the remaining custard on the cake(s).

Two images of a striped pound cake, also known as Metrowiec in Polish cuisine. In the first image, the layers are stacked. In the second image, a hand is seen spreading frosting on the cake using a spatula. Number 3 and 4 are overlaid on the images.

Step 6 – Decorate Metrowiec Cake

The final step is to pour melted chocolate or chocolate frosting on the cake(s).  Optionally, decorate with fruits or chocolate shavings. Refrigerate for at least 3 hours.

Step 7 – Slice Metrowiec Right

Slice the cake on the diagonal. Make sure to include at least three slices to get alternating colors.

A homemade Metrowiec, partially cut, revealing a yellow sponge interior.

Variations on the Polish Metrowiec Cake (Meter-Long Cake)

While the traditional metrowiec cake is beloved, there are several variations that incorporate different flavors and ingredients. Some variations include:

  • Fruit Metrowiec

Adding layers of fresh fruits or fruit preserves between the cake layers.

  • Nutty Metrowiec

Incorporating ground nuts into the batter or sprinkling chopped nuts between the layers for added texture and flavor.

Woman holding a loaf of unbaked Metrowiec dough in a kitchen.

What Can Go Wrong During Making the Polish Metrowiec Cake and How to Avoid The Mistakes?

Metrowiec cake can sometimes be challenging, especially for beginners.

Here are some common issues and tips on how to avoid them:

Cake Cracking

To prevent the cake from cracking, avoid overbaking and ensure even distribution of the batter in the pan. 

Dry Texture

Ensure not to overmix the batter and measure ingredients accurately to keep the cake moist.

Uneven Layers

Use a serrated knife to slice the layers evenly and apply the filling uniformly to maintain the cake’s structure.

In conclusion, the Polish metrowiec cake is a delightful dessert that embodies the richness of Polish baking traditions. Whether you stick to the classic recipe or experiment with variations, this cake is sure to impress at any gathering. Enjoy the process of baking this exquisite cake and share the joy with friends and family.

Polish Metrowiec Cake (Meter-Long Cake) Recipe

Yield: 20 servings

Metrowiec – Polish Meter-Long Cake Recipe

A homemade Metrowiec, partially cut, revealing a yellow sponge interior.
Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 4 hours
Total Time 5 hours 10 minutes

Ingredients

Cake

  • 8 eggs
  • 1 cup of sugar
  • 12 tbsps of oil
  • 2 tbsps of cold water
  • 3 cups (360g) of all-purpose flour
  • 3 tsps of baking powder
  • 2 tbsps of cocoa (for dark cake only!)

Custard

  • 2 cups of milk (may be plant-based)
  • ½ cup (100g) of sugar
  • 2 tbsps of all-purpose flour
  • 2 tbsps of potato or corn starch
  • 9 oz (250g) of butter or margarine

Others

  • 5 oz (150g) of dark chocolate to melt

Instructions

Make And Bake The Cake

  1. Preheat the oven to 355°F (180°C).
  2. Beat eggs with sugar until it changes the color to whitish.
  3. Add water, oil, and beat again.
  4. Add flour and baking powder and incorporate them using a spoon.
  5. Divide the batter into 2 parts.
  6. Add cocoa into one part and mix.
  7. Line 2 identical bread pans (8 x 4'') with parchment paper. Alternatively, you may oil them with any fat.
  8. Pour white batter into the first pan.
  9. Pour dark batter into the second pan.
  10. Bake them together for 35-40 minutes.

Make The Custard

  1. Pour 1 ½ cup of milk into a pot.
  2. Add ½ cup of sugar, mix, and bring to almost-boil.
  3. In a separate bowl, mix half a cup of cold milk with flour and starch.
  4. When the milk and sugar nearly boil, add milk with flour and stir until you get the consistency of pudding. Allow to cool.
  5. Beat butter or margarine until it becomes fluffy.
  6. Add custard, one spoon at a time.

Assemble The Cake

  1. When the cakes are cold, slice them into ¾'' slices.
  2. Take a crust of white cake and spread it with the custard. It should be about '' thick.
  3. Press the dark slice into it and repeat the process, alternating the white and dark slices every time. You may make 1 extra-long cake or 2 separate cakes.

Decorate And Slice The Metrowiec Cake

  1. Spread the remaining custard on the cake(s).
  2. Pour melted chocolate on the cake(s).
  3. Refrigerate for at least 3 hours.
  4. Slice the cake on the diagonal. Make sure to include at least three slices to get alternating colors.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 315Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 91mgSodium: 157mgCarbohydrates: 32gFiber: 1gSugar: 15gProtein: 6g

These data are indicative and calculated by Nutritionix

Did you make this recipe?

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