Wuzetka: Polish Chocolate Cake with Cream

“Adorned with a dollop of cream and a cherry on top, this classic Varsiovian dessert continues to bring joy in cafeterias, cake shops, and even at homes, carrying the flavours of a bygone era.”

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Wuzetka Polish chocolate cake recipe

Wuzetka (a ‘W-Z’ cake) is a Polish chocolate sponge cake filled with whipped cream and a thin layer of fruit jam. It’s decorated with a dollop of cream and a single cherry.

It’s a classic Varsiovian dessert, which reached the height of its popularity under the Communist regime. Despite its history, ‘Wuzetka’ is still enjoyed in cafeterias, cake shops and… at home.

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

There are a few stories about the origins of Wuzetka (W-Z) cake, but two of them ring the most true.

According to the first theory, the cake was named after the East-West Route (‘Wschód-Zachód’, shortened to ‘W-Z’). It was one of the largest investments of post-war Warsaw, as the city was rising slowly from debris.

The second theory is more straightforward. As the story goes, the name dessert was created as a result of the phonetic transformation of the abbreviation “WZK”. “WZK” in home-cook’s circles meant “wypiek z kremem” (Polish for: baked good with cream). With time the name was shortened to just “WZ”.

If you would like to try more Polish desserts, I would recommend the following:

Do you need any special ingredients to make this Wuzetka?

No. Most of the ingredients are probably already in your pantry. Everything else can be purchased easily in any food store.

What should you serve with this Wuzetka?

This dessert tastes great alongside a cup of good tea or coffee. 

Can you bake this Polish-style Chocolate Cake another way?

In general, that’s the only way to bake it. 

For some Italian flare, whipping cream can be replaced with mascarpone cheese. 

What diets are this Wuzetka suitable for?

This Chocolate Cake is suitable for vegetarians.

How long can you keep this Chocolate Cake in the fridge?

Once served, don’t keep Wuzetka on the table for longer than 1.5-2 hours. The Cake can be refrigerated for up to 3 days.

Can I freeze this Wuzetka?

Yes. It might be challenging to find the right container though… (plastic box? carton box?) Make sure to label the box before freezing. Eat within 2-3 months.

To unfreeze, move the cake to the fridge and let it thaw gradually, ideally overnight.

Yield: 8

Wuzetka: Polish Chocolate Cake with Cream

Wuzetka Polish chocolate cake recipe

WZ Cake (known as: Wuzetka) is one of the symbols of Warsaw, the Polish capital. A nostalgic dessert, it brings the memories of life under communism.

Prep Time 35 minutes
Cook Time 30 minutes
Inactive Time 20 minutes
Total Time 1 hour 25 minutes


  • 7 eggs
  • 3/4 cup (100 g) all-purpose flour
  • 1 cup (200 g) sugar
  • 10 tbsp cocoa powder
  • butter, to grease the mold
  • 5 tbsp rum
  • 4 cups (1 litre) whipping cream, 30-36% fat
  • 2 tbsp gelatin
  • 5 tbsp icing/powdered sugar
  • 1 jar prune jam (8 oz/200 gram) - can be swapped for cherry/forest fruit jam

For chocolate ganache

  • 1 bar (3.5 oz/100 gram) dark chocolate
  • 3 tbsp butter
  • 3 tbsp milk


For the chocolate cake

  1. Mix the flour and cocoa powder together.
  2. Whip the egg whites, gradually add sugar, continue to whip until the mass becomes stiff. Add one egg yolk and continue whipping to a fluffy mass.
  3. Gradually add the flour/cocoa mix and blend together at the lowest speed.
  4. Grease the mold with butter and line with baking paper. Pour in the batter and even it out. Bake for approx. 30 minutes at 340°F/170°C. 
  5. Remove the sponge cake from the oven and let it cool for 20 minutes, then remove it from the mold.

For the cream

  1. Dissolve gelatin in 10 tablespoons of hot water, leave aside to cool.
  2. Whip very cold cream in a metal bowl. When it thickens, add a spoonful of powdered sugar and continue to whisk. When it thickens sufficiently, add cooled gelatin.

Putting elements together

  1. When the cake is sufficiently cooled down, cut it into two layers. Coat the bottom layer with jam mixed with rum. Spread the whipped cream on top. Place the top layer of cake on top. 
  2. For ganache, heat milk with butter, add chopped chocolate, wait a bit and mix. Pour the chocolate topping over our assembled cake.
  3. When ganache sets, slice the cake into even cubes. Decorate each portion with whipped cream.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 388Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 196mgSodium: 145mgCarbohydrates: 42gFiber: 2gSugar: 26gProtein: 10g

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Recipe Information

Filed under:

Alternative traditional/regional names:
Ciasto 'WZ',
Also known / Misspelt internationally as:
Polish Chocolate Cake

Tested by:

First published on:

Recipe by / Adapted from:

Story by:

Bibliography / References:

Test Kitchen‘s recipes come from diverse Polish publications, authored by chefs, home cooks, recipe developers, and bulletin subscribers.

Tested with pleasure in Warsaw, Poland, we offer an honest review of each recipe alongside additional guidance, cooking tips and serving suggestions.

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