Méteres Kalács: My Mom’s Hungarian Christmas Cake with Punch Cream
For me, Méteres Kalács was always our Christmas cake. Every year, my mom and I made it together: vanilla and cocoa sponge, pink punch cream, and a cocoa coating. We sliced it diagonally to reveal the beautiful stripes inside.
Now I make it alone, following her handwritten recipe booklet.
When I tasted this cake, it was exactly as I remembered. Her recipe is perfect. That first bite brought back the taste of our Christmases together—and made me wish she were here to share a slice.
Today, I’m sharing this cake from my kitchen with you, using one pink punch pudding cream throughout.
What Is Méteres Kalács?
Méteres kalács means “meter cake” in Hungarian. It is assembled from alternating slices of vanilla and cocoa sponge, joined with cream to create a long cake.
The stripes appear when you cut across the assembled cake diagonally. It looks impressive on a serving platter, but the process is simple: bake two sponges, slice them, sandwich them together with cream, and coat the outside.
Recipe
Preparation: approximately 40 minutes, plus cooling and assembly
Baking: approximately 20–30 minutes
Chilling: at least 2 hours, preferably overnight
Yield: approximately 16–20 slices, depending on thickness
Equipment: two ribbed loaf pans (őzgerinc forms), or two standard loaf pans
Ingredients
For the Vanilla and Cocoa Sponges
4 eggs, separated
250 g powdered sugar
100 ml warm water
100 ml neutral oil
250 g all-purpose flour
9 g baking powder
2 tablespoons cocoa powder, for the cocoa half
1 additional tablespoon neutral oil, for the cocoa half
1 additional tablespoon warm water, for the cocoa half
For the Pink Punch Pudding Cream
1 packet (40 g) cook-and-serve punch pudding powder, also called puncs puding
500 ml milk
4 tablespoons granulated sugar
250 g butter, softened
150 g powdered sugar
4 tablespoons rum
For the Cocoa Glaze
150 g powdered sugar
2 tablespoons cocoa powder
2 tablespoons hot water, adding a little more only if needed for a spreadable consistency
How to Make Méteres Kalács
1. Cook the Pudding
Prepare the punch pudding with the milk and granulated sugar according to the packet instructions. Cook, stirring, until thickened. Transfer it to a bowl and cover the surface directly with food-safe wrap to prevent a skin from forming. Let it cool to room temperature before combining it with the butter.
2. Prepare the Pans and Oven
Preheat the oven to 175°C / 350°F. Grease and flour two ribbed loaf pans, making sure to reach into the grooves. If using standard loaf pans, grease and line them with baking parchment.
3. Make the Sponge Batter
In a clean bowl, beat the egg whites until stiff peaks form. Set aside. In another bowl, beat the egg yolks with the powdered sugar until pale and thick. Gradually mix in the warm water and oil. Combine the flour and baking powder, then mix them into the yolk mixture. Gently fold in the beaten egg whites, working in batches to keep as much air in the batter as possible.
4. Make the Cocoa Half
Divide the batter evenly between two bowls. Leave one half plain. Fold the cocoa powder, additional tablespoon of oil, and additional tablespoon of warm water into the other half. Pour the vanilla batter into one prepared pan and the cocoa batter into the other.
5. Bake and Cool
Bake for approximately 20–30 minutes, checking for doneness with a skewer inserted into the centre. It should come out clean. Baking time will vary with the size and shape of your pans. Let the cakes rest briefly in their pans, then carefully turn them out onto a wire rack. Cool completely before slicing.
6. Finish the Punch Cream
Beat the softened butter with the powdered sugar until light and fluffy. Add the cooled punch pudding a spoonful at a time, beating well after each addition. Gradually mix in the rum. The butter and pudding should be at a similar room temperature to help the cream combine smoothly.
7. Assemble the Cake
Cut both cooled sponges into even slices, approximately 1 cm thick. Spread punch cream onto one slice, then press a slice of the other colour against it. Continue alternating vanilla and cocoa slices, spreading cream between each one. Build the cake directly on a long serving platter. If it is easier to handle or fit into your refrigerator, assemble it as two shorter cakes. Spread any remaining cream thinly over the outside to fill gaps and smooth the surface.
8. Add the Cocoa Glaze
Mix the powdered sugar and cocoa powder, then stir in the hot water until smooth. If necessary, add a few more drops of water until the glaze is thick but spreadable.
Let it cool until lukewarm before spooning it over the cake. A hot glaze can soften the cream.
9. Chill and Slice Diagonally
Refrigerate for at least 2 hours, preferably overnight, to allow the cream to firm up and the cake to settle. To serve, cut diagonally across the assembled cake so each slice shows several alternating bands of sponge and pink cream.
Tips from My Kitchen
Use punch pudding powder for the pink colour and characteristic flavour of this version. Choose the type that must be cooked with milk.
Cool both sponges completely before assembly so the filling holds its shape.
Make the cake a day ahead when possible. It gives the layers time to settle and makes slicing easier.
Use a warm knife, wiped dry between cuts, for neater slices.
Keep the cake covered in the refrigerator until serving.
A Recipe I Want to Keep Baking
My mom’s handwritten booklet holds so many recipes I want to make again. This one will always be special because it belongs to the Christmases we spent baking together.
Now, when I follow her handwriting and taste that familiar cake, I get to carry a little of that tradition into my own family’s kitchen.
What cake means Christmas in your family? I would love to hear about it in the comments.
More Recipes from My Hungarian Kitchen ❤️
Baking from my mom’s handwritten booklet reminds me why I started sharing these recipes. I want to keep making the food I grew up with—and help you bring a little of that Hungarian warmth into your own kitchen.
If this méteres kalács has inspired your next baking day, here are a few more recipes to explore:
Aranygaluska with Vanilla Sauce — walnut-coated sweet dough with a generous pouring of vanilla sauce.
Walnut Vanilla Crescents — Vaníliás Kifli — delicate cookies dusted with vanilla sugar, perfect for a Christmas cookie plate.
Képviselőfánk — Hungarian Cream Puffs — airy pastry filled with vanilla custard and whipped cream.
Zserbó Golyó — Hungarian Gerbeaud Balls — a simple no-bake treat with walnuts, apricot jam and chocolate.
Szilvás Kígyórétes — Hungarian Plum Braided Pastry — a golden pastry filled with juicy plums and cinnamon.
Orange–Chocolate Brioche Wreath — a beautiful centrepiece for a festive breakfast or afternoon coffee.
You can also browse my Christmas Baking Collection or visit my Kitchen Journal for more recipes, family stories and everyday moments from my kitchen.
Bring Our Christmas Baking Traditions into Your Home 🎄
If you love the recipes that come with family memories, I would love to share my Hungarian Christmas Baking Book with you.
This 61-page collection brings together recipes from my mother’s and grandmother’s handwritten notes, including beigli, zserbó, walnut vanilla crescents, mézeskalács and more. It is available as an instant digital download or a paperback through Amazon—whether you are baking for your own family or giving it to someone who misses the taste of a Hungarian Christmas.
Thank you for spending a little time in my kitchen. If you make this cake, leave a comment or share a photo and tag me @marakanita—I would love to see it.
And tell me: which recipe from your mom’s or grandma’s kitchen would you most love to taste again?
With love,
Anita
From My Hungarian Kitchen
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