Russian Royal Cake (Korolevskiy Cake)

Russian Royal Cake is made with walnut, poppyseed, cherry and chocolate cake layers frosted with Dulce De Leche Buttercream then drizzled with Chocolate. Also known as Korolevskiy Cake this Russian Cake is voted the most favorite cake in my family.

Russian Royal Cake is made with walnut, poppyseed, cherry and chocolate cake layers frosted with Dulce De Leche Buttercream then drizzled with Chocolate. Also known as Korolevskiy Cake this Russian Cake is voted the most favorite cake in my family.

Can the Cake Layer Flavors be changed?

Four different flavored layers in this cake have something for everyone. If you don’t like walnuts or cherries, or poppy seeds, just skip to the next layer 😀 If skipping’s not your thing, then you can make all layers with one flavor (like I did in THIS CAKE). You’re the boss of your cake, you get to make it however you want!

Substitute for Dulce de Leche

Use sweetened condensed milk, straight out of a can in place of dulce de leche if you wish, like I did in this CAKE.

Russian Royal Cake is made with walnut, poppyseed, cherry and chocolate cake layers frosted with Dulce De Leche Buttercream then drizzled with Chocolate. Also known as Korolevskiy Cake this Russian Cake is voted the most favorite cake in my family.

I made this cake for my dad’s birthday this year and while he loved his last year’s Birthday Cake, he said this one is still his most favorite. He loves the combination of the poppy seeds, walnut and dulce de leche so the cake hit all the right notes. Even my husband, who is very picky agreed that there’s nothing he would change about this cake.

Russian Royal Cake is made with walnut, poppyseed, cherry and chocolate cake layers frosted with Dulce De Leche Buttercream then drizzled with Chocolate. Also known as Korolevskiy Cake this Russian Cake is voted the most favorite cake in my family.

Can this Korolevskiy Cake be frozen?

The components in this cake make it perfect for freezing. If you were to freeze it, make sure to place it into an airtight container or a box, so it doesn’t absorb freezer odors.

The Russian Royal Cake can be frozen for up to a month. When ready to eat, just leave in the fridge until it thaws. If you like the cake at room temperature, remove it from the freezer to room temperature until soft.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

Should Korolevskiy Cake be Served Cold or Room Temperature? 

This one is up to you. I prefer the Korolevskiy Cake at room temperature, but the rest of my family likes it cold from the fridge.

Finally, have you ever had this cake? What was the name of this cake where you came from? I know that this cake can be under the name Черный Принц (Black Prince), Морское Дно (Ocean Floor or Seabed), and Королевский (Royal). Let me know in the comments below!
If you liked this cake, also let me know in the comments 😀 

Russian Royal Cake (Korolevskiy Cake)

Yield: One 8-inch round Cake (18 servings)

How to make the Sour Cream Cake Layers

  • Whisk the eggs and sugar until combined. Add the sour cream, vanilla, flour and baking soda and whisk until smooth.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

  • Split the batter in half. Add poppy seeds to one half and walnuts to the other. Pour into two separate baking pans.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

  • Whisk the eggs and sugar until combined. Add the sour cream, vanilla, flour, cocoa powder and baking soda and whisk until smooth.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

  • Split the chocolate batter between two bowls. To one add the cherries mixed with flour.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

  • to the other add the 2 types of chocolate and mix. Pour the batter into separate baking pans.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

  • Bake all cakes at once for 20-30 minutes or until a toothpick inserted in the middle comes out clean. Remove the cakes from the oven and allow to cool completely. Split each cake layer horizontally into two even layers.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

  • While the cakes baking, make the chocolate ganache by combining the chocolate chips and the hot cream. Then, whisk until smooth and set aside.

How to Assemble the Russian Royal Cake (Korolevskiy Cake)

  • Make the Dulce de Leche Buttercream and reserve 2.5 cups for decorating.
  • Use the rest of the Dulce de Leche Buttercream to layer the cake finishing with a cream layer on top of the cake. When layering, alternate the  chocolate and white cake layers.
  • Next, fasten the cake ring around the bottom of the cake and an acetate strip around the exposed top (tucking the acetate strip inside the cake ring) of the cake to keep the sides of the cake straight.
  • If you wish to have sharp edges on the finished cake, wrap an 8-inch circle (cardboard or the bottom of an 8-inch baking pan) and press the smooth side against the top of the cake (not shown). Refrigerate the cake for several hours or until the cake is set and the cake layers don’t slide.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

  • Remove the cake from the fridge, then remove the cake ring and the acetate strip.
  • Reserve 1/2 cup of the remaining frosting and set aside. Use the 2 cups of frosting to frost and smooth the sides of the cake using the top circle board as a guide against which to scrape the bench scraper. Then remove the board and the plastic wrap from the top. Use an offset spatula to smooth out the top.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

  • Pour the cooled chocolate ganache in the middle of the top of the cake, then spread it around with the spatula allowing the chocolate ganache to drizzle down the sides.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

  • Fill a pastry bag with the remaining cream and pipe a round border around the cake, like shown.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

Sprinkle the top with the White and Milk Chocolate Crispearls if you wish. I also sprinkled the cake with some edible gold glitter – this one is also very optional.

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

The cake can be eaten right away or placed in the fridge until ready to eat.
Enjoy!

Couple more FAMILY FAVORITE cakes below:

King of all Napoleons – the best Napoleon Cake recipe out there
Chocolate Kiev Cake – this one is better than the original 😉
Markiza Cake – my husband’s all-time favorite cake

Print-friendly version of the Korolevskiy Cake below

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.
5 from 3 votes
Print

Russian Royal Cake - Korolevskiy Cake

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate. 

Course Dessert
Cuisine Russian, Ukrainian
Keyword dulce de leche cake, royal cake, russian cake
Prep Time 20 minutes
Cook Time 30 minutes
Resting time 1 day
Total Time 50 minutes
Servings 18 Servings (One 8-inch cake)
Calories 453 kcal
Author Marina | Let the Baking Begin

Ingredients

Ingredients for Sour Cream Cake Layers

  • 4 eggs large room temperature
  • 2 cups granulated sugar
  • 2 cups sour cream
  • 2 cups all-purpose flour
  • 2 tsp baking soda

Also

Chocolate Ganache

  • 1/4 cup dark chocolate chips (or chopped dark chocolate)
  • 1/4 cup heavy whipping cream (heated until boiling)

Dulce de Leche Buttercream

  • 2 cup unsalted butter, room temperature (remove from fridge for 3 hours to bring to room temperature)
  • 2 cans dulce de leche (1 can sweetened condensed milk = 14 oz)

Instructions

Prep

  1. Turn oven to 350F with the baking rack in the middle. Line four 8-inch round baking pans with foil or parchment. If using foil, spray the foil with non-stick spray. Wet the cake strips and fasten around each baking pan.

Make the Royal Cake layers

  1. In a bowl of a stand mixer whisk together 2 eggs and 1 cup of sugar. Then add 1 cup of sour cream, 1 tsp baking soda, 1 tsp of vanilla extract and 1 cup of flour. Whisk everything until smooth. 

  2. Divide the batter between two bowls. To one bowl add 1/3 cup dried poppy seeds and mix to incorporate. Pour this batter into one of the prepared 8-inch baking pans. 
    To the second half add 1/2 cup roasted and chopped walnuts and mix to incorporate. Pour the batter into the second baking pan. 

  3. Repeat step #1, but add 1/4 cup cocoa powder together with the flour before whisking until smooth. 

  4. Divide the batter between two bowls. To one bowl add 1/2 a cup of well-drained canned cherries mixed with 1 tbsp of flour (this will help the cherries to not sink to the bottom) and gently fold. Pour the batter into the 3rd baking pan. 
    To the second half of the chocolate cake batter add 1/4 cup white chocolate chips and 1/4 cup dark chocolate chips and mix to combine. Pour the batter into the 4th prepared baking pan. 

How to Bake Sour Cream Cake Layers

  1. Place 4 baking pans into the oven, with the white cakes closer to the oven door and bake for about 20-30 minutes. Do not open the oven until at least 20 minutes into baking. The light cakes tend to bake faster, so check them with a toothpick first. If the toothpick comes out clean, remove the white cakes out while being careful not to keep the oven door open too long. Once a toothpick comes out with only a few crumbs from the chocolate cakes, remove them from the oven as well. Allow the cakes to cool in the baking pans for 5 minutes before inverting them onto a cooling rack and allowing them to cool completely. 

Make the Dulce de Leche Buttercream

  1. Make 1 recipe of this Dulce de Leche Buttercream with or without the 8 oz of the Cool Whip mentioned at the end of the recipe.
    This cake can also be made with 2 recipes of this Russian Buttercream.

Make the Chocolate Drizzle

  1. Combine the 1/4 cup dark chocolate chips and 1/4 cup hot heavy whipping cream and allow to sit for 1 minute. Whisk until smooth. Set aside.

Assemble the Russian Royal Cake

  1. Split all cake layers horizontally into two (this step is optional, but I prefer it this way). 
    Set aside 2 1/2 cups of the prepared Dulce de Leche Buttercream for decorating. 

  2. Layer the cake with the remaining Dulce de Leche Buttercream, alternating chocolate, and white cake layers. Fasten a cake ring around the bottom of the cake, and an acetate strip to the top of the cake (that is not covered by the cake ring). Refrigerate for about 2-3 hours to make the cake sturdier and easier to decorate. 

  3. Remove from the fridge. Carefully remove the cake ring and the acetate strip. 

    Take 1/2 cup of the reserved Dulce de Leche Buttercream and set aside (for decorating the top). 

  4. Cover the cake with the remaining buttercream and use a bench scraper to smooth out the sides. Place an 8-inch cardboard or bottom of an 8-inch baking pan on top of the frosted cake and continue evening out the sides for sharp edges. Then, carefully remove it and smooth the top with the spatula. 

  5. Reheat the prepared chocolate ganache in the microwave for about 5-6 seconds (or until pourable) in 2-3 second increments, mixing after each. 

    Pour over the top of the cake and spread out with an offset spatula, allowing the chocolate to drizzle down the cake. 

  6. Fit a pastry bag with a St.Honore pastry tip (or any star tip), then fill with the reserved 1/2 cup of Dulce de Leche Buttercream and pipe a border around the top of the cake. Sprinkle the top with Milk and White Chocolate Crispearls and edible Gold Glitter if you wish.

Recipe Notes

Can the Cake Layers be mixed all at once and baked one after the other? 

  • If you do not have four 8 inch baking pans, you can mix the batter one or two cake layers at a time. I do not recommend mixing all batter at once and then baking them one after the other, as only the first layer will rise as high as it should, each consecutive cake will be less fluffy and more gummy.

Freezing the Cake:

  • The cake can be frozen up to a month. Make sure to keep it in an airtight box or container so it does not absorb any freezer odors. 

Serving the cake: 

  • Serve the Royal Cake at room temperature or straight from the fridge. 
Nutrition Facts
Russian Royal Cake - Korolevskiy Cake
Amount Per Serving
Calories 453 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 18g 90%
Cholesterol 72mg 24%
Sodium 350mg 15%
Potassium 144mg 4%
Total Carbohydrates 39g 13%
Dietary Fiber 1g 4%
Sugars 26g
Protein 3g 6%
Vitamin A 16.8%
Vitamin C 0.3%
Calcium 9%
Iron 6.7%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

Russian Royal Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.

Join 8,000+ other food lovers enjoying weekly recipes.

Comments

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • So glad to find your blog. I lived in Zaporizhia for a year, and in Moscow for 4 years. How I miss some of the cakes I ate there. I will look through and find some to make. I think you have Kievski tort here. 🙂

    · Reply
    • Hi AGS,
      So glad to have you here, welcome!

      I do have Kiev Cake, in fact a few variations of it too! Check out the top 3 cakes on THIS page.

      If you’re looking for any of the dishes that you might’ve eaten while in Ukraine and Russia, check out my Russian/Ukrainian cuisine section. Hope you find something you’ll like!

      · Reply
  • What a beautiful presentation Marina! This cake looks phenomenal. You are so talented with desserts! I know my mother would love this cake. I might just have to make it for her 😉

    · Reply
  • Oh boy ! Royal it is !

    · Reply
  • Julia

    Your creation is beautiful, we call this cake “сказка”

    · Reply
    • Thank you!
      Which part of post USSR did you come from? Haven’t heard of it called Skazka, so wonder which part it’s from.

      · Reply

As seen in