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.
Can the Russian Cake Layers 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.
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.
Can this Russian 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 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.
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)
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.
- Split the batter in half. Add poppy seeds to one half and walnuts to the other. Pour into two separate baking pans.
- Whisk the eggs and sugar until combined. Add the sour cream, vanilla, flour, cocoa powder and baking soda and whisk until smooth.
- Split the chocolate batter between two bowls. To one add the cherries mixed with flour.
- to the other add the 2 types of chocolate and mix. Pour the batter into separate baking pans.
- 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.
- 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 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, alternating 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 the cake with an acetate strip and a fasten with a an adjustable cake ring. Then top the top of the cake with an 8-inch acrylic disk, or the bottom of a removable cake pan bottom (if it is flat, not bumpy) press the smooth side against the top of the cake (not shown). Refrigerate the cake for several hours, overnight is best, or until the cake is set and the cake layer don’t slide.
- 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 disk as a guide against which to scrape the bench scraper. Then remove the disk and the plastic wrap from the top. Use an offset spatula to smooth out the top.
- Pour the cooled chocolate ganache in the middle of the top of the cake, then spread it around with an offset spatula allowing the chocolate ganache to drizzle down the sides.
- Fill a pastry bag with the remaining cream, fit it with the desired tip (I used Ateco #882 St. Honore tip) and pipe a round border around the cake, like shown.
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.
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
- Polish Cake – layered cake with tart plum butter, meringue and walnuts.
Print-friendly version of my Russian Korolevskiy Cake below
Russian Cake - Korolevskiy Cake
Russian Cake (Korolevskiy Cake)- Layers of walnut, poppyseed, cherry and chocolate cakes frosted with Dulce De Leche Buttercream and drizzled with chocolate.
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
- 1/3 cup dried poppy seeds (for 1st layer)
- 1/2 cup roasted, chopped walnuts (for 2nd layer)
- 1/4 cup cocoa powder (for 3rd & 4th layer)
- 1/2 cup tart cherries mixed with 1 Tbsp flour (for 3rd layer)
- 1/4 cup white chocolate chips (for 4th layer)
- 1/4 cup dark chocolate chips (for 4th layer)
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
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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
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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.
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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. -
Repeat step #1, but add 1/4 cup cocoa powder together with the flour before whisking until smooth.
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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
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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
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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
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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
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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. -
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.
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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).
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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.
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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.
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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.
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Marina | Let the Baking Begin
Hello hello
I’ve landed to this page cuz I was looking for something from East Europe.
I’ve reproduced the cake and it was amazing! Thank you
Just out of curiosity I’ve halved the sugar in the 4 sponges and instead of butter cream I’ve just created a dulche the leche whipped cream with half of the dulche de leche and no additional sugar.. It is definitely sweet enough
Hi Marina
I cant really understand what is 1 recipe for the dulce de leach buttercream..In the recipe is 16 oz of butter, 24 dulce de leche and 8to16 oz of whipped cream. Are these to use for this recipe or should I split it in half? (8, 12 and 8to8)? Thank you so much
Hi Camelia,
You can make this recipe with either dulce de Leche or the sweetened condensed milk.
The links that are included are for either one of those, it’s up to you which one to use. The pictured cake uses the recipe with dulce de Leche and the amount of ingredients listed in the recipe card (in the ingredient list). Does this make sense?
I’m not a fan of cherries can blueberries , strawberries, or raspberries be used instead of the cherries.
You can omit the fruit altogether and just replace it with a layer that you like the flavor of better
Wow. That looks outstanding. Fantastic explanations. Can you suggest something flavourful l can substitute for the walnuts please? Unfortunately, as l’ve grown older, I’ve developed an allergy to them. They were a favourite ingredient in so many of my recipes too! I’m not allergic to any other nuts and have seen cake recipes that use roasted peanuts. Do you think that would work?
Also, would you freeze this complete with the buttercream or would you freeze the cakes only and finish decorating it later?
Many thanks.
Mariana,
Thanks for sharing recipe. I am from Iran and I didnt try this cake before. I have some question:
Why my cake was bitter?
Why It smells a little like raw egg?
How can I change the smell of milk ?
Regards
Delicious cake! My husband who is extremely picky with cakes loved it And my family approved! Will definitely be adding this to one of my regular recipes!
Love hearing that! Thank you for your comment and the star rating ❤️
Thank you so much for this recipe! The cake was so delicious!! I enjoyed baking it! I’m so glad I found your blog!
Hello Marina
These look amazing.I made this cake, and I love’t . It is very delicious !!!
I am so glad, to find your blog.Thank you for this recipe, and many others,that you have done.
God bless you and keep up, the awesome work.
Un beso muy grande❤️
This cake looks delicious, want to give it a try
have couple questions
I don’t use butter in my frosting, can I substitute it?
And if I don’t soak the sponge cakes, will the cake be on a dryer side?
I made this cake twice used everything right. Soda is not expired. And the cakes came out flat. I’ve noticed there are other ladies that commented similar problem with the cakes not rising.
Hi Tanya,
I’m sorry you were having trouble with the cake. If you have it in you to try and figure out what it is that you’re doing different than the recipe, you could have a really good cake. I’ve been making this recipe for years and if you look in the comments there’s only one other person that mentioned having the same problem, and many others mentioned that the cake came out well.
Could it be that you’re using baking powder and not baking soda? Baking powder is less strong than the baking soda so the cake wouldn’t rise much if you used that. You say that the cake came out flat, do you mean that it came out dense and not fluffy or flat? Because my cakes come out flat too, but they’re fluffy flat, not dense flat.
I don’t like to bake because it is SO meticulous, cooking is much easier, but thank you for simplifying the steps and allowing us novice ones to get back into baking!
We loved the cake and our friends think I’m a baker
So good to hear! Thank you Nadia for your feedback and the star rating!
Hello! So glad I came across your beautiful cakes on Pinterest. I bake cakes for family members birthdays and every holiday. I like to make different cakes, often opt for more complex and unique flavors. I made your Russian Royal cake for my mother’s birthday and Names Day and everyone loved it. The flavor combinations were delicious. The cakes looks like it would be difficult to make but in fact is fairly easy. Your directions and step by step photos were in-depth and thorough. Will definitely make this again and look forward to trying some other recipes you have on your great site! Thanks!!
Gina
Hi Gina!
Thank you for your star rating and comment! I appreciate the time you took to share your feedback and such nice review! I hope you find many other cakes and desserts that will fit your taste!
Happy Holidays!
Marina
Hello! wonderful cake recipe! my cake layers did not rise at all, any thoughts as to why?
Did you forget the baking soda? Or nay be it’s super old and no longer active?
Hi! I was debating on what cake to make for father in laws birthday and looks like I have most of the ingridents from this cake. Even cherries in a can that I place in cupboard and forgot about. Meant to be eh? I do have a question about cool whip. You mentioned it in the instructions that you can add it? Is it the whole 8oz? I kinda dont like buttercream too much so addition of the cool whip might level it out? I do like how your chocolate ganache dripped on the sides like that, thicker verses little strands. Its really achievable to get it that way? I have never tried it that way and scared it wont work out. Just pour all of the chocolate on top and slowly move it to the sides and see how it drips down?
Looks like I missed your comment for a while! This is awesome for birthdays and is always a hit when I make it.
Yes, once you add the cool whip it will be a lot fluffier than a regular buttercream, so it will not solidify in the fridge like buttercream does, too.
As far as the drip, check this video here, just make sure to turn the volume down, as due to some technical difficulties it saved with the music starting couple seconds too late and too loud – apologies))
Hey marina. Thanks for this yummy recipe. I made this cake and everyone liked it. The poppy seed, nuts Nd tart cherry is such a good combo. I did get comments back that the chocolate morsels were a but too much, especially the white chocolate. I was nervous about the cherry layer but it actually is very good with the rest of the combinations. Will make this again except will omit both chocolate types, keeping the layers plain choclate cake layers. Thanks. I absolutely love all the pics of the things you make.
Thank you so much Tanya for your feedback I appreciate you taking the time to share it!
Hello,
So i would like to make this cake for my husbands birthday next weekend. How far in advance could i store the the cake assembled in the fridge? I would like to get as much done ahead of time as possible. Because i will be adding molding chocolate all around it to make it look like a log wood. (Oh and the layers would be only poppyseeds and nuts. )
Hi Jenny,
You can make the cake as much as a week in advance and it should be fine, but the flavor is probably the best up to 48 hours before serving, as it has more of a fresh taste. I like your idea of the wood log, hope you share it somewhere on social media and tag me so I can see it 🙂
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. 🙂
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!
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 😉
Thank you so much Dina! Appreciate your comment and the star review!
Oh boy ! Royal it is !
Thank you for your comment and the ⭐️ rating!
Your creation is beautiful, we call this cake “сказка”
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.