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)
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.
- 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 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.
- 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.
- 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.
- Fill a pastry bag with the remaining cream and pipe a round border around the cake, like shown.
The cake can be eaten right away or placed in the fridge until ready to eat.
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 for Sour Cream Cake Layers
- 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)
Make the Royal Cake layers
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.
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.
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
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
Make the Chocolate Drizzle
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
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.
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).
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.
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.
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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