Russian Korolevsky Cake (King's Cake)
User Reviews
4.7
Russian Korolevsky Cake (King's Cake)
Description
This cake recipe produces three unique layers by dividing the batter and adding cocoa powder to one, poppy seeds to another, and toasted chopped walnuts to the third. The batter itself is made by beating eggs and sugar until pale, incorporating flour, and folding in a sour cream mixture activated with baking soda and vinegar. This creates tender, moist cake layers with different textures: chocolate flavor from cocoa, crunch and subtle nuttiness from poppy seeds, and added texture and flavor from walnuts.
The layers are baked separately in a 9" cake pan and then stacked with a frosting made from cooked sweetened condensed milk and butter. The frosting's richness balances the distinct flavors of each cake layer to create a complex, multi-textured dessert that is traditional in Russian cuisine.
Refrigerating the frosting too long before use may make it too stiff to spread easily; letting it rest at room temperature for 15-30 minutes can help achieve spreadability.
Ingredients
Ingredients for the Full 3-LAYER Cake
- 6 egg at room temperature, extra large
- 3 cups sugar
- 3 cups sour cream
- 3 cups flour
- 3 tsp baking soda
- 3 tsp vinegar
- 1 Tbsp cocoa powder
- 2 Tbsp poppy seeds
- 1 cup walnuts toasted & chopped
Ingredients For Frosting:
- 1 sweetened condensed milk cooked and at room temperature, can
- 2 unsalted butter at room temperature, sticks (units not specified
Instructions
Prep:
- Cake Prep Instructions:
- Grease and generously flour a 9" non-stick cake pan.
- On a dry skillet, over medium-high heat, toast 1 cup of walnuts until lightly golden then chop into small pieces.
How to Make Each Cake Layer: Preheat the Oven to 380 ˚ F (read note before starting)
- In the bowl of an stand mixer with a whisk attachment, beat together 2 eggs and 1 cup sugar until pale yellow (4 minutes on medium/high speed). Reduce the speed to low and add 1 cup flour. Mix until well-blended.
- Put 1 cup sour cream in a large measuring cup. In a small ramekin, combine 1 tsp baking soda with 1 tsp vinegar. It will fizz up, then stir it right away into the sour cream.
- The sour cream will start to visibly rise. Once you notice it rising, mix it into the cake batter using a spatula.
- In the first cake batter, mix in 1 Tbsp cocoa. Repeat steps 1-3 but In the second cake batter, mix in 2 Tbsp poppy seeds and in the third cake batter, mix in 1/2 cup toasted, chopped walnuts.
- Pour batter into prepared cake pan and bake at 380˚F for 20-22 minutes or until the top is golden and a toothpick comes out clean. Let cake layers cool to room temperature.
- Frost the top of each layer (see frosting instructions below)
- Sprinkle the top with the remaining 1/2 cup chopped walnuts
Frosting Instructions:
- Using a whisk attachment, beat together on high speed the cooked sweetened condensed milk and 2 sticks of butter for 3 to 4 minutes until fluffy. Frost once the cake is cooled to room temperature.
Notes
- The cake has three distinct layers, each made with a different additive: cocoa powder, poppy seeds, and toasted chopped walnuts.
- If frosting is refrigerated beforehand, let it stand 15-30 minutes at room temperature to soften before spreading.
User Reviews
Overall Rating
4.7
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