Russian Korolevsky Cake

A simple, clear guide to make Russian Korolevsky Cake (King’s Cake) at home.

introduction

This Korolevsky Cake is a layered walnut, poppy seed, and cocoa cake with a sweet butter-condensed milk frosting. It is fairly easy to make and tastes rich. If you like other nut cakes, try this almond nut cake recipe for another simple treat.

why make this recipe

You should make this cake when you want a showy dessert that still uses easy steps and common ingredients. The three different layers add taste and texture without hard work. It is a good cake for family meals or small parties. If you enjoy home-style recipes, you might also like these banana whole wheat pancakes for a simple breakfast idea.

how to make Russian Korolevsky Cake (King’s Cake)

Ingredients :

for the 3-Layer Cake, 6 extra-large eggs, at room temperature, 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 and chopped, for Frosting, 1 can sweetened condensed milk, cooked and cooled to room temperature, 2 sticks unsalted butter, at room temperature

Directions :

Prep:

• Grease and generously flour a 9-inch non-stick cake pan.
• Toast the walnuts in a dry skillet over medium-high heat until lightly golden. Let cool, then chop into small pieces.

To Make Each Cake Layer:

1. Preheat the oven to 380˚F.
2. In the bowl of a stand mixer with a whisk attachment, beat 2 eggs and 1 cup of sugar on medium-high speed until pale yellow (about 4 minutes). Reduce speed to low and mix in 1 cup of flour until well blended.
3. In a large measuring cup, add 1 cup of sour cream. In a small bowl, combine 1 tsp of baking soda and 1 tsp of vinegar, stirring quickly as it fizzes. Add this mixture to the sour cream, stirring until the sour cream visibly rises.
4. Gently fold the sour cream mixture into the cake batter using a spatula.
5. Prepare three separate batters:
   • First layer: Stir in 1 Tbsp cocoa powder.
   • Second layer: Stir in 2 Tbsp poppy seeds.
   • Third layer: Stir in 1/2 cup toasted, chopped walnuts.
6. Pour each batter into the prepared cake pan and bake each layer for 20–22 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Let the cake layers cool completely before frosting.

Frosting Instructions:

• In a stand mixer with the whisk attachment, beat the cooked condensed milk and softened butter on high speed for 3–4 minutes, or until the frosting is light and fluffy.
• Frost each cooled cake layer generously, stacking them as you go. Spread frosting on the sides and top of the cake.
• Sprinkle the remaining 1/2 cup of chopped walnuts over the top.

how to serve Russian Korolevsky Cake (King’s Cake)

Cut the cake into slices and serve at room temperature. The cake is rich, so small slices work well. You can serve with coffee or tea. For a simple plate, add a few extra chopped walnuts on each slice. For more simple serving ideas, look at this buttermilk pancake recipe for pairing breakfast-style items.

how to store Russian Korolevsky Cake (King’s Cake)

Cover the cake with a cake dome or plastic wrap and keep it in the fridge. It will last 3–4 days. You can also freeze slices in an airtight container for up to 1 month. Thaw in the fridge before serving.

tips to make Russian Korolevsky Cake (King’s Cake)

• Use room-temperature eggs and butter for a smoother batter and frosting.
• Toast the walnuts well for a better nut flavor.
• Beat the eggs and sugar until very pale to make a light crumb.
• Let each layer cool fully before stacking to keep the frosting smooth.
• If the frosting seems too soft, chill it a short time, then re-whip before spreading.

variation (if any)

• Swap walnuts for pecans or almonds if you prefer a different nut flavor.
• Add 1 tsp vanilla to the frosting for extra aroma.
• For a lighter cake, reduce sugar by 1/4 cup in each layer, but keep the frosting as is.

FAQs

Q: Can I use light or nonfat sour cream?
A: Full-fat sour cream gives the best texture. Light sour cream can work but the cake may be slightly denser.

Q: Do I have to bake three separate layers?
A: You can bake one layer at a time in the same pan, or bake two layers and split one if needed. Follow the baking time and check with a toothpick.

Q: How do I cook the sweetened condensed milk for the frosting?
A: You can boil the sealed can in water for about 2–3 hours to make dulce de leche, or use store-bought cooked sweetened condensed milk. Cool fully before using.

Q: Can I make the cake ahead?
A: Yes. Bake the layers a day ahead and keep them wrapped in the fridge. Frost on the day you serve.

Q: Can I use a hand mixer instead of a stand mixer?
A: Yes. A hand mixer will work for both batter and frosting.

Conclusion

This cake gives a rich, layered taste with easy steps and simple tools. For the original inspiration and a full recipe page, see the original Korolevsky Cake recipe on Natasha’s Kitchen.

Russian Korolevsky Cake

A layered walnut, poppy seed, and cocoa cake with a sweet butter-condensed milk frosting, perfect for family meals or small parties.

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Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: Russian

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Cake

• 6 extra-large eggs 6 extra-large eggs, at room temperature Use room-temperature eggs for better mixing.
• 3 cups 3 cups sugar This provides sweetness for the layers.
• 3 cups 3 cups sour cream Full-fat sour cream gives the best texture.
• 3 cups 3 cups flour All-purpose flour works well.
• 3 tsp 3 tsp baking soda Ensure it's still active.
• 3 tsp 3 tsp vinegar To react with baking soda.
• 1 Tbsp 1 Tbsp cocoa powder For the first layer flavor.
• 2 Tbsp 2 Tbsp poppy seeds Provides a nutty texture.
• 1 cup 1 cup walnuts, toasted and chopped Toast for better flavor.

For the Frosting

• 1 can 1 can sweetened condensed milk, cooked and cooled to room temperature You can use store-bought or homemade dulce de leche.
• 2 sticks 2 sticks unsalted butter, at room temperature Use room temperature for easier mixing.

Method

 

Preparation

1. Grease and generously flour a 9-inch non-stick cake pan.
2. Toast the walnuts in a dry skillet over medium-high heat until lightly golden. Let cool, then chop into small pieces.

Making the Cake Layers

1. Preheat the oven to 380˚F.
2. In the bowl of a stand mixer with a whisk attachment, beat 2 eggs and 1 cup of sugar on medium-high speed until pale yellow (about 4 minutes).
3. Reduce speed to low and mix in 1 cup of flour until well blended.
4. In a large measuring cup, add 1 cup of sour cream. In a small bowl, combine 1 tsp of baking soda and 1 tsp of vinegar, stirring quickly as it fizzes. Add this mixture to the sour cream, stirring until the sour cream visibly rises.
5. Gently fold the sour cream mixture into the cake batter using a spatula.
6. Prepare three separate batters by stirring the following into each cake batter: First layer: Stir in 1 Tbsp cocoa powder. Second layer: Stir in 2 Tbsp poppy seeds. Third layer: Stir in 1/2 cup toasted, chopped walnuts.
7. Pour each batter into the prepared cake pan and bake each layer for 20–22 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
8. Let the cake layers cool completely before frosting.

Frosting Instructions

1. In a stand mixer with the whisk attachment, beat the cooked condensed milk and softened butter on high speed for 3–4 minutes, or until the frosting is light and fluffy.
2. Frost each cooled cake layer generously, stacking them as you go. Spread frosting on the sides and top of the cake.
3. Sprinkle the remaining 1/2 cup of chopped walnuts over the top.

Notes

Cover the cake with a cake dome or plastic wrap and keep it in the fridge. It will last 3–4 days. You can also freeze slices in an airtight container for up to 1 month. Thaw in the fridge before serving.