If you have a sweet tooth and a love for regal flavors, the Russian Korolevsky Cake (King’s Cake) Recipe is about to become your new favorite indulgence. This decadent layered cake brings together fluffy, moist layers and a rich, creamy frosting that’s both comforting and impressive. Each bite bursts with the perfect balance of tangy sour cream, subtle cocoa, crunchy nuts, and the unique hint of poppy seeds, offering a truly majestic dessert experience that’s perfect for celebrations or anytime you want to feel like royalty.
Ingredients You’ll Need
The magic of the Russian Korolevsky Cake (King’s Cake) Recipe lies in its simple but thoughtfully chosen ingredients. Each one plays a vital role in creating the cake’s texture, taste, and appearance. From the moist egg-sour cream batter to the smooth, luscious frosting, every component works together perfectly.
- 6 extra large eggs (at room temperature): Eggs provide structure and richness to the cake batter and help create its tender crumb.
- 3 cups sugar: Essential for sweetness and helps with moisture retention in the cake layers.
- 3 cups sour cream: Adds moistness, a subtle tang, and contributes to the cake’s fluffy texture.
- 3 cups flour: The foundation for the cake’s structure; sift it for lighter layers.
- 3 tsp baking soda: Acts as a leavening agent to ensure the cake rises beautifully.
- 3 tsp vinegar: Reacts with baking soda for effective rising and balances the sour cream’s tang.
- 1 Tbsp unsweetened cocoa powder: Gives a gentle chocolate undertone without overwhelming the flavor.
- 2 Tbsp poppy seeds: Provide a nutty crunch and a classic touch to this traditional cake.
- 1 cup walnuts (toasted & chopped): Adds texture and a deep, roasted flavor to complement the sweet batter.
- 1 can sweetened condensed milk (cooked and at room temperature): Creates a creamy, caramel-like frosting that’s luxuriously smooth.
- 2 sticks unsalted butter (at room temperature): Essential for the frosting’s silky consistency and rich flavor.
How to Make Russian Korolevsky Cake (King’s Cake) Recipe
Step 1: Prepare the Cake Batter
Start by separating your eggs, whipping the egg whites until stiff peaks form and setting them aside. In a separate bowl, blend the egg yolks with sugar until pale and creamy. Mix in sour cream, then in another small bowl, combine baking soda and vinegar to activate the leavening before folding it into the batter. Gently stir in sifted flour, cocoa powder, poppy seeds, and toasted walnuts. Finally, fold the whipped egg whites into the mixture carefully to keep the batter airy and light.
Step 2: Bake the Cake Layers
Divide the batter evenly between three prepared round pans or bake as one large layer to be sliced later. Bake at 350°F (175°C) for around 20-22 minutes or until a toothpick inserted comes out clean. Allow the layers to cool completely on a wire rack to prepare for assembly.
Step 3: Make the Frosting and Assemble
For the frosting, beat softened butter with the cooked sweetened condensed milk until smooth and fluffy – it’s rich but never greasy! Spread a generous layer of this creamy frosting between the cooled cake layers, stacking them carefully. Coat the entire cake with the frosting, then decorate with additional toasted walnuts or poppy seeds if you like. Refrigerate the cake for a few hours to let the flavors meld and the frosting set beautifully.
How to Serve Russian Korolevsky Cake (King’s Cake) Recipe
Garnishes
To elevate your presentation, sprinkle the cake with extra toasted walnuts or a dusting of cocoa powder on top. Fresh berries can also add a lovely burst of color and freshness that balances the rich, creamy flavors.
Side Dishes
This cake pairs wonderfully with a cup of strong black tea or freshly brewed coffee, which helps to cut through the sweetness and complement the cake’s nuanced flavors perfectly.
Creative Ways to Present
Try slicing the cake into petite servings for a dessert buffet or layering it with fresh fruit for a sophisticated twist. You can also serve individual portions with a drizzle of honey or a dollop of whipped cream for an extra touch of indulgence.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cake tightly in plastic wrap or store in an airtight container in the refrigerator. This will keep it fresh and moist for up to 5 days, making it perfect for enjoying over several days or sharing with guests.
Freezing
You can freeze the cake by wrapping it securely in multiple layers of plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight for the best texture.
Reheating
Since this cake is best served chilled or at room temperature, reheating is not recommended. Instead, bring the cake to room temperature by leaving it out for 30 minutes before serving for the richest flavor experience.
FAQs
Can I use regular cream instead of sour cream in the Russian Korolevsky Cake (King’s Cake) Recipe?
While regular cream can increase moisture, sour cream adds a tangy flavor and acidity that helps tenderize the cake and react with baking soda. Using sour cream preserves the cake’s traditional taste and texture.
Why do I need to cook the sweetened condensed milk for the frosting?
Cooking the condensed milk caramelizes its sugars, creating a thicker, richer frosting with a deliciously deep flavor that complements the cake layers perfectly.
Can I substitute walnuts with other nuts?
Absolutely! Pecans or almonds work well too and provide different flavor profiles while maintaining that delightful crunch in the cake layers.
Is it necessary to separate and whip the egg whites for this recipe?
Yes, whipping the egg whites separately adds airiness and volume, ensuring your cake layers are light and fluffy rather than dense.
How long should the cake chill before serving?
For the best flavor harmony and texture, chill the assembled cake for at least 3-4 hours or overnight. This allows time for the frosting to set and the layers to soak up the delicious frosting.
Final Thoughts
Making the Russian Korolevsky Cake (King’s Cake) Recipe is like crafting a little edible crown, worthy of any special occasion or simply to brighten an ordinary day. Its rich flavors, delightful textures, and impressive appearance will wow anyone lucky enough to have a slice. So don your baking crown and give this regal cake a try — I promise it will become a cherished favorite in your dessert repertoire!
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Russian Korolevsky Cake (King’s Cake) Recipe
- Prep Time: 70 minutes
- Cook Time: 22 minutes
- Total Time: 92 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Russian
Description
Korolevsky Cake, also known as King’s Cake, is a classic Russian layered dessert featuring soft, fluffy cake layers infused with poppy seeds and cocoa powder, perfectly balanced with a rich and creamy sweetened condensed milk frosting. Its tender texture, nutty undertones from toasted walnuts, and sweet tang from sour cream make it a beloved treat for celebrations and special occasions.
Ingredients
For the Cake Layers
- 6 extra large eggs, at room temperature
- 3 cups sugar
- 3 cups sour cream
- 3 cups all-purpose flour
- 3 tsp baking soda
- 3 tsp vinegar
- 1 tbsp unsweetened cocoa powder
- 2 tbsp poppy seeds
- 1 cup walnuts, toasted and chopped
For the Frosting
- 1 can sweetened condensed milk, cooked and at room temperature
- 2 sticks unsalted butter, at room temperature
Instructions
- Prepare the Cake Batter: In a large mixing bowl, beat the 6 extra large eggs with 3 cups of sugar until the mixture is light and fluffy. Add 3 cups of sour cream and mix well until combined thoroughly, ensuring a smooth batter.
- Mix Dry Ingredients and Combine: In a separate bowl, sift together 3 cups of flour, 3 tsp baking soda, and 1 tbsp unsweetened cocoa powder. Add 3 tsp vinegar to the wet mixture to activate the baking soda. Gradually fold the dry ingredients into the wet mixture, followed by the addition of 2 tbsp poppy seeds and toasted chopped walnuts. Mix gently until evenly distributed without overmixing.
- Bake the Cake Layers: Preheat the oven to 350°F (175°C). Pour the batter evenly into greased or lined cake pans. Bake for approximately 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely before assembling.
- Prepare the Frosting: In a bowl, combine the cooked sweetened condensed milk with 2 sticks of unsalted butter at room temperature. Beat the mixture until it becomes creamy and smooth, perfect for spreading.
- Assemble the Cake: Once the cake layers are cooled, spread a generous amount of the condensed milk frosting between each layer and over the top and sides of the cake, creating a rich, moist, and flavorful dessert. Optionally, sprinkle some extra chopped walnuts or poppy seeds on top for decoration.
- Chill and Serve: Refrigerate the assembled cake for several hours or overnight to allow the flavors to meld and the frosting to set. Slice and serve chilled for the best taste and texture experience.
Notes
- Use room temperature ingredients for better mixing and texture.
- Cooking the sweetened condensed milk transforms it into a caramel-like dulce de leche, adding depth to the frosting.
- To toast walnuts, bake them on a baking sheet at 350°F for 8-10 minutes until fragrant.
- Make sure to cool the cake layers completely before frosting to prevent melting.
- This cake tastes even better after chilling overnight as the flavors deepen.
