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
Scale
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.