Description
Russian Korolevsky Cake, also known as King’s Cake, is a delightful three-layer dessert that balances the tanginess of sour cream with the sweetness of condensed milk.
Ingredients
Scale
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
1 can sweetened condensed milk
cooked and cooled to room temperature
2 sticks unsalted butter
at room temperature
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large mixing bowl, beat the eggs and sugar until light and fluffy. Add sour cream and mix well.
- In another bowl, combine flour, baking soda, vinegar, cocoa powder, poppy seeds, and chopped walnuts.
- Gradually add the dry ingredients to the egg mixture, stirring until just combined.
- Divide the batter evenly among the prepared cake pans and smooth the tops.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, combine the cooked condensed milk and softened butter in a mixing bowl. Beat until creamy and smooth.
- Once the cakes are completely cool, spread the frosting between the layers, on top, and around the sides as desired.
Notes
Make sure to let the cakes cool completely before frosting to prevent melting. This cake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520 kcal
- Sugar: 34 g
- Sodium: 360 mg
- Fat: 30 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 135 mg
Keywords: Russian Korolevsky Cake, King's Cake, three-layer cake, dessert recipe, baking