Description
Russian Korolevsky Cake, or King’s Cake, is a decadent three-layer dessert that beautifully combines the richness of sour cream, toasted walnuts, and fluffy cake layers, all topped with a luscious sweetened condensed milk frosting.
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 your oven to 350°F (175°C). Grease and flour three round cake pans.
- In a large mixing bowl, beat the eggs and sugar until light and fluffy.
- Add the sour cream and mix until combined.
- In a separate bowl, combine the flour, baking soda, vinegar, cocoa powder, and poppy seeds.
- Gradually add the dry ingredients to the egg mixture, mixing just until incorporated.
- Fold in the toasted and chopped walnuts.
- Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat the cooked sweetened condensed milk and butter together until smooth and creamy.
- Once the cakes are completely cool, frost between the layers and on the top and sides of the cake.
- Serve and enjoy your delicious Russian Korolevsky Cake!
Notes
Make sure to toast the walnuts for added flavor. You can also refrigerate the cake for a few hours before serving to let the flavors meld.
- 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, dessert, layer cake, walnuts, frosting