Royal Layer Cake – Торт “Королевский”

Royal Layer Cake-1-24When I first started baking cakes, they were lopsided, sorry concoctions. They seemed to taste alright though, and that gave me the confidence boost to keep trying.

By the time I was a teenager, I was determined to bake all kinds of cakes, the more challenging, the better. If my Mom was nervous that something might be too hard for me, like making Napoleon Cake (a Russian classic, made with multiple layers of puff pastry and a pastry cream made from scratch) or Medovik, I simply waited until she wasn’t home before tackling it. It was fun watching the surprised look on her face when she would come home to find my cake on full display at the kitchen table. Even though I was never a rebellious child and was such a rule follower it was ridiculous, I’ve always been a very determined girl. Maybe it had something to do with being 13:).

When my Mom first got this recipe from a friend and we tried it, I was immediately smitten. I proceeded to make this cake for every holiday and all my family members’ birthdays. I get bored very quickly and always want to try new recipes, so the fact that I made this cake consecutively for about a year is kind of a big deal.

If you go to the trouble of making 4 different types of cake layers for one cake, it’s definitely fit for royalty. The combination of raisins, peanuts, poppy seeds and chocolate is unique but very well balanced. It really takes no time at all to put this cake together, and it tastes just as delicious as it looks impressive.

Ingredients:

Cake:

4 eggs

2 cups sugar

2 cups sour cream

2 teaspoons baking soda, dissolved in 1 teaspoon vinegar

2 cups flour

1/2 cup raisins

1/2 cup toasted peanuts (or any other kind of nuts)

1/4 – 1/2 cup poppy seeds

1/4 cup baking cocoa powder

Frosting:

1 1/2 sticks of butter (12 Tablespoons or 6 oz. total), softened

1 (8 oz package) cream cheese, softened

1/2 -1 (14 oz) can condensed milk

1 teaspoon vanilla

Buttercream Frosting: (for the outside of the cake, optional)

2 sticks of butter, (8 oz total) softened

powdered sugar

1-2 Tablespoons milk, optional

Instructions:

Royal Layer Cake-1Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 or 4 (8-9 inch) round cake pans with parchment paper and grease with oil.

Beat 2 eggs with 1 cup of sugar in a standing mixer with a whisk attachment or use a hand mixer. Add 1 cup of sour cream, 1 teaspoon baking soda and 1/2 teaspoon vinegar. Mix to combine. Royal Layer Cake-1-3

Royal Layer Cake-1-4Add 1 cup of flour and mix to combine. Royal Layer Cake-1-5

Royal Layer Cake-1-6Divide the batter in half and put the raisins into one half of the batter and the peanuts into the other half of the batter. Royal Layer Cake-1-7

Royal Layer Cake-1-8Spread the batter evenly out into the prepared cake pans. Bake in the preheated oven for about 15 minutes.

Royal Layer Cake-1-9

Royal Layer Cake-1-10Meanwhile, repeat with the remaining ingredients, dividing it in half again. This time, add the poppy seeds and cocoa powder to the batter. Royal Layer Cake-1-11

Royal Layer Cake-1-12Spread the batter out evenly in 2 more round cake pans or wait until the first two cake layers have baked and use them to bake the remaining two cake layers on the same temperature.

Royal Layer Cake-1-13

Royal Layer Cake-1-14Take the cakes out of the cake pans, cool on a rack.

Meanwhile, make the frosting.

Royal Layer Cake-1-15In a standing mixer fitted with a paddle attachment, or using a hand mixer, mix the butter and cream cheese until they are a smooth consistency. Add the condensed milk and vanilla. The amount of condensed milk depends on how sweet you like your frosting.

Royal Layer Cake-1-16When the cake layers have cooled completely, even out the layers by cutting off the rounded part, if it needs it.

Assemble the cake by spreading the frosting between the layers. It doesn’t matter which order you assemble the cake layers in. Royal Layer Cake-1-17

Royal Layer Cake-1-18Cover the top and sides of the cake with frosting as well. You can simply use the reamaining frosting or make additional buttercream frosting to make it more smooth and to use for piping a design around the edge of the cake. I used chopped peanuts and raisins and pressed them against the sides of the cake and used poppy seeds and buttercream frosting to decorate the top of the cake. Royal Layer Cake-1-19I didn’t include the exact measurements for the buttercream frosting, because it’s very basic – use a standing mixer or hand mixer and mix the softened butter and as much powdered sugar as you like, the more you use, the stiffer it will be. Add a little bit of milk if it becomes too stiff.

The texture of this cake is much more dense than a typical sponge cake, so don’t expect it to be tender and fluffy. This is a different type of cake.

It’s best served at room temperature but should be stored in the refrigerator. The cake can be made ahead of time.Royal Layer Cake-1-21

Royal Layer Cake-1-22

Cake
 
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Author:
Recipe type: Sweets
Serves: 1 (9 inch) cake
Ingredients
Cake:
  • 4 eggs
  • 2 cups sugar
  • 2 cups sour cream
  • 2 teaspoons baking soda, dissolved in 1 teaspoon vinegar
  • 2 cups flour
  • ½ cup raisins
  • ½ cup toasted peanuts (or any other kind of nuts)
  • ¼ - ½ cup poppy seeds
  • ¼ cup baking cocoa powder
Frosting:
  • 1½ sticks of butter (12 Tablespoons or 6 oz. total), softened
  • 1 (8 oz package) cream cheese, softened
  • ½ -1 (14 oz) can condensed milk
  • 1 teaspoon vanilla
Buttercream Frosting: (for the outside of the cake, optional)
  • 2 sticks of butter, (8 oz. total) softened
  • powdered sugar
  • 1-2 Tablespoons milk, optional
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 or 4 (8-9 inch) round cake pans with parchment paper and grease with oil.
  2. Beat 2 eggs with 1 cup of sugar in a standing mixer with a whisk attachment or use a hand mixer. Add 1 cup of sour cream, 1 teaspoon baking soda and ½ teaspoon vinegar. Mix to combine. Add 1 cup flour and mix to combine. Divide the batter in half and put the raisins into one half of the batter and the peanuts into the other half of the batter. Spread the batter evenly out into the prepared cake pans. Bake in the preheated oven for about 15 minutes.
  3. Meanwhile, repeat with the remaining ingredients, dividing it in half again. This time, add the poppy seeds and cocoa powder to the batter. Spread the batter out evenly in 2 more round cake pans or wait until the first two cake layers have baked and use them to bake the remaining two cake layers on the same temperature.
  4. Take the cakes out of the cake pans, cool on a rack.
  5. Meanwhile, make the frosting. In a standing mixer fitted with a paddle attachment, or using a hand mixer, mix the butter and cream cheese until they are a smooth consistency. Add the condensed milk and vanilla. The amount of condensed milk depends on how sweet you like your frosting.
  6. When the cake layers have cooled completely, even out the layers by cutting off the rounded part, if it needs it.
  7. Assemble the cake by spreading the frosting between the layers. It doesn't matter which order you assemble the cake layers in. Cover the top and sides of the cake with frosting as well. You can simply use the reaming frosting or make additional buttercream frosting to make it more smooth and to use for piping a design around the edge of the cake. I used chopped peanuts and raisins and pressed them against the sides of the cake and used poppy seeds and buttercream frosting to decorate the top of the cake.
  8. I didn't include the exact measurements for the buttercream frosting, because it's very basic - use a standing mixer or hand mixer and mix the softened butter and as much powdered sugar as you like, the more you use, the stiffer it will be. Add a little bit of milk if it becomes too stiff.
  9. The texture of this cake is much more dense than a typical sponge cake, so don't expect it to be tender and fluffy. This is a different type of cake.It's best served at room temperature but should be stored in the refrigerator. The cake can be made ahead of time.

52 Comments

  • Luba

    I’ll be trying to make this cake once our oven is fixed! I think my husband should like it very much. 🙂

  • Tanya

    Wow, looks amazing!! How did you pipe the frosting on top to make it look so perfect? Or is it a little easier with butter cream? (to take breaks to spin the cake if that makes sense)

  • Zhanna

    Hi Olga,
    Love your website! And I also love this cake. It has been in my family since forever. My grandmother (who was a professional chef) gave it to me. The only difference is there is no chocolate layer in our version and we use walnuts (but that’s a minor difference). Anyway, to everybody, who is not sure – you must try it! That is a phenomenal cake. )))
    Blessings to you, Olga, and your family, especially those two cuties you have. )))

  • viktoriya

    Olga you are so talented this cake looks amazing I cannot wait to try to make this cake I hope it will turn out just like yours

  • Katya @ Little Broken

    All of your cakes are absolutely delicious! This one is so beautiful! I’m not a baker but know where to come back for inspiration 🙂

  • Nina

    Hi, Olga,

    Your cake looks SOOOO GOOD!!!
    I have question, What do you think to substitute first layer of your cake with plum instead raisin.
    I love plums ):

    THANKS MUCH

    • olgak7

      The cake is very versatile, Nina. You can use many different things: craisins, prunes, dry cherries, dry blueberries, etc. Use whatever you like or have stashed in your pantry.

  • Tony

    Hi Olga:
    Another good looking cake. You make everything look so beautiful. I will make this cake with your easy to follow instructions, it should be no “problem”. It does look delicious. I do enjoy following your blog. Thanks again for all your recipes.
    Tony

  • Oksana K

    Hi Olga, gotta admit it. This cake is OUT OF THIS WORLD! 😀 I NEVER BAKED A SINGLE CAKE (only brownies, pies, cookies, muffins… and such). Well, until now, when i saw this post. (i’ve done tons of your reicipes: salads, soups, muffins, cookies- but i always bypassed all the cakes, because I just dont’ bake them.
    First of all i’m afraid i’ll mess up, NO EXPERIENCE WHATSOEVER, 2nd major issue – i don’t have a Kitchen Aid mixer (only a hand held). So this one cought my eye as you mentioned that a hand held mixer could be used here. PLUS the ingridients in this cake are simply a combination of the best ones out there, that one can put together in one AWESOME CAKE! I just realized that this is it! I MUST put my fear behind and just bake this one! 😀
    So i used cocoa for one, dried cherries (cuz i had those) for 2nd, walnuts (same thing, had those already, just had to toast them) for 3rd. Didn’t find poppy seeds in the store, which i love, so in that layer i added a little bit of walnuts, dried cherries and cocoa, lol. AND IT TURNED OUT SOOOO GOOD! (to answer for people that were asking about subtitutes – YES, add any other nuts or dry fruit you love, you won’t ruin this beauty). 😛
    Long story short, i baked THIS CAKE – MY FIRST cake, and it turned out amazing, so delicious, that my family is still in shock! 😉
    If someone is like me (not a baker) – PLEASE TRY, like i did – Super easy with these lovely directions from Olga.
    Olichka, now when i let my excitement out in this long comment, just must say it again THANK YOU SO MUCH, and may GOD BLESS YOU! 😀 What a great job you do in this blog! Keep it up!

  • Angie

    Hi Olga, I bake this cake exactly by your receipy, but it turn a little bit dry (сухой)…mayby I should been пропитать коржи what do you think?

  • Kel

    The cake is so beautiful – thanks for sharing it! Is the royal layer cake a traditional dessert?

    I enjoy your blog, even though I do not often comment. You and your family are remarkable and inspiring!

  • Natasha

    Hi Olga!
    I made this cake today, it was soooo delicious! And it was fairly easy to make! Thank you for all your great recipes, I use them all the time! God bless!

  • Amanda @ Cookie Named Desire

    Oh my gosh, this is so good! I just discovered this cake on Pinterest and fell in love! And I can tell you are going to be a new favorite blogger of mine! My ex is Estonian-Russian and I am trying to insert more of that culture in her life, especially with food, but I unfortunately have limited experience with it. I can’t wait to see more of your recipes! I am off to stalk the rest of your blog now!

  • Alina

    Hi Olga,

    Thank you for a such a lovely recipe.

    Could you please let me know in grams as how much is stick of butter, as in UK we have butter packed in 250 g.

    Many thanks.

  • Ana

    Olga your cakes are the best…i love your recipes because they are not too sweet. I want to make this cake a little bit bigger, like 10 in, have i to double the recipe or will be fine this amount?
    BTW, can you post a Napoleon Cake recipe and Macarons recipe on your blog? I tried a lot of recipes from different blogs, but i didn’t find what i want, I am sure 100% that your recipes will be the best. I trust you…and I love your blog. Thank you!

    • olgak7

      I would make 1 1/2 of the recipe. I think the cake layers will be too thin if you don’t adjust the amount. Or you can just make sure not to bake them too long.
      I will definitely try to post the Napoleon Cake and Macaroons recipe whenever I have a chance. Thank you so much for your sweet comment, Ana.

  • Sveta

    Does this cake freeze okay?

    How come you have to divide ingredients and MIX by 2 eggs with 1 cup sour cream 1 cup sugar & so, can I MIX 2 eggs with 2 sour cream & so… or 6 eggs with 3 cups sour cream & sugar & on…?
    Why do you have a picture of mixing vinegar with soda in little bowl? In instructions says to just add into mixing bowl

    Thank you for these clarifications

    • olgak7

      You need to dissolve the baking soda in the vinegar before adding it to the batter, just like the picture shows and the instructions in the recipe. (In the listed ingredients, it says “2 teaspoons baking soda, dissolved in 1 teaspoon vinegar”.
      The way I described to prepare the cake layers is to have the best texture in the baked cakes. Since you bake them two at a time, that is why you mix two cake layers at once and then divide them in half, since each half will be a separate layer.
      You repeat the process a second time for the next two cake layers. I hope that helps.

  • Masha

    Is there another cream at can go well with this cake? Or can I somehow substitute some of the butter out. I don’t like when cream is too buttery. Is it? Or it’s a perfect balance? I on PE a lot of Russian cakes call for a lot of butter cream and I don’t like that.

  • Carol

    I am going to make this recipe and hopefully mine turns out so spectacular! I am just wondering if I would need to soak poppy seeds or grind them. Seems like you usually have to do this so I am wondering if you recommend that or just use as is?

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