RUSSIAN ROYAL CAKE
Ingredients
Chocolate cake layers:
- 1 Stick Butter (softened)
- 1 Cup Sugar
- 3 Eggs
- 1 cup Flour
- 1/2 Cup Sour Cream
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1/4 Cup Cocoa Powder
Poppy-Seed Cake Layers
- 1 Stick Butter (softened)
- 1 Cup Sugar
- 1/2 Cup Sour Cream
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 2 Tbsp Poppy seeds (dry)
Walnut Cake Layers
- 1 Stick Butter (softened)
- 1 Cup Sugar
- 3 Eggs
- 1 cup Flour
- 1/2 Cup Sour Cream
- 1 Tsp Baking Powder
- 1/2 Tsp Baking Soda
- 1 Cup Chopped Toasted Walnuts
Cream
- 2 cans Dulce De Leche ( cooked condensed milk) Check instant pot tab for condensed milk cooking instructions
- 3 Sticks Butter (softened)
- 8 oz Cool Whip ( 1 container)
White Decorative Cream: Optional
- 2 Cups Ready to Whip Topping ( Pastry Pride Brand, Sold at Cash and Carry Freezer)
Chocolate Ganache : For Cake drips
- 4 oz Semi Sweet Chocolate chips
- 1/2 Cup Heavy cream
Instructions
Chocolate Layers
- Preheat oven to 350 degrees
- Beat together softened butter with one cup of sugar. Add three eggs , beating one egg at a time.
- In a cup mix half of a cup of sour cream with baking powder and sugar, than add to the batter and continue beating till combined.
- Sift together flour with cocoa powder and slowly add to the batter while still beating with a mixer on low speed.
- Butter two 10 inch baking pans. Cut out 10 inch circles out of parchment paper and place on the bottom of each baking pan.
- Divide the batter evenly between each baking pan. Place both of them in preheated oven to bake for 20 min.
- Once baked remove to cool and start on the next set of layers.
Poppy Seed Layers
- Beat together softened butter with one cup of sugar. Add three eggs , beating one egg at a time.
- In a cup mix half of a cup of sour cream with baking powder and sugar, than add to the batter and continue beating till combined.
- Sift Flour and slowly add to the batter, beating on low speed till combined.
- Stir in two table spoons of poppy seeds
- Butter two 10 inch baking pans. Cut out 10 inch circles out of parchment paper and place on the bottom of each baking pan.
- Divide the batter evenly between each baking pan. Place both of them in preheated oven to bake for 20 min. at 350 degrees
- Once baked remove to cool and start on the next set of layers.
Walnut Layers
- Toast Walnuts and let them cool completely. Chop into small pieces.
- Beat together softened butter with one cup of sugar. Add three eggs , beating one egg at a time.
- In a cup mix half of a cup of sour cream with baking powder and sugar, than add to the batter and continue beating till combined.
- Sift Flour and slowly add to the batter, beating on low speed till combined.
- Stir in chopped walnuts.
- Butter two 10 inch baking pans. Cut out 10 inch circles out of parchment paper and place on the bottom of each baking pan.
- Divide the batter evenly between each baking pan. Place both of them in preheated oven to bake for 20 min. at 350 degrees
- Let the layers cool completely
Cream
- Beat butter with dulce de leche till all mixed well at medium speed. ( Make sure butter is perfect room temp. evenly softened. I usually take out my butter from the refrigerator as soon as i start baking or few hours before.
- Add entire container or cool whip and mix just until well combined, at lower speed. ( Make sure cool whip isn’t frozen it has to be consistency of whip cream.
Assembling the Cake
- For a easier professional method use a cake spinning stand and a cake cardboard base.
- If you do not have these items you can use a regular cake stand that will fit a 10 inch cake.
- Place a walnut layer on the base and spread a good amount of the cream. Than place a chocolate layer and place a good amount of cream i usually use three good scoops on each layer. Keep repeating till you run out of layers.
- Fill in any sides with missing cream gaps. Using a flat spatula. You can also spread all over the cake if there is any more cream left. To make it easier for me to work with this large cake what i like to do is cut three straws according to how tall the cake is and place it in the center of the cake, this will prevent the cake from sliding and will make it easier to decorate later.
- Place a cake in a freezer for about 20 min. This step is crucial if you want that perfection look.
- Beat decorative cream listed in the Ingredients till stiff peaks.
- Remove the cake from the freezer and start decorating your cake with cream. I start with the sides first placing large amounts of cream all over the cake than scraping it till it all looks evened out in shape. I place the cake in freezer again for about 10 minutes.
- After 10 min i cover the cake with more cream to cover any see through spots. place it back in freezer for few minutes.
- Heat heavy cream and pour over chocolate chips, mix till all the chocolate is dissolved. Pour into a Cylinder squeeze bottle.
- Remove cake from the freezer, take a good amount of sprinkles in your hand and press lightly to the bottom part of the cake and working your way around for the sprinkles to stick to the cake. I like to place my cake stand on top of a baking sheet so when any of the sprinkles fall they fall into a baking sheet and i can reuse them.
- To do chocolate drips press on a squeeze bottle working with the sides of the cake to make little drips. keeping space between each drip. than working on top of cake connect all the drips with ganache. You can do chocolate drips around the entire cake. If you have any ganache left you can store it in refrigerator for later use.
- To decorate the top of the cake take a pipping tip with a large pipping bag fill with topping cream and squeeze the bag and lift and re peat to make these designs all around the cake. Sprinkle the top with few sprinkles.
Notes
Optional decorating tips, using edible gold glitter. Place a little bit at a time of glitter on a small piece of parchment paper or regular paper and blow on it facing the cake. The Glitter will evenly separate on the sides of the cake for some sparkle and repeat all around the cake. You can also top the cake with edible dried flowers that can be purchased on amazon . They will last longer on a cake than real flowers and will give it a more unique look.
