5 from 3 votes
Korolevsky Cake (Kings Cake)
Korolevsky Cake (Kings Cake)
Prep Time
45 mins
Cook Time
1 hr 15 mins
Total Time
2 hrs
 
Course: Cake, Dessert
Servings: 14 -16
Author: Valya's Taste of Home
Ingredients
  • Ingredients you will need:
  • Poppy seed layer:
  • 3 large – egss
  • ½ cup – granulated sugar
  • 1 tsp. – baking powder
  • ¾ cup – all-purpose flour
  • 1/3 cup – poppy seeds
  • Chocolate layer:
  • 3 large – eggs
  • ½ cup – granulated sugar
  • 1 tsp. – baking powder
  • ¾ cup – all-purpose flour
  • ¼ cup – cocoa
  • Cranberry layer:
  • 3 large – egss
  • ½ cup – granulated sugar
  • 1 tsp. – baking powder
  • ¾ cup – all-purpose flour
  • ¾ cup – dried cranberries or raisins
  • Cream Ingredients:
  • 16 oz. – cool whip thawed
  • 1 can – Dulce de Leche
  • Chocolate Ganache use this simple recipe
  • Chocolate Shavings and Caramel Sauce is optional
Instructions
  1. Instructions for poppy seed layer:
  2. Preheat oven to 350 F. Beat eggs and sugar on high for 5 minutes. Very gently fold in flour with hand whisker or spatula.
  3. Add and fold in poppy seeds very gently.
  4. Pour batter into 10 “greased pan lined with parchment paper on the bottom of the pan. Bake the cake for 25 minutes at 350 F. Remove cake from the oven. Let it cool for 5 minutes before removing it from the pan. Remove from the pan and set aside to cool completely.
  5. Instructions for chocolate layer:
  6. Beat eggs and sugar on high for 5 minutes (as for the poppy seed layer). While the eggs and sugar are beating, prepare dry ingredients. In a small bowl combine flour, baking powder and cocoa. Stir it with whisker. Remove bowl from mixer and very gently fold in the flour mixed with cocoa.
  7. Pour it into 10 “greased pan lined with parchment paper on the bottom of the pan. Bake in preheated oven for 25 minutes at 350 F. Remove cake from the oven. Let it cool for 5 minutes before removing it from the pan. Remove from the pan and set aside to cool completely.
  8. Instructions for cranberry layer:
  9. Beat eggs and sugar on high for 5 minutes. Very gently fold in flour with hand whisker or spatula.
  10. Add and fold in very gently dried cranberries.
  11. Pour batter into 10 “greased pan lined with parchment paper on the bottom of the pan. Bake the cake for 25 minutes at 350 F or until golden brown. Remove cake from the oven. Let it cool for 5 minutes before removing it from the pan. Remove from the pan and set aside to cool completely.
  12. Instruction for the cream:
  13. While the cake layers are cooling down, we can work on the cream. Beat Dulce de Leche with thawed cool whip for 2 minutes. Scrape the sides and bottom of the bowl with a spatula and beat it on high for another minute.
  14. Assembling the cake:
  15. Place poppy seed layer onto a cake platter. Place ¼ amount of the cream on top of the poppy seed layer and spread it out evenly. Then place chocolate cake layer on top of the cream and add another ¼ amount of the cream (half of the total cream will go inside the cake). Spread it out evenly.
  16. Then place cranberry cake layer on top of the chocolate cake layer with cream. Crumb coat the cake first to ensure that you get no crumbs on the final cream coating. Use almost all cream for the top of the cake. (Save a cup of cream to decorate the base of the cake). Coat and spread the cream evenly, then decorate the base of the cake. You can use any desired Wilton tip you like.
  17. Pour prepared and cooled Chocolate Ganache. Sprinkle chocolate shavings on the top edge of the cake and then drizzle with caramel sauce if desired.
  18. Enjoy!