This post may contain affiliate links. Read my disclosure policy. My Aunt Anna made this King’s Cake last Thanksgiving. I took a photo of it and posted it, then got a wave of requests for the recipe. 1 year later (ok, that’s more than a little embarrassing), I am finally posting it! I just found out this is a Russian cake recipe. Korolevsky means King’s, which makes this a royal cake. Russian and Ukrainian people are known for their fantastic cakes. I’m sure you will enjoy this one! Each cake layer has 1 cup of sour cream so it turns out very soft and moist. If you make the full recipe with all three different layers, it is very time consuming – not difficult – just time consuming. According to the original recipe, each cake layer is mixed and baked separately (my wonderful husband so kindly washed my KitchenAid 4 times!!) This triple-layer-cake turned out huge and even a thin slice of cake was a lot! Next time I make this, I will make double the cake portion at once, then divide the batter in half, put poppy seeds in one and walnuts in the other and bake them together in 2 separate cake pans. This would make a double layer cake instead of a triple. You can also just make a full poppyseed cake or a full walnut cake and it will be just as good.
Ingredients For the Full 3-LAYER King’s Cake
Ingredients For Frosting:
Cake Prep Instructions:
How to Make Each Cake Layer:
Frosting Instructions:
- Using a whisk attachment, beat together on high speed the cooked sweetened condensed milk (at room temp) and 2 sticks of butter for 3 to 4 minutes until fluffy.
Frost once the cake is cooled to room temperature. If you refrigerate the frosting before using, it may become too stiff and you will need to let it stand 15 to 30 minutes until it’s spreadable.
