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Can a cake ever be “too moist”? I don’t think so! I’ve never heard about, or tasted this cake until we went to my aunt’s wedding in South Carolina. The day before the wedding, on Friday, we were all together baking and preparing the food for the big day. Then one of my mom’s amazing cousins from Washington walks in with two enormous cakes that I’ve never laid eyes on! It had beautiful decoration, with poppy seeds, walnuts and cocoa! Woah! How did that make its way into life? Well, I don’t know how the Royal Cake originally was created, and by who, but in my book of cakes, this one came from my mom’s cousin 🙂 This cake was a HUGE hit at the wedding. My brother even hid two large pieces of cake for later because he knew that nothing would be left of it. (I don’t blame him for doing so)

I didn’t get the recipe right away. My best friend was kind enough to do all the hard work for me, and called over the phone to get step by step instructions. She made this cake for Easter, and brought me a huge piece to try. My family obviously loved it and devoured that whole piece. There is one brother in my family to thank. He loved the cake, but he didn’t forget to criticize it. He told us that the cake had to be even more moist. If you’re wondering if my best friend got offended, nope she didn’t. 🙂 A real cook always takes criticism and makes the best out if it. We decided to make this cake EVEN better!

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Ingredients for the cake layers: 

  • 6 Eggs (room temperature)
  • 3 cups sugar
  • 3 cups sour cream
  • 3 tbsp baking soda
  • 3 cups flour (sifted)
  • 1 cup poppy seeds (dry)
  • 1 cup walnuts (chopped)
  • 3 tbsp cocoa (Ghirardelli)

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Ingredients for the syrup:

  • 1/3 cup Irish Cream syrup
  • 3/4 cup of water

Ingredients for the cream:

  • 2 cream cheese (softened)
  • 1 cup sugar
  • 2 butter (softened)
  • 1 condensed milk or a little less (14 oz)
  • 2 Cool Whip (8 oz) thawed

Topping/Decor ingredients  for cake: 

  • 1 tbsp poppy seeds
  • 1 tsp cocoa
  • 1/4 cup chopped walnuts

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{The reason why I have more ingredients in this picture is because I made my layers a little bigger than this recipe. So I used 3 cream cheeses, 3 Cool Whips, 1 condensed milk, and 1 cup sugar. But if you like A LOT of cream, like me, than feel free to add a little more of the ingredients!}

How to make the layers for the cake: 

Prep: Preheat oven to 375*F and line the bottom of your pan(s) with foil paper. Do NOT forget to grease the foil!! This step is very important!

  1. First Poppy seed Layer: In your electric mixer, (this is what I use) , beat 2 room temp eggs with 1 cup sugar for about 5 min. Then add in your 1 cup of sour cream just until incorporated. Next, add in your 1 tbsp of baking soda and sift in 1 cup of flour. Make sure you use your spatula to take excess of the sides. Finally, add your 1 cup of poppy seeds until well blended.
  2. Spread out the batter evenly onto the prepared cake pan. Bake for about 15-20 minutes, or until golden brown. Do not over bake them! You want them nice and moist, almost wet like texture. When fully baked, take out from the pan and cool off on wire rack.

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3. Second Walnut layer: Repeat the same process as layer number one. Except this time instead of the poppy seeds, add 1 cup of chopped walnuts.

  • beat 2 room temp eggs with 1 cup sugar for about 5 min. Then add in your 1 cup of sour cream just until incorporated. Next, add in your 1 tbsp of baking soda and sift in 1 cup of flour. Make sure you use your spatula to take excess of the sides. Finally, add your 1 cup of chopped walnuts.

4. Third Cocoa layer: Repeat the same process as layer number one and two. Except this time instead of the poppy seeds, and walnuts your going to add 3 tbsp’s of cocoa.

  • beat 2 room temp eggs with 1 cup sugar for about 5 min. Then add in your 1 cup of sour cream just until incorporated. Next, add in your 1 tbsp of baking soda and sift in 1 cup of flour. Make sure you use your spatula to take excess of the sides. Finally, add in 3 tbsp of cocoa.

5. While the layers are cooling off, make the cream.

How to make the cream:

  1. Beat your 2 room temperature cream cheese’s for about 2-3 minutes. Scoop down the sides with spatula. (this is what I use)
  2. Then add in the cup of sugar, beat around 1-2 minutes.
  3. Add in the 2 sticks of softened butter till incorporated and no clumps are visible.
  4. Slowly pour your 1 can of condensed milk. Again spatula down the sides.
  5. Turn your mixer down to lower speed and add in your cool whip.

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How to soak the layers: 

  1. Dilute 1/3 cup Irish cream with 3/4 cup of water. Soak each layer (bottom side up) with this mixture. I bought my Irish cream from a Cafe at our mall. They literally had it no where else! 
  2. I also cut my layers in half because they were thin and I wanted a tall cake, not a long one. I dont think I broke any rules by doing so 🙂

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3. First layer that goes on the bottom is the poppy-seed layer. Soak it with a baking brush or spoon. Then add your cream. Keep repeating these steps, and not forgetting to soak bottom side up. Second layer is cocoa, and third is walnut. You can either leave 3 layers, or follow what I did and make 6 layers by cutting them in half and stacking them up.

4. Final step is to decorate! Is it only me, or is decorating the funnest part? You can decorate it however you’d like, but here’s how I decorated mine. I took a parchment paper as my line divider. It helps me keep the sections nice and tidy. I started my line with poppy seeds, then walnuts and followed by cocoa. Start them off smaller and get wider towards the middle section, then smaller again towards the end.

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And Ahhhhhh your cake is finished!! That was a long process, wasn’t it? But I will promise you, the results at the end, when the cake is inside your mouth…are just amazing 🙂 Your husbands will thank you!

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Royal Layer Cake (Королевский Торт)

Prep Time: 1 hour, 30 minutes

Cook Time: 55 minutes

Total Time: 2 hours, 25 minutes

Yield: 12-14 servings

Royal Layer Cake (Королевский Торт)

Ingredients

    INGREDIENTS FOR THE CAKE:
  • 6 Eggs
  • 3 cups Sugar
  • 3 cups Sour Cream
  • 3 tbsp Baking Soda
  • 3 cups Flour (Sifted)
  • 1 cup Poppy Seeds (dry)
  • 1 cup Walnuts (chopped)
  • 3 tbsp Cocoa (Ghirardelli)
  • TO SOAK THE LAYERS:
  • 1/3 cup Irish Cream Syrup
  • 3/4 cup Water
  • INGREDIENTS FOR THE CREAM:
  • 2 Cream Cheese (softened)
  • 1 cups Sugar
  • 2 Butter (softened)
  • 1 Condensed Milk (14 oz)
  • 2 Cool Whip (8 oz)
  • TOPPING/DECOR FOR THE CAKE:
  • 1 tbsp Poppy seeds
  • 1 tsp Cocoa
  • 1/4 cup Chopped Walnuts

Instructions

  1. Preheat the oven to 375*. Line the bottom of a 15x10 (or approx that size) with foil paper, and spray with cooking spray very generously. Do NOT forget this step.
  2. For the first poppy seed layer: beat 2 eggs with 1 cup of sugar for about 5min. Then add in the 1 cup of sour cream until incorporated. Add 1 tbsp baking soda, and sift in the 1 cup flour. Finally add in your cup of poppy seeds. Beat everything until well blended.
  3. Spread out the batter evenly onto the prepared cake pan. Bake for about 15-20 min., or until golden brown. When baked, take out from the pan and cool off on wire rack.
  4. For the second layer, repeat all ingredients, except for poppy seeds. Instead add 1 cup of walnuts.
  5. For the last layer, again, repeat all ingredients, except poppy seeds and walnuts. This time, add 3 tbsp of cocoa.
  6. Cool off all layers completely before topping with cream. Dilute 1/3 cup Irish cream with 3/4 cup of water. Soak each layer (bottom side up) with this mixture. Then add cream. Finish it off with the decor.

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