Royal Cake


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Recipe Makes: 12 servings (1 9″ cake with 3 layers)

Prep Time: 40 minutes

Cook Time: 30-35 minutes for each layer

Chill Time: 3 hrs 30 minutes

Total Time: about 6 hrs

INGREDIENTS FOR CAKE:

6 eggs

3 cups sugar

3 cups sour cream

3 cups flour

3 tsp baking soda

3 tsp vinegar

1 tbsp cocoa powder

1 ½ tbsp poppy seeds

¾ cup walnuts (toasted and chopped)*

INGREDIENTS FOR FROSTING:

1 can dulce de leche; room temperature

2 sticks of butter: room temperature

¼ cup walnuts (toasted and chopped)*

chocolate glaze

DIRECTIONS:

  1. MAKE EACH CAKE LAYER SEPARATE. Each layer has: 2 eggs, 1 cup sugar, 1 cup sour cream, 1 cup flour, 1 tsp baking soda, and 1 tsp vinegar. After the batter is made you add each special ingredients into the 3 layers. First layer will contain 1 tbsp cocoa powder, second will contain 1 ½ tbsp poppy seeds, and the third layer will contain ¾ walnuts.
  2. Preheat oven to 350 F and grease up a springform pan, you can use a normal cake pan as well, it might be a little harder to take the cake out.
  3. To make the cake layers: whisk eggs and sugar until pale yellow (about 4-5 min on high). Add in flour and either the cocoa powder, poppy seeds, or walnuts. While the eggs are whisking, combine baking soda and vinegar in a ramekin. Once it fizzes, add it to the sour cream. Stir it in well and let sit until sour cream becomes fluffy. Once fluffy, gently fold it into the cake batter. Pour the cake batter into the pan and bake at 350 F for 30-35 minutes or until toothpick comes out clean. Repeat for the other layers.
  4. To make the frosting: beat together butter and dulce de leche until well combined. Let chill in the fridge for 30 minutes, it become very runny and makes it hard to assemble the cake if not chilled.
  5. To assemble the cake: place one layer on a plate, then add ½ cup of the frosting. Spread the frosting around so it covers the entire cake, it’s okay is the frosting drips over the side. And continue until you have the final layer on top. Put some frosting on top and on the sides. It’s okay if it looks messy, you’ll fix it later. Stick a few wooden skewers into the cake and place it in the fridge for at least 2 hours, or overnight is best.
  6. Let the cake cool and the frosting stiffen. Take the skewers out of the cake and clean the messy frosting on top and the sides up with a spatula. Let cake cool in fridge for 1 hr. Then take it out and drizzle the chocolate glaze on the sides the up top, filling in the gaps, and sprinkle the top with crushed walnuts.
  7. Chill in fridge until ready to serve so the frosting won’t start to melt. Enjoy!

*Toast walnuts at 350 F for 5 minutes or until fragrant and chop them up.

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STEP BY STEP INSTRUCTIONS:

Measure out all ingredients. MAKE EACH CAKE LAYER SEPARATE. Each layer has: 2 eggs, 1 cup sugar, 1 cup sour cream, 1 cup flour, 1 tsp baking soda, and 1 tsp vinegar. After the batter is made you add each special ingredients into the 3 layers. First layer will contain 1 tbsp cocoa powder, second will contain 1 ½ tbsp poppy seeds, and the third layer will contain ¾ walnuts. Grease up a springform pan and preheat oven to 350 F.

Whisk eggs and sugar until pale yellow (about 4-5 min on high). Add in flour and either the cocoa powder, poppy seeds, or walnuts.

While the eggs are whisking, combine baking soda and vinegar in a ramekin. Once it fizzes, add it to the sour cream.

Stir it in well and let sit until sour cream becomes fluffy. Once fluffy, gently fold it into the cake batter. Pour the cake batter into the pan and bake at 350 F for 30-35 minutes or until toothpick comes out clean. Repeat for the other layers.

Poppy Seed Layer

Chocolate Layer

Walnut Layer

Beat together butter and dulce de leche until well combined. Let chill in the fridge for 30 minutes, it become very runny and makes it hard to assemble the cake if not chilled.

Place one layer on a plate, then add ½ cup of the frosting. Spread the frosting around so it covers the entire cake, it’s okay is the frosting drips over the side. And continue until you have the final layer on top.

Put some frosting on top and on the sides. It’s okay if it looks messy, you’ll fix it later. Stick a few wooden skewers into the cake and place it in the fridge for at least 2 hours, or overnight is best.

Let the cake cool and the frosting stiffen. Take the skewers out of the cake and clean the messy frosting on top and the sides up with a spatula. Let cake cool in fridge for 1 hr.

Then take it out and drizzle the chocolate glaze on the sides the up top, filling in the gaps, and sprinkle the top with crushed walnuts. Chill in fridge until ready to serve so the frosting won’t start to melt.

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AUTHOR: ANA

DID YOU MAKE THIS RECIPE? I would love you see a picture of your creation!

Tag @amintymonday and use the hashtag #AMintyMonday on

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