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Russian Korolevsky Cake

A delightful treat that features layers of flaky pastry paired with a creamy, sweet filling, perfect for any gathering or cozy evening.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Russian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 2 cups all-purpose flour
  • 2 large eggs
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup sugar
  • 1/2 cup milk
  • 2 teaspoons baking powder
  • a pinch salt
For the Cream Filling
  • 2 cups heavy cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract (ensure it’s alcohol-free)
For the Topping (optional)
  • Fresh fruit, such as berries or sliced peaches
  • Whipped cream for decoration
  • Honey or chocolate drizzle

Method
 

Prepare the Cake Batter
  1. In a large mixing bowl, cream together softened butter and sugar until light and fluffy.
  2. Add in the eggs, mixing one at a time, then incorporate the milk.
  3. Gradually sift in the all-purpose flour, baking powder, and salt. Mix until just combined.
Bake the Cake Layers
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. Pour the batter evenly into each pan and smooth the tops.
  3. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow them to cool completely in the pans before transferring to a wire rack.
Make the Cream Filling
  1. In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Assemble the Cake
  1. Once the cake layers are completely cool, spread a generous amount of the cream filling on top of one layer, then place the second layer on top.
  2. Frost the top and sides of the cake with any remaining cream filling.
Decorate
  1. Top with your choice of fresh fruit, a drizzle of honey, or whipped cream.
Serve and Enjoy
  1. Slice, serve, and watch as your loved ones savor every morsel of this delightful cake!

Notes

To keep your cake fresh, store it in an airtight container in the refrigerator for up to 5 days. For later enjoyment, freeze individual slices wrapped tightly. Thaw slices in the refrigerator overnight.