Royal Delight Cake

Absolutely delicious Russian Royal Delight Cake Recipe. A chocolate layer with a poppyseed layer and a crunchy meringue layer in and delicious delicate cream.

If you like layered cakes, try our Poppy Seed Cake. or the Meringue Chocolate Cake.

Royal delight cake on a cake platter with sides of crushed walnuts and topped with chocolate drizzle.

Though this Royal Delight Cake is a little more time consuming than dessert, it’s worth every minute of time because it truly does taste royal.

The combination of the cholate layer with the poppyseed and meringue gives it so much flavor and the binding cream brings all of the flavors together.

How to prepare a simple and moist poppy seed and chocolate cake.

how to make royal delight cake-

prepare the chocolate and poppy seed layers

  • Preheat oven to 355°F. Cover the bottom of two 8 inch round baking pan with parchment paper. Lightly spray with baking spray or butter generously.
  • In a small bowl, combine flour and baking powder and set aside.
  • Carefully, separate the egg yolks and whites into different bowls.
  • Add the sour cream to the egg yolks and beat on high for three minutes.
  • On high speed, beat the egg whites until stiff peaks form.
  • Slowly add the sugar to the egg whites and beat until well combined.
  • Combine the egg yolk mixture and egg whites and gently fold with a spatula.
  • Add in the flour and mix in with a spatula working from the bottom up. Divide the mixture between two bowls.
  • Add poppy seed to one of the bowls and add cocoa powder to the second, mix gently to combine.
  • Pour the cake mixtures into the pans.
  • Bake in a preheated oven 12-15 minutes. Check the center of the cake for readiness with a toothpick.

How to prepare the soft and moist poppy seed cake layers.

prepare the meringue layers

  • Preheat oven to 320°F. Line two 8” pans with parchment paper.
  • Finely chop the walnuts for the meringue layers.
  • Beat egg whites on high speed until stiff peaks begin to form.
  • Slowly, add in the sugar and mix until combined.
  • Fold in the walnuts with a spatula.
  • Divide the mixture into the pans. Try to get the tops spread as evenly as possible.
  • Bake 1 hour. DO NOT OPEN OVEN during baking.
  • Open oven door halfway and allow the meringues to cool before removing. (If you take them out of the oven immediately the change in temperature will cause the layers to flatten).

How to prepare the meringue cake layers for this Royal delight cake.

prepare the cream

  • Mix together the butter, powdered sugar, and cream cheese. Add in the condensed milk and mix with a spatula.
  • Refrigerate cream for at least 10 minutes. It will start to thicken and will be easier to apply.

assemble the cake

  • Blend the vanilla wafers and walnuts. Combine together the wafers, walnuts and poppy seeds. (THIS IS TOTALLY OPTIONAL and you can decorate as you please..)
  • Once the cakes are completely cooled, place the chocolate layer on a cake platter as the base.
  • Add a generous portion of cream.
  • Top the chocolate layer with a meringue layer. Add a very thin layer of cream. Add the second meringue layer and a thin layer of cream. Add the poppyseed layer to the top of the cake.
  • Cover tops and sides of the cake with the remaining cream.

How to decorate this poppy seed royal delight cake.

how to decorate the cake

  • Cover the sides of the cake with the decor mixture and some around the rim of the cake.
  • Melt chocolate and add to a Ziploc bag. Decorate the top of the cake with the chocolate as desired.
  • Refrigerate for at least an hour or overnight. Enjoy!

Royal delight cake on a platter cut in half.

I know as you look at the cake and the ingredients, it may feel intimidating and scary but the recipe is actually really simple, just has a few more steps than a simple cake.

try these other poppyseed recipes:

  • Poppy Seed Bars– Moist bars with a dulce de leche cream.
  • Babka– A soft bread braid with poppy seed filling.
  • Roulade– Homemade poppy seed roulade recipe.
  • Poppy Seed Roll– Sweetbread with poppy seed and cream cheese filling.
Print Recipe
5 from 1 vote

Royal Delight Cake

Amazing layered Russian Royal Delight Cake with a chocolate layer, poppy seed and meringue in a delicate cream.
Prep Time1 hr
Cook Time1 hr 15 mins
Total Time2 hrs 15 mins
Course: Dessert
Cuisine: Russian
Keyword: poppy seed cake recipe
Servings: 12 servings
Calories: 526kcal
Author: Valentina's Corner

Ingredients

chocolate and poppy seed layers-

meringue layers-

cream-

decor-

Instructions

chocolate and poppy seed layers-

  • Preheat oven to 355°F.
  • Cover the bottom of two 8” pans with parchment paper, grease with baking spray or butter.
  • In a small bowl, combine flour and baking powder, set aside.
  • Separate the four egg yolks and white into two separate bowls.
  • Add the sour cream to the egg yolks and beat with a mixer on high speed for 2 minutes.
  • Beat egg whites on high speed until whites go from soft/glossy and start to stiffen (about 3 minutes). Continue beating and slowly add the 2/3 cup sugar, beat until well incorporated.
  • Pour the egg yolk mixture into the egg whites and carefully mix with a spatula. Just until everything is combined, careful not to overmix.
  • Gently fold in the flour, mixing from the bottom up. Divide this mixture between two bowls. Add the poppy seed into one bowl and the cocoa powder into the second.
  • Pour the mixtures into the prepared pans.
  • Bake in preheated oven 12-15 minutes, check the center or cake for readiness with a toothpick.

meringue layers-

  • Preheat oven to 320°F.
  • Line two 8” pans with parchment paper.
  • Finely chop the walnuts.
  • Beat egg whites on high speed until whites go from soft/glossy and start to stiffen. Slowly add the 3/4 cup sugar, keep beating until stiff peaks form. With a spatula, fold in the chopped nuts.
  • Divide the mixture into the pans, evening out the top of layers as much as possible.
  • Bake meringues for 1 hour. DO NOT OPEN OVEN during baking. Turn off the oven and open the door halfway allowing the meringue to cool.

cream-

  • Beat the butter, powdered sugar and cream cheese.
  • Turn the mixer to low and add the condensed milk, mix just until incorporated. Refrigerate cream until needed.

decor-

  • Blend vanilla wafers, walnuts and graham cracker. Combine everything for the decor to create a crumbly mixture.

assembly-

  • Once all of the layers are completely cooled, place the chocolate layer on your platter as the base. Add a generous portion of cream. Take 1 meringue layer, flip it over, remove parchment paper and place atop the chocolate layer. Add a really thin layer of cream. Take the second meringue and flip it over, remove parchment paper and place it over the first meringue. Add a generous portion of cream. Flip over the poppy seed layer and place over top of the meringues. Cover the sides and the top of the cake with the remaining cream.

decorating-

  • Take the décor mixture. Cover sides of the cake with it and around the rim of the cake.
  • Melt the chocolate and decorate create a design in the center.
  • Take a knife and starting at the top of the chocolate circle start pulling the knife vertically until you get to the bottom of the circle. The chocolate will pull as well and it will create a design. Next, take the knife and a small distance from where you just ended take the knife and go up. Do the same on the opposite side of the center, repeat until you reach the end of the circle.
  • Refrigerate the cake for at least 1 hour.
  • Enjoy, friends.
Nutrition Facts
Royal Delight Cake
Amount Per Serving
Calories 526 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 8g50%
Cholesterol 109mg36%
Sodium 124mg5%
Potassium 355mg10%
Carbohydrates 61g20%
Fiber 2g8%
Sugar 47g52%
Protein 11g22%
Vitamin A 445IU9%
Vitamin C 0.4mg0%
Calcium 148mg15%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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Valentina's Corner

Show 24 Comments
  • Natalia 05/12/2019, 10:15 pm Link Reply

    This cake is a BOMB!!! Honestly saying,I didn’t know how tall the cake layers should be. They turned out close to 1″ of tickness I would say and I thought I failed with the cake but I still went ahead and assembled it. Then my another “problem ” was the meringue-it had a hollow space inside when I pulled it from the oven…I thought I failed with this too but still assembled. When I tried the cake on the next day-I cannot describe how amazed I WAS!!! It is soooooo delicious! We had a family over and they said it tastes so much better than Kievskii from Russian store. Anyways, to say it was delicious-is to say nothing! Thank you so much Valentina for this recipe! It is now my favorite and is on the table for every occasion :))

    • Valentina's Corner 05/13/2019, 11:38 am Link Reply

      Your comment totally made my morning. I’m so happy to hear you enjoyed the cake. It truly is an amazing cake. 🙂

  • Katie 12/19/2017, 1:01 pm Link Reply

    Hi Valia! I made this cake and it was wayy too good ?! I want to make it for family Christmas gathering. My question is, what ingredients should add more if to make it a bigger cake. Such as 9 inch pans? Thanks for the great recipe, my husband and I enjoyed it very much! And it’s the first cake I made where the meringue did not melt in the cake and turn into ‘cream’like ?

    • admin 12/20/2017, 1:19 pm Link Reply

      Hi, Katie. So glad to hear you enjoyed the cake. It truly tastes Royal ;).
      You can use a 9″ pan with the same ingredients. The layers will just be thinner and cook time will be a little let. But it should work just fine! 🙂

  • olga 11/09/2017, 12:11 am Link Reply

    Hi,
    I want to make this tommorow, but for some reason Merginue doesnt turn out great for me most of the time. It tends to start melting. So my question is, egg has to be a room temperature? And do you grease the sides of pans besides using parchement paper?

    • admin 11/09/2017, 9:07 am Link Reply

      Hi, Olga. I’m excited for you to try this recipe, it’s so good. Yes, eggs should be room temp. Make sure no egg yolks get into the whites. Lastly, make sure the bowl and whisks are completely dry:). Hope you LOVE the recipe. I’d love to hear back from you! <3

  • Tanya 12/04/2016, 12:39 am Link Reply

    Do you think I can make the meringue layers ahead of time? Would I refrigerate them?

    • admin 12/06/2016, 12:32 am Link Reply

      Hi Tanya,
      I’ve never made it earlier that the previous day but I’m sure you can do it two days in advance. You can keep it at room temp, just keep them covered. Hope that helps. Enjoy!

  • Lyuda 01/27/2016, 1:20 am Link Reply

    Very very delicious cake!!! Thank you!

    • admin 01/27/2016, 3:42 pm Link Reply

      Lyuda, so happy you enjoy it!! Yaayy…

  • Lyuda 01/25/2016, 10:11 pm Link Reply

    Valentina, how tall is your layers? Mine is 1/2 inch. Seems very short. Your cake looks very tall

    • admin 01/25/2016, 11:52 pm Link Reply

      Lyuda, hhmm. Honestly I’ve never measured them.:/ Once you put it together it will look taller with the cream. I make this often and will make a note to measure them. Sorry, that wasn’t very helpful:/..

  • Korinna 09/16/2015, 1:22 am Link Reply

    I made this cake last week, it tasted really good. Thank you for the recipe!

    • admin 09/16/2015, 2:22 pm Link Reply

      Korinna, so happy to hear that!:)

  • Natasha (@NatashasKitchen) 12/18/2014, 1:05 pm Link Reply

    Beautiful cake Valentina, I love the decoration, you are so creative :).

    • admin 12/18/2014, 9:16 pm Link Reply

      Natashenka,
      Thank you dear, your are too kind:O)…

  • Natasha 11/08/2014, 10:17 pm Link Reply

    yum this cake looks sooo good:) cant wait to try it

    • admin 11/09/2014, 11:28 am Link Reply

      Natasha,
      I think you will enjoy it:)

  • Aw… that’s so sweet of you! Actually, I wouldn’t mind to meet you in person. 😉

    • admin 10/10/2014, 12:06 am Link Reply

      The feeling is mutual. Our home is always open to guests if you are ever in the area..:)

  • Maya 10/09/2014, 10:30 am Link Reply

    Made this as soon as you posted. Okay this is so good I can’t even take it. Seriously the tastiest homemade cake I have ever tried. Good job. Please create more. You know what idea I can give? Next create a pumpkin cake for fall!. 🙂

    • admin 10/09/2014, 10:33 pm Link Reply

      Maya,
      I will be so delighted to inform the Mr. I have someone on my side.. Hehe.
      Pumpkin cake huh.?. Now that I think of it, I have never seen a pumpkin cake, always a roll or cupcakes. You gave me a great challenge, we shall see what we can concoct. 🙂

  • Oh my! This cake looks so delicious!!!! I would love to have a piece right now! I’m a desert lover 😉

    • admin 10/09/2014, 10:29 pm Link Reply

      Valechka,
      Come on over. You can have two or three pieces, I will even make you tea. ;);)

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