Royal Delight Cake

Beautiful Royal Delight Cake layered with a chocolate layer, poppyseed and meringue layer, and delicious delicate cream.

Another delicious Poppy Seed Cake.

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

We have a chocolate layer, a poppyseed layer and crunchy meringue layers with a delicious cream. Doesn’t that just sound like a party in your mouth?

My husband is my biggest supporter and the most important critic to me. I personally think this has to be one of the yummiest dessert recipes I have yet created on my blog. He, on the other hand, says this is a good cake, not as superb as I think. Can’t wait to hear your feedback. 🙂

Don’t let the directions scare you. It’s really NOT a difficult cake at all, just a little time-consuming. There is not really much you can do wrong. The way you decorate is totally up to you. The ingredients I used for the decor don’t add flavor to the cake. The whole cake can be covered with what the sides are covered in, you can just drizzle chocolate or whatever else you concoct.

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

how to make royal delight cake-

Prepare the cake layers

  • Preheat oven to 355°F. Cover the bottom of two 8 inch round baking pan with parchment paper. Lightly spray with baking spray.
  • In a small bowl, combine flour and baking powder. Set aside.
  • Separate egg yolks and whites into different bowls.
  • Add sour cream to the egg yolks and beat on high for three minutes. Set aside.
  • Beat egg whites on high speed until the egg whites start to stiffen.
  • Continue beating and slowly begin to add sugar and mix for an additional 2-3 minutes.
  • Pour the egg yolk mixture into the egg whites and lightly fold with a spatula.
  • Add in the flour and fold in lightly. Divide the mixture between two bowls.

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

  • In one bowl, add poppy seed and in the other bowl add cocoa powder and mix each batter.
  • Pour the cake mixtures into the pans prepared.
  • Bake in preheated oven 17-20 minutes. Check the center of the cake for readiness with a toothpick.

Prepare the meringue layers

  • Preheat oven to 320°F. Line two 8” pans with parchment paper.
  • Chop walnuts for the meringue layers.
  • Beat egg whites on high speed until whites start to stiffen.
  • Combine beating and slowly add the sugar. Beat for an additional 2-3 minutes.
  • Slowly add the chopped walnuts and mix.

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

  • 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.
  • Lightly open oven door let the meringues cool before removing. (If you take them out of the oven immediately the change in temperature can cause the layers to flatten).

Prepare the cream

  • Beat together the butter, powdered sugar, and cream cheese. Add in the condensed milk and gently mix without overbeating.
  • Refrigerate cream for about 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.
  • Once the cake is cooled, place a 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. Top with an additional layer of meringue.

How to decorate this poppy seed royal delight cake.

  • Add a generous portion of cream. Flip over the poppy seed layer and place on top. Cover the sides and top of the cake with the rest of the cream.

How to decorate the cake

  • Cover the sides of the cake with the walnut mixture and a little but of the top edges.
  • Melt chocolate and add to a Ziploc bag. Decorate the top of the cake with the chocolate as desired.
  • Refrigerate until cream sets, at least two hours. Enjoy.

Royal delight cake on a platter cut in half.

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

A cake with poppy seed layers mixed with cocoa layers with a meringue layer. Spread in a creamy cream topped with almonds and chocolate. 
Prep Time1 hr
Cook Time1 hr 20 mins
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: poppy seed cake recipe
Servings: 8 servings
Calories: 526
Author: Valentina's Corner

Ingredients

Cakes Layers-

  • 4 large eggs
  • 2/3 cup granulated sugar
  • 3/4 cup sour cream
  • 3/4 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1 Tbsp poppy seed
  • 1 1/2 Tbsp cocoa powder

Meringue Layers-

  • 4 egg whites
  • 3/4 cup granulated sugar
  • 1 cup walnuts

Cream-

  • 2 sticks unsalted butter, room temp
  • 4 oz cream cheese, room temp
  • 1/2 cup powdered sugar
  • 1 can condensed milk

Decor-

  • 6 vanilla wafer
  • 1 graham cracker
  • 1 Tbsp poppy seed
  • 1/2 cup walnuts
  • 1/4 cup chopped chocolate or morsels

Instructions

Cake Layers-

  • Preheat oven to 355°F.
  • Cover the bottom of two 8” pans with parchment paper. Lightly spray bottom with baking spray and dust with flour.
  • In a small bowl combine flour and baking powder. Set aside.
  • Separate the four egg yolks and white into two bowls.
  • Add the sour cream to the egg yolks and beat with a mixer on high speed for 3 minutes. Set aside.
  • 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 another 2-3 minutes or until egg whites are stiff. 
  • Pour the egg yolk/sour cream mixture into the egg whites and carefully mix with a spatula. Just until everything is combined.
  • Add the flour to that mixture as well. Mix with a spatula. Be gentle when mixing. Divide this mixture between two bowls. Add the poppy seed into one bowl. Mix.
  • Add the cocoa powder into the second bowl. Mix.
  • Pour the mixtures into the pans prepared.
  • Bake in preheated oven 17-20 minutes. Check the center of cake for readiness with a toothpick. The toothpick should come out clean.

Meringue Layers

  • Preheat oven to 320°F.
  • Line two 8” pans with parchment paper.
  • Chop the walnuts for the meringue layers into small pieces.
  • 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 3/4 cup sugar. Beat another 2-3 minutes or until egg whites are stiff. Turn mixer off. Slowly add the chopped walnuts and mix.
  • Divide the mixture into the pans. Try to get the tops spread as even as possible.
  • Bake 1 hour. DO NOT OPEN OVEN during baking. Once the hour is up, turn off oven. Lightly open oven door let the meringues cool before removing. (If you take them out of the oven immediately the change in temperature can cause the layers to flatten).

Cream-

  • Beat the butter, powdered sugar and cream cheese.
  • Turn the mixer to low and pour the condensed milk. Once condensed milk is mixed well, turn of the mixer. Don’t overbeat or else it will become too runny. Refrigerate cream for about 10 minutes. It will start to thicken and will be easier to apply.

Decor-

  • Blend vanilla wafers. Blend walnuts. Combine wafers, walnuts and 1 Tbsp poppy seed. Set aside.

Assembly

  • Once all layers are completely cooled put 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 very thin layer of cream. Take the second meringue and flip it over, remove parchment paper and place on first meringue. Add a generous portion of cream. Flip over the poppy seed layer and place on top. Cover the sides and top of cake with the rest of the cream.

Decorating-

  • Take the décor mixture. Cover sides of the cake with it and a little bit of the top edges.
  • Melt the chocolate, transfer to a Ziploc bag. Cut a small opening in the corner. Make a round circle with the chocolate where the crumbled décor mixture ends. Then make some horizontal lines. It really doesn’t matter how many you do.
  • 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 until cream thickens, at least two hours.
  • Enjoy.
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.

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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