This Royal Layer Cake has four delicious layers—raisin, poppy seed, peanut, and chocolate—plus a creamy butter and sweetened condensed milk frosting. A truly unique and flavorful cake!
If you’re a fan of cakes with a little something extra, then you’re going to love this Royal Layer Cake. This beautiful cake has been a beloved dessert in my Belarusian culture for years, and for good reason. With four separate layers—each bringing its own unique flavor and texture—it’s truly a showstopper. The layers include raisin cake, poppy seed cake, peanut cake, and rich chocolate cake, each contributing a different dimension to every bite. When you take a forkful, you get the perfect balance of sweetness, nuttiness, and a touch of richness, all wrapped up in one magnificent cake.
What really takes this cake to the next level is the frosting. Made with butter and sweetened condensed milk, it’s creamy, velvety, and a little indulgent—just the way frosting should be. The beauty of this cake is how all the different flavors in the layers complement each other so well. The raisins add a bit of chewiness, the poppy seeds bring a lovely texture, the peanuts add a salty crunch, and the chocolate layer gives it that rich depth. It’s a cake that feels special, but surprisingly easy to make—and perfect for a celebration or just as a sweet treat to enjoy with a cup of tea.
Ingredients:
Cake:
4 eggs
2 cups sugar
2 cups sour cream
2 teaspoons baking soda, dissolved in 1 teaspoon vinegar
2 cups flour
½ cup raisins
½ cup toasted peanuts (or any other kind of nuts)
¼ - ½ cup poppy seeds
¼ cup baking cocoa powder
Frosting:
1 ½ sticks of butter (12 Tablespoons or 6 oz. total), softened
1 (8 oz package) cream cheese, softened
½ -1 (14 oz) can condensed milk
1 teaspoon vanilla
Buttercream Frosting: (for the outside of the cake, optional)
2 sticks of butter, (8 oz total) softened
powdered sugar
1-2 Tablespoons milk, optional
How To Make a Royal Layer Cake
Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 or 4 (8-9 inch) round cake pans with parchment paper and grease with oil.
Beat 2 eggs with 1 cup of sugar in a standing mixer with a whisk attachment or use a hand mixer. Add 1 cup of sour cream, 1 teaspoon baking soda and ½ teaspoon vinegar. Mix to combine. 
Add 1 cup of flour and mix to combine. 
Divide the batter in half and put the raisins into one half of the batter and the peanuts into the other half of the batter. 
Spread the batter evenly out into the prepared cake pans. Bake in the preheated oven for about 15 minutes.
Meanwhile, repeat with the remaining ingredients, dividing it in half again. This time, add the poppy seeds and cocoa powder to the batter. 
Spread the batter out evenly in 2 more round cake pans or wait until the first two cake layers have baked and use them to bake the remaining two cake layers on the same temperature.
Take the cakes out of the cake pans, cool on a rack.
Meanwhile, make the frosting.
In a standing mixer fitted with a paddle attachment, or using a hand mixer, mix the butter and cream cheese until they are a smooth consistency. Add the condensed milk and vanilla. The amount of condensed milk depends on how sweet you like your frosting.
When the cake layers have cooled completely, even out the layers by cutting off the rounded part, if it needs it.
Assemble the cake by spreading the frosting between the layers. It doesn't matter which order you assemble the cake layers in. 
Cover the top and sides of the cake with frosting as well. You can simply use the reamaining frosting or make additional buttercream frosting to make it more smooth and to use for piping a design around the edge of the cake. I used chopped peanuts and raisins and pressed them against the sides of the cake and used poppy seeds and buttercream frosting to decorate the top of the cake. 
I didn't include the exact measurements for the buttercream frosting, because it's very basic - use a standing mixer or hand mixer and mix the softened butter and as much powdered sugar as you like, the more you use, the stiffer it will be. Add a little bit of milk if it becomes too stiff.
The texture of this cake is much more dense than a typical sponge cake, so don't expect it to be tender and fluffy. This is a different type of cake.
It's best served at room temperature but should be stored in the refrigerator. The cake can be made ahead of time.
Cake
Ingredients
Cake:
- 4 eggs
- 2 cups sugar
- 2 cups sour cream
- 2 teaspoons baking soda dissolved in 1 teaspoon vinegar
- 2 cups flour
- ½ cup raisins
- ½ cup toasted peanuts or any other kind of nuts
- ¼ - ½ cup poppy seeds
- ¼ cup baking cocoa powder
Frosting:
- 1 ½ sticks of butter 12 Tablespoons or 6 oz. total, softened
- 1 8 oz package cream cheese, softened
- ½ -1 14 oz can condensed milk
- 1 teaspoon vanilla
Buttercream Frosting: (for the outside of the cake, optional)
- 2 sticks of butter (8 oz. total) softened
- powdered sugar
- 1-2 Tablespoons milk optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line the bottom of 2 or 4 (8-9 inch) round cake pans with parchment paper and grease with oil.
- Beat 2 eggs with 1 cup of sugar in a standing mixer with a whisk attachment or use a hand mixer. Add 1 cup of sour cream, 1 teaspoon baking soda and ½ teaspoon vinegar. Mix to combine. Add 1 cup flour and mix to combine. Divide the batter in half and put the raisins into one half of the batter and the peanuts into the other half of the batter. Spread the batter evenly out into the prepared cake pans. Bake in the preheated oven for about 15 minutes.
- Meanwhile, repeat with the remaining ingredients, dividing it in half again. This time, add the poppy seeds and cocoa powder to the batter. Spread the batter out evenly in 2 more round cake pans or wait until the first two cake layers have baked and use them to bake the remaining two cake layers on the same temperature.
- Take the cakes out of the cake pans, cool on a rack.
- Meanwhile, make the frosting. In a standing mixer fitted with a paddle attachment, or using a hand mixer, mix the butter and cream cheese until they are a smooth consistency. Add the condensed milk and vanilla. The amount of condensed milk depends on how sweet you like your frosting.
- When the cake layers have cooled completely, even out the layers by cutting off the rounded part, if it needs it.
- Assemble the cake by spreading the frosting between the layers. It doesn't matter which order you assemble the cake layers in. Cover the top and sides of the cake with frosting as well. You can simply use the reaming frosting or make additional buttercream frosting to make it more smooth and to use for piping a design around the edge of the cake. I used chopped peanuts and raisins and pressed them against the sides of the cake and used poppy seeds and buttercream frosting to decorate the top of the cake.
- I didn't include the exact measurements for the buttercream frosting, because it's very basic - use a standing mixer or hand mixer and mix the softened butter and as much powdered sugar as you like, the more you use, the stiffer it will be. Add a little bit of milk if it becomes too stiff.
- The texture of this cake is much more dense than a typical sponge cake, so don't expect it to be tender and fluffy. This is a different type of cake.It's best served at room temperature but should be stored in the refrigerator. The cake can be made ahead of time.
I am going to make this recipe and hopefully mine turns out so spectacular! I am just wondering if I would need to soak poppy seeds or grind them. Seems like you usually have to do this so I am wondering if you recommend that or just use as is?
I never soak or grind poppy seeds for this recipe.
Is there another cream at can go well with this cake? Or can I somehow substitute some of the butter out. I don’t like when cream is too buttery. Is it? Or it’s a perfect balance? I on PE a lot of Russian cakes call for a lot of butter cream and I don’t like that.
Does this cake freeze okay?
How come you have to divide ingredients and MIX by 2 eggs with 1 cup sour cream 1 cup sugar & so, can I MIX 2 eggs with 2 sour cream & so... or 6 eggs with 3 cups sour cream & sugar & on...?
Why do you have a picture of mixing vinegar with soda in little bowl? In instructions says to just add into mixing bowl
Thank you for these clarifications
You need to dissolve the baking soda in the vinegar before adding it to the batter, just like the picture shows and the instructions in the recipe. (In the listed ingredients, it says "2 teaspoons baking soda, dissolved in 1 teaspoon vinegar".
The way I described to prepare the cake layers is to have the best texture in the baked cakes. Since you bake them two at a time, that is why you mix two cake layers at once and then divide them in half, since each half will be a separate layer.
You repeat the process a second time for the next two cake layers. I hope that helps.
How long do we beat the sugar and eggs?
Hi Olga!
I have a question why you are using always a vinegar and baking soda? Not using baking powder?
Thank you
All I can is amazing!!!!!!!!!!!!!! love love this cake!
I'm so happy to hear that, Larisa. Thanks for taking the time to write.
Hi! Just cane across your amazing recipe! Quick question - flour - self raising or plain?
I always use all purpose flour, Nikki. Otherwise, I will clearly write it in the recipe.
Olga your cakes are the best...i love your recipes because they are not too sweet. I want to make this cake a little bit bigger, like 10 in, have i to double the recipe or will be fine this amount?
BTW, can you post a Napoleon Cake recipe and Macarons recipe on your blog? I tried a lot of recipes from different blogs, but i didn't find what i want, I am sure 100% that your recipes will be the best. I trust you...and I love your blog. Thank you!
I would make 1 1/2 of the recipe. I think the cake layers will be too thin if you don't adjust the amount. Or you can just make sure not to bake them too long.
I will definitely try to post the Napoleon Cake and Macaroons recipe whenever I have a chance. Thank you so much for your sweet comment, Ana.
Hi Olga,
Thank you for a such a lovely recipe.
Could you please let me know in grams as how much is stick of butter, as in UK we have butter packed in 250 g.
Many thanks.
One stick of butter is approximately 100 grams. (113 gm)
Oh my gosh, this is so good! I just discovered this cake on Pinterest and fell in love! And I can tell you are going to be a new favorite blogger of mine! My ex is Estonian-Russian and I am trying to insert more of that culture in her life, especially with food, but I unfortunately have limited experience with it. I can't wait to see more of your recipes! I am off to stalk the rest of your blog now!
Hi Olga!
I made this cake today, it was soooo delicious! And it was fairly easy to make! Thank you for all your great recipes, I use them all the time! God bless!
That's great, Natasha. I'm so glad you enjoyed it.
This is such a beautiful and unique cake!
Thank you, Danielle.
Looks amazing! I can't imagine how it tastes with all those delicious layers mmmm!!
Thanks, Azu!
this is such a great idea! love it.
The cake is so beautiful - thanks for sharing it! Is the royal layer cake a traditional dessert?
I enjoy your blog, even though I do not often comment. You and your family are remarkable and inspiring!
Thanks for taking the time to comment, Kel! Yes, this cake is a traditional one in our culture.