Here’s a classic recipe for Royal Cake—a rich, layered cake often filled with custard, fruit, or jam and topped with a light glaze or powdered sugar. 🍰
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup whole milk
For the Filling (Optional):
- 1 cup fruit jam (apricot, raspberry, or your choice)
- Or custard/pastry cream
For the Topping:
- Powdered sugar or a light glaze (1 cup powdered sugar + 2 tablespoons milk + ½ teaspoon vanilla)
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch round cake pans.
2. Make the Cake Batter
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- Gradually add flour mixture alternately with milk, beginning and ending with flour. Mix until just combined.
3. Bake
- Divide batter evenly between the two prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
4. Assemble
- If desired, spread fruit jam or custard between the layers.
- Place the top layer over the filling.
5. Top
- Dust with powdered sugar or drizzle with glaze before serving.
💡 Tips:
- For extra moisture, brush the layers with a simple syrup (½ cup sugar + ½ cup water, boiled and cooled) before adding the filling.
- You can add a layer of fresh fruit between the cake layers for a more luxurious dessert.
- Store in an airtight container at room temperature for 2–3 days or refrigerate for longer freshness.
I can also give a quick 3-layer Royal Cake with custard filling version that’s faster and still elegant. Do you want that version?
