Poppy Seed Cake with a Cream Cheese Frosting

poppy seed recipe

 

Ingredients

Cake: 

  • 1 cup milk ( I used organic 2%)
  • 1/2 cup poppy seeds
  • 1 1/2 sticks unsalted butter, softened (12 tablespoons)
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs (room temperature)
  • 2 1/2 teaspoons baking powder
  • 2 cup all-purpose flour, unbleached
  • 1/4 teaspoon salt (optional)

poppy seed cake recipe

Cream Cheese Frosting: 

  • 8 ounces softened cream cheese
  • 4 Tablespoons unsalted butter, softened (half a stick)
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

poppy seed cake recipe

Directions:

  • In a saucepan, bring 1 cup of milk to a boil. Turn off the heat and add in 1/2 cup of poppy seeds. Set aside.

poppy seeds recipe

  • Preheat oven to 350F.
  • Spray two 9″ cake pans.
  • Beat 1 1/2 sticks of unsalted butter for 1 minute, add 1 1/4 cups of sugar and 1 teaspoon of vanilla extract. Beat together until creamy.

poppy seed cake recipe

  • In a bowl, add together the dry ingredients: 2 cups of all purpose flour, 2 1/2 teaspoons of baking powder, and 1/4 teaspoons of salt. Mix with a spoon.
  • On low speed add the dry ingredients into the mixer with the butter.
  • Slowly pour in the milk with poppy seeds into the batter.

poppy seed cake recipe

  • Separate the whites from the 3 large eggs.
  • In a clean bowl on high speed, beat egg whites until white and fluffy.
  • Add in the remaining sugar. Beat until stiff and glossy peaks form.

poppy seed recipe

  • With a large rubber spatula fold the beaten whites with sugar into the batter.

poppy seeds recipe

poppy seed cake recipe

  • Spoon half the batter into each of the prepared cake pans.

poppy seed cake recipe

  • Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes.

poppy seed cake recipe

Cream Cheese Frosting: 

  • On medium speed, beat the softened 8 ounce cream cheese, 4 Tablespoons of unsalted butter, 2 1/2 cups of powdered sugar, and 1 teaspoon of vanilla. Until smooth.

poppy seed cake recipe

Putting the cake together: 

  • Place one of the cooled down cakes on a serving dish. Spread 1/3 of the cream.

poppy seed cake recipe

  • Place the second cake on top and spread the rest of the cream all over the cake.

poppy seed cake recipe

  • You may decorate it as you please. I added some jam on top.

poppy seed recipe

Recipe inspired by the Golden Book of Baking. 

Things I used for the recipe:

Poppy Seed Cake

Servings: 8
Calories: 632kcal

Ingredients

Cake:

  • 1 cup milk I used organic 2%
  • 1/2 cup poppy seeds
  • 1 1/2 sticks unsalted butter softened (12 tablespoons)
  • 1 1/2 cups sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs room temperature
  • 2 1/2 teaspoons baking powder
  • 2 cup all-purpose flour unbleached
  • 1/4 teaspoon salt optional

Cream Cheese Frosting:

  • 8 ounces softened cream cheese
  • 4 Tablespoons unsalted butter softened (half a stick)
  • 2 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • In a saucepan, bring 1 cup of milk to a boil. Turn off the heat and add in 1/2 cup of poppy seeds. Set aside.
  • Preheat oven to 350F.
  • Spray two 9″ cake pans.
  • Beat 1 1/2 sticks of unsalted butter for 1 minute, add 1 1/4 cups of sugar and 1 teaspoon of vanilla extract. Beat together until creamy.
  • In a bowl, add together the dry ingredients 2 cups of all purpose flour, 2 1/2 teaspoons of baking powder, 1/4 teaspoons of salt. Mix with a spoon.
  • On low speed add the dry ingredients into the mixer with the butter.
  • Slowly pour in milk with poppy seeds into the batter.
  • Separate the whites from the 3 large eggs.
  • In a clean bowl on high speed, beat egg whites until white and fluffy.
  • Add in the remaining sugar. Beat until stiff and glossy peaks form.
  • With a large rubber spatula fold the beaten whites with sugar into the batter.
  • Spoon half the batter into each of the prepared cake pans.
  • Bake for 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cakes.

Cream Cheese Frosting:

  • On medium speed, beat the softened 8 ounce cream cheese, 4 Tablespoons of unsalted butter, 2 1/2 cups of powdered sugar, and 1 teaspoon of vanilla. Until smooth.
  • Putting the cake together:
  • Place one of the cooled down cakes on a serving dish. Spread 1/3 of the cream.
  • Place the second cake on top and spread the rest of the cream all over the cake.
  • You may decorate it as you please. I added some jam on top.

Nutrition

Calories: 632kcal | Carbohydrates: 103g | Protein: 9g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 111mg | Sodium: 205mg | Potassium: 306mg | Fiber: 2g | Sugar: 77g | Vitamin A: 13.9% | Calcium: 22.2% | Iron: 14.2%
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