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.

• 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, 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.

• 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.

Recipe inspired by the Golden Book of Baking. 

Things I used for the recipe:

Print 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%