*Gluten free* (18) *Keto* (34) *Low Carb* (37) Appetizers (40) Baking Tips (3) Bread (12) Breakfast (28) Cakes (50) Dinner (36) DIY Body Care (2) Dough (2) Drinks (9) Fish (20) For Kids (48) Giveaway (3) Holidays (39) Lunch (44) Meat (31) Raw (9) Russian (114) Salads (39) Sandwiches (8) Side (48) Soups (11) Sushi (4) Sweets (76) Tutorial (14) Vegetables (64)

Thursday, December 18, 2014

"Poppy Seeds Cake"

This moist cake is delicious and rich. My sister-in-law made this cake for the party, and I couldn't get enough of it. It's the best cake for poppy seeds lovers.   

    Ingredients: (Cake batter)
8 large eggs
1 cup sugar
1 cup flour
1 tsp baking soda 
1 tsp baking powder
1 tsp vanilla extract

   Poppy Seeds layer:
1 cup poppy seeds
1/2 boiled milk
2 tbsp butter
3 eggs
2/3 cup sugar
1/2 tsp baking powder
1/2 cup  "Panko" bread crumbs

2 cups of heavy whipping cream
2 tbsp powdered sugar
1/2 can sweetened condensed milk
3 tbs sour cream
1 tsp Vanilla 

1 1/2 cup water
8 tablespoons sugar
1 tsp vanilla 
1 tbs lemon juice

Turn oven on 325F.

 Prepare the cake batter: Beat eggs with sugar for about 8 min on high.
Add vanilla. 
Mix dry ingredients together. 
Fold in flour by hand. 
Pour batter into 9 inch pans. Bake about 30 min. Check with your finger if the batter is spongy.  
Next prepare poppy seeds. This step can be done before you start  making the cake.
 I used a magic bullet to grind poppy seeds. 
Boil milk, add butter into it. 
Mix it in the ground poppy seeds. Set aside to cool. 
Prepare the middle batter: Beat 3 eggs with sugar for 8 min. 
 Add  Panko, baking powder, vanilla and poppy seeds. Mix it in by hand.

Bake about 30 min on 325F. Check with the tooth pick. Let cool.

Make syrup: 
1 1/2 cup water
8 tablespoons sugar boil for 15 minutes,
cool slightly, add 1 tsp vanilla and 1 tbs lemon juice.
Make cream:
Whip heavy whipping until thick. Then while mixing on med add powdered sugar and pour slowly sweetened condensed milk. Then add  sour cream and vanilla. 

Moisten each cake layer with the syrup. 
Assemble the cake add cream after each layer. 
After you spread all the cream you can decorate it with chocolate. 
I made it for my birthday with a Meringue Buttercream for the ruffles. With Wilton tip #124.


  1. Lea, I remember this cake from 50 years ago at a shower I attended and never did get the recipe, but enjoyed it a lot. I have a question about the poppyseed layer in this cake. Do you bake it as you do the other layers of the cake in a cake pan? Thank you in advance.

  2. Wow, Love Poppy seeds and ruffles look gorgeous!!!

    1. Thank you :)
      This is a delicious cake.

    2. Thank you :)
      This is a delicious cake.

  3. This looks amazing and I love poppy seeds!!! Beautiful ruffles too. Can't wait to make this one.

  4. This looks amazing and I love poppy seeds!!! Beautiful ruffles too. Can't wait to make this one.

  5. I also love the fact that this cake doesn't require any special products that I don't have I'm the house, except poppy seeds. Btw, do poppy seeds necessarily need to be grinded? And how can you do that at home if you don't have a coffee grinder or magic bullet?
    Than you Lea!!
    Love your recipes so much! And always cook my New Year salads and deserts with the help of your blog.
    Can't wait to see a book, hope it's on it's way. I need it!! :)

    1. Thank you Natalya :)
      I am not sure how it will taste with not grinded poppy seeds.
      This is as good as it gets, just printable recipes. LOL


Related Posts Plugin for WordPress, Blogger...