The Best Poppyseed Cake
This post may contain affiliate links · This blog generates income via ads
Learn how to make a delicious poppyseed cake with a fluffy first layer, a creamy layer of buttercream icing, and a decadent chocolate shell topping. Once you make this, you’ll want to have it ready for every gathering!
There isn’t an extended family Christmas dinner, Thanksgiving dinner or birthday party celebration without this poppyseed cake present at coffee time! I’m not exactly sure who in my family started making this, but I know my Mom and Auntie have made it for as long as I can remember!
This cake features a dense white cake layer with a generous amount of poppyseeds. On top of that is a layer of vanilla buttercream icing, and then the topping is melted semi-sweet chocolate. You can add a solid layer of chocolate, or drizzle it in a pattern like I’ve done here.
How to enjoy this poppyseed cake
We love how this cake tastes with coffee in the afternoon or after a big Holiday dinner. It’s not terribly sweet, and has a lovely mix of textures. This recipe makes a large pan of poppyseed cake, so it’s great for a crowd. You can also bake it in advance and freeze it to save some time.
Ready to bake and enjoy?!
The Best Poppyseed Cake
Learn how to make a delicious poppyseed cake with a fluffy first layer, a creamy layer of buttercream icing, and a decadent chocolate shell topping. Once you make this, you'll want to have it ready for every gathering!
Ingredients
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar
- 2 tsp baking powder
- 1 tsp vanilla
- 6 eggs, separated
- 3/4 cups canola oil
- 1/2 cup milk
- 3/4 cup poppyseeds
- 1/2 cup nuts (optional)
- 1/2 cup unsalted butter at room temperature
- 2 cups icing sugar
- 2 Tbsp heavy cream
- 2 cups semi-sweet chocolate chips
Instructions
- In a large bowl, mix together the flour, baking powder, poppyseeds and sugar.
- Make a well in the dry ingredients and add the oil.
- Separate the eggs & add the egg yolks to the well.
- Add milk and stir the mixture until its smooth.
- Beat the egg whites. Fold them into the mixture.
- Pour the batter into a rimmed cookie sheet.
- Bake at 325 degrees F for about 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is cooling, beat together the butter, icing sugar and cream to create a buttercream icing.
- Spread the icing on the top of the cake when the cake is cool.
- In a double boiler, melt the chocolate chips.
- Spread the melted chocolate on top of the buttercream layer on the cake OR drizzle it on the top of the cake to create a pattern.
- Cut into squares and enjoy.
I hope you enjoy creating one of our family’s most cherished recipes this season!
