Home > Recipes > Desserts > Poppy Seed Cake with a Cream Cheese Frosting
  • Nut Free
    nut-free-logo
  • Vegetarian
    icon-vegetarian

Poppy Seed Cake with a Cream Cheese Frosting

This cake is fluffy and soft, but not overpowering. The cream cheese frosting makes a delicious addition to the flavors of the cake. It’s sure to be a hit with the family!
poppy-seed-cake-slice-on-a-stack-of-white-plates-with-spoons-and-poppy-seeds-in-the-background
poppy-seed-cake-slice-on-a-stack-of-white-plates-with-spoons-and-poppy-seeds-in-the-background

Poppy Seed Cake with a Cream Cheese Frosting

This cake is fluffy and soft, but not overpowering. The cream cheese frosting makes a delicious addition to the flavors of the cake. It’s sure to be a hit with the family!
Rate Print Save Pin
Course: Desserts
Cuisine: Russian
Allergy: Nut Free, Vegetarian
Total Time: 1 hour 15 minutes
Servings: 8
Calories: 784kcal

Equipment

  • Spatula set
  • bowl
  • hand mixer
  • Stand mixer
  • Cake spatula

Ingredients

  • 1 cup milk, I used organic 2%
  • ½ cup poppy seeds
  • sticks unsalted butter, softened, 12 Tablespoons
  • cups sugar
  • 1 tsp vanilla extract
  • 3 large eggs, room temperature
  • tsp baking powder
  • 2 cups all purpose flour, unbleached
  • ¼ tsp salt, optional
  • 8 oz cream cheese, softened
  • 4 Tbsp unsalted butter, softened, half a stick
  • cups powdered sugar
  • 1 tsp 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.
  • To put 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: 784kcal | Carbohydrates: 104g | Protein: 9g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 336mg | Potassium: 194mg | Fiber: 2g | Sugar: 77g | Vitamin A: 1224IU | Vitamin C: 1mg | Calcium: 250mg | Iron: 3mg

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating