Poppy Seed Cake Recipe

Put this poppy seed cake at the top of your to-do list. It’s a winner! The hint of rum, salted pistachios over chocolate ganache, the (not overly sweet) fluffy frosting and super soft and moist cake layers make this an amazing cake. This was my sister Anna’s Birthday cake. I sneakily figured out that my poppy seed cake roll was her favorite. I then decided to turn that very popular recipe into a delicious beauty of a cake. Everyone at her party gave rave reviews.

The base of this cake is a European sponge cake called Biskvit, which is the best because it holds moisture really well and you can bake and freeze the cake layers months in advance. Biskvit can be used for just about any cake you can dream up. I tweaked my usual recipe a teensy bit and ended up with some seriously fluffy cake layers. As usual, I included step-by-step photos so you can easily master this recipe, like a BOSS.

Ingredients for Biskvit Poppy Seed Cake:

6 eggs 2 egg whites, room temperature
1 cup granulated sugar
1 1/4 cup cake flour (make it with 2 ingredients!)
1/2 tsp baking powder
1/4 cup dry poppy seeds

For the Rum Cake Syrup:

1 cup very warm water
4 Tbsp granulated sugar
1/3 cup golden rum (I use Bacardi) or 2 Tbsp fresh lemon juice (if you must)

Whipped Cream Cheese Frosting Ingredients:

1 1/2 cups cold heavy whipping cream
2 packages (8 oz each) cream cheese, softened at room temp
3/4 cup granulated sugar

To Decorate the Poppy Seed Cake:

1 recipe chocolate ganache (click for recipe)
1/2 cup shelled pistachios, chopped
6 oz fresh blackberries

How to Make The Poppy Seed Sponge Cake:

Prep: Preheat Oven to 350˚F and line bottoms of two (9-inch) cake pans with parchment paper (do not grease pans).
1. In the bowl of an electric mixer (this is the one I have), beat 6 large eggs plus 2 whites with whisk attachment 1 min on high speed until foamy. With mixer on, gradually add 1 cup sugar and continue beating on high speed 8-10 min until thick and fluffy.

2. Whisk baking powder into flour then sift flour in two additions into batter, folding gently with a spatula between each addition, scraping the bottom of the bowl to ensure you don’t have hidden pockets of flour. Fold in 1/4 cup poppy seeds until incorporated and no streaks of flour remain. Do not over-mix or you may deflate the batter.

3. Divide batter evenly between 2 prepared cake pans (perfectionists: feel free to weigh the cake pans). Bake at 350˚F for 23-28 min (mine took 25 min), or until top is golden and springs back when poked slightly. Once out of the oven, remove from pan by sliding a thin spatula around the edges then transfer to a wire rack, peel back parchment paper and cool to room temp. Slice cake layers in half (I use this bread knife).

How to Make Whipped Cream Cheese Frosting:

1. Beat cold heavy whipping cream on high speed with whisk attachment for 1.5 to 2 min until stiff and spreadable then transfer to a separate dish.

2. In the same mixing bowl (no need to wash it), beat together 2 pkgs cream cheese and 3/4 cup sugar on medium speed until smooth, scraping down the bowl a couple times, then increase to high speed and beat 2 min until fluffy. Using a spatula, fold in whipped cream.

Make your ganache now since it needs 20 minutes to cool and become a pourable consistency.

Assembling the Poppy Seed Cake:

1. Combine syrup ingredients and stir until sugar dissolves. Place the first base layer onto a cake platter. Brush 1/4 of the syrup onto the cake then spread with frosting. Repeat with remaining layers. Wipe cake plate clean then Frost the sides and top with just enough to smooth out the cake.

2. Transfer 3/4 cup frosting to a piping bag fitted with a large star Wilton 1M tip (These are are the 3 tips I pretty much only use).

3. Put remaining frosting on sides to get a solid white edge. Keep frosting on top to a minimum since you’ll be covering it with ganache anyways. Refrigerate cake. Once ganache is a pourable consistency, pour it over the top of the cake allowing excess ganache to pour off the sides then refrigerate 10 min to set. Pipe frosting around the borders of the cake, top with blackberries and chopped pistachios as shown.

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Poppy Seed Cake with Chocolate Ganache

4.8 from 10 reviews
Prep time: 2 hours Cook time: 30 mins Total time: 2 hours 30 mins
This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet.
Author: Natasha of NatashasKitchen.com Skill Level: Medium Cost To Make: $20-$25 Serving: 12-14 slices

Ingredients

For the Poppy Seed Cake Layers:

• 6 eggs 2 egg whites, room temperature
• 1 cup granulated sugar
• 1¼ cup cake flour
• ½ tsp baking powder
• ¼ cup dry poppy seeds

For the Rum Syrup:

• 1 cup very warm water
• 4 Tbsp granulated sugar
• ⅓ cup golden rum (I use Bacardi) or 2 Tbsp fresh lemon juice (if you must)

Frosting Ingredients:

• 1½ cups cold heavy whipping cream
• 2 packages (8 oz each) cream cheese, softened at room temp
• ¾ cup granulated sugar

To Decorate the Cake:

• 1 recipe chocolate ganache (found on natashaskitchen.com)
• ½ cup shelled pistachios, chopped
• 13 fresh blackberries

Instructions

1. Prep: Preheat Oven to 350˚F and line bottoms of two (9-inch) cake pans with parchment paper (do not grease pans). In the bowl of an electric mixer, beat 6 large eggs plus 2 whites with whisk attachment 1 min on high speed until foamy. With mixer on, gradually add 1 cup sugar and continue beating on high speed 8-10 min until thick and fluffy.
2. Whisk baking powder into flour then sift flour in two additions into batter, folding gently with a spatula
3. between each addition, scraping the bottom of the bowl to ensure you don’t have hidden pockets of flour. Fold in ¼ cup poppy seeds until incorporated and no streaks of flour remain. Do not over-mix or you may deflate the batter.
4. Divide batter evenly between 2 prepared cake pans. Bake at 350˚F for 23-28 min (mine took 25 min), or until top is golden and springs back when poked slightly. Once out of the oven, remove from pan by sliding a thin spatula around the edges then transfer to a wire rack, peel back parchment paper and cool to room temp. Slice cake layers in half.

How to Make Whipped Cream Cheese Frosting:

1. Beat cold heavy whipping cream on high speed with whisk attachment for 1.5 to 2 min until stiff and spreadable then transfer to a separate dish.
2. In the same mixing bowl (no need to wash it), beat together 2 pkgs cream cheese and ¾ cup sugar on medium speed until smooth, scraping down the bowl a couple times, then increase to high speed and beat 2 min until fluffy. Using a spatula, fold in whipped cream.

Make your ganache now since it needs 20 minutes to cool and become a pourable consistency.

Assembling the Poppy Seed Cake:

1. Combine syrup ingredients and stir until sugar dissolves. Place the first base layer onto a cake platter. Brush ¼ of the syrup onto the cake then spread with frosting. Repeat with remaining layers. Wipe cake plate clean then Frost the sides and top with just enough to smooth out the cake.
2. Transfer ¾ cup frosting to a piping bag fitted with a large star Wilton 1M tip.
3. Put remaining frosting on sides to get a solid white edge. Keep frosting on top to a minimum since you'll be covering it with ganache anyways. Refrigerate cake. Once ganache is a pourable consistency, pour it over the top of the cake allowing excess ganache to pour off the sides then refrigerate 10 min to set. Pipe frosting around the borders of the cake, top with blackberries and chopped pistachios as shown.

3.5.3208

Make this poppy seed cake for your sweetheart this weekend. Have a lovely Valentine’s Day my friends!

Q: Any special plans for Valentine’s Day? Are you spending it with a friend, your spouse, or maybe Mom? I’d love to hear from you

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