This Poppyseed Cake is a great cake recipe. It’s a poppy seed cake with a soft, creamy cream made with condensed milk, with a layer of wafers.
There are many cakes that I made and created on my own in the years that I have been married. Trying to bake the perfect dessert for my hubby and his extremely large sweet tooth. But there are cakes are I have gotten from my mom and even my older sister throughout the years. Learning from them and trying to recreate their recipe is always fun to do. This cake has been in the family for a while and well let’s just say it’s going to stay for much longer. It’s such a great cake and there’s never a family outing where someone doesn’t bring this cake. It’s great in the way that the cake, cream, and wafers come together to form a tasty cake. I love making this cake and when I make this cake for home it is usually gone very quickly. I really enjoy working with poppy seed and have several other desserts with poppy seed.
how to make poppy seed cake recipe-
- prepare the cream– Beat together the butter and slowly add the cooked condensed milk. Set into the fridge until needed.
- Preheat the oven to 365°F. Prepare 2 9″x13″ baking pan. Line with parchment paper and gently spray with baking spray.
- making the poppyseed cakes– Combine together eggs, butter and sugar for several minutes until fluffy.
- Mix together the vinegar with the baking soda, add to the cake batter.
- Add the sour cream, poppy seed filling, and lightly fold.
- Sift in the flour and lightly fold it into the batter.
- Divide batter into two pans. Bake for 25-30 minutes.
- Once cooled, place the first cake upside down onto your platter. Generously cover the cake with cream.
- Add the first wafer layer. Cove the wafer with more cream. Add the second wafer and spread more cream.
- Turn second cake upside down on top of the wafers. Add the rest of the cream to the sides and top of the cake.
- Add chocolate shavings to the top and sides of the cake.
- Keep cake covered, no need to refrigerate.
Try these other dessert recipes:
- Chocolate Layer Cake– Moist cake with the best-condensed milk cream.
- Layered Sponge Cake– Sponge cake with fruits and coconuts.
- Cherry Pastry Cake– A simple puff pastry cake with cherries.
- Chocolate Cake– Chocolate meringue cake with walnut layers.
- 3 large eggs
- 6 Tbsp unsalted butter, room temp
- 1 1/2 cups granulated sugar
- 1 1/2 tsp baking soda
- 1/2 tsp vinegar
- 1 1/2 cups sour cream
- 12.5 oz poppy seed cake filling
- 2 cups all-purpose flour
- 1 stick unsalted butter
- 2 cans cooked condensed milk
- 2 rectangle wafers
- Beat butter until creamy, slowly add the cooked condensed milk and on low speed beat until smooth. Place the cream in the fridge while the cake is baking so it thickens and is easier to spread and isn’t runny.
- Preheat oven to 365°F. Prepare 2 (9x13) baking pans. Line with parchment paper and gently spray with baking spray.
- Combine eggs, butter and sugar and beat on medium speed for 3 minutes until mixture becomes fluffy.
- Add the vinegar to the baking soda, mix and add to the mixture. Add sour cream, poppy seed filling and mix just until everything is combined.
- Add the flour and mix another minute until flour is completely dissolved.
- Divide batter into two pans. Bake for 25-30 minutes. The top needs to turn very dark and golden in color. If you undercook it won’t taste as good. Let cakes cool completely before adding cream.
- Once cooled, place the first cake upside down onto your platter. Generously cover cake with cream.
- Add the first wafer. (My wafers were a little longer than my cake so I just cut the extra off). Cover the wafer with more cream. Add second wafer and spread more cream.
- Turn second cake upside down on top of the wafers. Add the rest of the cream to the sides and top of cake. (If your cream is a bit runny refrigerate cake so the cream thickens a bit before adding chocolate).
- (NOTE: If you like your cakes very moist and creamy you can cut each cake in half and add some cream between them also, this will make them a lot creamier.)
- Add chocolate shavings to the top and sides of cake. (I use a vegetable peeler for my chocolate so I have thicker shavings.)
- Keep cake covered, no need to refrigerate. (Unless you will have it for more than a few days).