Poppyseed Cake

This Poppyseed Cake is a great cake recipe. It’s a poppy seed cake with a soft, creamy dulce de leche cream made a layer of wafers.

Poppyseed made desserts so much better, try it on the Poppy Seed Bars or the Poppy Seed Roulade recipe, both great recipes!

A slice of poppyseed cake on a platter topped with chocolate shavings.

poppyseed cake-

Soft poppyseed cake layered in between a crispy wafer layer covered in a dulce de leche buttercream. This cake is a classic Russian dessert for all occasions! I really enjoy working with poppy seed and have several other desserts with poppy seeds.

I love buying my wafers from amazing, I buy THESE.

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.

How to make a simple poppy seed cake with dulce de leche and wafers.

  •  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 the 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.

Poppy seed cake on a cake platter topped with chocolate shavings.

Don’t forget to leave us feedback in the comments below if you give the recipe a try! 🙂

Try these other dessert recipes:

Poppyseed Cake

Soft poppy seed cake layers between a crispy wafer layer smothered in a dulce de leche buttercream.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Dessert
Cuisine: Russian
Keyword: poppy seed cake
Servings: 14 servings
Calories: 257kcal
Author: Valentina's Corner

Ingredients

Cake:

Cream:

  • 1 stick unsalted butter, room temp
  • 2 cans cooked condensed milk
  • 2 rectangle wafers

Instructions

Cream:

  • 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.

Cake:

  • 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 the second cake upside down on top of the wafers. Add the rest of the cream to the sides and top of the cake.
  • (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 the cake.
  • Keep cake covered, no need to refrigerate. (Unless you will have it for more than a few days).
  • Enjoy.

Notes

Keep cake covered, no need to refrigerate. (Unless you will have it for more than a few days).
(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.)
Nutrition Facts
Poppyseed Cake
Amount Per Serving
Calories 257 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 61mg20%
Sodium 173mg8%
Potassium 66mg2%
Carbohydrates 36g12%
Fiber 0g0%
Sugar 22g24%
Protein 3g6%
Vitamin A 355IU7%
Vitamin C 0.2mg0%
Calcium 38mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Poppyseed cake< div>

Subscribe to our Family's Newsletter!

Valentina's Corner

Show 6 Comments
  • Kristina 11/02/2016, 2:50 pm Link Reply

    Can I use dry poppy seeds?

    • admin 11/02/2016, 11:44 pm Link Reply

      Kristina, this particular recipe really does need the filling. Have you seen THIS recipe and THIS recipe that has dry poppy seeds? 🙂 Happy baking.

  • Liliana 06/28/2016, 9:07 pm Link Reply

    What is the poppy seed filling? Is it just ground poppy seeds with sugar?

    • admin 06/29/2016, 3:09 pm Link Reply

      It’s canned poppyseed filling. It’s like a thick mixture, not sure if you’ve ever made homemade poppyseed filling (sugar/poppyseed/milk)…
      I’ll have to post my baked homemade poppyseed filling, it’s so delicious…

  • maria 02/06/2016, 1:47 pm Link Reply

    is it ok to do without wafers? i don’t have any on hand

    • admin 02/06/2016, 2:55 pm Link Reply

      It’s better with wafers but yes, without wafers is fine. Just cut layers in half:)..

Leave a Reply

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