Poppyseed Cake

This poppy seed 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.

poppy seed cake

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.

Try the Poppy Seed Bars recipe or the Poppy Seed Roulade recipe, both great recipes!

Ingredients:

3 eggs

6 Tbsp unsalted butter, room temp

1 1/2 cups sugar

1 1/2 tsp baking soda

1/2 tsp vinegar

1 1/2 cups sour cream

1 (12.5 oz) can poppy seed cake filling

2 cups flour

Cream:

1 stick butter

2 cans cooked condensed milk

2 rectangle wafers (вафля)

Serves: 12-14

Directions:

Cream:

Beat butter until creamy, slowly add the cooked condensed milk, 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.

poppy seed cake

Preheat oven to 365°F. Prepare 2 9″x13″ baking pan. 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.

poppy seed cake

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 undercooked 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 the 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 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 cake. (If your cream is a bit runny refrigerate cake so the cream thickens a bit before adding chocolate).

poppy seed 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 cake. (I use a vegetable Peeler for my chocolate so I have thicker shavings.)

poppy seed cake

Keep cake covered, no need to refrigerate. (Unless you will have it for more than a few days).

Poppyseed Cake

Poppy seed cake with a wafer layer, covered in a soft condensed milk cream. Sprinkled with chocolate shavings. 
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:

  • 3 eggs
  • 6 Tbsp unsalted butter room temp
  • 1 1/2 cups sugar
  • 1 1/2 tsp baking soda
  • 1/2 tsp vinegar
  • 1 1/2 cups sour cream
  • 1 can poppy seed cake filling 12.5 oz
  • 2 cups flour

Cream:

  • 1 stick butter
  • 2 cans cooked condensed milk
  • 2 rectangle wafers вафля

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 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).
  • 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*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 61mg 20%
Sodium 173mg 7%
Potassium 66mg 2%
Total Carbohydrates 36g 12%
Dietary Fiber 0g 0%
Sugars 22g
Protein 3g 6%
Vitamin A 7.1%
Vitamin C 0.3%
Calcium 3.8%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Facts
Poppyseed Cake
Amount Per Serving
Calories 257 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 6g 30%
Cholesterol 61mg 20%
Sodium 173mg 7%
Potassium 66mg 2%
Total Carbohydrates 36g 12%
Dietary Fiber 0g 0%
Sugars 22g
Protein 3g 6%
Vitamin A 7.1%
Vitamin C 0.3%
Calcium 3.8%
Iron 5.8%
* Percent Daily Values are based on a 2000 calorie diet.

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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:)..

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