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–+ servings

Poppyseed Cake

Soft poppy seed cake layers between a crispy wafer layer smothered in a dulce de leche buttercream.
Prep Time: 20 minutes
Cook Time: 35 minutes
0 minutes
Total Time: 55 minutes
Servings: 14 servings
Author: Valentina

Ingredients

cake-

  • 3 large eggs
  • 6 Tbsp unsalted butter, room temp
  • 1 1/2 cups granulated sugar
  • 1½ tsp baking soda
  • ½ tsp vinegar
  • 1 1/2 cups sour cream
  • 12.5 oz poppy seed cake filling
  • 2 cups all-purpose flour, measured then sifted

cream-

  • 1/2 cup unsalted butter, room temp
  • 28 oz cooked condensed milk
  • 2 rectangle wafers
US Customary - Metric

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.)