Poppy Seed Cake

Poppy seed cake is a timeless classic—and for good reason. It’s light and airy with a perfect balance of mild sweetness, nutty savoriness, and a delightful crunchy texture. The best part about this recipe is that the poppy seeds are the stars of the show. Just looking at a sliced piece of this poppy seed cake is an invitation to something special. The contrast between the smooth, white cream cheese frosting and tiny blue-black seeds are so appealing that you may be surprised how little is left over.

So what are these tiny seeds and why should I put them in my cake? Poppy seeds are the seeds of the opium poppy flower—yes, “that” flower and no, you will not be doing anything illegal or causing anyone to hallucinate after eating them.  There are many undeniable benefits of poppy seeds that have been used worldwide for centuries to add unique flavor and texture to food, medicine and nutritional supplements. These little seeds pack a lot of nutrients and are brimming with calcium and other electrolytes, like magnesium and potassium. poppy seeds have been used to aid digestion and increase energy. Due to their monounsaturated and polyunsaturated fats, they can improve cardiovascular health. Now that’s a cake worth baking!

Ingredients for Poppy Seed Cake

• Poppy seeds: Poppy seeds have many varieties and colors, including blue, black, white and purple. Blue and black are the most common type and what you’re most likely to find at your local market. Fortunately, these common varieties provide great visual contrast against the white cake and icing.
• 2% milk: Milk is used for soaking the poppy seeds before adding them to the batter. This is a crucial step in achieving  the right consistency and texture, as the milk helps to soften the hard outer layer of the seed and release its flavor. Feel free to use a non-dairy alternative if you prefer.
• Shortening: Vegetable shortening is hydrogenated fat that is solid at room temperature, making baked goods deliciously crumbly, moist and flakey. Some people prefer to use real butter in place of shortening. While the outcome may taste equally good, butter can change the cake’s texture, as it contains water whereas vegetable shortening does not.
• Sugar: Pure white sugar works best to preserve the cake’s color.
• Vanilla extract: There are many options in terms of cost and quality when it comes to vanilla extract. I like Mexican vanilla for it’s wonderful aroma and flavor but check out our top choices for the best vanilla extract brands.
• All-purpose flour: This recipe calls for all-purpose flour, but you can substitute cake flour for a more delicate final product, or a favorite gluten-free all-purpose flour blend.
• Baking powder: Baking powder is the leavening agent that will cause the cake to rise and give it its structure.
• Cream cheese: Cream cheese is the base of the poppy seed cake’s icing. The tanginess of the cream cheese is a perfect balance to the sweet and nutty flavor of the cake
• Butter: Unsalted and softened to room temperature.
• Powdered sugar: Used to sweeten and balance out the tartness of the cream cheese in order to make the perfect icing.

Directions 

Step 1: Soak the seeds

Preheat oven to 375°F. In a small bowl, soak the poppy seeds in the milk for 30 minutes. Meanwhile, place egg whites in a large mixing bowl and let stand at room temperature for 30 minutes.

Step 2: Combine ingredients

In another large bowl, combine the shortening and sugar and cream until light and fluffy. Beat in the vanilla. Combine the flour and baking powder; add it to the creamed mixture alternately with the poppy seed mixture and continue beating well after each addition. Beat the egg whites until soft peaks form and fold into the batter.

Step 3: Bake Poppy Seed Cake

Pour batter into a greased 13×9-in. baking dish. Bake at 375° for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Step 4: Icing the cake

For the frosting, place the cream cheese, butter and vanilla in a large bowl and beat until smooth. Gradually beat in confectioner’s sugar until smooth. Spread the icing evenly over the cake. Store in the refrigerator.

Poppy Seed Cake Variations

• Add nuts: Poppy seeds already have a mild nutty flavor but can be further enhanced with the addition of chopped almonds, pistachios or walnuts.  Consider adding some almond extract to the batter to really push the flavor.
• Add Citrus: While there are many recipes specifically for lemon poppy seed cake, adding lemon or orange zest to this recipe can give the cake a little extra zing and bits of color.
• Make cupcakes: Pour the batter 4/5 of the way into a greased muffin tin or line the pan with cupcake papers to make individual treats. It’s important to note that cupcakes will bake more quickly and will be done in 10 to 15 minutes.

How to Store Poppy Seed Cake

Store leftover poppy seed cake in the refrigerator, in an airtight container, for up to five days.

Can you freeze poppy seed cake?

You can! Allow the cake to cool completely, wrap it lightly in plastic wrap and place into a freezer bag. The cake can be frozen for up to three months.

Poppy Seed Cake Tips

How can I prevent my cake from drying out?

One of the most appealing aspects of this cake is how wonderfully moist it is. Over baking will cause it to become dry and overly dense.

How can I get my poppy seed cakes to be light and fluffy?

When egg whites are slowly folded into a batter, the batter becomes light, airy and fluffy. Maintaining the fluffiness of the egg whites as they are folded in is an important step in creating the delicate, spongy texture that sets this cake apart. To achieve the desired texture, it’s necessary to fold the egg whites in slowly and gently. Be careful not to stir.

How can I make sure my ingredients are incorporated well?

Keeping all ingredients at room temperature insures that they will incorporate into the batter properly. This is especially important with the eggs, butter and cream cheese. The good news is that there is a built in time-slot already in the recipe while the poppy seeds are soaking. Use that time to set out all your ingredients for the best results.