Vanilla Poppyseed Cake

This is a decadent and delightful cake. The vanilla and poppyseed come together in a magical way to yield something unexpected. It pairs excellent with the whipped cream frosting recipe included below but would also be just as wonderful with a buttercream.

Experiment and enjoy! Please post a picture if you love this recipe.

Vanilla Poppyseed Cake
(makes one 8″ two-layer cake, 10 servings)

For the cake:

  • 1 1/2 cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 3 tablespoons of poppyseeds
  • 1/2 teaspoon of pink salt
  • 1/2 cup of unsalted butter (room temperature)
  • 1 cup of granulated coconut palm sugar (or other organic sugar)
  • 3 large eggs
  • 1 1/2 teaspoons of vanilla
  • 3/4 cup of whipping cream

1. Preheat oven to 350F.   Grease and flour two 8″ cake rounds, line with parchment.
2. In a medium bowl, whisk together flour, baking powder, salt, and poppy seeds.
3. Using a mixer with the paddle attachment, beat butter until smooth.
4. Add sugar and beat on med-high until pale and fluffy (3 minutes).
5. Reduce speed, add eggs one at a time, fully incorporating after each addition.
6. Add vanilla, mix thoroughly.
7. Alternate adding flour mixture and cream, beginning and ending with flour (3 additions of flour and 2 of cream). Fully incorporating after each addition. Do not over-mix.
8. Spread batter evenly into prepared pans. Smooth the top with a spatula.
9. Bake for approximately 30 minutes or until a toothpick inserted into the center comes out mostly clean.
10. Place cakes on wire rack to cool for 15 minutes then turn out onto wire rack to cool completely.

For the frosting:

  • 3/4 cup of whipping cream
  • 2 cups of confectioners sugar
  • 1/2 teaspoon of vanilla
  • 1/2 teaspoon of cream of tartar

1. Begin with chilled bowl and cream. Beat until cream becomes fluffy and thick without forming peaks. (About 3 minutes)
2. Add 1 cup of sugar, beat for 3 minutes. Add cream of tarter and rest of sugar. Beat for 3 more minutes.
3. Add vanilla and beat until it forms stiff peaks. Be careful to stop when it forms meringue-like peaks.
4. Chill unto ready to spread on cake. Refrigerate cake if it won’t be eaten immediately.


The cake had a rustic finish to it. Roughly heap a third of the frosting onto the top of the base layer. Line with berries if so desired. This will gave the cake volume and keep the second layer from pushing out too much frosting while assembling.

Add the top layer and make wide swaths with a spatula or frosting knife using another third of the frosting. To finish the sides, use the final third and push it into the space between layers. Take your frosting knife and pretend it’s a paintbrush as you lightly dip the tip into a rough pattern all over the cake.

Garnish with berries, flowers, pearls. The end result had white and silver sparkler candles added. It was a hit!dsc_0023

Thanks to all those who read this blog. It means a tremendous amount to my wife.

Enjoy the cake,