What could be better than a thick, creamy cake full of almond flavor and tiny pops of poppyseed, covered with a delicious almond buttercream frosting? The answer is nothing. Nothing is better than this cake! Originally published January 14, 2014.
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Do you ever have those days where you feel like you’re watching someone else live your life? Like you’re the creeper on the other side of a two-way mirror? And, like a creeper, all you want to do is grab that idiot living your life and scream, get it together, woman!
I totally spaced my baby’s well check-up at the doctor’s this morning. Charlotte had not 1 but 2 accidents at her friend’s house. I burned my arm taking something out of the oven. Then I pulled the door off our fridge.
For real. It just came right off in my hand, first one corner, then the other. (Remember how we didn’t have a handle on our microwave for 2 years? Maybe the other appliances are picking up on this trend?)
I could not stop laughing. It’s probably a good thing the day ended that way; the alternative was tears, and crying gives me a headache anyway.
You’ll love this cake
Well, by now you’ve probably noticed the pictures of the giant 3-layer cake I made. I figured, what the heck, I might as well go out with a bang.
So far this year, I’ve posted healthy stuff, like Indian-Spiced Cauliflower Rice, Cilantro-Lime Cucumber Salad, mayo-free Deviled Guacamole Eggs, and Kale, Chicken & White Bean Soup. If you add all those recipes up, the total net butter amounts to 1 tablespoon. One tablespoon, people! In an entire year of healthy food! This sounds less impressive when I remember that there have only been 14 days so far this year.
I’m making up for it, I guess. This cake has over a pound of butter in it. Also, if you take a drug test after eating it, you’ll probably get fired.
Waaaaaaaaait! Come back! It’s worth it, I promise. Even if you get fat and buzzed from it.
Just kidding. About the buzzed part, at least.
My friends Chels and Josh over at Catz in the Kitchen recently made this for Chels’ birthday, and they said it fed 22 people. Hopefully, that makes you feel a little better about all the butter.
The cake is thick, creamy, full of almond flavor, and has tiny pops of poppy seed. I couldn’t finish a single one of the slices I had. It is beyond rich, and so, so good. I love the hint of cardamom, it’s not a spice usually used in cake. But it totally works.
Featured Comment
“I made this cake for a friend’s birthday tonight. Huge win! Everyone loved it and went back for seconds. I followed your instructions with no problem. Thank you for sharing!”
– Jenna
Key ingredients for spiced poppy seed cake
- Did I mention butter? Over a pound of butter. Go big or go home, I say.
- Spices like nutmeg, cinnamon, and cardamom pair beautifully with the almond frosting.
- I love the little pop the poppy seeds give this cake. Do not omit them!
How to make spiced poppyseed cake
Start by lining your cake pans. It makes things sooooo much easier if you do.
Whisk together all those dry ingredients…
That’s a lot of poppy seeds. Oh yeah.
Beat until soft peaks form.
Add the egg whites in 3 additions. Do not overmix.
Hello frosting. You want it to be thick enough that it’s not falling off when you hold up a spoon, but still spreadable.
I like to pipe a frosting dam so that it doesn’t all squish out.
Then spread some more in the middle. Don’t go crazy, you still have to frost the outside of the cake.
Stack up all 3 layers…
Spread the frosting on top of the cake, then spread the excess down the sides.
How to store your cake
Store the spiced poppyseed cake in an airtight container at room temperature for up to 2 days. If your kitchen is warm or the almond buttercream feels soft, refrigerate the cake instead. It will last for up to 5 days in the fridge.
Can I reheat this cake?
This cake is best enjoyed at room temperature, but if you prefer it slightly warm, microwave an unfrosted slice for about 10–15 seconds. Don´t heat the frosted slices too much, as the almond buttercream will melt.
Can I freeze leftover cake?
Yes! To freeze, wrap unfrosted cake layers tightly in plastic wrap and then foil. Freeze for up to 2 months, then thaw overnight in the refrigerator, then bring to room temperature before frosting and serving.
If freezing a fully frosted cake, place it in the freezer uncovered until the buttercream firms up, then wrap it gently and store it for up to 1 month. Thaw overnight in the fridge and let sit at room temperature before serving.
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Spiced Poppyseed Cake with Almond Buttercream Frosting
Ingredients
For the cake:
- 3 cups all-purpose flour, spooned and leveled
- 1 tablespoon baking powder
- 1/4 cup cornstarch
- 1 teaspoon nutmeg, freshly grated
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1 cup salted butter, 2 sticks, at room temperature
- 2 cups sugar
- 1/2 cup honey
- 6 large eggs, separated, at room temperature
- 2 cups milk, at room temperature (or warm it in the microwave until it’s tepid)
- 2 tablespoons vinegar
- 1 tablespoon almond extract
- 1/2 cup poppy seeds
- 1/2 teaspoon cream of tartar
For the frosting:
- 1 & 1/2 cups salted butter, at room temperature
- 7 & 1/2 cups powdered sugar
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/2 teaspoons almond extract
- 6 tablespoons half-and-half, plus more if needed
- poppy seeds , for sprinkling
Instructions
- Prepare 3 9-inch cake pans by spraying them thoroughly with nonstick spray. Line the bottoms with parchment paper. Set aside.
- Sift the dry ingredients into a large bowl: flour, baking powder, cornstarch, nutmeg, cinnamon, and cardamom. Set aside.
- In a stand mixer, cream the 2 sticks of butter, 2 cups of sugar, and half cup honey until light and fluffy, at least 2 minutes, scraping the sides as you go.
- Separate the 6 eggs: the whites need to go in a separate large bowl. (If you have 2 bowls for your stand mixer, use the other one). Set that aside.
- Add the yolks to the butter mixture, one at a time, stirring in between each addition. Make sure you scrape the sides well. Beat until it is smooth and creamy.
- In a small bowl, combine the milk, vinegar, and almond extract. It’s okay if it curdles.
- Add the milk mixture and the flour mixture alternately to the butter mixture, stirring after each addition until just combined.
- Gently fold in the poppyseeds. Set aside.
- Preheat the oven to 350 F.
- Add the 1/2 teaspoon cream of tartar to the eggs whites. Using an electric mixer, beat the whites until soft peaks form; it will take several minutes.
- Add the beaten egg whites to the cake batter in 3 additions, mixing until just combined.
- Divide the batter evenly among the 3 prepared cake pans. Bake 30-40 minutes, or until a toothpick inserted in the center comes out clean. Check each cake, some may cook slower than others.
- Remove from the oven and let cool 10 minutes. When you can handle the pans without burning yourself, remove the cakes to a wire rack. Peel off the parchment paper.
- At this point, you can either freeze the cakes to frost later, or do it immediately. To freeze: While the cakes are still hot, wrap each cake tightly in plastic wrap, then in aluminum foil. Freeze for several hours, or up to 3 days. The night before you want to frost, place them in the fridge to defrost.
- To frost immediately: let the cakes cool completely, then wrap tightly in plastic wrap and refrigerate until cold, at least an hour. It’s easier to frost a cold cake.
- To make the frosting: beat together the butter and sugar until a thick paste forms. Then add the extracts and half & half, adding more if it seems too thick. Beat until fluffy.
- Spread about 1/2 cup frosting over each layer. Frost the top of the cake, then spread the excess down the sides.
- Sprinkle the top with more poppyseeds, and pipe on the stars using a large star tip.
I tried this recipe, it should be called just an almond poppy seed cake. The almond extract over powdered the spices. The cake was very dense, not sure why. Not a cake I would make again.
Hello! That looks fabulous, but there are only 2 of us in our household. Is there a possibility of dividing the recipe in 3rds or make cupcakes which we could freeze?
Thanks!
Hi Shelley! I haven’t tried this recipe any other way than what’s written. Let me know if you try it out!
I love your post! What gorgeous photos!!!
I’m glad my tutorial could help you!!!