Poppy Seed Cake
Original, delicate, very tasty - perfect for a sweet table! Poppy seed cake will surely become the main jewel of any celebration. The striking look and the combo of crisp poppy sponge, tender custard, and a pleasantly bitter chocolate layer will win everyone over.
Updated : 03 February, 2026
Easy
More than 1 hour.
Ingredients
Sponge cake
150 grams
Wheat flour
120 grams
Sugar
80 grams
Butter
100 grams
Poppy seeds
6
Eggs
Cream
750 milliliters
Milk
150 grams
Sugar
2
Egg yolks
3 tablespoon
Wheat flour
2 tablespoon
Cornstarch
1 tablespoon
Vanilla sugar
Glaze
60 milliliters
Milk
50 grams
Bitter chocolate
2 tablespoon
Cocoa
1 tablespoon
Sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make a poppy seed cake? First, prepare the sponge ingredients. Use all-purpose flour (top grade) and sift it - this aerates it and makes the sponge fluffier. Melt the butter in the microwave or over a water bath and let it cool. If you don’t like whole poppy seeds crunching, grind them in a coffee grinder or crush in a mortar. Preheat the oven to 180°C / 356°F.
Step 2
Separate the eggs into yolks and whites, making sure not a drop of yolk gets into the whites. The whites must be cold. The bowl for whipping must be clean and completely dry - no water droplets. If any of these conditions are broken, the whites won’t whip into foam.
Step 3
Gradually adding sugar, beat the whites with a mixer until stiff, stable peaks form.
Step 4
Keep beating and add the yolks one at a time.
Step 5
Add the sifted flour and poppy seeds in portions, gently folding with a spatula. Then, in several additions, fold in the melted butter.
Step 6
Transfer the batter into a parchment-lined baking pan (21-22 cm / 8.3-8.7 in diameter) and bake in the preheated 180°C / 356°F oven for 40-45 minutes or longer until done. Exact baking time depends on your oven. If the top is browning but the inside isn’t ready, cover the pan with foil.
Step 7
Leave the sponge in the pan until completely cool. Then slice it horizontally into 3 layers.
Step 8
Prepare the custard ingredients. Adjust the sugar to taste. You can add lemon or orange zest to the custard for aroma.
Step 9
Pour 500 ml (about 2 cups) of milk into a saucepan and warm it over low heat, but do not bring to a boil.
Step 10
Add the yolks to the remaining milk and mix.
Step 11
In a separate bowl, combine flour, starch, sugar, and vanilla sugar.
Step 12
Pour the milk-and-egg mixture into the dry ingredients and mix, breaking up any lumps.
Step 13
Stirring constantly, pour the mixture in a thin stream into the hot milk. Cook the custard, whisking, until thickened. I cooked it until the whisk marks no longer closed up. The thicker the custard, the cleaner the cake slices will look.
Step 14
Assemble the cake. Place the bottom layer on a serving plate and enclose it in a cake ring. It’s best to line the ring with acetate film or parchment. Pour over half the custard. Cover with the second layer and pour in the remaining custard. Top with the third layer. Let the cake cool at room temperature, then refrigerate for 2-3 hours.
Step 15
Prepare the glaze ingredients. Bitter chocolate can be replaced with dark chocolate; in that case, you can skip the sugar entirely.
Step 16
In a saucepan, combine broken chocolate pieces, cocoa, sugar, and milk. Warm, stirring, over low heat or in the microwave (use a microwave-safe bowl) until the sugar and chocolate dissolve and you get a smooth, semi-thick glaze.
Step 17
Pour the chocolate glaze over the cake and let it set.
Step 18
Before serving, remove the cake ring. Decorate the cake with colorful marshmallows and mint, and serve. Enjoy your meal!
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