Description
A rich and moist layered cake with a nutty poppy seed filling and a delicate glaze—perfect for special occasions and celebrations.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 tsp vanilla extract
- 1 cup milk
For the Poppy Seed Filling:
- 1 cup ground poppy seeds
- 1/2 cup milk
- 1/3 cup sugar
- 1 tbsp honey
- 1 tsp vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
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Prepare the Cake Batter: Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans.
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In a bowl, mix flour, baking powder, and salt.
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In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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Alternate adding dry ingredients and milk into the butter mixture, starting and ending with the flour mixture. Mix until smooth.
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Divide the batter evenly among the cake pans and bake for 25-30 minutes, or until golden and a toothpick inserted in the center comes out clean. Let cool completely.
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Make the Poppy Seed Filling: In a saucepan, heat milk, sugar, and honey over medium heat. Stir in ground poppy seeds and vanilla extract. Cook until thickened, then let cool.
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Assemble the Cake: Spread the poppy seed filling evenly between the cooled cake layers.
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Prepare the Glaze: Whisk together powdered sugar, milk, and vanilla extract. Drizzle over the top of the cake and let it set before serving.
Notes
- For extra flavor, add a splash of almond extract to the poppy seed filling.
- Store leftovers in an airtight container for up to 3 days.
- Best served with tea or coffee for a delightful pairing.
