Poppy Seed Cake | Culinary Chef

Poppy Seed Cake | Culinary Chef

Poppy Seed Cake | Culinary Chef


  • 1 cup poppy seeds (ground)
  • 1 cup milk
  • 1 cup unsalted butter at room temperature
  • 2 cups sugar
  • 3 eggs (separated)
  • 2 cups unbleached white flour
  • 1 tbsp. baking soda
  • 1/2 tsp. salt
  • 2 tsps. vanilla extract
  • 2 tbsp. powdered sugar


Mix the ground poppy seeds and the milk in a small saucepan and bring to a boil over a medium heat. Remove from heat as soon as the mixture comes to a boil and let cool for 1 hour.Preheat oven to a 350*F. Butter and flour a 9 x 13 baking pan and set aside.In a bowl , cream the butter and gradually add the sugar. Mix until the mixture is smooth. In a small bowl beat the egg yolks untill thick, and add to the butter mixing until all butter and eggs are well incorporated. Sift the flour, baking soda and salt together and add to creamy mixture alternately with milk, mixing well after each addition.Beat the remaining egg whites untill stiff and fold into the batter with the vanilla extract. Pour the batter into the prepared pan and tap pan on countertop to remove any bubles. Bake in the oven until a toothpick inserted into the middle of the cake comes out clean. Cool the cake on a rack. When cake is cool sprinkle with the powdered sugar.

Notes and/or Tips

To ground the poppy seeds you can use a food processor or a coffee grinder. You can substitute the powdered sugar for a chocolate coating for a more festive look. You can also add 1/2 cup of chocolate chips into the flour for chocolaty taste or, you can substitute the chocolate chips for raisins.

Poppy seed is widly used in western European countries such as Poland and Russia. Poppy seeds can become bitter if kept to long so, always buy the seeds when you want to use them. Poppy can be found in most markets at the spices section.