Almond Poppy Seed Cake
User Reviews
5
Almond Poppy Seed Cake
Description
This recipe combines a box white cake mix with added flour, sugar, salt, poppy seeds, whole milk, vegetable oil, almond and vanilla extracts, sour cream, and egg whites. The batter is mixed well and baked in a sprayed 9x13-inch pan until a toothpick emerges clean, forming a uniform, light crumb.
The frosting is made by whipping heavy cream with powdered sugar and instant vanilla pudding mix, resulting in a fluffy, stable topping with light vanilla flavor that complements the cake's almond notes. The whipped cream provides a creamy contrast to the slightly dense cake.
The almond extract and poppy seeds give the cake a distinctive texture and nutty aroma, while the sour cream adds moisture and a tender crumb. This cake works well for casual gatherings or dessert, appealing to those who appreciate a subtle nutty flavor uplifted by creamy frosting.
You can substitute 3 large whole eggs in place of the 4 egg whites if preferred, adapting to available ingredients.
Ingredients
Cake
- 1 box white cake mix 15.25 ounces
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons poppy seeds
- ¾ teaspoon salt
- 1 ⅓ cup milk whole
- 2 tablespoons vegetable oil
- 1 tablespoon almond extract
- 1 teaspoon vanilla extract
- ¾ cup sour cream
- 4 large egg room temperature, white
Frosting
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- ¼ cup instant vanilla pudding mix
Instructions
Cake
- Preheat oven to 350°F.
- Spray a 9 x 13-inch pan with cooking spray (even if it's a non-stick pan).
- In a large bowl or stand mixer fitted with a whisk attachment, mix together the cake mix, flour, sugar, poppyseeds, and salt. Add in the milk, oil, extracts, sour cream, and egg whites and beat for two minutes.
- Bake for 25 to 35 minutes until the cake comes clean when a knife or toothpick is inserted into the center. Allow to cool in pan completely before frosting.
Frosting
- Whip frosting ingredients in a large bowl or stand mixer with a whisk attachment. A stand mixer will result in a fluffier frosting, but frosting made with a hand mixer will do just fine as well and should give you enough to over the top of the cake. Whip for 2 to 3 minutes until light and fluffy.
- Spread evenly over the top of the cooled cake and sprinkle with cinnamon sugar, if desired.
Notes
- 3 large whole eggs can be used instead of the 4 egg whites if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 670 kcal
% Daily Value*
| Calories | 670 | 34% |
| Carbohydrates | 91g | 30% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 86mg | 29% |
| Sodium | 670mg | 28% |
| Potassium | 201mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 56g | 112% |
| Vitamin A | 955IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 253mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
