Spiced Poppyseed Cake with Almond Buttercream Frosting

Name: Spiced Poppyseed Cake with Almond Buttercream Frosting
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 16 Servings
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1/4 cup cornstarch; 1 teaspoon nutmeg; 1 teaspoon cinnamon; 1/4 teaspoon cardamom; 1 cup salted butter; 2 cups sugar; 1/2 cup honey; 6 large eggs; 2 cups milk; 2 tablespoons vinegar; 1 tablespoon almond extract; 1/2 cup poppy seeds; 1/2 teaspoon cream of tartar; 1 & 1/2 cups salted butter; 7 & 1/2 cups powdered sugar; 1 & 1/2 teaspoons vanilla extract; 1 & 1/2 teaspoons almond extract; 6 tablespoons half-and-half; poppy seeds

User Reviews

3.7

9 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Cooling Time
10 mins
Total Time
1 hr
Servings
16 Servings
Calories
771 kcal
Course
Dessert
Cuisine
American

Spiced Poppyseed Cake with Almond Buttercream Frosting

Whitney Jenkins

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The cake is thick, creamy, full of almond flavor and tiny pops of poppyseed and covered with a delicious almond buttercream frosting.

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Ingredients

Servings

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

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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.

Notes

You can replace half the flour in this recipe with white whole wheat flour.
Source: adapted from Bake at 350, who got it from Cake Ladies. As see on Catz in the Kitchen.

Nutrition Information

Show Details

Serving 1slice Calories 771kcal (39%) Carbohydrates 113g (38%) Protein 7g (14%) Fat 34g (52%) Saturated Fat 20g (100%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 151mg (50%) Potassium 156mg (4%) Fiber 1g (4%) Sugar 91g (182%) Vitamin A 1057IU (21%) Vitamin C 1mg (1%) Calcium 155mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 16Servings

Amount Per Serving

Calories 771 kcal

% Daily Value*

Serving	1slice
Calories	771kcal	39%
Carbohydrates	113g	38%
Protein	7g	14%
Fat	34g	52%
Saturated Fat	20g	100%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	1g	50%
Cholesterol	151mg	50%
Potassium	156mg	3%
Fiber	1g	4%
Sugar	91g	182%
Vitamin A	1057IU	21%
Vitamin C	1mg	1%
Calcium	155mg	16%
Iron	2mg	11%