Vanilla Poppy Seed Cake with Whipped Ganache
User Reviews
5.0
3 reviews
Excellent
Vanilla Poppy Seed Cake with Whipped Ganache
Report
Vanilla Poppy Seed Cake with Whipped Ganache is three layers of ultra-moist cake and pure vanilla decadence. No special decorating skills needed! Tons of tips and tricks included.
Share:
Ingredients
For the cake:
- 13 tablespoons (180 grams) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar
- 1 tablespoon vanilla bean paste
- 3 large eggs, at room temperature
- 2 cups (254 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt
- 3/4 cup whole milk, at room temperature
- 2 tablespoons poppy seeds
For the white chocolate ganache:
- 16 ounces (454 grams) white chocolate, chopped
- 3/4 cup heavy cream
- 2 teaspoons vanilla bean paste
- Fresh fruit, shaved white chocolate, etc. for garnish
Add to Shopping List
Instructions
Make the cake:
- Preheat the oven to 350°F. Butter three 6-inch cake pans, lining the bottoms with parchment paper.
- In the bowl of an electric mixer, beat the butter, sugar, and vanilla paste on medium-high speed until light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, until well combined.
- In a medium bowl combine the flour, baking powder, baking soda, and salt.
- Add the flour mixture and milk in alternating batches, beating on low speed in between each addition until just combined. Gently stir in the poppy seeds.
- Divide the batter evenly among the prepared pans, smoothing the surfaces. Bake for about 25 minutes, or until a cake tester inserted into the center comes out clean. Let cool in the pans for 5 minutes before turning out onto cooling racks to cool completely.
Make the ganache:
- In a microwave-safe bowl, micorwave the chocolate and cream in 30-second bursts, stirring between each burst, until smooth. Stir in the vanilla paste. Place in the fridge for 30 minutes, or until slightly firmed.
- Using an electric stand mixer fitted with the whisk attachment, beat the ganache until light and fluffy.
- Place one cake layer on a cake stand or serving plate. Spread with about 1/2 cup of the ganache. Repeat with the remaining two cake layers and ganache. Decorate with fresh fruit or chocolate shavings, if desired.
Notes
- Adapted from Taste Note: Reader Kelli had great success turning this cake into cupcakes, "Made 19 cupcakes & baked them for 18 minutes."
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
