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Vanilla Poppy Seed Cake with Whipped Ganache
5 from 2 votes

Vanilla Poppy Seed Cake with Whipped Ganache

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.

Prep Time
45 mins
Cook Time
25 mins
Total Time
1 hr 10 mins
Servings: 1 6-inch
Course: Dessert
Cuisine: American

Ingredients

For the cake:
  • 13 tablespoons unsalted butter at room temperature, 180 grams
  • 1 cup granulated sugar 200 grams
  • 1 tablespoon vanilla bean paste
  • 3 egg at room temperature, large
  • 2 cups all-purpose flour 254 grams
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt fine
  • 3/4 cup whole milk at room temperature
  • 2 tablespoons poppy seeds
For the white chocolate ganache:
  • 16 ounces white chocolate chopped, 454 grams
  • 3/4 cup heavy cream
  • 2 teaspoons vanilla bean paste
  • Fresh fruit shaved for garnish
  • white chocolate shaved for garnish

Instructions

Make the cake:
    Cup of Yum
  1. Preheat the oven to 350°F. Butter three 6-inch cake pans, lining the bottoms with parchment paper.
  2. 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.
  3. In a medium bowl combine the flour, baking powder, baking soda, and salt.
  4. 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.
  5. 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:
  1. 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.
  2. Using an electric stand mixer fitted with the whisk attachment, beat the ganache until light and fluffy.
  3. 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."