Almond Poppy Seed Cake With Fluffy Cream Cheese Fro

Name: Almond Poppy Seed Cake With Fluffy Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CAKE; 1 1/4 cups sugar; 1/2 cup white shortening; 2 large eggs; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 2 -3 teaspoons almond extract; 1/2 teaspoon vanilla; 1/3 cup poppy seed (can use more); 1/2 - 3/4 cup sliced almonds (optional); CREAM CHEESE ICING; 1/2 cup butter, softened; 1 (8 ounce) package cream cheese, softened; 2 teaspoons vanilla; 2 tablespoons whipped cream, unwhipped; 3 1/2 cups confectioners' sugar; 1 cup cool whip frozen whipped topping, thawed

Servings: persons

CAKE
1 1/4 cups sugar
1/2 cup white shortening
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 -3 teaspoons almond extract
1/2 teaspoon vanilla
1/3 cup poppy seed (can use more)
1/2 - 3/4 cup sliced almonds (optional)
CREAM CHEESE ICING
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 teaspoons vanilla
2 tablespoons whipped cream, unwhipped
3 1/2 cups confectioners' sugar
1 cup cool whip frozen whipped topping, thawed

1
Set oven to 350u00b0F (oven set to second-lowest position).
2
Grease a 13 x 9-inch baking pan.
3
In a large bowl using an electric mixer at medium speed cream the sugar with shortening for about 2 minutes.
4
Add in eggs, almond and vanilla extract; beat until very well combined on high speed.
5
In a small bowl sift together flour with baking soda and salt; add to the creamed mixture along with the buttermilk; mix until just combined.
6
Mix in the poppy seeds.
7
Bake for about 30-35 minutes or until cake tests done.
8
Cool completely.
9
For the frosting; in a medium bowl cream the cream cheese, butter, vanilla and whipping cream until light and fluffy (about 2 minutes).
10
Add in confectioners sugar and beat until fluffy (adding in more confectioners sugar or whipping cream if needed until desired consistency is achieved).
11
Mix in the Cool Whip until completely blended.
12
Spread over the cake then sprinkle the top with sliced almonds if desired.

2302

kcal

Calories

117

Fat

300

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: CAKE, 1 1/4 cups sugar, 1/2 cup white shortening, 2 large eggs, and more.

Yes, Almond Poppy Seed Cake With Fluffy Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Poppy Seed Cake With Fluffy Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions