Poppy Seed Cake – a delicious recipe with butter, all-purpose, sugar, poppy seeds, eggs, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Stir together first 4 ingredients in a large mixing bowl. Add eggs, sour cream, and oil; beat at low speed with an electric mixer 30 seconds or just until moistened. Beat at medium speed 2 minutes.
2
Pour 4 cups batter evenly into 2 greased and floured 8-inch round cakepans. Pour remaining 3 cups batter evenly into 2 greased and floured 6-inch round cakepans.
3
Bake 6-inch layers at 350u00b0 for 20 minutes and 8-inch layers at 350u00b0 for 25 minutes or until a wooden pick inserted in center of each layer comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool.
4
Note: Use a 15- x 10-inch or 16- x 12-inch jellyroll pan for Small Tiered Cluster Cakes and Bridesmaid Baby Cakes. Bake at 350u00b0 for 20 minutes or until wooden pick comes out clean.
728
kcal
Calories
65
g
Fat
25
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (18.25-ounce) package butter-flavored cake mix, 1/4 cup all-purpose flour, 1/3 cup sugar, 3 tablespoons poppy seeds, and more.
Yes, Poppy Seed Cake 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.
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