A speckled Poppy Seed Cake paired with a silky vanilla bean buttercream.
Well, thus far May has not started out with a bang. This week has been super irritating for a number of reasons, most of which I won’t bore you with. Lots of minor (and some major) annoyances have put me in a grumpy mood all week. Ugh. I’m hoping things turn around this weekend — it’s Ryan’s birthday, so there’s sure to be plenty of cake and other goodies to hopefully distract me from everything else that’s going wrong :p.
Ok, enough whining (for now). Today, I bring you my second post for The Cake Blog! I am happy to report this one was smooth sailing compared to my last cake. No major issues or disasters, which is a rarity when it comes to my baking.
This Poppy Seed cake is an homage to my childhood — holidays and special occasions almost always involved a yeast-based Poppy Seed cake roll for dessert or afternoon tea. My mom brought one out after Easter dinner this year, and it got me thinking about how to capture that flavor in the form of a cake.
I chose to let the poppy seed flavor stand on its own rather than pairing it with lemon, its usual partner in crime. I put poppy seeds into the cake itself, and added some poppy seed filling between each layer for a bit of an extra kick.
Pairing it with a classic vanilla bean swiss meringue buttercream really lets the poppy seed flavor stand out. If you don’t have vanilla bean paste, you can use regular vanilla and still get the same great flavor.
If you love poppy seed, you will love this Poppy Seed Cake! Head on over to The Cake Blog to check out the recipe!
Evelyn says
I love you’re cakes and I’m always looking for new recipients.
Olivia says
Hi Evelyn! Thank you! 🙂
Lucille Latiolais says
I made your poppy seed cake it’s was very good where can I get a cake plate that you have it setting on
Olivia says
Hi Lucille! This is actually a wood acacia serving plate that I’ve stacked on some rustic looking coasters. You can find similar cake stands in Homesense though sometimes.
Sherry says
What adjustments should be made for a cupcake version?
Also, the cake looks great.
Olivia says
Hi Sherry! You just ned to bake them for a shorter time — I would suggest checking them at 15mins depending on the size and height 🙂
Claudia | The Brick Kitchen says
Love the fluffy, swirly buttercream Liv – it is gorgeous! I haven’t had a poppyseed cake either but it sounds like I have been missing out, will have to change that asap! 🙂
Olivia says
Ohhh you should definitely try one!! Thanks Claudia! <3 🙂
Olga says
Y love poppy seed… they provide a special touch and they maintain the original flavour without change it
I usually used them in my lemon bundt cake
kisses
Olivia says
Hi Olga! I love poppy seeds paired with lemon too 🙂 xo
Megan @ Meg is Well says
Oh my gosh, it looks like I could dive into that frosting! I love anything with poppy seeds but haven’t ever had it in a cake (which just seems sad).
Olivia says
Omg you have to try it in a cake! It’s delicious 🙂 Thanks Megan! xo
Cathie says
This brings back so many memories for me! My grandmother would soak the poppy seeds in rum before adding them to the cake. She would cut the thinnest slices for all of the kids because she didn’t want us to get “tipsy”! 😄😄😄
Olivia says
Haha! Too funny, I love that story 🙂 Glad it brought back some memories for you!
Mary Ann | The Beach House Kitchen says
This cake is just gorgeous Olivia! That icing! You are so talented! LOVE the little flecks of vanilla!
Olivia says
Thanks so much Mary Ann!! I love the flecks of vanilla bean too 🙂