Best 5 Poppy Seed Layer Cake With Strawberries And White Chocolate Cream Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary masterpiece with our Poppy Seed Layer Cake, a delightful treat that combines the delicate nuttiness of poppy seeds with layers of moist and fluffy cake. This extraordinary dessert is adorned with a luscious Strawberry Sauce, featuring plump and juicy strawberries bursting with natural sweetness, complemented by a velvety White Chocolate Cream that adds a touch of richness and decadence. Each layer of this cake is a symphony of flavors and textures, making it a perfect centerpiece for any special occasion or a delightful indulgence for everyday celebrations. This recipe provides detailed instructions for creating the Poppy Seed Cake layers, the luscious Strawberry Sauce, and the creamy White Chocolate Cream, ensuring a delightful and unforgettable dessert experience.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY & POPPY SEED CAKE



Strawberry & poppy seed cake image

A light vanilla sponge dotted with seeds and sandwiched with orange frosting and fresh strawberries - heavenly

Provided by Jane Hornby

Categories     Afternoon tea, Dessert

Time 1h

Yield Cuts into 10-12 slices

Number Of Ingredients 13

4 tbsp poppy seed
200g unsalted butter , melted, plus a little extra for greasing
225g plain flour
1 tsp baking powder
4 large eggs , at room temperature
225g golden caster sugar
1 tsp vanilla extract
zest and juice 1 large orange
100g golden caster sugar
1 tbsp orange liqueur (optional)
170g pot full-fat Greek yogurt
500ml pot full-fat crème fraîche
350g strawberry , sliced, plus extra to serve (optional)

Steps:

  • Dry-fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180C/160C fan/gas 4. Grease and line 2 x 20cm sandwich tins.
  • Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale and foamy. Pour in the cooled butter and vanilla extract, and briefly whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the tins and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.
  • To make the syrup, warm the orange juice and 50g of the sugar in the microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife, cut each cake in half horizontally to make a total of 4 circles. Brush the cut side and edges of each circle with plenty of the warm orange syrup.
  • To make the filling, beat together the yogurt, crème fraîche, remaining sugar and orange zest until thick and spreadable. Stack the cakes with the creamy filling and strawberries, finishing with a creamy layer on top. Sprinkle the remaining poppy seeds over the top, then let the cake sit for 30 mins before slicing.

Nutrition Facts : Calories 503 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium

POPPY SEED CAKE



Poppy Seed Cake image

Provided by Joan Nathan

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 10

1 cup poppy seeds
1 cup milk or soy milk
1 cup (8 ounces) unsalted butter or pareve margarine, plus more for greasing pan
2 cups all-purpose flour, plus additional for dusting pan
2 cups sugar
3 large eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon salt
2 1/2 teaspoons baking powder
Confectioners' sugar, for dusting

Steps:

  • In a small saucepan, combine the poppy seeds and milk. Bring to a boil, remove from heat, and allow to rest until cool, about 20 minutes.
  • Preheat oven to 350 degrees and prepare a large loaf or tube pan by greasing it with margarine and lightly flouring the inside of the pan.
  • In bowl of an electric mixer with a paddle attachment, cream together butter or margarine and sugar. Add egg yolks, vanilla, and poppy seed-milk mixture, and beat until smooth. Gradually add 2 cups flour, salt and baking powder. Mix well; remove bowl from mixer and set aside.
  • Place a clean bowl in mixer, with a whisk attachment, and whisk egg whites until stiff but not dry. Gently fold into batter. Scrape into pan, and bake until a knife inserted into the cake comes out clean, about 1 hour. Transfer cake to a rack. Unmold after 15 minutes. When cool, dust cake with confectioners' sugar.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 22 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 207 milligrams, Sugar 35 grams, TransFat 1 gram

POPPY SEED CAKE



Poppy Seed Cake image

As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 12-15 servings.

Number Of Ingredients 13

1/3 cup poppy seeds
1 cup 2% milk
4 egg whites
3/4 cup shortening
1-1/2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
CREAM CHEESE FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg whites in a large bowl; let stand at room temperature for 30 minutes., In another large bowl, cream shortening and sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; add to creamed mixture alternately with poppy seed mixture, beating well after each addition. Beat egg whites until soft peaks form; fold into batter. , Pour into a greased 13x9-in. baking dish. Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 426 calories, Fat 23g fat (10g saturated fat), Cholesterol 35mg cholesterol, Sodium 184mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

CHOCOLATE POPPY SEED CAKE



Chocolate Poppy Seed Cake image

This cake is heavy without being dry; everyone in my family loves it, and visitors do too!

Provided by Emilie E.

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 5h35m

Yield 12

Number Of Ingredients 12

¼ cup poppy seeds
1 cup buttermilk
4 egg whites
1 cup butter
1 ¼ cups white sugar
4 egg yolks
2 ½ cups all-purpose flour
1 teaspoon baking soda
2 tablespoons baking powder
2 teaspoons vanilla extract
¾ cup miniature dark chocolate chips
cinnamon sugar to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
  • Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
  • Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
  • Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 51.8 g, Cholesterol 109.8 mg, Fat 21.6 g, Fiber 1.6 g, Protein 6.6 g, SaturatedFat 12.4 g, Sodium 426.6 mg, Sugar 28.2 g

BUTTERMILK-POPPY SEED SKILLET CAKE WITH STRAWBERRIES



Buttermilk-Poppy Seed Skillet Cake with Strawberries image

This cake was born out of the need to use up some extra buttermilk and strawberries before they went bad. You can make this in a 9-inch cake pan instead of a skillet, if desired.

Provided by Kim

Time 1h15m

Yield 10

Number Of Ingredients 13

½ cup unsalted butter
2 ½ cups all-purpose flour
1 cup white sugar
1 ½ tablespoons poppy seeds
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cardamom
1 ½ cups buttermilk, at room temperature
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups strawberries, hulled and halved

Steps:

  • Place butter into a 10-inch cast iron skillet. Place skillet into an oven and turn on to 350 degrees F (175 degrees C) to allow butter to melt, 2 to 4 minutes.
  • While butter melts, mix together flour, sugar, poppy seeds, baking powder, baking soda, salt, and cardamom in a large bowl.
  • When butter has fully melted, remove skillet from oven and gently swirl to coat bottom with butter. Pour melted butter over the dry ingredients, and set skillet aside. Stir melted butter into dry ingredients a few times to allow it to cool slightly. Add buttermilk, eggs, vanilla, and almond extracts and mix just until batter has no dry clumps of flour in it.
  • Pour batter into the skillet and spread into an even layer. Sprinkle halved strawberries evenly over the top and place skillet into the oven.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 55 to 60 minutes. If cake begins to over-brown at any point during baking process, turn the oven temperature down to 325 degrees F (165 degrees C) and continue to bake until done (baking time will vary with a lower oven temperature). Allow cake to cool before slicing.

Nutrition Facts : Calories 322.7 calories, Carbohydrate 48.8 g, Cholesterol 63.1 mg, Fat 11.5 g, Fiber 1.6 g, Protein 6.2 g, SaturatedFat 6.5 g, Sodium 331.9 mg, Sugar 23.7 g

Tips:

  • Use fresh strawberries for the best flavor. If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained.
  • To make the white chocolate cream, use high-quality white chocolate. This will ensure that the cream is rich and creamy.
  • Be sure to chill the cake layers before assembling the cake. This will help to prevent the cake from becoming too soft and falling apart.
  • When decorating the cake, use a piping bag fitted with a star tip to create the swirls of white chocolate cream. You can also use a spatula to spread the cream over the cake.

Conclusion:

This poppy seed layer cake with strawberries and white chocolate cream is a delicious and beautiful cake that is perfect for any occasion. The cake is moist and flavorful, the strawberries add a pop of sweetness and tartness, and the white chocolate cream is rich and creamy. This cake is sure to be a hit with everyone who tries it.

Related Topics