Poppy Seed cake with Dulce de Leche Buttercream

The Poppy Seed Cake with Dulce de Leche Buttercream combines all the things I love in a cake, poppy seeds, walnuts, dulce de leche and chocolate. The cake is very simple and easy to make that even a novice baker will succeed!

This Poppy Seed cake with Dulce de Leche Buttercream combines all the things I love in a cake, poppy seeds, walnuts, dulce de leche and chocolate, kind of hard not to love this kind of combination. |By LetTheBakingBeginBlog.com | @Letthebakingbgn

When I just got married, this was the first cake that became an instant favorite in our family and any time I would make any cake, my dad would always ask if it’s this Poppy Seed Cake.

The cake layers are very versatile and you can create a new flavor just by adding different ingredients to the cake batter. Some of the ones I’ve tried were – hazelnuts, dried cranberries, tart cherries, chocolate chips (white or dark) or even dried blueberries!

In fact, the Black Prince cake I posted a couple of years ago is a variation of this Poppy Seed Cake.

This Poppy Seed cake with Dulce de Leche Buttercream combines all the things I love in a cake, poppy seeds, walnuts, dulce de leche and chocolate, kind of hard not to love this kind of combination. |By LetTheBakingBeginBlog.com | @Letthebakingbgn

Do you like Dulce De Leche? Check out these Recipes using the Dulce de Leche Buttercream

Markiza Cake – flaky cake layers, topped with meringue, walnuts and the buttercream
Honeycomb Cake – Puff Pastry tubes filled with tart cherries and layered with Dulce de Leche Buttercream

Here’s a Print-friendly version of the Poppy Seed Cake

Poppy Seed cake with Dulce de Leche Buttercream

This Poppy Seed cake with Dulce de Leche Buttercream combines all the things I love in a cake, poppy seeds, walnuts, dulce de leche and chocolate | by Let the Baking Begin!
5 from 1 vote
Author: Marina | Let the Baking Begin!
Course: Dessert
Cuisine: Russian
Keyword: dulce de leche buttercream, poppy seed cake
Calories: 369 kcal
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 Servings (One 8-inch Cake)

Ingredients

Poppy Seed Cake

  • 1 1/2 cup sour cream
  • 1 1/2 cup sugar, granulated
  • 1 1/2 cup all-flour
  • 3 large eggs
  • 1 cup dried poppy seeds
  • 3/4 cup chopped walnuts
  • 4 tsp baking powder

Dulce de Leche Buttercream

  • 3 sticks unsalted butter room temperature (345 gr)
  • 1 1/2 cans dulce de leche (1 can = 14 oz)

Chocolate Ganache

  • 1/3 cup heavy cream
  • 1/3 cup semi-sweet dark chocolate chips

Also:

  • Chocolate Bar
  • Vegetable peeler

Instructions

  1. Preheat oven to 350 F, with the rack in the middle. Line two 8 inch round baking pans with parchment paper, set aside.

Make the Poppy Seed Sour Cream Cake

  1. Whisk together the eggs and sugar until combined. Add sour cream, baking powder and whisk again. Lastly add the flour, poppy seeds and or/ walnuts, and whisk until no flour lumps appear.

  2. Divide batter between prepared baking pans and bake for about 25 minutes or until a toothpick inserted into the middle of the cake comes out clean.

  3. Remove from the oven and allow to cool for 5 minutes in the pan. Then flip upside down onto cooling rack and allow to cool completely.
  4. With a serrated knife split each cake into two even layers horizontally.

Make the Dulce de Leche Buttercream

  1. Whip room temperature butter for about 5 minutes or until light, fluffy and white in color, scraping the bottom of the bowl several times throughout. Add the dulce de leche in thirds, minimally whipping after each addition.

Make the ganache

  1. Heat the heavy cream until almost boiling. Pour over the chocolate chips. Allow to sit for 2-3 minutes. Stir until smooth. Allow to cool until room temperature before using (this will thicken it and allow for an even pour).

Assemble the Poppy Seed Cake

  1. Reserve 1 cup of frosting for covering the outside of the cake.
    Now, put a dab of frosting onto a serving plate and press one layer of the cake to adhere. Add 1/4 of frosting on top and spread into an even layer. Repeat with the rest of the layers and cover the whole cake with the reserved frosting. 

  2. Pour the ganache on top of the cake, spreading it over the top surface and moving some of it towards the edges for a beautiful drizzle down the sides.
  3. Run a vegetable peeler down the rib of the chocolate bar right over the cake, covering the top in chocolate curls. If the curls break up too much, heat the bar in the microwave in 2-3 seconds increments until you're able to run the vegetable peeler and the curls no longer break. Do not heat the bar too long, or it will liquify rendering it useless.
Nutrition Facts
Poppy Seed cake with Dulce de Leche Buttercream
Amount Per Serving
Calories 369 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 7g 35%
Cholesterol 65mg 22%
Sodium 52mg 2%
Potassium 369mg 11%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 28g
Protein 6g 12%
Vitamin A 6.8%
Vitamin C 0.5%
Calcium 25.9%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

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  • Holy

    Hi Marina, my son is allergic to nuts, what can i use instead of poppy seeds and nuts? Thank you.

    · Reply
    • Hi Holy,
      You can use chopped raisins, dry cranberries, or even tiny chocolate chips (not the regularly sized) in place of poppy seeds.

      · Reply
  • Lena Kay

    I sooo gotta try this recipe. I could eat dolce delache cake everyday. Do you make any video tutorials? Im a visual learner and find those helpful.

    · Reply
  • Lana

    What size of pan/baking sheet do we use??

    · Reply
  • So excited to try this cake out for Easter this year!

    · Reply
  • Milana

    Thank you! 🙂

    · Reply
  • Nadia

    Hi! I’m making the cake in advance and I’m just wondering how long do the cakes keep unfrosted? Also, do I need to refridgerate or freeze them? I’m making them tonight (Wednesday) and I’m planning on frosting them on Friday and eating on Saturday… Do you think the cake will turn out?

    · Reply
    • Hi Nadia,
      You can freeze the cake, keeping it well wrapped to keep it’s freshness, then on the day of the assembly defrost and frost with the frosting (man that’s a lot of “frost” in a sentence lol). It will be wonderful for Saturday, just keep it covered until ready to serve so it doesn’t take on smells from other things in the fridge.

      · Reply
  • Milana

    This cake looks so good my husband loves вареная згущенка! I was wondering if I can just put like 1/4 cup or 1/2 cup of poppy seeds cuz I don’t like them a lot!
    Thanks 🙂

    · Reply
    • Hi Milana,
      yes you can reduce the poppy seed amount in the cake for sure, you can even replace it with chopped walnuts or raisins, or chocolate chips (the mini ones), or even omit it altogether with great results. This cake is very versatile.

      · Reply
  • Inna

    Marina, is there a certain way you made your cake batter? My korzhi turned out so flat. Or are they suppose to be kind of thin? This is not a biskvit type right?
    I did use a 10″ pans, but I did increase everything by a quarter, so maybe my technique was off. Help.

    · Reply
    • This is not a biskvit kind of cake. It is more sense and not as fluffy, but it should have risen in the oven. Did it rise? Or did it stay the same? If it stayed the same then you might have forgotten to put the leveners.

      · Reply
    • Another thing – this cake needs to be baked as soon as it’s mixed. So you need to have 2 baking pans ready as soon as you end mixing the batter. If you baked your first layer and only then baked your second one, the second one might not be as fluffy as the first one.

      · Reply
  • Marina, this cake is so unique, I love it! 🙂

    · Reply
  • elena

    Hello, Can I use the round 10″ or 8″ springform to bake the cake?

    · Reply
    • Hi Elena,
      I would use the 8″. The cake will be a bit taller than the pictured one since you’re using a smaller spring form.
      If you decide to use the 10 inch, I would increase the amount of ingredients by 1/4. So if it calls for 1.5 cups flour, I would increase it to 2 cups and so on.

      · Reply

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