This almond poppy seed cake is a light, fluffy cake with the perfect balance of nutty almond flavor and a slight crunch from the poppy seeds. With three tender cake layers and a smooth, rich almond buttercream frosting, it's an elegant dessert that's perfect for special occasions!
This moist almond poppy seed cake might be my favorite cake I've ever made! It might even be better than my viral toasted almond cake. I love almond extract, and this cake has so much almond flavor in the sponge and silky almond buttercream frosting. The poppy seeds add the perfect slightly crunchy texture and a nutty flavor.
I also love how elegant this cake looks. It's perfect for special occasions like birthdays, anniversaries, or it could even be a wedding cake!
For more almond recipes, try almond cupcakes with almond buttercream, strawberry almond cake, almond spritz cookies, flourless almond cake, almond coffee cake, or these brownies with almonds next!
Key Ingredients
Here are notes about some of the key ingredients you need. For quantities and full instructions, see the recipe card below.
- Unsalted butter- We want unsalted butter to control the amount of salt in the cake. Use room temperature butter for the cake and buttercream so it mixes easily. Take it out of the refrigerator 1-2 hours before baking.
- Oil- The cake layers have both butter and oil, adding extra fat for a super moist texture. Choose a flavorless oil like vegetable, canola, or avocado oil.
- Granulated sugar- White sugar helps retain moisture plus adds sweetness. Reducing the amount can make the texture dry or dense, so use the full amount.
- Eggs- 3 large eggs bind the ingredients together and add richness. Pull them out of the refrigerator an hour before baking to reach room temperature.
- Almond extract- Almond extract brings a sweet, nutty flavor to the cake and buttercream, similar to amaretto. It's quite potent, so you only need a small amount! It pairs great with vanilla extract for a well-rounded flavor.
- Buttermilk- The acidity in buttermilk helps tenderize the gluten, creating a soft, moist crumb.
- Cake flour- Cake flour has less protein than all-purpose flour, which helps limit gluten formation and results in a more tender cake.
- Baking powder- Helps the cake rise by creating air bubbles as it bakes. Check the expiration date to ensure it's fresh. An easy way to test it is by stirring a teaspoon into hot water; if it bubbles, it's still good!
- Poppy seeds- Some recipes call for soaking them, but you don't need to for this cake!
Substitutions and Variations
- Cake flour substitute-ย To make a homemade cake flour substitute, mix 255 grams all purpose flour with 45 grams cornstarch. I used a similar substitute to make this raspberry almond cake.
- Buttermilk substitute- Plain kefir is the best buttermilk substitute, but you can also use sour cream or plain Greek yogurt.
- Leave out the poppy seeds- If you're not a poppy seed fan, this cake is delicious without them! You can add finely chopped almonds instead for a delicious almond flavor and crunch. Fold them into your cake batter or buttercream after mixing it up.
Step by Step Instructions
Preheat the oven to 350ยฐF. Line 2 8-inch or 3 6-inch round cake pans (use light-colored metal pans) with parchment paper or spray with cooking spray.
Step 1: Add butter and oil to the bowl of a stand mixer with the paddle attachment or an electric hand mixer. Beat on medium speed until combined.
Step 2: Beat in the sugar on high speed until light, fluffy, and pearlescent yellow.
Step 3: Add the eggs one at a time. Then add the almond and vanilla before streaming in buttermilk.
Step 4: Mix the cake flour, baking powder, and salt into the wet ingredients until just combined on low speed. Scrape down the sides of the bowl, then mix in the poppy seeds.
Step 5: Use a cookie scoop or large spoon to evenly distribute the cake batter into each prepared pan..
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out with just a few moist crumbs attached. Crumbs mean the cake is still moist! The tops will bounce back when lightly touched.
Step 6: Take the cakes out of the oven and let them cool in the pans for 10 minutes before turning upside down on a wire rack.
Let cool completely before decorating.
Step 7: Beat room temperature butter on medium-high speed until light and creamy, stopping to scrape the sides of the bowl to get all the butter pieces incorporated.
Step 8: Gradually add the powdered sugar one cup at a time, pulsing the mixer at first to not make a mess and then mixing on medium-low speed.
Step 9: Mix in the extracts, then salt and poppy seeds. If the frosting is too thick, add heavy cream 1 teaspoon at a time.
Assembling the Cake
Step 10: Place a layer of cake on a cake stand and spread about ยฝ cup frosting on it. Place the second layer on top and repeat.
Step 11: Place the last layer on top with the flat side up. Spread a thin coat of buttercream all over the cake. This is called the "crumb coat", which helps keep loose crumbs out of the final layer of frosting.
Chill the cake in the fridge until the frosting is dry.
Step 12: Add a thick final coat of buttercream, using an offset spatula and bench scraper to smooth it out.
Step 13: Add the remaining buttercream to a piping bag fitted with a large star tip and pipe decorations on the cake. I piped rosettes on top of the cake.
Expert Baking Tips
- Use room temperature ingredients. Make sure your butter, eggs, and buttermilk are at room temperature for a smoother batter and even cake texture.
- Measure flour with a kitchen scale. This is best for accuracy! It's super easy to pack flour in measuring cups, leading to inaccurate amounts. You'll get consistent results every time with a scale, and it's quicker with fewer dishes to clean up.
- Use an oven thermometer. Oven temperatures can be unreliable. Your dial might say 350ยฐF, but the actual heat could be off. An oven thermometer ensures your cake bakes evenly at the right temperature.
- Let the cakes cool completely. If the cake layers are still warm, the buttercream will melt while you're decorating it!
Storage Instructions
Store the almond poppyseed cake in an airtight container in the fridge for up to 5 days. A cake carrier works well for storing the whole cake, or you can keep individual slices in Ziplock bags.
Let the whole cake warm up at room temperature for about an hour before serving so the frosting gets soft. One slice only needs to warm up for about 30 minutes.
Freezing Instructions
- How to freeze the whole cake- Wrap the cake in plastic wrap, followed by a layer of aluminum foil. You can store it like this or in a large sealed container for up to 3 months. Thaw in the fridge overnight, then bring it to room temperature before serving.
- How to freeze cake slices- Wrap each slice in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months and thaw overnight in the fridge or at room temperature for 1-2 hours before eating.
Frequently Asked Questions
You can also use two 8-inch round pans or one 9X13-inch rectangular pan for a single-layer sheet cake. I don't recommend a loaf pan because it's not big enough.
If you change the pan size, keep an eye on the baking time since it may vary depending on the thickness of the layers.
Yes! Bake the layers, let them cool completely, and wrap them tightly in plastic wrap. You can store them in the fridge for up to 2 days or freeze them for up to 3 months. If freezing, thaw the layers overnight in the fridge before frosting and decorating. I recommend making the frosting the day you plan to serve the cake.
No, you shouldn't substitute all purpose flour for cake flour. Cake flour has a lower protein content, which limits gluten formation, resulting in a softer, more tender crumb. All purpose flour has more protein, which can make your cake denser.
This cake would be delicious with almond pastry filling, raspberry filling, or another fruit filling. I have recipes for strawberry filling, blueberry filling, and cherry cake filling on the blog!
To fill, start by spreading about ยผ cup of frosting across the cake layer, then pipe a ring of buttercream around the edge. This acts as a dam to keep the filling from leaking out. Add filling to the center of the cake, add the next cake layer, and repeat!
More Cake Recipes to Try
๐ Recipe
Almond Poppy Seed Cake
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
Cake
- 114 grams unsalted butter room temperature
- 114 grams oil canola or vegetable oil
- 300 grams granulated sugar
- 3 large eggs room temperature
- 2 teaspoon vanilla extract
- 1 ยผ teaspoon almond extract
- 260 grams buttermilk room temperature
- 300 grams cake flour
- 2 ยฝ teaspoon baking powder
- ยฝ teaspoon salt
- 2 tablespoons poppy seeds
Almond Buttercream
- 228 grams unsalted butter room temperature
- 540 grams powdered sugar
- 2 teaspoons almond extract
- 1 teaspoon vanilla
- 1 teaspoon salt
- 1 teaspoon poppy seeds
- 1-2 teaspoons heavy cream optional
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and line 3 6-inch round cake pans with parchment paper. Set aside.
- Add room temperature unsalted butter and oil to a large bowl. Beat on medium-high speed with a hand or stand mixer for 3 minutes.114 grams unsalted butter, 114 grams oil
- Slowly add the sugar, beating on high until light, fluffy, and pearlescent yellow, about 3 minutes.300 grams granulated sugar
- Add the eggs one at a time, mixing on low speed until each is fully incorporated. Then add the almond and vanilla extracts, then gradually stream in the buttermilk.3 large eggs, 2 teaspoon vanilla extract, 1 ยผ teaspoon almond extract, 260 grams buttermilk
- Mix the cake flour, baking powder, and salt into the wet ingredients until just combined. Mix in the poppy seeds.300 grams cake flour, 2 ยฝ teaspoon baking powder, ยฝ teaspoon salt, 2 tablespoons poppy seeds
- Scoop batter into the cake pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven. Let them cool in the pans for 5-10 minutes before transferring to a wire rack to cool completely.
Almond Buttercream
- Add unsalted butter to the bowl of a hand mixer or stand mixer with the paddle attachment. Beat on medium-high speed until creamy, stopping to scrape the sides of the bowl.228 grams unsalted butter
- Add the powdered sugar gradually on low speed. Mix in the almond and vanilla, then add the salt and poppy seeds.540 grams powdered sugar, 2 teaspoons almond extract, 1 teaspoon vanilla, 1 teaspoon salt, 1 teaspoon poppy seeds
- If the buttercream is too thick, stream in 1-2 teaspoons of heavy cream until the desired consistency is reached.1-2 teaspoons heavy cream
Assembly
- Place 1 cake layer on a cake stand and spread on ยฝ cup of frosting. Repeat with the second layer.
- Place the last layer on top with the flat side up. Apply a thin coat of frosting (or crumb coat). Chill in the refrigerator for 20 minutes or until the frosting is dry to the touch.
- Apply the final layer of frosting, then use a piping bag fitted with a decorative tip to pipe additional decorations if desired. Slice and enjoy!
Emily Robertson
Very light and delicious cake. I used sour cream instead of buttermilk, and it came out nicely.
Tania
I made this cake, and it was so moist, fluffy, and soft. It melted in your mouth and tasted exquisite. Thanks for sharing this recipe.