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–+ servings
A slice of almond poppy seed cake on a white plate with a fork.

Almond Poppy Seed Cake

Megan Weimer
This 3-layer almond poppy seed cake is light and fluffy with crunch from poppy seeds, topped with rich and creamy almond buttercream. It's perfect for any celebration!
5 from 4 votes
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 slices
Calories 696.1 kcal

Equipment

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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 ¼ teaspoon almond extract
  • 260 grams buttermilk room temperature
  • 300 grams cake flour
  • 2 ½ teaspoon baking powder
  • ½ 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 ¼ 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 ½ teaspoon baking powder, ½ 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 ½ 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!

Notes

Make sure your butter, eggs, and buttermilk are room temperature for a smoother batter and even cake texture.
Use a digital scale to measure the flour in grams for the most accuracy. If you use measuring cups, don't pack the flour into them or the cake will be dry.
Let the cake layers cool completely before frosting or the buttercream will melt off.
Storage- Store the cake in a large airtight container in the fridge for up to 5 days. Let warm up at room temperature for about an hour before serving.
Freezing the whole cake- Wrap the cake tightly in plastic wrap, followed by a layer of aluminum foil. Store as is or in sealed container for up to 3 months. Thaw in the fridge overnight and bring it to room temperature before serving.
Freezing cake slices- Wrap each piece in plastic wrap and freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before enjoying.

Nutrition

Serving: 1sliceCalories: 696.1kcalCarbohydrates: 90.1gProtein: 5.6gFat: 35.8gSaturated Fat: 16.3gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 12.8gTrans Fat: 1gCholesterol: 105mgSodium: 422.9mgPotassium: 94mgFiber: 0.9gSugar: 70.5gVitamin A: 814IUVitamin C: 0.02mgCalcium: 117.2mgIron: 0.7mg
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