Description
This Spiced Poppyseed Cake with Almond Buttercream Frosting is a moist, flavorful layered cake that combines warm spices like nutmeg, cinnamon, and cardamom with the nutty crunch of poppy seeds. The cake layers are baked to perfection, then generously frosted with a creamy almond buttercream, making it an elegant dessert perfect for gatherings or special occasions.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- 1/4 cup cornstarch
- 1 teaspoon nutmeg (freshly grated)
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/2 cup poppy seeds (for the batter)
Wet Ingredients & Cake Batter
- 1 cup salted butter (2 sticks, at room temperature)
- 2 cups sugar
- 1/2 cup honey
- 6 large eggs (separated, at room temperature)
- 2 cups milk (at room temperature or warmed to tepid)
- 2 tablespoons vinegar
- 1 tablespoon almond extract
- 1/2 teaspoon cream of tartar
Almond Buttercream Frosting
- 1 & 1/2 cups salted butter (at room temperature)
- 7 & 1/2 cups powdered sugar
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/2 teaspoons almond extract
- 6 tablespoons half-and-half (plus more if needed)
- poppy seeds (for sprinkling on top)
Instructions
- Prepare cake pans: Spray three 9-inch cake pans thoroughly with nonstick spray and line the bottoms with parchment paper. Set aside.
- Sift dry ingredients: In a large bowl, sift together flour, baking powder, cornstarch, freshly grated nutmeg, cinnamon, and cardamom. Set aside.
- Cream butter and sweeteners: Using a stand mixer, cream the 2 sticks of salted butter, 2 cups sugar, and 1/2 cup honey until light and fluffy, about 2 minutes. Scrape the sides frequently to incorporate all ingredients evenly.
- Separate eggs: Separate the 6 large eggs, placing the whites in a large bowl for later use, and set aside the yolks for adding to the butter mixture.
- Add egg yolks: Add the egg yolks one at a time into the creamed butter mixture, mixing well after each addition and scraping down sides to ensure smooth and creamy consistency.
- Mix wet milk mixture: In a small bowl, combine the milk, vinegar, and almond extract. The mixture may curdle; this is expected.
- Incorporate wet and dry ingredients: Alternately add the milk mixture and the sifted dry ingredients to the butter mixture, stirring gently after each addition until just combined to avoid overmixing.
- Fold in poppy seeds: Gently fold in 1/2 cup poppy seeds to the batter, mixing just enough to distribute evenly.
- Preheat oven: Preheat your oven to 350°F (175°C).
- Beat egg whites: Add cream of tartar to the egg whites and beat using an electric mixer until soft peaks form, which will take several minutes.
- Combine egg whites with batter: Carefully fold the beaten egg whites into the cake batter in three additions, mixing gently until just combined to maintain airiness.
- Divide batter and bake: Evenly distribute the batter among the three prepared cake pans. Bake for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean. Monitor each cake as baking times may vary.
- Cool cakes: Remove cakes from the oven and let them cool in the pans for 10 minutes, then transfer to wire racks to cool completely after peeling off parchment paper.
- Optional freezing: To freeze, wrap each warm cake tightly in plastic wrap and then in aluminum foil. Freeze for several hours up to 3 days. Thaw in fridge overnight before frosting.
- Prepare cakes for frosting: If not freezing, let cakes cool completely, then wrap tightly in plastic wrap and refrigerate for at least an hour to chill and firm up for easier frosting.
- Make almond buttercream frosting: Beat 1 1/2 cups butter with 7 1/2 cups powdered sugar until thick and paste-like. Add vanilla extract, almond extract, and 6 tablespoons half-and-half (add more if needed) and beat until light and fluffy.
- Assemble cake: Spread about 1/2 cup of frosting over each cake layer, stack the layers, then frost the top and sides with the remaining buttercream.
- Decorate: Sprinkle the top of the cake with poppy seeds and pipe stars using a large star tip for a decorative finish.
Notes
- Ensure all ingredients, especially eggs and milk, are at room temperature for better mixing and texture.
- Be careful not to overmix the batter once the dry ingredients are added to keep the cake light and fluffy.
- If the frosting becomes too thick, add a little more half-and-half to achieve desired consistency.
- Freezing the cakes before frosting helps in easier and cleaner frosting application.
- Poppy seeds add subtle crunch and flavor but can be omitted or adjusted if desired.
