Poppy Seed Cake Roll with Chocolate Ganache

This moist poppyseed cake roll is generously filled with a cream cheese frosting, covered with velvety chocolate ganache and pummeled with salted pistachios. It’s moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner!

Imagine taking a big bite of this moist poppy seed cake roll generously filled with a cream cheese frosting, layered with velvety chocolate ganache and pummeled with salted pistachios. It’s moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner!

My sister said this was my best Poppy Seed Cake Roll yet and everyone who had a chance to try it (because we selfishly ate half of it), loved it! Roulades are great; they’re easy to put together and make you look like you got your degree in culinary arts (rather than business or nursing, or both ;)).

Poppy Seed Cake Roll with Chocolate Ganache. It's moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner! @NatashasKitchen

Ingredients for the Poppy seed Cake Roll:

4 eggs (cold or room temp)
1/2 cup white sugar
1/2 tsp vanilla
2/3 cup all-purpose flour
1/4 tsp baking powder
2 Tbsp poppy seeds
1/2 cup shelled, salted pistachios

Poppyseed Cake Roll

Ingredients for Syrup:

1/4 cup hot water
1 Tbsp sugar
1/4 cup rum

Ingredients for Frosting:

8 oz cream cheese, softened at room temp
3/4 cups powdered sugar
1/2 cup cold heavy whipping cream

Poppyseed Cake Roll-2

Ingredients for chocolate ganache (click here for ganache tutorial):

8 oz  (1/2 lb or about 1 1/3 cup of ) semi-sweet chocolate chips
1 cup heavy whipping cream

You will need:

Parchment paper
Wire rack – recommended
11×17 rimmed baking sheet

How to Make the Poppy Seed Cake Roll:

If you never made a European Sponge Cake, watch the video before you get started:


1. Preheat Oven to 350˚F. Line the bottom of a large an 11×17 rimmed baking sheet with parchment paper.

2. Beat 4 eggs with 1/2 cup white sugar on high speed for 5-7 minutes or until thick and tripled in volume. Fold in 1/2 tsp vanilla.

3. Whisk together 2/3 cup flour with 1/4 tsp baking powder and 2 Tbsp poppy seeds, then fold the flour mixture into the batter. Fold together with a spatula (not with the mixer) scraping from the bottom to make sure no flour pockets are left. Fold just until all of the flour is incorporated. Don’t over-work it since the volume of the eggs helps it rise.

Poppyseed Cake Roll copy

4. Spread batter evenly onto your prepared baking sheet. I used this OXO Bent Icing Knife to even out the cake. Bake at 350˚F for 13-15 minutes or until top is golden.

Poppyseed Cake Roll-12

5. Once the cake comes out of the oven, remove it from the baking pan, place a sheet of parchment or wax paper over it and roll the cake roll loosely (rolling it while it’s still warm helps prevent cracks).

Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after it’s frosted.

Poppyseed Cake Roll-14 

How to Make the Glaze

1. In a small bowl or measuring cup, combine 1/4 cup hot water with 1 Tbsp sugar and stir to dissolve. Stir in 1/4 cup rum then set aside to cool to room temp while you work on the frosting.

Poppyseed Cake Roll-3

How to Make the Cream Filling:

1. Beat 8 oz softened cream cheese with 3/4 cup powdered sugar until smooth (1 min).

2. While the mixer is on, beat in 1/2 cup cold heavy whipping cream. Turn the mixer up to high speed and continue to beat 3 minutes or until cream is thick and spreadable. Refrigerate frosting until ready to spread.

Poppyseed Cake Roll-15Poppyseed Cake Roll-4

Assembly:

1. Brush the top of your unrolled cake roll (the side that will be the inside once it’s rolled up) evenly with the syrup. Let it soak it up for 5 minutes.

2. Spread your cream filling evenly over the top of the cake and start rolling your cake from the same side as before, keeping a tight(-ish) roll without squeezing out the frosting.

Poppy Seed Cake Roll with Chocolate Ganache. It's moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner! @NatashasKitchen

3. Next, follow these instructions on how to make the chocolate ganache and how to glaze the cake with minimal waste.

Poppy Seed Cake Roll with Chocolate Ganache. It's moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner! @NatashasKitchen

4. Sprinkle the chopped pistachios down the top center of the roll before the chocolate is set so they stick. Refrigerate the finished roll until ganache is set (at least 1 hr is best).

Poppy Seed Cake Roll with Chocolate Ganache. It's moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner! @NatashasKitchen

Serve generous slices to your eager friends and family 🙂

Poppy Seed Cake Roll with Chocolate Ganache. It's moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner! @NatashasKitchenPoppy Seed Cake Roll with Chocolate Ganache. It's moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner! @NatashasKitchen

If you try it, let me know! 🙂 Have a fantastic and blessed day!

Poppy Seed Cake Roll with Chocolate Ganache

5.0 from 16 reviews
Prep time:
Cook time:
Total time:
Imagine taking a big bite of this moist poppyseed roll generously filled with a cream cheese frosting, layered with velvety chocolate ganache and pummeled with salted pistachios. Moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner!
Author:
Skill Level: Medium
Cost To Make: $13-$15
Serving: 8

Ingredients

For the Cake:

  • 4 eggs, room temp
  • ½ cup white sugar
  • ½ tsp vanilla
  • ⅔ cup all-purpose flour
  • ¼ tsp baking powder
  • 2 Tbsp poppy seeds
  • ½ cup shelled, salted pistachios, coursely chopped

For the Syrup:

  • ¼ cup hot water
  • 1 Tbsp sugar
  • ¼ cup rum

For the Frosting:

  • 8 oz cream cheese, softened at room temp
  • ¾ cups powdered sugar
  • ½ cup cold heavy whipping cream

For Ganache: (visit NatashasKitchen.com for ganache recipe & tutorial)

  • 8 oz (1/2 lb or about 1⅓ cup of ) semi-sweet chocolate chips
  • 1 cup heavy whipping cream

You will need:

  • Parchment paper
  • Wire rack - recommended
  • 11x17 rimmed baking sheet

Instructions

How to Make the Cake Roll:

  1. Preheat Oven to 350˚F. Line the bottom of a large an 11x17 rimmed baking sheet with parchment paper.
  2. Beat 4 eggs with ½ cup white sugar on high speed for 5-7 minutes or until thick and tripled in volume. Fold in ½ tsp vanilla.
  3. Whisk together ⅔ cup flour with ¼ tsp baking powder and 2 Tbsp poppy seeds, then fold the flour mixture into the batter. Fold together with a spatula (not with the mixer) scraping from the bottom to make sure no flour pockets are left. Fold just until all of the flour is incorporated. Don't over-work it since the volume of the eggs helps it rise.
  4. Spread batter evenly onto your prepared baking sheet. Bake at 350˚F for 13-15 min or until top is golden.
  5. Once the cake comes out of the oven, remove it from the baking pan, place a sheet of parchment or wax paper over it and roll the cake roll loosely (rolling it while it's still warm helps prevent cracks). Let the rolled cake cool to room temp, then you can remove the backing and lay it flat again keeping the same side up as before so you are rolling in the same direction after it's frosted.

How to Make the Glaze

  1. In a small bowl or measuring cup, combine ¼ cup hot water with 1 Tbsp sugar and stir to dissolve. Stir in ¼ cup rum then set aside to cool to room temp while you work on the frosting.

How to Make the Cream Filling:

  1. Beat 8 oz softened cream cheese with ¾ cup powdered sugar until smooth (1 min).
  2. While the mixer is on, beat in ½ cup cold heavy whipping cream. Turn the mixer up to high speed and continue to beat 3 minutes or until cream is thick and spreadable. Refrigerate frosting until ready to spread.

Assembly:

  1. Brush the top of your unrolled cake roll (the side that will be the inside once it's rolled up) evenly with the syrup. Let it soak it up for 5 minutes.
  2. Spread your cream filling evenly over the top of the cake and start rolling your cake from the same side as before, keeping a tight(-ish) roll without squeezing out the frosting.
  3. Once the cake is done, follow the recipe and tutorial for chocolate ganache and how to glaze the cake with minimal waste on NatashasKitchen.com.
  4. Sprinkle the chopped pistachios down the top center of the roll before the chocolate is set so they stick. Refrigerate the finished roll until ganache is set (at least 1 hr is best).

 

Poppy Seed Cake Roll with Chocolate Ganache. It's moist, sweet, tangy, chocolaty and a teensy bit salty. We have a winner! @NatashasKitchen

Read comments/reviewsAdd comment/review

  • Oksana Vdovichenko
    December 19, 2017

    Hi Natasha
    Can I use juice from lemon instead rum? Reply

    • Natasha
      natashaskitchen
      December 19, 2017

      Hi Oksana, you could just use a simple syrup with water, sugar and lemon juice for a little more flavor, or you could use 1 can Sprite, 7-UP, or LaCroix with 2 Tbsp sugar. Reply

  • December 14, 2017

    Great recipe. Used my paleo sponge cake recipe instead (60g almond f, 30 g arrowroot, 6 eggs with the whites beaten stiff, a gulp of olive oil, 80g non-refined cane sugar, a shot of cognac) plus the poppy seeds, and it came out really wonderfully. Thanks! Reply

    • Natasha's Kitchen
      December 14, 2017

      You’re welcome Eliza! Thanks for sharing your great review with other readers! Reply

  • Marina
    October 9, 2017

    Hi Natash, my poppyseed base got all cracked when I rolled it. What did I do wrong? Reply

    • Natasha
      natashaskitchen
      October 9, 2017

      Hi Marina, It is very important to roll it while the cake sponge is hot out of the oven – it molds itself to the roll shape and is much less likely to crack. I hope that helps1 Reply

  • Natasha S
    April 5, 2016

    Hi Natasha, I really want to try making this cake roll. Can I use coffee extract instead of rum? You think it’s gonna taste good? Reply

    • Natasha
      natashaskitchen
      April 5, 2016

      I think that would work well to turn it into a sort of tiramisu cake roll. Reply

  • Katie L
    March 24, 2016

    Natasha I made this twice in past 2 weeks, and it was absolutely delicious! It was a hit both times, people asking for seconds….. no leftovers :))))))
    Thanks again for a great recipe! Reply

    • Natasha
      natashaskitchen
      March 24, 2016

      That’s so great Katie! It sounds like you have a new favorite! Reply

  • Kristina
    February 8, 2016

    I made this cake yesterday for Super Bowl Sunday. It was a huge hit. Lovely delicate flavor of the rum liquid, I believe, was its best feature. My husband said that he liked the “sponginess” of the cake itself. We were thinking about adding orange zest to the cream cheese mixture next time, and oh, Natasha, we did add about a half teaspoon of kosher salt to the cream cheese mixture to cut the sweetness, and also, I added some vanilla without changing the color. A wonderfully written recipe. I followed the directions to a “T,” even when I thought I would never be able to roll the baked cake. I did, though. Now, what to do with the leftover ganache. And Natasha, I would love to see you each day on the Food Network! You would bring back the “how-to” that is used to be before it became so heavily involved in the food competitions. Reply

    • Natasha
      natashaskitchen
      February 8, 2016

      Thank you so much for your awesome review and what you said about the Food Network! You’re so nice :). That’s quite a compliment! Reply

      • Kristina Rebelo
        February 10, 2016

        It has the advantage of being true. Your TV-Q is sky-high……I hope that is your goal. Reply

        • Natasha
          natashaskitchen
          February 10, 2016

          You are so nice, thank you 😃. Reply

  • Nina
    February 6, 2016

    Hi,
    Can I make this cake the night before serving it?
    Thanks Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Yes! You sure can! You can even make it 2 days before if you really need to. If you like this one, you’ll love my next cake post. Stay tuned! 🙂 Reply

  • Kari
    January 29, 2016

    Do you think the juice from jarred sour cherries would work instead of the rum?

    Kari Reply

    • Natasha
      natashaskitchen
      January 29, 2016

      Hi Kari, yes it would be a little bit different flavor but a juice would work if you wanted to omit the alcohol. Reply

  • Nelya
    November 26, 2015

    Made this for the second time today, this time doubled it and made 2 rolls for both the Thanksgiving parties we’re going to. It’s even better with actual chocolate instead of chocolate chips! Even though it does require an extra step (chopping the chocolate) Reply

    • Nelya
      November 26, 2015

      Oh yeah, and of course I received multiple compliments 🙂 Reply

    • Natasha
      natashaskitchen
      November 26, 2015

      Nelya, thank you for the great review 😀 . Looks like you had a busy Thanksgiving day with two parties 🙂 . Reply

  • Nelya
    September 30, 2015

    Sweet, gonna make this today! I just bought shelled pistachios at Costco and happen to have the rest of the ingredients 🙂 woo-hoo! Reply

    • Natasha
      natashaskitchen
      September 30, 2015

      Mmm I need to make this cake again. Every time someone comments on a recipe, I get to craving it. 🙂 I hope you love it! Reply

Read more comments/reviewsAdd comment/review

Leave a comment

Rate this recipe:  

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.