Poppy Seed Sour Cream Cake with Custard Cream

Poppy Seed Sour Cream Cake | NatashasKitchen.com

Remember the ugly/crookedy cake test that I shared on Instagram and Facebook? The cake tasted so good, I knew I had to perfect and share it. This Poppy Seed Sour Cream Cake is naturally moist and has so many layers of flavor.

The pastry cream is lightly sweetened and complements the subtle tang of the sour cream. Mmm mmm and more mmm. Top it off with the chocolate ganache and a heavenly mound of raspberries and you’ve got yourself a cake that’s gorgeous and delicious.

Poppy Seed Sour Cream Cake | NatashasKitchen.com

Recipe Tips:

Read through the recipe before you begin. Make the pastry cream first since it needs time to cool (p.s. it can be made a day in advance). Follow the order of the steps listed. Measure flour by scooping it into the measuring cup and scraping off the top.

Poppy Seed Sour Cream Cake Ingredients:

5 large eggs, at room temperature
2 cups granulated sugar
2 cups (16 oz) sour cream
2 cups all-purpose flour
2 tsp baking soda
2 tsp vinegar
1/3 cup poppy seeds

Poppy Seed Sour Cream Cake

Custard Cream Ingredients:

9 large egg yolks
1 cup sugar
1 tsp vanilla extract
3 cups heavy whipping cream

Poppy Seed Sour Cream Cake-13

Ingredients for Ganache Recipe & Topping:

8 oz by weight  (1/2 lb or about 1 1/3 cup of ) semi-sweet chocolate chips
1 cup heavy whipping cream
6 oz package fresh raspberries for garnish
CLICK HERE for Chocolate Ganache tutorial

How to Make Custard Cream Filling:

1. In a medium sauce pan, bring 3 cups of heavy whipping cream just to a simmer.

Poppy Seed Sour Cream Cake-14

2. In a medium bowl, whisk together 9 egg yolks, 1 cup sugar and 1 tsp vanilla until very smooth. As soon as you see the cream starting to simmer, add hot cream slowly in a thin stream to the yolk/sugar mixture, continually whisking

(tip: don’t add cream too fast or eggs may curdle and if they do curdle, strain through a sieve).

Pour the custard mixture back into the saucepan and place over medium heat, whisking constantly until just barely starting to simmer and the consistency of condensed milk then remove from heat. DO NOT BOIL. Let cool to room temp and thicken before spreading onto cake layers (tip: can be covered with plastic wrap and refrigerated to speed up the process).

Poppy Seed Sour Cream Cake-15

How to Make Poppyseed Sour cream Cake:

Preheat Oven to 375˚F. Butter and flour 2 non-stick 9-inch cake pans.

Poppy Seed Sour Cream Cake-2

1. In the bowl of an stand mixer using whisk attachment on high speed, beat 5 eggs and 2 cups sugar until pale yellow and thick (5 min).

Poppy Seed Sour Cream Cake-8

2. Stir together 2 cups flour and 1/3 cup poppy seeds then blend into egg/sugar mixture with a spatula.

Poppy Seed Sour Cream Cake-9

3. Put 2 cups sour cream in a large measuring cup. Put 2 tsp baking soda in a ramekin and stir in 2 tsp vinegar. It will fizz up, then stir it into the sour cream. As soon as the sour cream is visibly rising (it happens fast), mix it into the cake batter with a spatula until no streaks remain. Divide batter evenly into prepared pans.

Poppy Seed Sour Cream Cake-10

4. Bake 20-22 min at 375˚F or until tops are golden and toothpick comes out clean. Let cool in pans 5 min then transfer to wire rack and cool to room temp then slice cake layers in half with long serrated knife.

Poppy Seed Sour Cream Cake-11

Assembling Poppy Seed Sour Cream Cake:

1. Place first cake layer on a cake stand, cut-side-up. Spread 1/3 of the pastry cream over the top. Repeat with remaining cake layers and cream. Keep the bottom of your second cake layer for the top of the cake (its flat surface is perfect for the ganache). Use a spatula to remove any excess custard from the sides. Refrigerate cake at least 1 hour before preparing ganache.

Poppy Seed Sour Cream Cake-16

2. After cake has been refrigerated at least 1 hour, prepare chocolate ganache.CLICK HERE for Chocolate Ganache tutorial. Pour ganache evenly over cake in a circular motion moving outward, then use a spatula to spread evenly. Since the cake is chilled, the ganache will firm up quicker and be easily spreadable. Scrape any excess chocolate from the cake stand and wipe stand clean with a moist paper towel. Garnish with fresh raspberries then refrigerate cake 4 hours or preferably overnight for the custard to set so it would be easier to slice. Let cake sit at room temp about 30 min before serving.

Poppy Seed Sour Cream Cake-17Poppy Seed Sour Cream Cake | NatashasKitchen.com

Poppy Seed Sour Cream Cake with Custard Cream

4.9 from 17 reviews
Prep time:
Cook time:
Total time:
This sour cream poppy seed cake is naturally moist and has a pastry cream that is lightly sweetened. Top it off with the chocolate ganache and a heavenly mound of raspberries and you've got yourself a cake that's gorgeous and delicious.
Author:
Skill Level: Medium/Advanced
Cost To Make: $16-$20
Serving: 10-12 slices

Ingredients

Poppy Seed Sour Cream Cake Ingredients:

  • 5 large eggs, at room temperature
  • 2 cups granulated sugar
  • 2 cups (16 oz) sour cream
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp vinegar
  • ⅓ cup poppy seeds

Custard Cream Ingredients:

  • 9 large egg yolks
  • 1 cup sugar
  • 1 tsp vanilla
  • 3 cups heavy whipping cream

Ganache Recipe

  • & Topping:
  • 8 oz by weight (1/2 lb or about 1⅓ cup of ) semi-sweet chocolate chips
  • 1 cup heavy whipping cream
  • 6 oz package fresh raspberries for garnish

Instructions

How to Make Custard Cream Filling:

  1. In a medium sauce pan, bring 3 cups heavy whipping cream just to a simmer.
  2. In a medium bowl, whisk together 9 egg yolks, 1 cup sugar and 1 tsp vanilla until very smooth. As soon as the cream starts to simmer, add hot cream slowly in a thin stream to the yolk/sugar mixture, continually whisking. Pour the custard mixture back into the saucepan and place over medium heat, whisking constantly until just barely starting to simmer and the consistency of condensed milk then remove from heat. DO NOT BOIL. Let cool to room temp and thicken before spreading onto cake layers (tip: can be covered with plastic wrap and refrigerated to speed up the process).

How to Make Poppyseed Sour cream Cake:

  1. Preheat Oven to 375˚F. Butter and flour 2 non-stick 9-inch cake pans.
  2. In the bowl of an stand mixer using whisk attachment on high speed, beat 5 eggs and 2 cups sugar until pale yellow and thick (5 min).
  3. Stir together 2 cups flour and ⅓ cup poppyseeds then blend into egg/sugar mixture with a spatula.
  4. Put 2 cups sour cream in a large measuring cup. Put 2 tsp baking soda in a ramekin and stir in 2 tsp vinegar. It will fizz up, then stir it into the sour cream. As soon as sour cream is visibly rising (it happens fast), mix it into the cake batter with a spatula until no streaks remain. Divide batter evenly into prepared pans.
  5. Bake 20-22 min at 375˚F or until tops are golden and toothpick comes out clean. Let cool in pans 5 min then transfer to wire rack and cool to room temp then slice cake layers in half with long serrated knife.

Assembling your cake:

  1. Place first cake layer on a cake stand, cut-side-up. Spread ⅓ of the pastry cream over the top. Repeat with remaining cake layers and cream. Keep the bottom of your second cake layer for the top of the cake (its flat surface is perfect for the ganache). Use a spatula to remove any excess custard from the sides. Refrigerate cake at least 1 hour before preparing ganache.
  2. After cake has been refrigerated at least 1 hour, prepare chocolate ganache.
  3. Click here for Ganache Recipe. Pour ganache evenly over cake in a circular motion moving outward, then use a spatula to spread evenly. Remove any excess chocolate from the cake stand with a moist paper towel. Garnish with fresh raspberries then refrigerate cake 4 hours or preferably overnight for the custard to set so it would be easier to slice. Let cake sit at room temp about 30 min before serving.

Notes

Read through the recipe before you begin. Make the pastry cream first since it needs time to cool (p.s. it can be made a day in advance). Don't add cream to the egg mixture too fast or eggs may curdle and if they do curdle, strain through a sieve. Follow the order of the steps listed. Measure flour by scooping it into the measuring cup and scraping off the top.

♥ FAVORITE THINGS ♥
Shown in this post: (nope, no one paid us to write this; just stuff we love):
* The Wusthof Serrated Bread knife is also great for slicing cake layers.
* OXO kitchen scale with pull out display – so handy!
* A well stocked kitchen needs measuring cups of all sizes 🙂
*Ofcourse the “workhorse”: KitchenAid Pro 6Qt
Final Final Picmonkey Hashtag bannerPoppy Seed Sour Cream Cake | NatashasKitchen.com

Read comments/reviewsAdd comment/review

  • Ruslana
    November 1, 2017

    I will be making this cake for the second time! Everyone loved it the first time around! Reply

    • Natasha's Kitchen
      November 1, 2017

      Awesome! I’m glad to hear that Ruslana! Thanks for sharing! 🙂 Reply

  • Michelle
    August 24, 2017

    Would the finished product still look nice with half the recipe? Reply

    • Natasha
      natashaskitchen
      August 24, 2017

      Hi Michelle, It would be half the size but you could cut it down and slice a single cake layer in half and put custard between the layers. I do think that would still work 🙂 Reply

  • Anette Ovetsky
    March 5, 2017

    I have a question for you – can i use poppy seeds pie filling ready made? Reply

    • Natasha
      natashaskitchen
      March 5, 2017

      Hi Anette, I have only tried dry poppy seeds so I can’t speak to that. I would guess that it works best with dried poppy seeds. Reply

      • Anette Ovetsky
        March 6, 2017

        Thanks Natasha Reply

  • Alena
    January 23, 2017

    Hi Natasha, I am not sure where it’s best to leave this request 😉 It would be awesome if you found and posted a recipe for eclairs/cream puffs with custard cream that are enough for a party. People also fill them with cream that uses dulce de leche and cream with tvorog. 😊 Reply

    • Natasha
      natashaskitchen
      January 23, 2017

      Thank you for your request! It’s on my list 🙂 Reply

  • Valentina
    December 16, 2016

    Hi, I made the custard cream and it turned out too runny, I tried to whip it the next day once it got cold but it only helped a little. So I put it back on the stove and cooked a little longer, boiled a little, constantly whisking and it worked. It got thick and more yellow, although it burns at the bottom and ends up in a cream (without changing the taste). I hope it’s helpful to the other readers that are having the same problem. Basically, just boil a little and it won’t be too runny. Reply

  • Cristina
    November 25, 2016

    HI .. Is it possible if I use for the filling half and half instead of heavy whipping cream? Reply

    • Natasha
      natashaskitchen
      November 25, 2016

      Hi Cristina, I haven’t tested it that way, but I don’t think it would set properly with half and half because it has a lower fat content and is thinner. Reply

  • Marie
    November 5, 2016

    Hello Natasha,
    Can I make the cake without poppy seed? Reply

    • Natasha
      natashaskitchen
      November 5, 2016

      Hi Marie, yes it would still work without the poppyseeds. Reply

  • Sarah
    September 21, 2016

    Hi Natasha, can this be made ahead a few days and frozen until ready to eat? Reply

    • Natasha
      natashaskitchen
      September 21, 2016

      Hi Sarah, to be honest I’ve never tried freezing this cake so I’m not sure if the custard would freeze well or not. Reply

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