Poppy Seed Cake Recipe

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

Put this poppy seed cake at the top of your to-do list. It’s a winner! The hint of rum, salted pistachios over chocolate ganache, the (not overly sweet) fluffy frosting and super soft and moist cake layers make this an amazing cake.

This was my sister Anna’s Birthday cake. I sneakily figured out that my poppy seed cake roll was her favorite. I then decided to turn that very popular recipe into a delicious beauty of a cake. Everyone at her party gave rave reviews.

The base of this cake is a European sponge cake called Biskvit, which is the best because it holds moisture really well and you can bake and freeze the cake layers months in advance. Biskvit can be used for just about any cake you can dream up. I tweaked my usual recipe a teensy bit and ended up with some seriously fluffy cake layers. As usual, I included step-by-step photos so you can easily master this recipe, like a BOSS.

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This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

Ingredients for Biskvit Poppy Seed Cake:

6 eggs + 2 egg whites, room temperature
1 cup granulated sugar
1 1/4 cup cake flour (make cake flour with 2 ingredients!)
1/2 tsp baking powder
1/4 cup dry poppy seeds

*Watch our easy video tutorial on how to measure correctly

For the Rum Cake Syrup:

1 cup very warm water
4 Tbsp granulated sugar
1/3 cup golden rum (I use Bacardi) or 2 Tbsp fresh lemon juice (if you must)

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

Whipped Cream Cheese Frosting Ingredients:

1 1/2 cups cold heavy whipping cream
2 packages (8 oz each) cream cheese, softened at room temp
3/4 cup granulated sugar

To Decorate the Poppy Seed Cake:

1 recipe chocolate ganache (click for recipe)
1/2 cup shelled pistachios, chopped
6 oz fresh blackberries

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

How to Make The Poppy Seed Sponge Cake:

Watch the video before you get started:


Prep: Preheat Oven to 350˚F and line bottoms of two (9-inch) cake pans with parchment paper (do not grease pans).
1. In the bowl of an electric mixer (this is the one I have), beat 6 large eggs plus 2 whites with whisk attachment 1 min on high speed until foamy. With mixer on, gradually add 1 cup sugar and continue beating on high speed 8-10 min until thick and fluffy.

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

2. Whisk baking powder into flour then sift flour in two additions into batter, folding gently with a spatula between each addition, scraping the bottom of the bowl to ensure you don’t have hidden pockets of flour. Fold in 1/4 cup poppy seeds until incorporated and no streaks of flour remain. Do not over-mix or you may deflate the batter.

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

3. Divide batter evenly between 2 prepared cake pans (perfectionists: feel free to weigh the cake pans). Bake at 350˚F for 23-28 min (mine took 25 min), or until top is golden and springs back when poked slightly. Once out of the oven, remove from pan by sliding a thin spatula around the edges then transfer to a wire rack, peel back parchment paper and cool to room temp. Slice cake layers in half (I use this bread knife).

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

How to Make Whipped Cream Cheese Frosting:

1. Beat cold heavy whipping cream on high speed with whisk attachment for 1.5 to 2 min until stiff and spreadable then transfer to a separate dish.

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

2. In the same mixing bowl (no need to wash it), beat together 2 pkgs cream cheese and 3/4 cup sugar on medium speed until smooth, scraping down the bowl a couple times, then increase to high speed and beat 2 min until fluffy. Using a spatula, fold in whipped cream.

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

Make your ganache now since it needs 20 minutes to cool and become a pourable consistency.

Assembling the Poppy Seed Cake:

1. Combine syrup ingredients and stir until sugar dissolves. Place the first base layer onto a cake platter. Brush 1/4 of the syrup onto the cake then spread with frosting. Repeat with remaining layers. Wipe cake plate clean then Frost the sides and top with just enough to smooth out the cake.

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

2. Transfer 3/4 cup frosting to a piping bag fitted with a large star Wilton 1M tip (These are are the 3 tips I pretty much only use).

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

3. Put remaining frosting on sides to get a solid white edge. Keep frosting on top to a minimum since you’ll be covering it with ganache anyways. Refrigerate cake. Once ganache is a pourable consistency, pour it over the top of the cake allowing excess ganache to pour off the sides then refrigerate 10 min to set. Pipe frosting around the borders of the cake, top with blackberries and chopped pistachios as shown.

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

Poppy Seed Cake with Chocolate Ganache

4.9 from 28 votes
Prep Time: 2 hours
Cook Time: 30 minutes
Total Time: 2 hours 30 minutes
This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!
This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet.
Author: Natasha of NatashasKitchen.com
Skill Level: Medium
Cost to Make: $20-$25
Servings: 12 -14 slices

Ingredients

For the Poppy Seed Cake Layers:

  • 6 eggs + 2 egg whites room temperature
  • 1 cup granulated sugar
  • 1 1/4 cup cake flour
  • 1/2 tsp baking powder
  • 1/4 cup dry poppy seeds

For the Rum Syrup:

  • 1 cup very warm water
  • 4 Tbsp granulated sugar
  • 1/3 cup golden rum I use Bacardi or 2 Tbsp fresh lemon juice (if you must)

Frosting Ingredients:

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

To Decorate the Cake:

  • 1 recipe chocolate ganache found on natashaskitchen.com
  • 1/2 cup shelled pistachios chopped
  • 13 fresh blackberries

Instructions

  1. Prep: Preheat Oven to 350˚F and line bottoms of two (9-inch) cake pans with parchment paper (do not grease pans). In the bowl of an electric mixer, beat 6 large eggs plus 2 whites with whisk attachment 1 min on high speed until foamy. With mixer on, gradually add 1 cup sugar and continue beating on high speed 8-10 min until thick and fluffy.
  2. Whisk baking powder into flour then sift flour in two additions into batter, folding gently with a spatula
  3. between each addition, scraping the bottom of the bowl to ensure you don’t have hidden pockets of flour. Fold in 1/4 cup poppy seeds until incorporated and no streaks of flour remain. Do not over-mix or you may deflate the batter.
  4. Divide batter evenly between 2 prepared cake pans. Bake at 350˚F for 23-28 min (mine took 25 min), or until top is golden and springs back when poked slightly. Once out of the oven, remove from pan by sliding a thin spatula around the edges then transfer to a wire rack, peel back parchment paper and cool to room temp. Slice cake layers in half.

How to Make Whipped Cream Cheese Frosting:

  1. Beat cold heavy whipping cream on high speed with whisk attachment for 1.5 to 2 min until stiff and spreadable then transfer to a separate dish.
  2. In the same mixing bowl (no need to wash it), beat together 2 pkgs cream cheese and 3/4 cup sugar on medium speed until smooth, scraping down the bowl a couple times, then increase to high speed and beat 2 min until fluffy. Using a spatula, fold in whipped cream.

Make your ganache now since it needs 20 minutes to cool and become a pourable consistency.

Assembling the Poppy Seed Cake:

  1. Combine syrup ingredients and stir until sugar dissolves. Place the first base layer onto a cake platter. Brush 1/4 of the syrup onto the cake then spread with frosting. Repeat with remaining layers. Wipe cake plate clean then Frost the sides and top with just enough to smooth out the cake.
  2. Transfer 3/4 cup frosting to a piping bag fitted with a large star Wilton 1M tip.
  3. Put remaining frosting on sides to get a solid white edge. Keep frosting on top to a minimum since you'll be covering it with ganache anyways. Refrigerate cake. Once ganache is a pourable consistency, pour it over the top of the cake allowing excess ganache to pour off the sides then refrigerate 10 min to set. Pipe frosting around the borders of the cake, top with blackberries and chopped pistachios as shown.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

Make this poppy seed cake for your sweetheart this weekend. Have a lovely Valentine’s Day my friends!

Q: Any special plans for Valentine’s Day? Are you spending it with a friend, your spouse, or maybe Mom? I’d love to hear from you 🙂

This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!
This poppy seed cake is fluffy and moist with a hint of rum and it's not overly sweet. Follow step-by-step photos to make this poppy seed cake like a Boss!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Deana
    June 26, 2018

    Hi Natasha! What’s the purpose of using 6 eggs and 2 egg whites? Will it turn out with 7 whole eggs instead? Thank you! Reply

    • Natasha
      June 26, 2018

      Hi Deana, the 2 extra whites make the cake super fluffy. You can still make it work well with 7 whole eggs instead. Reply

  • Victoria
    May 21, 2018

    Hi Natasha,
    Thank you for the great recipes! I have tried a few of your recipes so far, including this cake and they were all a big success 😀 Will be trying more of your recipes !!! Reply

    • Natasha's Kitchen
      May 22, 2018

      Hello Victoria, I’m happy to hear how much you’re enjoying the recipes! Thanks for following and sharing your encouraging comments! Reply

  • Lena
    May 11, 2018

    I quadrupled this recipe and made a huge cake for my husbands and little girls 1st birthday. The cake turned out to weight about 17lbs! It was delicious and the frosting and ganache held up really well outside at the park all day where we were celebrating 🙂 Reply

    • Natasha's Kitchen
      May 11, 2018

      Wow, that sounds glorious! I’m glad to hear the recipe was a huge success, lol. Thanks for sharing your wonderful review Lena! Reply

  • Oksana Vdovichenko
    April 6, 2018

    Can I omit corn starch and just use flour by it self? Reply

    • Natasha
      natashaskitchen
      April 6, 2018

      Hi Oksana, the corn starch creates more of a cake flour and makes the crumb softer. It would still work without it but the texture would be slightly different. Reply

  • Oksana Vdovichenko
    April 5, 2018

    Hi Natasha
    Can I use potato starch instead corn starch for the cake flour? Reply

    • Natasha
      natashaskitchen
      April 5, 2018

      Hi Oksana, I honestly have not tried that substitution so I am not certain. You might try googling something like “cake flour potato starch” and see if anyone has experimented. Sorry I can’t be more help! Reply

  • Ina
    January 23, 2018

    Made this recipe for a family gathering and everyone LOVED it! Reply

    • Natasha's Kitchen
      January 24, 2018

      That’s great, I’m glad to hear that Ina! Thanks for sharing! Reply

  • Linda
    December 13, 2017

    What can I substitute with the rum filling? Is coffee flavor ok? Would you advice how to do this coffee flavor filling and should I follow the same frosting or add some coffee flavor in frosting as well?

    Lastly I read someone asked if we could freeze the cake. So its ok to make this a few days in advance with the cream cheese frosting and ganache and freeze it? Reply

    • Natasha
      natashaskitchen
      December 13, 2017

      Hi Linda, I haven’t tried this one with coffee but I think it would work. Here is our tiramisu cake that we put together using the same cake base to give you ideas for the syrup. Reply

  • Cheriee Weichel
    October 21, 2017

    Hi Natasha
    I want to make this for a friend who is celiac.
    Do you think I can just substitute a gf blend like bob’s red meal for the flour? Reply

    • Natasha
      natashaskitchen
      October 21, 2017

      Hi Cheriee, I haven’t tried that personally, but I have had several readers write in that this sponge cake base does work well with gluten free flour, so I think it could work well in this since it is basically the same sponge cake base with poppy seeds added. Reply

  • Ruta Verp
    September 25, 2017

    Hi Natasha,
    I have made the roll version of your poppy seed cake, that was absolutely delicious. Now I have some occasion coming up and would like to make couple of round cakes.
    What size pan do you use for this recipe?
    What would be the ratio if I need to make 14″ and 9″ cakes?
    Thank you. Reply

    • Natasha
      natashaskitchen
      September 25, 2017

      Hi Ruta, I’m so glad you enjoyed the poppy seed cake roll! This cake requires two 9″ cake pans. For two 14″ cake pans, I would suggest making 1 1/2 times the recipe. Reply

  • Mila L
    July 26, 2017

    Want to make this cake for my son’s birthday but wondering with rum in it if it’s considered kid friendly? Any idea?
    Thanks. Reply

    • Natasha
      natashaskitchen
      July 26, 2017

      Hi Mila, with the teeny tiny amount that will actually be in a slice, I have never worried about it both for flavor or alcohol properties. If you are concerned that your kids might not like the flavor, you could easilly cut the amount of rum in half so it’s just a hint of extra flavor. Or leave it out completely and just use a sugar water or even something like sprite. Reply

  • Charlotte
    May 7, 2017

    My son loves a poppy seed torte that I make …. I’m thinking I will make this for his birthday this year…. does this need to stay refrigerated? Or can it sit out for several hours for travel and dinner? Reply

    • Natasha
      natashaskitchen
      May 7, 2017

      Charlotte, because the frosting is dairy based, you want the cake to stay refrigerated as long as possible. Cake will survive up to 3 hours travel but make sure its full chilled before hitting the road. Hope this helps 😬. Reply

      • Charlotte
        May 8, 2017

        Thank you!! Reply

        • Natasha's Kitchen
          May 8, 2017

          My pleasure Charlotte! Reply

  • Manan Ter-Grigoryan
    April 27, 2017

    Hi, I am going to make this cake today and was wondering about the mixer. I only have a hand mixer with beater attachments- no whisk attachment. Could I use those, or is it better to just manually whisk the egg sugar mixture? Thank you so much! Reply

    • Natasha
      natashaskitchen
      April 27, 2017

      There is no way to beat it sufficiently by hand. You will need a high powered electric hand mixer and the beaters attachment will work but you will probably need to add 2-3 minutes of beating time if using a hand mixer since a stand mixer is more efficient in whipping. I hope that helps!! Reply

  • Katie
    April 8, 2017

    Did you soak the poppy seeds beforehand? Reply

    • Natasha
      natashaskitchen
      April 8, 2017

      Hi Katie, I did not soak in this recipe. Reply

  • Mika
    April 1, 2017

    Can you freeze this cake, with the ganache frosting?
    Mik Reply

    • Natasha
      natashaskitchen
      April 1, 2017

      Hi Mika, I haven’t tried freezing this one but I think it would work fine. I have frozen my walnut cake with the same ganache and it worked great :). I would refrigerate the cake first so it firms up and then when you cover it, the plastic wrap won’t stick to the cake, unless you have a cake box which would be convenient for sure 🙂 Reply

  • Celia causor
    January 25, 2017

    Hi what do you mean make it with two ingredients i am using cake flour for the poppy seed cake Reply

    • Natasha
      natashaskitchen
      January 26, 2017

      Hi Celia, if you click on the link that says “make it with two ingredients” it takes you to my cake flour recipe. You can make your own cake flour with 2 ingredients (I’ll update that to read more clearly). It’s just all-purpose flour + corn starch if you wanted to make homemade cake flour 🙂 Reply

  • Yana
    January 19, 2017

    This cake was a big hit at my daughters birthday! I made it last summer and kept forgetting to write a review! Its a perfect combination between chocolate glaze and delicious frosting, and I’ve used blackberries from my own garden. yummy !!! Reply

    • Natasha's Kitchen
      January 19, 2017

      Mmmm, the blackberries sound delish! Thanks for sharing 🙂 Reply

  • Nina
    January 13, 2017

    Made this cake for my brothers birthday and everyone loved it. It came out so delicious and with the way you decorated it the cake became the centerpiece. Usually my cakes aren’t this good or pretty. Thanks for the recipe. Reply

    • Natasha's Kitchen
      January 13, 2017

      You’re welcome Nina! Thank you for sharing your wonderful review! 🙂 Reply

  • Linda
    January 9, 2017

    Just had to drop in and leave a quick comment..made this cake a couple of weeks ago and it was awesome!! Reply

    • Natasha's Kitchen
      January 9, 2017

      You’re welcome Linda, thank you so much for the review! 🙂 Reply

  • Natalka
    January 5, 2017

    Hi Natasha, I love this recipe, but both times I made it the cake layers stuck to the wire rack (so that when I lifted them, bits of cake came off on the rack). Any ideas on what I can do to prevent that? Thanks. Reply

    • Natasha
      natashaskitchen
      January 5, 2017

      It’s ok to cool them on the parchment paper if you’re having trouble with your rack. Also, try flipping them back over and setting them top side up. The top of the cake tends to stick more to the racks. I hope that helps! 🙂 Reply

  • Valentina
    December 30, 2016

    Hi Natasha! Do you have to cook the poppy seeds? & where did you buy your cake pans? Reply

    • Natasha
      natashaskitchen
      December 30, 2016

      Valentina, I used uncooked poppy seeds and cake pans were purchased at TJ Max, but you can also buy them on AmazonReply

  • Mintautė
    December 29, 2016

    I baked this cake for Christmas and it was amaizing!! I can’t wait to try something new, how about royal walnut cake? 😊🍰 Reply

    • Natasha
      natashaskitchen
      December 29, 2016

      I’m so glad you enjoyed it! The walnut cake or pomegranate cake are both great choices :). We had the walnut cake for Christmas 🙂 Reply

  • Katie
    December 18, 2016

    Hi Natasha,
    This recipe calls for dry poppy seeds but I was wondering if I can make it with ready/wet poppy seeds? Reply

    • Natasha
      natashaskitchen
      December 19, 2016

      Hi Katie, the biskvit sponge cake does not respond well to moisture and you would risk deflating your cake. I would suggest dry poppy seeds for this bater. Reply

  • Joanna Darby
    November 21, 2016

    Looks yummy! Do you think I could make the cream cheese frosting a few days ahead of time? Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Joanna, I think it looks and spreads best fresh but you can make it and refrigerate a few days ahead, then bring to room temp, or until it is a spreadable consistency. Reply

  • Olga
    November 20, 2016

    the cream is similar to tirimisu cake =) Reply

  • Olga
    November 20, 2016

    Do you think i could use only 1 cream cheese in this recipe instead of 2? Reply

    • Natasha
      natashaskitchen
      November 20, 2016

      Hi Olga, I don’t think it would be enough frosting to cover the entire cake. It was already a pretty thin layer. It could work if you don’t frost the sides. Or, you could add more whipped cream to increase the amount of frosting. Reply

  • Rita
    November 19, 2016

    Hi, Natasha! Do you think “Myers’s rum” (original dark) would work ok for this cake? Or no? That’s the only one I have. Reply

    • Natasha
      natashaskitchen
      November 21, 2016

      Hi Rita, I think it would work 🙂 Reply

  • Anna
    November 14, 2016

    Hi Natasha

    I plan to make this cake during the week and need it for Saturday. Would it be OK if I make it on Thursday night, or would it go bad by Saturday? Reply

    • Natasha
      natashaskitchen
      November 14, 2016

      Hi Anna, I think that would work fine to make it Thursday night then refrigerate until Saturday, but you might want to add fresh berries for decor the day you’re serving. Reply

  • Diana
    October 13, 2016

    Hi Natasha-

    I’m planning on making this cake for a work baking contest so I need to perfect it before bringing it in. I wanted to inquire about the mixer. I don’t have a stand mixer but only a hand mixer. Do you have any tips for hand mixers? Would I normally mix longer with a hand mixer then the times you have on the recipes? Any tips would help majorly.

    Thanks so much!

    Best,

    Diana Reply

    • Natasha
      natashaskitchen
      October 13, 2016

      Hi Diana, it depends on the recipe, but in general I do mix longer when using a hand mixer. You would probably want to beat it at least 10 minutes with the hand mixer if it is a good strong electric hand mixer. Reply

      • Diana
        October 19, 2016

        Wonderful! Thanks so much! Reply

  • Esther Inzhirov
    October 2, 2016

    Hello Natasha,
    First of all, this cake is amazing! The best cake I’ve ever made or tried.

    Second, my aunt asked to make this cake for a wedding (200 pieces). She also wants them to be big and squared. I found Wilton 12×18 pans and was wondering if you can help me with he recipe measuremts or any suggestions that you have on how to make it work.
    If you’d like to you can email me at epetrashishen12@georgefox.edu or call/text at (503)347-8495.
    Thank you so much again!:) looking forward hearing from you!:) Reply

    • Natasha
      natashaskitchen
      October 3, 2016

      Hi Esther, you’ll just have to experiment. It’s hard to say when I haven’t tried it in that size before. My instinct is to say 1 1/2 of the recipe but again, without testing it that way, I can’t say for sure. Reply

  • Riat
    September 30, 2016

    Hi Natasha, my friend made this cake and it was delicious, so I decided to give it a try.. so I just baked the cakes and they are super thin but that’s probably due to my cheap mixer. However, the cakes smell like fried eggs :/ I’m clueless why.. Is there anything I can do to minimize the smell, any tricks?

    Thanks! Reply

    • Natasha
      natashaskitchen
      October 1, 2016

      Hi Riat, if the eggs and sugar are not beaten sufficiently (and it sounds like a mixer problem), then the cakes won’t rise and will be eggy. The cake relies on the whipped eggs and sugar for volume – it acts as the leavening which makes the cake rise in the oven but if they are not beaten per the instructions (with a reliable stand mixer), they will end up flat. To minimize the smell, you really just need to beat the eggs and sugar longer and at high speed. That will make all the difference! 🙂 Reply

  • Esther
    July 13, 2016

    Hi Natasha,

    If I wanted to bake this cake in a two 8-inch pans, would that work also? Reply

    • Natasha
      natashaskitchen
      July 14, 2016

      Hi Esther, I think it would work but your batter will probably reach the very top of your cake pan. Reply

  • Tina
    June 17, 2016

    Hey Natasha
    Thank you for the recipe turned out really good. I changed it a bit. I added cacao to the flour and made it a chocolate cake and for the ganache I did
    1 cup sugar
    3 tbs cacao
    8 tbs milk
    Boil it for 15-20 min mixing it
    And then add 113 gr of butter
    Turned out super good Reply

    • Natasha
      natashaskitchen
      June 18, 2016

      Thank you for sharing that with us! I’m so glad you enjoyed it. Reply

  • Inna
    June 11, 2016

    If I want to do half of this recipe, how many eggs and egg whites do I use? Reply

    • Natasha
      natashaskitchen
      June 11, 2016

      Hi Inna, are you planning to bake in a single 9-inch pan and have a 2-layer cake? I’d cut the ingredients in half exactly, so 3 eggs and 1 white. Reply

  • Ilona
    May 23, 2016

    Wow I am so thankful for you and so proud of myself!!! I love sweets but mostly of my tryings to bake something turn out.. well… my dog appreciates it 🙂 I had a big temptation to buy a cake for my son Birthday Party in the Russian store and save my nervous system, but i gave a try to this cake, and everybody loved it!!! I love that all of the recipes I tried from your website turn out great!!! all 4 salads I made for the party were from here and cake, and cupcakes and rice with mushrooms pilaf, I am so happy to discover Your kitchen, so Finally i can save my time and easily find a recipe that actually turns out great not only for me and my pets 🙂 Thank You very MUCH!!! You’re a blessing to me! Even my hubby, who doesn’t like to try new foods was happy with your vegetable marinated salad, actually, like everybody else 🙂 Thank You very much! Reply

    • Natasha
      natashaskitchen
      May 23, 2016

      Hi Ilona! Yours is seriously my favorite review 🙂 I’m so thankful for you also! Thank you for trying my recipes and making them for the people you love. I’m so happy this was a big success for you! 🙂 Reply

  • Dana
    April 4, 2016

    This is my new favorite cake! The rum gives it such a kick of flavor! Love it! Thanks for the awesome recipe! Reply

    • Natasha
      natashaskitchen
      April 4, 2016

      I’m so glad you love it! Thanks Dana 🙂 Reply

  • Ilona
    March 24, 2016

    Hi, I was wondering if I can make the chocolate ganache using white chocolate chips? Or does it have to be the semi sweet chocolate chips for it to come out right? Reply

    • Natasha
      natashaskitchen
      March 24, 2016

      I think the proportion of white chocolate chips to cream might be slightly different. I haven’t tried it that way so I can’t say for sure. Sorry I can’t be more help with your question. Reply

  • Callie
    March 22, 2016

    I made this cake twice and my mom can’t get enough of it! I plan to use the cake batter and icing and turn them into cupcakes. Could you give an guestimation on how many normal sized cupcakes this could make? Many thanks~ Reply

    • Natasha
      natashaskitchen
      March 23, 2016

      I’m so happy you both love it! To be honest, I’m not sure this would be great for cupcakes. The batter has no fat in it and I think it would stick to cupcake liners or a muffin tin pretty badly. If you do go ahead and test it, let me know how it turns out 🙂 Reply

  • Anna
    March 5, 2016

    Are the pistachios optional, or do they add a lot of flavor to the cake? Made it last night & will decorate today! It’s my dad’s birthday on Sunday and If I don’t bring dessert no one else does lol, so I started making the honey cake finished all the layers and last night at about 7:00PM I was browsing around your blog and there I was 10 minutes later making this cake as well! Can’t wait to try it! Reply

    • Anna
      March 5, 2016

      Also I used whisky instead of rum! Since that’s what I had on hand. So I’m very nervous about that, but my friend said they taste very very similar. Keeping my fingers crossed Reply

      • Natasha
        natashaskitchen
        March 5, 2016

        Oh ok, I just don’t have experience with whisky really but do let me know how it goes! 🙂 Reply

    • Natasha
      natashaskitchen
      March 5, 2016

      The pistachios are nice but not totally necessary. You can replace them with something else either fruit or nuts. Reply

  • Dayana
    February 25, 2016

    Hi Natasha,
    If we freeze the layers, how do we thaw them? Do we just let it sit? Or pit the syrup on right away? Reply

    • Natasha
      natashaskitchen
      February 25, 2016

      Let them thaw either at room temperature or in the refrigerator. Once it’s thawed, apply syrup and continue with the cake per the recipe 🙂 Reply

      • Dayana
        February 26, 2016

        Another quick question: What tool did you use to spread the cream? Reply

  • February 22, 2016

    wowww… very nice recipe. Thanks for sharing it. Reply

    • Natasha
      natashaskitchen
      February 22, 2016

      You’re so very welcome 🙂 I’m glad you like it! Reply

  • Nat
    February 19, 2016

    Hi Natasha –
    Last time I used chai seeds, not poppy seeds, and turn very good, but i made рулет not a cake, really wanna try this cake. Thanks a lot for your hard work . . . Reply

    • Natasha
      natashaskitchen
      February 19, 2016

      do you mean chia seeds? I haven’t tried baking with those so I can’t say for sure hot it would affect the texture of the recipe. Reply

  • Diana
    February 18, 2016

    Made this cake for company at my house. Everyone loved it. I usually don’t try new recipes on guests but with natashas kitchen there is no worrying that something won’t taste good. 😋😋 Reply

    • Natasha
      natashaskitchen
      February 18, 2016

      Thank you Diana, what a compliment 🙂 and thank you for the nice review. Reply

  • February 17, 2016

    That looks really good and the decorating is on point. Reply

    • Natasha
      natashaskitchen
      February 17, 2016

      Thank you 😀. Reply

  • Lira
    February 17, 2016

    Hi Natasha!
    Thank you so much for sharing this recipe! Really excited to make it however, would love to use the rum syrup but my sister and I are pregnant. Can you make suggestions on how to make the rum syrup without the alcohol (really don’t want to use lemon juice since I think the rum syrup in such cakes is awesome). Thank You! Reply

    • Natasha
      natashaskitchen
      February 17, 2016

      Hi Lira, I can’t really think of anything besides a simple water/sugar syrup or water/lemon/sugar syrup if you aren’t using alcohol. You could use some kind of clear juice for a little more flavor. You could also use less of the rum so you just get a hint of it without any effect. Reply

  • Olga
    February 16, 2016

    Hello Natasha, im planning to make this tomorrow 🙂 I have original bacardi rum, do you think its ok? or should i buy the one you suggested?
    thanks Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      I think that will work fine. Slightly different in flavor but still good. 🙂 Reply

      • lana
        March 12, 2016

        where can i buy Bacardi gold rum?? Reply

        • Natasha
          natashaskitchen
          March 12, 2016

          Unfortunately the only place to get rum or any liquor is the liquor store. They aren’t typically sold in grocery stores. Reply

    • Esther Inzhirov
      October 2, 2016

      I make this cake with Bacardi rum all the time! Absolutely delicious! Reply

  • NatashaR
    February 16, 2016

    Hi Natasha,
    As someone who is not a pro in the kitchen by any means, I have a question – how do you know you’ve over-beat your whipping cream? Is it visible in its texture, taste or both? I’ve always been intimidated by cooking/baking. So much so that before I would have chosen to write a 5 page paper on something, rather than prepare a meal, but recently I’ve been determined to conquer my cooking fears:-) I want to thank you for your yummy and clear step-by-step recipes – yours is my go-to recipe site and I have made many, many of your recipes and learned quite a bit from you!:-) Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      Natasha, I’m so happy to hear that you are enjoying the site 😃. For whipped cream, it is done when it’s stiff and spreadable. It is over-beaten when turns buttery. To fix it, add a little more fresh cream and continue beating until fluffy. This is why I always buy more whipped cream than I need because its easy to over-beat. Hope this helps 😁. Reply

  • Natasha
    February 15, 2016

    Such an amazing cake! Made it this past weekend and it was gone way too quickly! Will definitely make again. Only thing is my poppy seed seemed to be stale even though I just bought it and it was a closed package. Trying to figure out where I can buy better poppy seed. Reply

    • Natasha
      natashaskitchen
      February 15, 2016

      I’m so glad you enjoyed the cake! I have found the best quality poppy seeds to be at Whole foods and the second best at Rosauers. The one at Whole Foods seems the closest to the ones my Mom grows and stores. I hope that helps! Reply

  • Yana
    February 15, 2016

    This cake looks AMAZING! I’m gonna make it ASAP! I was wondering can I use regular flour instead of cake flour? Reply

    • Natasha
      natashaskitchen
      February 15, 2016

      I make biskvit cake with regular all-purpose flour all the time and it works fine but the cake flour is softer. Check out the recipe for cake flour that I have posted. If you have corn starch and all-purpose flour, it’s really really easy to make 🙂 The corn starch helps the cake to form a really tender and fluffy crumb. Reply

  • Galina
    February 14, 2016

    Hi Natasha! I just made this cake for Valentine’s Day. Now im super amazed and puzzled, how did you get the ganache to dribble down so perfectly and get the frosting so perfectly smooth? I ended up covering all the sides with the ganache because it dribbled down clumsily, and even then the covering was wobbly looking…! Your most recent recipes look super pretty and professional these days. Did you take some king of presentation course recently? 🙂 Thanks! Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      Hi Galina, it sounds like your ganache needed a little bit more time to cool. It also helps if your cake is cool when you put the ganache on because it cools the ganache and slows it down as you pour it on. I’d recommend waiting just a little longer if you see it’s dribbling down too fast. Thank you for the compliment! I haven’t taken any courses although I would like to some day when my schedule frees up a bit :). I just make tons of cakes and have a lot of practice 🙂 Reply

  • Galina
    February 14, 2016

    Is it possible to over beat the whipping cream? I beat mine for about 2.5 mins and it separated into stiff curds and liquid….! Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      Hi Galina, yes it is easy to overbeat heavy cream and if you do, it turns buttery. It can be rescued by beating in a little bit more liquid cream. Reply

  • February 14, 2016

    WOW!!! Natasha this looks absolutely amazing. My mouth is watering! Will have to put this on my list of cakes to try! Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      You won’t be disappointed 😋. I would love to hear your feedback once you get to it. Reply

  • February 14, 2016

    Whoa!!! Is this the best cake in the world or what? I am saving this recipe and I’ll make sure to make it ASAP.
    Happy Valentine’s Day!!!! Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      Aww thank you! That’s quite a compliment! Thank you and Happy Valentines Day to you! Reply

  • Anna
    February 13, 2016

    Gorgeous cake Natasha:-) Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      Thank you so much Anna! This is a fun one to make and decorate 🙂 Reply

  • What a gorgeous cake! I love the way you decorated it 🙂 Poppy seeds are a cool flavor too! Reply

    • Natasha
      natashaskitchen
      February 14, 2016

      What an awesome compliment. Thanks June! 🙂 Reply

  • February 13, 2016

    Wow Natasha, you’ve outdone yourself! This cake is so beautiful 🙂 I love poppy seeds. Hope you’re having a great weekend. Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      Thank you Natasha, I had fun making it 😁. Reply

  • Michelle
    February 13, 2016

    For the whipped cream cheese frosting, I’ve made this lots of times and was never able to get it right. I freeze the mixing bowl and use very cold heavy whipping cream, but still can’t get it to the right consistency in 2 minutes, it’ll usually take me at least 6-8 minutes, but by then it already tastes buttery. Any suggestions? Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      What kind of mixer are you using? You might try using an electric hand mixer for better control to beat the cream to the right consistency. 6-8 minutes is a long time for whipped cream. You want to stop beating the cream when it’s fluffy and spreadable but before it turns buttery. It takes me about 2 minutes in my KitchenAid stand mixer. Reply

  • Diane B
    February 13, 2016

    What’s the best way to freeze this cake? Should I brush it with syrup before or after freezing? Will the whole finished cake (brushed with syrup and frosted) keep well in the freezer?
    Also, how long does it keep in the Fridge without drying out?
    Love your blog. Excited to try these recipes! Thank you! Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      Hi Diane, I haven’t tried freezing the frosted cake. I’ve frozen the baked cake layers with a sheet of parchment between layers and wrapped loosely with plastic wrap. It keeps for at least a month in the freezer. Sorry, I just haven’t frozen the entire assembled cake to say for sure. Reply

  • February 13, 2016

    Wow, what a gorgeous cake. I love the drippiness of the ganache. Your sister is one lucky lady!! Reply

    • Natasha
      natashaskitchen
      February 13, 2016

      I’ll make sure to tell her that. lol. Thank you Kate 🙂 Reply

  • Inna
    February 12, 2016

    Hello, would it be ok if I used cool whip as a substitute for heavy whipping cream? Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Inna, yes; the frosting would be a little thicker but it should still work 😀. Reply

  • Tanya
    February 12, 2016

    I definitely want to try this cake, but I always struggle with how much of the rum syrup I’m supposed to brush on the layers. I made the poopy seed roll cake twice, once I put too much of the syrup and the other time I didn’t put enough. Do you have any tips? Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Hi Tanya, great question! I keep mine in a measuring cup and look at the measurements so I can tell about how much I’m using and I use 1/4 of the mixture for each layer. I hope that helps! Reply

  • Tanya
    February 12, 2016

    Natasha, when I make biskvit, my cake layers dip in the middle and I always have to cut off the edges. How do you make it so that your cake stays flat on the top and doesn’t cave in ? Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Have you tried this recipe? It helps to add a little baking powder and also do not grease the sides of the cake pan. I hope that helps! 🙂 Reply

  • February 12, 2016

    Pure perfection hon!!! Photography is stunning…<3 Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Thank you so much :-). That’s quite a compliment! Reply

  • Tatiana
    February 12, 2016

    The colors of this cake are magnificent! I can’t wait to try it. Love you blog! Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Thank you so much for that compliment. You’re so nice :). I’m so happy you like my blog! Reply

  • Liliya
    February 12, 2016

    Natasha that cake looks SOO good, I love poppy seed cakes too! When I saw the poppy seed roll, I thought to turn it into a cake, and now you did all the work, Thank you! 🙂 I will definitely make it soon! Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Ha ha! Great minds think alike I guess 😉 Thank you for that awesome compliment 🙂 Reply

  • Jerusha
    February 12, 2016

    Wow!!
    this looks DEELicious 😃
    How will it be without the poppy seeds? Can’t find it where I live..
    Will it alter the taste much?
    Thanks!! Reply

    • Natasha
      natashaskitchen
      February 12, 2016

      Hi, It would still turn out super delicious even if you can’t find poppy seeds. 🙂 Reply

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