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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.
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. Watch our easy video tutorial on how to measure correctly!
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 *measured correctly
2 tsp baking soda
2 tsp vinegar
1/3 cup poppy seeds
Custard Cream Ingredients:
9 large egg yolks
1 cup sugar
1 tsp vanilla extract
3 cups heavy whipping cream
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.
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).
How to Make Poppyseed Sour cream Cake:
Preheat Oven to 375˚F. Butter and flour 2 non-stick 9-inch cake pans.
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).
2. Stir together 2 cups flour and 1/3 cup poppy seeds then blend into egg/sugar mixture with a spatula.
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.
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.
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.
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 with Custard Cream
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
- 1/3 cup poppy seeds
Custard Cream Ingredients:
- 9 large egg yolks
- 1 cup sugar
- 1 tsp vanilla extract
- 3 cups heavy whipping cream
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
Instructions
How to Make Custard Cream Filling:
- In a medium sauce pan, bring 3 cups heavy whipping cream just to a simmer.
- 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:
- Preheat Oven to 375˚F. Butter and flour 2 non-stick 9-inch cake pans.
- 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).
- Stir together 2 cups flour and 1/3 cup poppyseeds then blend into egg/sugar mixture with a spatula.
- 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.
- 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:
- 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.
- After cake has been refrigerated at least 1 hour, prepare chocolate ganache.
- 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
♥ 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
I was hoping to make this cake for a large party… Would the cake and custard hold up if i were to double the recipe? Thank you in advance!
Hi Oksana, I honestly haven’t tried that so I can’t say for sure. If you made the cake layers any taller, it might be too heavy for the custard.
This cake was easy to make, especially the decor part (which I’m surprised turned out amazing) I did have to cook the custard a lot longer for it to thicken up than the suggested time, just a tip for those that have the problem of runny custard. My guests liked the cake, although I’d say the custard wasn’t my favorite. I didn’t know what custard was, to me it tasted a big egg-y much. Otherwise great flavors come together with the poppyseeds, chocolate and raspberries. Thanks for another easy to follow recipe 😊
Thank you for sharing this feedback with us, Katie!
I’m looking forward to trying this recipe. I have a question about the custard cream – since the egg yolks aren’t boiled when mixture goes back on stove, would they still cook through (ie: not considered raw) once the cream is made? Thank you in advance!
Hi Anna. They are cooked through and not raw by the time the custard is ready 🙂 Hope this helps.
Hi natasha
I have a question if I will make this cake Friday can stay will be good on Sunday?
Hi Valentina, I believe that will work if it is covered and refrigerated. I would suggest adding raspberries and garnish the same day you are serving for max freshness.
Do you think you can freeze the cake part for a couple days? Or what would be the best way to store it for 5 days?
Thanks!
Hi Alina, I haven’t tried that but I think the cake layers without the filling can be frozen for a couple of days, or wrapped in plastic and refrigerated to avoid defrosting. I would probably refrigerate if it is only 2 days.
My family loved this cake! I’ve made it several times, it’s so good! Thanks Natasha! 🙂
You’re welcome Lena! I’m glad to hear your family enjoys the recipe as much as mine does. Thanks for sharing your wonderful review!
Hello Natasha, we love this cake and I make it every holiday. I have a question for you, I always make it as it is with chocolate ganache on top but I wanted to know what is the best white type of frosting that could go with it on top instead of ganache. I want to make it for my daughter’s birthday and she wants this cake but I want it to be white so I can decorate it for a girl. Looking forward to hear from you soon!
Hi Ina, with this particular cake, the chocolate keeps everything together. If you wanted to try a different filling as well, you might try the Swiss Meringue Buttercream if you are looking for a white frosting, or even using the cupcake frosting should work well.
I will be making this cake for the second time! Everyone loved it the first time around!
Awesome! I’m glad to hear that Ruslana! Thanks for sharing! 🙂
Would the finished product still look nice with half the recipe?
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 🙂
I have a question for you – can i use poppy seeds pie filling ready made?
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.
Thanks Natasha
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. 😊
Thank you for your request! It’s on my list 🙂
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.
HI .. Is it possible if I use for the filling half and half instead of heavy whipping cream?
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.
Hello Natasha,
Can I make the cake without poppy seed?
Hi Marie, yes it would still work without the poppyseeds.
Hi Natasha, can this be made ahead a few days and frozen until ready to eat?
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.
Hi Natasha! I’m a huge fan of your blog! All the recipes I have tried off of it have been absolutely amazing! I’ve made this cake twice and have come to decide that this is probably now my all-time favorite cake!! I can’t stop sneaking bites of it everytime I wander into my kitchen! Thank you so much for such a wonderful recipe!
On another note, I was wondering if perhaps you would be able to make this a video recipe? Because Although I have made the cake twice and it tasted absolutely wonderful both times, my custard has turned out runny every time (and I remade the custard a couple times both times I made the cake…) the only way I was able to get it onto the cake was by adding gelatin and even then a lot of the custard ended up running off the cake before I added the ganache. I’m sure the cake would taste even better if I were able to make the custard the right way so whenever you get the chance, I’m sure a video would be very helpful in making that happen!
Thank you again :))))
Hi Christina, that is a great suggestion! Cakes are a little more challenging to film because they take more time and our filming window (the baby’s nap) is pretty small :). I’ll add it to my list though. I’m so glad you like the cake and I would love to make the custard more clear with a video in the future. 🙂
Your cake looks so yummy! 😊 I would like to make this cake but I have a question: is it possible to substitute poppy seeds for something else? Maybe walnuts? What are my options? Would it still turn good if I don’t add poppy seeds? My hubby isn’t a bit fan of them….
Also sorry for a stupid question: what are the difference between poppy seeds Nd chia seeds? Or is it the same?
Also, do you have any other recipes with the same cream as in this recipie?
Thank you! 😊😘
You can substitute with walnuts. Instead of poppyseeds, use 1 cup of walnuts, toasted, cooled to room temp and chopped. Poppy seeds and chia seeds look similar but they are very different and they cannot be interchanged in baking. Chia seeds absorb moisture and turn gel-like, where poppyseeds don’t. I hope that helps!
I just finish to decorate it. Looks very good, kids can not waited until try. Today our son is 8, so we have party with this awesome cake. Thanks Natasha!!!!!! God be with you and bless your family!!!!!!!!!!!!.
Nina, thank you for such a sweet comment and happy birthday to your son 😁.
Hello – The link for the ganache recipe doesn’t work under “Assembling the Cake” section.
Julie, I just tried and the link is working. What browser are you using?
Hi Natasha it’s my again,
I would like to make this cake but in a 6-inch pan. Do you have any suggestions for what I should do? Do I need to change oven temperature or any ingredients?
I love this cake!! It’s so so perfect!!!
You’re amazing!!
Hi Esther, I’m not sure I could give you exact measurements without trying it in a 6-inch pan myself. You’ll have to experiment. I would probably suggest making 2/3 of the recipe unless you want an extra tall cake (and if your cake pan walls are tall enough to accommodate it) and then you’ll have to adjust the oven temp to bake a little longer but without testing, I can’t give you exact advice on that.
I don’t know if this will help, but I’ve made it in an 8in twice before. I made the same amount but split it into portions. I only had two 8in pans so I split the batter in half and then in half again for the two pans and then rest I put into the fridge while the first batch baked. Then I baked the other half. The cake came out tall but just the perfect height. For a 6 in as Natasha said probable do 2/3 if you want it tall.
Thank you for sharing!