Almond Poppyseed Cake

Prep Time
30 mins.
Cook Time
25 mins.
Yield
12
Recipe by: Claire Dieterich - For the Love of Gourmet

An almond poppyseed cake with almond buttercream is the perfect Easter or springtime dessert! Rich, buttery, and filled with almond flavor, this almond poppyseed cake is the perfect layer cake. A tender crumb studded with poppy seeds and topped with the perfectly whipped buttercream is a delicious treat.

Make This Recipe

Ingredients

Cake:

1 cup butter, softened

1 1/2 cups granulated sugar

3 Eggland's Best Eggs, large (at room temperature)

3 tsp. almond extract

1/2 tsp. vanilla extract

3 cups cake flour

3 tsp. baking powder

1/2 tsp. salt

3 tbsp. poppyseeds

1 1/4 cups buttermilk (at room temperature)

Frosting:

1 1/2 cups butter (softened)

1 tsp. almond extract

1 tsp. vanilla extract

4 cups powdered sugar

2-3 tbsp. milk

blue food coloring for frosting (optional)

shredded coconut and candy eggs for decorating (optional)

Preparation

  1. Preheat oven to 350°F.
  2. In the bowl of a stand mixer or using a large bowl and a hand mixer, cream together butter and sugar until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition. It's important that your eggs are at room temperature prior to adding them. Add almond and vanilla extracts and mix again.
  4. In a medium bowl, sift together cake flour, baking powder, salt, and poppyseeds. Add half of the dry mixture to the butter mixture and fold until just combined. Add half of the buttermilk (ensure it is at room temperature), and fold again.
  5. Repeat with the remaining dry ingredients and remaining buttermilk. This cake makes three 6 inch layers or two 8 or 9 inch layers.
  6. Spray the pans you are using with nonstick cooking spray. I like to line the bottoms of the pan with parchment paper for the best results.
  7. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean.
  8. When the layers are completely cool, make the frosting.
  9. Using a stand mixer or a large bowl and a hand mixer, mix together butter with almond and vanilla extracts. Gradually add the sugar to ensure it doesn't make a huge mess and beat until light and fluffy.
  10. Add the milk one tablespoon at a time to reach desired consistency. If using food coloring, add it one drop at a time until the desired color is reached.
  11. Place a small amount of frosting on the bottom of a cake stand or cake plate and place one of the layers on top. This will help ensure the cake doesn't slip.
  12. Add a layer of frosting, then the other cake layer. Repeat the process for a third layer.
  13. Cover the rest of the cake with frosting, then decorate the top with shredded coconut "nests" topped with candy eggs, if desired.
  14. Slice, serve, and enjoy!

Recipe Notes: The layers of this cake can be made in advance. If you are making the layers more than a day prior to serving, I recommend freezing the layers individually and thawing prior to frosting. To freeze, wrap the layers individually in plastic wrap, then place in a zip-top freezer bag, ensuring it is tightly sealed. Frosting should only be made immediately prior to frosting the cake for the best results.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 12
Calories 733
Fat 40g
Saturated Fat 24.8g
Cholesterol 147mg
Sodium 728mg
Carbohydrates 90.2g
Dietary Fiber 0.8g
Protein 6.1g