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Layered Poppy Seed Cake

 Layered Poppy Seed Cake
It's just not Christmas at our house until I bake and ice this old-time layer cake-my husband's favorite since he was a boy.
12 ServingsPrep: 30 min. + standing Bake: 30 min. + chilling

Ingredients

  • 3/4 cup milk
  • 1/3 cup poppy seeds
  • 3/4 cup butter, softened
  • 1-1/2 cups sugar
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups cake flour
  • 2-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 egg whites
  • FILLING/ TOPPING:
  • 3/4 cup sugar
  • 4-1/2 teaspoons cornstarch
  • 6 egg yolks, lightly beaten
  • 2-1/4 cups milk
  • 1/4 cup chopped walnuts
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • Additional chopped walnuts and confectioners' sugar, optional

Directions

  • In a small bowl, combine milk and poppy seeds; let stand for 1 hour.
  • In a large bowl, cream butter and sugar. Beat in vanilla. Combine
  • the flour, baking powder and salt; add to creamed mixture
  • alternately with poppy seed mixture. In a small bowl, beat egg
  • whites until stiff peaks form; fold into creamed mixture.

2 of 2

Layered Poppy Seed Cake (continued)

Directions (continued)

  • Spread into two greased and floured 8-in. round baking pans. Bake at
  • 375° for 30-35 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • In a heavy saucepan, combine sugar and cornstarch. Combine egg yolks
  • and milk; gradually stir into sugar mixture. Cook and stir over
  • medium heat until mixture comes to a boil; cook and stir for 1-2
  • minutes or until thickened. Remove from the heat; cool completely.
  • Stir in walnuts and vanilla.
  • Cut each cake layer horizontally in half. Place bottom layer on a
  • serving plate; spread with a fourth of the filling. Repeat layers
  • three times. Refrigerate for 2-3 hours. Garnish with additional
  • walnuts and confectioners' sugar if desired. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 442 calories, 19 g fat (9 g saturated fat), 145 mg cholesterol, 302 mg sodium, 61 g carbohydrate, 1 g fiber, 8 g protein.