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Poppy Seed Cake

 Poppy Seed Cake
As sweet finale for my favorite meal, this moist cake is chock full of poppy seeds. (Don't forget to soak the poppy seeds.) The cream cheese frosting adds the final touch! This is also a tasty dessert to bring to a potluck.
12-15 ServingsPrep: 20 min. + standing Bake: 25 min. + cooling


  • 1/3 cup poppy seeds
  • 1 cup 2% milk
  • 4 egg whites
  • 3/4 cup shortening
  • 1-1/2 cups sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2 cups confectioners' sugar


  • In a small bowl, soak poppy seeds in milk for 30 minutes. Place egg
  • whites in a large bowl; let stand at room temperature for 30
  • minutes.
  • In another large bowl, cream shortening and sugar until light and
  • fluffy. Beat in vanilla. Combine flour and baking powder; add to
  • creamed mixture alternately with poppy seed mixture, beating well
  • after each addition. Beat egg whites until soft peaks form; fold
  • into batter.
  • Pour into a greased 13-in. x 9-in. baking dish. Bake at 375° for

2 of 2

Poppy Seed Cake (continued)

Directions (continued)

  • 25-30 minutes or until a toothpick inserted near the center comes
  • out clean. Cool on a wire rack.
  • For frosting, in a large bowl, beat the cream cheese, butter and
  • vanilla until smooth. Gradually beat in confectioners' sugar. Spread
  • over cake. Store in the refrigerator. Yield: 12-15 servings.
Nutritional Facts: 1 serving (1 piece) equals 426 calories, 23 g fat (10 g saturated fat), 35 mg cholesterol, 184 mg sodium, 51 g carbohydrate, 1 g fiber, 5 g protein.