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Chocolate Poppy Seed Cake

Chocolate Poppy Seed Cake

  • Prep

    35 m
  • Cook

    1 h
  • Ready In

    5 h 35 m
Emilie E.

Emilie E.

This cake is heavy without being dry; everyone in my family loves it, and visitors do too!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 6.6 g
  • 13%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a Bundt or angel food cake pan.
  2. Pour the poppy seeds into the buttermilk in a small bowl. Set aside to soak for 15 minutes. Meanwhile, whip the egg whites to medium peaks; set aside.
  3. Cream together the butter and sugar in a large bowl until fluffy. Add egg yolks one at a time, blending well between additions. Sift the flour, baking soda, and baking powder into the egg mixture; fold gently to mix. Stir in the poppy seeds, milk, and vanilla extract. Gently fold in the beaten egg whites until just incorporated.
  4. Pour half of the batter into the prepared pan. Sprinkle in the chocolate chips and cinnamon sugar. Pour the remaining batter over top, and sprinkle with additional cinnamon sugar. With a knife, lightly swirl in the chocolate chips and cinnamon sugar so they are dispersed throughout the cake.
  5. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Allow cake to cool completely before removing from the pan.
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Reviews

E.E.
10

E.E.

11/17/2006

This is a very good cake!! Nice and moist.

BZMUM
7

BZMUM

11/6/2008

I made muffins with this recipe. It made 23 large muffins that were light and full of poppy seed (great recipe if you love poppy seeds). We didn't have buttermilk on hand so I substituted fat free evaporated milk. Will make these again.

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