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Poppy Seed Cake – Recipe

Poppy seeds are used in many food preparations, in cooking and baking.   Dried poppy seeds are not exactly something one would like to snack on, but once used in breads, cakes, salad dressing, etc, it enhances the texture and flavor of the dish.

I personally like onion rolls sprinkled with poppy seeds, Poppy Seed Cake, and Poppy  Seed Roll (Zavyvanets – in Ukrainian).

Today I will share a recipe for a Poppy Seed Cake.

This recipe is quite easy, since it calls for a can of ready made Poppy Seed filling, unlike when my mom was baking with poppy seed, she had to prepare her own filling from scratch, which was a long process.

She cooked the poppy seeds, then she drained it well, then grind it twice on a fine blade.  After that she would flavor it, and finally it was ready to be used for baking.

Aren’t you glad Solo does all this hard work for us?  I sure am!

I also would like mention that this cake is not very tall.  It rises taller during baking, then drops during cooling, to about 1 1/4 inches.


  • 3 eggs, separated
  • 1/2 cup granulated sugar
  • 1/2 cup canola oil (or any vegetable oil)
  • 1 cup lukewarm milk
  • 1 can (12.5 oz) Poppy Seed Filling (by Solo)
  • 2 tsp Vanilla extract
  • 1 cup all purpose white flour
  • 1 tsp baking powder
  • 1 tsp baking soda


  1. Separate egg yolks from egg whites.
  2. Set the egg whites aside.
  3. In a large bowl, add 3 egg yolks and 1/2 cup sugar.
  4. Beat well until light and fluffy (it will resemble vanilla pudding).
  5. Add in oil, and mix well.
  6. Mix in the Poppy Seed filling.
  7. Add milk and Vanilla extract, and mix one minute longer.
  8. In a separate bowl, combine the flour with the baking soda and baking powder.
  9. Gradually mix it into the batter.
  10. Whip the egg whites until soft peaks form.
  11. Fold into the batter, evenly.
  12. Preheat the over to 325 degrees F.
  13. Grease well a 9 x 13 x 2 sheet cake pan, and dust it lightly with flour.
  14. Pour the batter into the pan.
  15. Bake 35-40 minutes, or until tooth pick inserted in the middle comes out clean.
  16. Remove from the oven, and cool in the pan, for 10 minutes.
  17. Invert it from the pan onto a wire cooling rack, to cool completely.
  18. Cut into serving pieces, and dust the tops with powdered sugar, before serving.


TIP:  Please note the adjusted picture, in case you printed out the original post where I mismatched the picture from a different poppy seed cake recipe (Fancy Poppy Seed Cake).

11 thoughts on “Poppy Seed Cake – Recipe”

  1. Natalie says:

    Thankyou so so much for this Ukrainian recipe I asked about recently!

    Could I trouble you please for your mum’s process or another for poppy seed filling from scratch if I am unable to get my hands on a commercial poppy seed filling? it’s just hard to get this where I live.

    So yummy!!! It’s so lovely to have Ukrainian recipes from home cooks

    Thanks again 🙂

  2. Suburban Grandma says:

    My mom’s poppy seed preparation process is really a process… takes some time. You need a food grinder, to grind the poppy seeds. My mom used her , well cleaned, meat grinder.
    I am not sure how much poppy seed you will need, but for measurement sake, use 500 grams dry poppy seeds. Boil 500 ml water, pour the poppy seed in, cover, let stand until water is absorbed and cooled off (overnight is easiest). Drain, and grind it TWICE. Flavor poppy seeds by adding 250 grams of sugar, 1 tsp almond extract, or vanilla, 1/4 tsp cinnamon. I never prepared my own poppy seed, so I am not sure how this will change the recipe. Please share you experience with our readers.
    Good Luck!!

  3. Natalie says:

    Thank you again for the poppy seed preparation!

    I’ll definitely try this yumo recipe and share my experience with all 🙂

  4. Suburban Grandma says:

    You are most welcome.
    I’m sure it will turn out great.

  5. Lesia Iwasyk says:

    thanks you for this recipe … I made it for a birthday party this weekend and it was a hit…better than the birthday cake!

  6. Suburban Grandma says:

    I am so delighted!!
    Thank you for sharing your lovely comments.
    Please stop by again.

  7. Marika says:

    I enjoy reading your recipes. Just found your blog tonight. Some of the recipes remind me of my beloved mom-in-law who was one of the very best bakers/cooks,ever! Olha made the best poppyseed torte ever! And, of course, never measured anything! Thanks for sharing your recipes.

  8. Suburban Grandma says:

    I am so pleased to know that you found my blog, and that my recipes bring back fond memories of your Mother-in-Law.
    Thank you for stopping by and sharing your comments.

  9. olya says:

    Thank you for the recipe, however, mine did not turn out as the picture shows. I followed the recipe to the “T”, as they say. The only thing I did differently was: I used part ground poppy seed (left over from kutya) and the remainder was canned (both to equal 12 oz). My cake was about an inch high and almost black from all the poppy seeds. The picture shows a nicely risen cake with sparse poppy seeds.
    I made it into a 3 layer cake with some filling in between the layers. Luckily it was tasty and I didn’t have to throw it away.
    Any ideas of what went wrong?


  10. Suburban Grandma says:

    Thank you so much for trying the recipe and leaving a comment. I apologize for your disappointment, but at the same time I am so proud of you that you were able to save the cake by creating a layered cake out of it. Obviously you are a great baker!!
    I have a feeling that perhaps I mismatched two different poppy seed cake recipes and their pictures. I will research this further and make the necessary adjustments. Thank you so much for bringing this to my attention.

  11. Olya says:

    Thank you for your reply. Yes, this looks more like my cake except mine did not rise as much. I think it deflated alot when I took it out of the oven.
    Any suggestions? I will try it again.


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