How To Make Almond Poppy Seed Cake
Grab a bite of this dense and delightfully flavorful poppy seed cake for dessert! Whip up this easy sheet cake in just under an hour.
Serves:
Ingredients
For Cake:
- 15.25ozwhite cake mix,1 box
- 1cupall-purpose flour
- 1cupgranulated sugar
- 2tbsppoppy seeds
- ¾tspsalt
- 1⅓cupwhole milk
- 2tbspvegetable oil
- 1tbspalmond extract
- 1tsppure vanilla extract
- ¾cupsour cream
- 4large egg whites,room temperature
For Frosting:
- 2cupsheavy cream
- ½cupconfectioners’ sugar
- ¼cupinstant vanilla pudding powder
Instructions
Cake:
-
Preheat the oven to 350 degrees F.
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Spray a 9 x 13-inch pan with cooking spray.
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In a large bowl or stand mixer fitted with a whisk attachment, mix together the cake mix, flour, sugar, poppy seeds, and salt.
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Add in the milk, oil, almond extract, vanilla extract, sour cream, and egg whites. Beat for 2 minutes.
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Bake for 25 to 25 minutes until the cake comes clean when a knife or toothpick is inserted into the center.
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Allow to cool in the pan completely.
Frosting:
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Whip the heavy cream, confectioners’ sugar, and vanilla pudding powder in a large bowl or stand mixer with a whisk attachment.
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Whip for 2 to 3 minutes until light and fluffy.
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Spread the frosting evenly over the top of the cooled cake, then sprinkle with cinnamon sugar, if desired.
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Serve, and enjoy!
Recipe Notes
- A stand mixer will result in a fluffier frosting, but frosting made with a hand mixer will do just fine as well.
Nutrition
- Calories: 304.33kcal
- Fat: 15.24g
- Saturated Fat: 7.28g
- Trans Fat: 0.10g
- Monounsaturated Fat: 5.17g
- Polyunsaturated Fat: 1.83g
- Carbohydrates: 38.58g
- Fiber: 0.53g
- Sugar: 28.49g
- Protein: 3.68g
- Cholesterol: 38.72mg
- Sodium: 235.57mg
- Calcium: 99.38mg
- Potassium: 102.33mg
- Iron: 0.72mg
- Vitamin A: 120.50µg
- Vitamin C: 0.29mg
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