Almond Poppy Seed Cake Recipe

Almond Poppy Seed Cake Recipe

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.

Preparation: 20 minutes
Cooking: 20 minutes
Total: 40 minutes



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



  1. Preheat the oven to 350 degrees F.

  2. Spray a 9 x 13-inch pan with cooking spray.

  3. In a large bowl or stand mixer fitted with a whisk attachment, mix together the cake mix, flour, sugar, poppy seeds, and salt.

  4. Add in the milk, oil, almond extract, vanilla extract, sour cream, and egg whites. Beat for 2 minutes.

  5. Bake for 25 to 25 minutes until the cake comes clean when a knife or toothpick is inserted into the center.

  6. Allow to cool in the pan completely.


  1. Whip the heavy cream, confectioners’ sugar, and vanilla pudding powder in a large bowl or stand mixer with a whisk attachment.

  2. Whip for 2 to 3 minutes until light and fluffy.

  3. Spread the frosting evenly over the top of the cooled cake, then sprinkle with cinnamon sugar, if desired.

  4. 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.


  • 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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