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A piece of poppy seed layer cake.

Poppy Seed Layer Cake

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A great cake.

  • Total Time: 3 hours
  • Yield: 12


For the vanilla sponge cake,

  • 225 grams of sifted cake flour
  • 6 eggs
  • 225 grams of granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 50 grams of melted butter
  • 80 grams of poppy seeds

For the syrup to moist the cake,

  • 3/4 cup of water
  • 1/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange or cherry liqueur, optional

To assemble the cake,

  • 3 cups of fresh heavy whipping cream very cold
  • 3 tablespoons granulated sugar
  • 1 jar (250 grams) of sour cherry jam
  • 1 can of dulce de leche (Latino aisle La Lechera brand)


  1. Make the cake: Preheat oven to 365F or 185C. 
  2. Prepare two cake pans 20 cm in diameter or one cake pan 23 cm in diameter and at least 7 cm high. It can be the one with a removable ring. Cover the bottom with silicone paper. 
  3. Mix the eggs, sugar, salt, and vanilla in a bowl with a hand mixer, heat in a water bath until it reaches a temperature of 115F or 46C (warm to the touch), and stir slowly. 
  4. Remove from the water bath and beat with an electric mixer at high speed until the mixture rises and collapses, leaving a ring on the edge of the bowl. Mix the sifted flour with the poppies, and stir well. With a spatula, incorporate the flour in 3 steps, use enveloping movements, add the melted butter, and incorporate with encircling movements.
    Two bowls: Batter for the cake and flour with poppy seeds.
  5. Pour the mixture into the prepared molds. I weigh them to ensure they have the same amount of batter and bake for 18-20 minutes, or 25-30 minutes if you use one pan, until lightly golden. Let cool on a wire rack, then wrap and refrigerate. Do not unmold it until you cut it and assemble the cake.
    Cake pans with batter. Baked cakes.
  6. Make the syrup: In a small saucepan, heat the sugar and water over medium heat, stirring until the sugar dissolves. Remove from heat, add vanilla and liquor, and let cool. Store refrigerated.
  7. Assemble the cake: Beat the cream with a mixer in a cold bowl until it rises in volume and makes soft waves. Add the sugar as rain and continue beating until you obtain a firm chantilly cream. Place 1/2 cup in a piping bag and refrigerate. 
  8. Unmold the cake and cut them in half to obtain four layers. Place the first cake layer on the tray, wet with 1/4 of the syrup, cover with a layer of jam, do not extend it to the edges, and leave a margin of 1 cm. more or less. 
  9. Cover with a layer of chantilly cream. Place another cake layer, wet with 1/4 of the syrup, and cover with dulce de leche. Place the 3rd layer of cake and moisten with 1/4 of the syrup. Repeat the layer of cherry jam and chantilly. Place the 4th cake layer and wet it with the remaining 1/4 of the syrup. 
  10. Cover the cake with a thin layer of whipped cream to fix the crumbs. Refrigerate for at least 30 minutes. Cover with the rest of the chantilly cream and decorate as desired.
    Poppy seed layer cake.
  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Category: Cake
  • Method: Oven
  • Cuisine: Chilean