German Poppyseed Cake


Poppy isn’t very easy to find in America, but it’s a very popular ingredient for cakes in Germany.

This is a recipe from my bro, Dr. Oetker. (He’s kind of like a German Betty Crocker.)

It’s three layers: cake on the bottom, topped with a German buttercream and a sheet of chocolate. Not too decadent, but creamy and light.

Mix together flour and baking powder in a large bowl.


Add in sugar, vanilla sugar, eggs, butter, cream (I used whole milk instead because I didn’t have cream and it worked fine), and poppy seeds.


Mix together



and pour into a sheet pan.


Bake for 25 minutes at 160˚C/320˚F.


Immediately brush it with rum, brandy, or similar alcohol.

I used Polish caramel vodka.

Allow to cool.For the pudding, heat milk in a saucepan until nearly boiling.ImageIn a bowl, stir together sugar, cornstarch, and salt.


Pour into the hot milk, stirring vigorously to dissolve.


Stir continuously until the mixture boils and thickens.


Remove from the heat and stir in butter and vanilla.

I also added a splash of caramel vodka at this point to echo the cake.


Pour into a bowl, cover with cling wrap and chill until the pudding has reached room temperature.

Beat some softened butter in a bowl.


Add in pudding one tablespoon at a time, until a smooth cream has been made.


Loosen the cake from the bottom of the tin. Then spread the buttercream on top in an even layer.


Refrigerate until the buttercream has set.

Melt together chocolate and two tablespoons oil in a double boiler (or a bowl over a pot of boiling water)








(I love watching chocolate melt.)

Pour on top of the cake and spread lightly.


Refrigerate until set.



175g flour

1 package baking powder (about 2 tsp)

1 package vanilla sugar (or 1 tsp vanilla)

4 eggs

175g butter, softened

150g heavy cream

150g poppyseeds (I used about half of this amount because I ran out.)

3 – 4 tbsp rum, brandy, or caramel vodka (optional)

  1. Preheat the oven to 320˚F/160˚C.
  2. Combine flour and baking powder in a bowl. Add in sugar, vanilla sugar, eggs, butter, cream, and poppy and beat until smooth.
  3. Pour the dough onto a greased sheet cake pan.
  4. Bake for 25 minutes
  5. Brush with alcohol and allow to cool.
  6. Loosen from the cake pan.


2 cups milk

1/2 cup sugar

3 tbsp cornstarch

1/4 tsp salt

1 tsp vanilla

1 tbsp rum, whiskey, or caramel vodka (optional)

3 tbsp butter

  1. Heat milk in a saucepan until nearly boiling.
  2. In a bowl, combine sugar, cornstarch, and salt. Pour this mixture into the milk, whisking vigorously.
  3. Bring to a boil, stirring continuously, until it’s thickened.
  4. Remove from the heat and stir in vanilla, vodka, and 1 tbsp butter.
  5. Pour into a bowl and cover with cling wrap. Refrigerate until it reaches room temperature. (Or, if you’re looking to make just the pudding and not the frosting, until chilled.)
  6. Beat the remaining 1 tbsp of butter until it reaches room temperature.
  7. Add in the pudding 1 tbsp at a time, beating continuously until it becomes a smooth frosting.


300g chocolate

2 tbsp oil

  1. Melt chocolate and oil in a double boiler.
  2. Spread the buttercream over the top. Refrigerate until set.
  3. Pour the melted chocolate on top and spread. Refrigerate until set.

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