Name: Poppy Seed Sour Cream Cake with Custard Cream Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 40 min
Cuisine: International
Ingredients: 5 large eggs, at room temperature; 2 cups granulated sugar; 2 cups (16 oz) sour cream; 2 cups all-purpose flour; 2 teaspoons baking soda; 2 teaspoons vinegar; 1/3 cup poppy seeds; 9 large egg yolks; 1 cup sugar; 1 teaspoon vanilla extract; 3 cups heavy whipping cream; 8 oz (by weight) semi-sweet chocolate chips (about 1 1/3 cups); 1 cup heavy whipping cream; 6 oz package fresh raspberries, for garnish

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There’s something almost magical about a slice of Poppy Seed Sour Cream Cake with Custard Cream. Every bite promises a delicate crumb flecked with nutty poppy seeds, enveloped in silky custard cream and finished with glossy chocolate ganache. This cake is the centerpiece of any celebration, yet simple enough to make just because you’re craving a moment of sweet comfort. If you’re drawn to show-stopping cakes that are both nostalgic and fresh, this one belongs in your baking repertoire—the contrast of fluffy, tangy sour cream cake, luscious custard, and bursts of raspberry makes every forkful unforgettable.

Poppy Seed Sour Cream Cake with Custard Cream Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients is always the first step in an epic baking adventure! The beauty of this cake lies in how everyday staples combine to create spectacular results—each one lending its own character and bringing Poppy Seed Sour Cream Cake with Custard Cream to life. Here’s your essential list, along with tips for getting the best flavors and texture.

Eggs (large, at room temperature): Whipping room-temperature eggs with sugar gives the cake its airy, tender crumb.
Granulated sugar: Sweetens the cake and the custard cream, while also helping with structure and moisture.
Sour cream: Adds tanginess and keeps the cake incredibly moist—don’t skip this!
All-purpose flour: The backbone of your cake layers, providing structure without heaviness.
Baking soda: Gives the cake its lift and lightness—combine with vinegar for a bubbly reaction.
Vinegar: Activates the baking soda, creating a pillowy rise and subtle flavor note.
Poppy seeds: Add a lovely crunch and gentle nuttiness, plus a beautiful speckled appearance.
Egg yolks: For the custard cream, you’ll need yolks only—save the whites for another recipe!
Vanilla extract: Rounds out the custard’s rich flavor profile with warmth and depth.
Heavy whipping cream (total 4 cups): Rich and luxurious, essential for both the custard cream and the chocolate ganache.
Semi-sweet chocolate chips: Choose good-quality chocolate for a glossy, luscious ganache topping.
Fresh raspberries: For garnish, their tartness balances all the creamy sweetness beautifully.

How to Make Poppy Seed Sour Cream Cake with Custard Cream

Step 1: Make the Custard Cream Filling

Start with the heart of this cake—the custard cream! In a medium saucepan, gently heat 3 cups of heavy whipping cream until it just begins to simmer. While it’s warming up, whisk together the egg yolks, sugar, and vanilla extract in a separate bowl until smooth and pale. The secret to extra-silky custard is to temper the egg yolks: slowly drizzle the hot cream into the yolk mixture, whisking constantly so you don’t scramble the eggs. Pour the combined mixture back into the saucepan and cook over medium heat, whisking continuously. The goal is a custard thick enough to coat the back of a spoon, looking a bit like condensed milk—just don’t let it boil or it may curdle. Once thickened, remove from heat. Cover with plastic wrap (press it right onto the surface) and refrigerate, letting it cool and thicken further before you use it to fill the cake.

Step 2: Prepare the Poppy Seed Sour Cream Cake

While your custard cream chills, focus on the cake layers. Preheat your oven to 375°F (190°C) and get those pans ready by greasing and flouring two 9-inch non-stick cake tins. Using a stand mixer, beat the eggs and sugar on high speed for about 5 minutes, until the mixture is pale yellow, thick, and gorgeous. In another bowl, whisk together the flour and poppy seeds, then fold this into the eggy batter with a spatula—gentle folding keeps the cake light. In a measuring cup, combine the sour cream, baking soda, and vinegar. Get ready: as soon as it fizzes up and rises, immediately fold it into the batter, locking in all that airy goodness. Divide the batter into your pans and bake for 20-22 minutes, until golden and a toothpick comes out clean. Let the cakes cool for five minutes in the pans, then turn them onto a rack to cool completely. Once they’re cool, carefully slice each cake in half horizontally to create four layers.

Step 3: Assemble the Cake

Now comes the truly fun part: layering up your Poppy Seed Sour Cream Cake with Custard Cream! Place the first cake layer cut-side-up on a serving plate or cake stand and generously spread a third of the cooled custard cream on top, going all the way to the edges. Gently add the next layer and repeat, finishing with the flat bottom of the second cake on top for a smooth finish. Use a spatula to tidy up the sides, smoothing away any excess custard. At this point, refrigerate your assembled cake for at least one hour; this helps set the layers and makes it easier to apply the glossy ganache later.

Step 4: Make and Add the Ganache

When your cake feels nicely chilled and set, it’s time for the final flourish! Heat one cup of heavy cream in a saucepan just until it begins to simmer, then pour it over the semi-sweet chocolate chips in a heatproof bowl. Let this sit undisturbed for a minute or two, then whisk until you have a smooth, shiny ganache. Pour the ganache over the chilled cake in a spiral motion, using a spatula to gently spread it over the top and down the sides. Clean up any drips from your cake stand with a damp paper towel—you want this beauty to shine! Garnish with plump, fresh raspberries, pressing them around the edge or piling them in the center for a showy finish.

Step 5: Chill and Serve

This cake is best enjoyed after a good long chill—pop it in the fridge for at least four hours, or even overnight if you can bear the wait. This time allows the flavors to meld and the custard to set just right. Before serving, let your masterpiece sit at room temperature for about 30 minutes, ensuring each forkful is perfectly soft and luscious.

How to Serve Poppy Seed Sour Cream Cake with Custard Cream

Garnishes

A show-stopping cake like this truly shines with the right garnish. I like to crown the Poppy Seed Sour Cream Cake with Custard Cream with a generous scattering of fresh raspberries—their juicy tartness beautifully offsets the sweet, creamy layers. For a final touch, a sprinkle of poppy seeds or a light dusting of powdered sugar right before serving adds a subtle sparkle and helps highlight that stunning ganache.

Side Dishes

This cake really is a dessert table star, but if you want to dress up the spread, serve it alongside a pot of loose-leaf black or green tea, espresso, or even a glass of dessert wine. The cake’s richness is beautifully complemented by fruit salads, especially those with tart or citrus elements, which can refresh the palate between forkfuls.

Creative Ways to Present

If you’re feeling extra fancy, slice the Poppy Seed Sour Cream Cake with Custard Cream into slender rectangles and arrange them in alternating directions for an elegant geometric look. Individual cake slices can be plated with a few extra raspberries and perhaps a smear of extra custard cream on the side. Another playful idea: cut the cake into small cubes and layer them in verrines for a dramatic trifle effect at a dinner party.

Make Ahead and Storage

Storing Leftovers

Leftovers of Poppy Seed Sour Cream Cake with Custard Cream store beautifully in the refrigerator. Simply cover the cake tightly with plastic wrap or transfer slices to an airtight container. It will stay fresh and delicious for up to four days—the flavors just get cozier with a little time, and the custard keeps the cake moist.

Freezing

If you want to make this cake ahead or save some for later, you absolutely can. Freeze individual slices by wrapping them well in plastic wrap and placing them in a freezer-safe zipper bag or container. Let them thaw in the refrigerator overnight before serving; just know that the texture will be a touch softer after freezing, but still totally crave-worthy.

Reheating

This cake’s best enjoyed chilled or at cool room temperature, so there’s no need to reheat it as you would a pie or cobbler. If serving from the refrigerator, just let it sit out for 20–30 minutes before slicing to let the ganache and custard soften for the ultimate luxurious bite.

FAQs

Can I prepare the custard cream in advance?

Absolutely! The custard cream can be made up to two days ahead. Store it in an airtight container in the refrigerator and give it a good whisk before assembling your Poppy Seed Sour Cream Cake with Custard Cream to restore its silky texture.

What if I don’t have fresh raspberries?

No worries! You can garnish with other fresh berries like blueberries or blackberries, or even omit the fruit for a simpler look. Alternatively, edible flowers or a drizzle of white chocolate are lovely choices for visual appeal.

Can this cake be made gluten-free?

Yes, with a suitable one-to-one gluten-free all-purpose flour blend, you can make a gluten-free version of Poppy Seed Sour Cream Cake with Custard Cream. Keep an eye on the texture when folding the batter as some blends can be a bit thirstier than regular flour.

How do I prevent my custard from curdling?

Always temper your eggs slowly with the hot cream and never let the custard boil. Constant whisking and moderate heat are key—if you go slowly, you’ll be rewarded with the smoothest custard imaginable.

Can I make this as cupcakes or a sheet cake?

Definitely! Divide the batter among lined cupcake tins for festive handheld treats (adjust the baking time accordingly), or spread in a 9×13-inch pan for a more casual presentation. The Poppy Seed Sour Cream Cake with Custard Cream is incredibly adaptable!

Final Thoughts

If you love baking projects that wow without being intimidating, you owe it to yourself to try the Poppy Seed Sour Cream Cake with Custard Cream. Every layer sings with taste, and it’s the kind of cake that draws friends and family to the table. Give it a go—this might just become your new signature dessert!

Poppy Seed Sour Cream Cake with Custard Cream Recipe

★★★★★

5.2 from 5 reviews

Author: Mariam
Total Time: 1 hour 40 minutes
Yield: 1 9-inch cake 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of a moist poppy seed sour cream cake layered with a rich custard cream filling and topped with a decadent ganache. This Poppy Seed Sour Cream Cake with Custard Cream is a show-stopping dessert perfect for special occasions.

Instructions

Make the Custard Cream Filling: In a medium saucepan, heat 3 cups of heavy whipping cream until it just begins to simmer. In a medium bowl, whisk together egg yolks, sugar, and vanilla extract until smooth. Gradually add the hot cream to the yolk mixture in a thin stream, whisking constantly. Pour the custard back into the saucepan and cook over medium heat, whisking continuously, until it thickens to the consistency of condensed milk. Do not let it boil. Remove from heat, let cool to room temperature, and thicken further before spreading onto cake layers. Cover with plastic wrap and refrigerate to speed up cooling.
Prepare the Poppy Seed Sour Cream Cake: Preheat your oven to 375°F (190°C). Grease and flour two 9-inch non-stick cake pans. In a stand mixer fitted with the whisk attachment, beat the eggs and sugar on high speed until pale yellow and thick (about 5 minutes). In a separate bowl, mix the flour and poppy seeds. Gradually fold this mixture into the egg and sugar batter using a spatula. In a large measuring cup, combine sour cream with baking soda and vinegar. Once it fizzes and rises, immediately fold it into the batter until fully incorporated. Divide the batter evenly between the prepared pans. Bake for 20-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely. Slice each cake in half horizontally to create four layers.
Assemble the Cake: Place the first cake layer cut-side-up on a cake stand. Spread 1/3 of the custard cream evenly over the top. Repeat the process with the remaining layers, ending with the flat bottom of the second cake layer on top. Smooth the sides with a spatula to remove any excess custard. Refrigerate the assembled cake for at least 1 hour before adding ganache.
Prepare and Add the Ganache: Heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over the chocolate chips in a heatproof bowl. Let sit for 1-2 minutes, then whisk until smooth. Pour the ganache over the chilled cake in a circular motion, spreading evenly with a spatula. Clean any excess ganache from the cake stand with a moist paper towel. Garnish with fresh raspberries. Refrigerate the cake for at least 4 hours or preferably overnight. Let sit at room temperature for 30 minutes before serving.

Prep Time: 30 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: International