What do you do when you are craving Raspberry Poppy Seed Cake with filling? Well, you make one!!! And since it was my birthday, I decided that that was a great excuse.
I think that I could eat the raspberry filling on everything. But I just knew that it would be good in this Poppy seed cake. If you do not care for the raspberry filling, just go ahead and put frosting in between the layers.
I did make a butter cream frosting to frost the cake, but you are welcome to use any kind of frosting that you desire.
You can also make Two 9″ cakes, or I used Three 8″ cake pans. I did make the center layer slightly thinner than the other two, as I feel that they stack better this way.
What Ingredients Do I Need For Raspberry Poppy Seed Cake?
Here’s a list of ingredients you’ll need to make this cake (scroll down for the full recipe):
Poppy Seed Cake:
- White vinegar
- Poppy seeds
- Milk
- Flour
- Baking powder
- Baking soda
- Salt
- Butter
- Sugar
- Eggs
- Vanilla extract
Raspberry Filling:
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Cream cheese
- Freeze dried raspberries
How Do I Make Raspberry Poppy Seed Cake?
Here’s the simple steps you’ll follow to make this cake (scroll down for the full recipe):
Poppy Seed Cake:
- Stir white vinegar and poppy seeds into the milk.
- Cover and refrigerate overnight. (If you do not have time, allow this mixture to set for at least 5 minutes).
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, mix butter and sugar until nice and fluffy.
- Add eggs, one at a time beating well after each .
- Blend in the vanilla.
- Gradually add the dry ingredients alternately with the poppy seed mixture.
- Grease and flour, or use parchment paper, to prepare, 2-3 8″ round cake pans.
- Divide the batter evenly.
- Bake in a 350 degree oven for 20-25 minutes.
- Cool in pans on a wire rack for 8-10 minutes.
Raspberry Filling:
- In a large mixing bowl, with mixer, whip the cream just until it is thickened up and peaks start to form, then add the powdered sugar and the vanilla extract.
- Next, in a different bowl, mix the cream cheese.
- Then add the whipping cream mixture to the cream cheese, and then add the raspberries.
- Mix for about 30 seconds or just until the raspberries are combined.
- Use this mixture for the middle of the cake.
How Do I Stop My Cake Filling From Oozing in This Raspberry Poppy Seed Cake?
- I like to pipe a dam of icing around the edge of the cake for each layer that is filled.
- This dam will help prevent the filling from oozing out the sides.
Can Poppy Seeds Cause a Positive Drug Test?
- Poppy Seeds can contain high enough levels of the opioid to trigger a positive result on some types of drug urine tests.
- Even though most of the opium is removed from the poppy seeds during processing, sometimes, the seeds sold for use in foods still have a significant amount of opium – and thus morphine – in them.
- There is not enough to make a person “high”, but enough that could trigger a positive drug test result.
- For this reason most drug tests have been modified so that a positive result will not happen.
Do Poppy Seeds Have Any Nutritional Value?
- Poppy seeds are actually quite nutritional.
- Poppy seeds are loaded with copper, iron, and calcium.
More Delicious Cakes For You:
Oatmeal Chocolate Chip Cookie Cake
Chocolate Brownie Bottom White Cake
Yield: 16 people
Raspberry Poppy Seed Cake
Raspberry Poppy Seed Cake with filling is just what you will want for your next birthday cake. It is moist, light, and delicious.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
Cake:
- 1 Tablespoon white vinegar
- 2 1/2 Tablespoons poppy seeds
- 1 cup milk
- 2 1/2 cups sifted flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter
- 1 1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
Raspberry Filling:
- 1/2 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 (4 ounce) package cream cheese, softened
- 1/4 cup freeze dried raspberries
Instructions
Cake:
- Stir white vinegar and poppy seeds into the milk.
- Cover and refrigerate overnight. (If you do not have time, allow this mixture to set for at least 5 minutes).
- Sift together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, mix butter and sugar until nice and fluffy.
- Add eggs, one at a time beating well after each .
- Blend in the vanilla.
- Gradually add the dry ingredients alternately with the poppy seed mixture.
- Grease and flour, or use parchment paper, to prepare, two 9" or three 8" round cake pans.
- Divide the batter evenly.
- Bake in a 350 degree oven for 20-25 minutes, or until a tester or a wooden pick comes out clean.
- Cool in pans on a wire rack for 8-10 minutes.
Raspberry Filling:
- In a large mixing bowl, with mixer, whip the cream just until it is thickened up and peaks start to form, then add the powdered sugar and the vanilla extract.
- Next, in a different bowl, mix the cream cheese.
- Then add the whipping cream mixture to the cream cheese, and then add the raspberries.
- Mix for about 30 seconds or just until the raspberries are combined.
- Use this mixture for the middle of the cake.
Nutrition Information
Yield
16Serving Size
1Amount Per Serving Calories 325Total Fat 17gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 88mgSodium 331mgCarbohydrates 39gFiber 1gSugar 23gProtein 5g
Wow this cake looks fantastic, and sound delicious. Thanks so much for sharing.
This was my birthday cake and it was delicious!
I have never made anything with poppy seeds (yet), and now I want to make this cake! Looks amazing! And happy birthday!!
I did have a great birthday and this was the perfect birthday cake for me. I love the raspberry filling. Thank you for coming by and leaving a comment. We appreciate you.
Amy,
You don’t see many desserts with poppy seeds and I love them. Congratulations, you are being featured at Thursday Favorite Things. I hope you stop by. https://www.eclecticredbarn.com/2020/03/thursday-favorite-things.html
Hugs,
Bev
Thank you so much for featuring our Raspberry Poppy Seed Cake. It is such a fun cake. We appreciate you.
Yum, that is so beautiful and looks delicious too. I hope you had a nice birthday. I’m featuring this tomorrow at the TFT link party. Thanks for sharing!
Thank you so much for the feature. This is such a fun cake. We appreciate you.
Thank you for sharing at #OverTheMoon. Pinned and shared. Have a lovely week. I hope to see you at next week’s party too! Come party with us at Over The Moon! Catapult your content Over The Moon! @marilyn_lesniak @EclecticRedBarn
Thank you for all of your hard work, and for sharing your talents.
It looks beautiful! Have you tried frozen or fresh raspberries? Just wondering
Thank you so much. I would dare try fresh, but not sure if it will make the mixture too moist? I wouldn’t dare try frozen just because of the juices that come out of frozen berries. Thank you for stopping by!
What size cake pan did you use for this recipe?
I used 8″ round cake pans because I wanted three layers. As stated in the recipe, you can use two 9″ or three 8″ round cake pans. I hope that you make this cake – it is absolutely delicious!
I was finally able to find freeze dried raspberries. I made a few different cakes and this one was the favorite! Glad I found your recipe!
That’s wonderful news!!! Thank you so much and I am glad you like it:) Also thank you for taking time to leave a nice comment!
Is the frosting cream cheese frosting? I don’t see the recipe for it here.
I used a butter cream frosting mostly so that I could decorate it. However cream cheese frosting would taste amazing!