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Do you like Poppy Seed cake?

I love it as the perfect mix of tasty but not too sweet or sugary.  Many store-bought cakes fail that test.  I scrape the frosting off–it’s colorful but pure sugar–before I even get started.  But this cake is moist and flavorful.  A small slice is perfect at the end of a big meal.

Poppy Seed Cake originates from Hungary and nearby countries.  I remember making an Austrian version as a child because it looked like a recipe that was simple enough I could accomplish it.  This recipe is very simple too.


Cake Ingredients:

1 package white cake mix
1 package instant vanilla pudding (small size)
4 eggs
1 cup water
1/2 cup oil
1 small (2 oz) jar of poppy seeds

Flavor Swirl:

2 tbsp sugar
2 tsp cocoa
2 tsp cinammon


Preheat oven to 350F.

Put cake ingredients in a bowl and mix well with an electric mixer.

Mix together the flavor swirl ingredients in its own bowl.

Grease and flour well the cake pan–use a bundt cake or angel food cake pan.

Pour in half the batter.  Sprinkle top of the batter with 1/2 the flavor swirl.

Add remaining batter and sprinkle with remaining flavor swirl.

Bake at 350F for approx 45 minutes.