Name: Poppy Seed Sour Cream Cake with Custard Cream Recipe
Prep time: 30 min
Cook time: 22 min
Total time: 5 h
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

Jump to Recipe

This Poppy Seed Sour Cream Cake with Custard Cream is truly a showstopper dessert, perfect for celebrations or any time you want to wow your loved ones. Imagine tender layers flecked with nutty poppy seeds, each wrapped in a silky homemade custard cream, then finished with a glossy chocolate ganache and a crown of fresh raspberries. What I love most is how every bite offers a balance of tang, sweetness, and rich creaminess. If you crave cakes that feel special and taste as beautiful as they look, you have to try this Poppy Seed Sour Cream Cake with Custard Cream!

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

Ingredients You’ll Need

Great cakes begin with simple ingredients, each one working its magic to build flavor and texture. For this recipe, every component adds flair: from the poppy seeds’ crunch to the creamy richness of the custard. Here’s what you’ll need and why.

Eggs: Use large, room-temperature eggs for both structure in the cake and silkiness in the custard.
Granulated sugar: For sweetness and delicate softness throughout the cake and cream.
Sour cream: Brings incredible moisture and a light tang that pairs beautifully with the poppy seeds.
All-purpose flour: Provides the necessary structure while keeping the crumb tender.
Baking soda: Lifts the cake, ensuring it bakes up light and fluffy.
Vinegar: Activates the baking soda for a perfectly leavened cake.
Poppy seeds: Give gentle crunch and that signature nutty flavor—don’t be shy with them!
Egg yolks: Make the custard rich, creamy, and full-bodied.
Vanilla extract: Adds warm, fragrant notes to the custard cream.
Heavy whipping cream: Used both in the custard and ganache for a luscious, silky finish.
Semi-sweet chocolate chips: Melt for a smooth, glossy ganache that is the perfect finishing touch.
Fresh raspberries: Their tartness and color are the perfect garnish for presentation and flavor.

How to Make Poppy Seed Sour Cream Cake with Custard Cream

Step 1: Make the Custard Cream Filling

Start with the custard cream so it has time to set. In a medium saucepan, gently heat the heavy cream just until it begins to simmer—don’t let it boil or it may curdle. While it heats, vigorously whisk the egg yolks with sugar and vanilla in a bowl until smooth and pale. Gradually pour the steamy cream into the yolk mixture in a thin stream, whisking constantly so the eggs don’t scramble. Return everything to the saucepan and cook over medium heat, stirring non-stop, until the custard thickens to a condensed milk consistency. Pull it from the heat immediately and let it cool. Press a piece of plastic wrap directly onto the surface to prevent skin, then refrigerate to chill and fully thicken.

Step 2: Prepare the Poppy Seed Sour Cream Cake Batter

Preheat your oven to 375°F (190°C) and ready two 9-inch cake pans—grease and dust them generously with flour to prevent sticking. In the bowl of a stand mixer fitted with a whisk attachment, whip the eggs and sugar together on high for a good 5 minutes until they’re thick and pale yellow; this step ensures your cake bakes up airy. Meanwhile, whisk together the flour and poppy seeds. Gently fold this dry mix into the egg batter by hand, preserving as much of that precious volume as possible.

Step 3: Combine Wet Ingredients and Finish the Batter

In a large measuring cup, stir together the sour cream, baking soda, and vinegar. You’ll see the mixture rise and fizz—this reaction is what gives the cake its tender crumb. Immediately fold this sour cream mixture into your batter, mixing just until everything is evenly combined. The batter will be light and speckled with poppy seeds, ready for the oven!

Step 4: Bake and Cool the Cake Layers

Divide the batter evenly between your prepared pans and smooth the tops. Bake them for 20–22 minutes until golden and a toothpick inserted into the center comes out clean. Let the cakes rest in their pans for about 5 minutes before turning them onto a wire rack to finish cooling. When fully cooled, use a long, sharp knife to gently slice each cake horizontally into two even layers—now you have four lovely tiers.

Step 5: Assemble the Poppy Seed Sour Cream Cake with Custard Cream

Place your first cake layer cut-side-up on a cake stand and generously spread on one-third of that luscious custard cream. Repeat, stacking up the layers, spreading cream in between each, and finish with the flat bottom layer on top for a smooth surface. Use any extra custard to thinly cover the sides, then pop the whole cake in the fridge for at least an hour. This resting time helps firm up the layers, making it much easier to cover with ganache.

Step 6: Prepare and Pour the Chocolate Ganache

For the dreamy ganache, heat the remaining heavy cream in a saucepan until it’s just simmering. Pour it over your chocolate chips in a heatproof bowl, cover, and wait 1–2 minutes. Whisk until smooth and glossy—no lumps! Pour the ganache over your chilled cake, spiraling out from the center for an even coat. Use a spatula for the sides if you’re feeling fancy. Clean up any overflow with a damp paper towel.

Step 7: Garnish and Chill

Before the ganache sets, artfully place fresh raspberries on top—they add color, freshness, and a touch of elegance. Let the decorated cake chill for at least 4 hours, or ideally overnight. Before serving, let it sit at room temperature for about 30 minutes so each slice is creamy and fragrant.

How to Serve Poppy Seed Sour Cream Cake with Custard Cream

Garnishes

Pile on a generous handful of plump, fresh raspberries just before serving for color and tang, and maybe a light dusting of powdered sugar or shavings of extra chocolate for that irresistible bakery-style finish. The poppy seeds within each slice look gorgeous, so don’t overdo the exterior—let them shine!

Side Dishes

Pair your Poppy Seed Sour Cream Cake with Custard Cream with a cup of fragrant black tea or bold coffee if you love contrasting flavors. For something extra refreshing, a side of lightly sweetened whipped cream and a bowl of mixed berries will make every plate feel like a mini celebration.

Creative Ways to Present

To turn the cake into a true centerpiece, display it on a pedestal stand and surround the base with extra raspberries and a twirl of mint sprigs. Individual slices look wonderful laid on vintage china plates with a drizzle of leftover ganache or a dollop of custard on the side, especially for special occasions.

Make Ahead and Storage

Storing Leftovers

Leftover Poppy Seed Sour Cream Cake with Custard Cream keeps beautifully in the fridge. Just cover the cake with plastic wrap or store slices in an airtight container, and it will stay incredibly moist for up to four days—perfect for sneaky fridge visits!

Freezing

This cake freezes surprisingly well! Wrap slices tightly in both plastic wrap and foil, or place the whole (uncut) cake in a cake box for special occasions. Freeze for up to one month. When you’re ready for a slice, let it thaw in the fridge overnight or at room temperature for a few hours.

Reheating

While this cake is best enjoyed chilled or at just-below-room temperature, you can gently warm a slice in the microwave for about 10 seconds if you crave a softer custard or slightly melted ganache—it’s like a brand-new dessert experience each time!

FAQs

Can I use a different pan size for this cake?

Absolutely! If you don’t have two 9-inch round pans, you can use rectangular or square pans of similar volume. Just be prepared to adjust the baking time and monitor closely for doneness—a toothpick should come out clean from the center.

Do I need to soak the poppy seeds before using?

No soaking is needed for this recipe; the poppy seeds go straight into the batter and soften during baking, yielding just the right amount of delicate crunch in every bite of Poppy Seed Sour Cream Cake with Custard Cream.

How can I tell when the custard cream is thick enough?

Once it coats the back of a spoon and holds a visible line when you draw your finger across, it’s ready! If you’re ever unsure, aim for the consistency of condensed milk before pulling it off the heat.

Can I make the cake or custard cream in advance?

Yes! Both the cake layers and the custard cream can be made up to a day ahead. Simply wrap the cakes tightly and refrigerate the cream until you’re ready to assemble. Freshness is key, so assemble within 24 hours.

What can I use instead of fresh raspberries for the garnish?

If raspberries aren’t in season or not your favorite, try blackberries, strawberries, or even edible flowers for an eye-catching (and delicious) finish. Your Poppy Seed Sour Cream Cake with Custard Cream will be gorgeous no matter what!

Final Thoughts

There’s something incredibly satisfying about making a cake that’s beautiful, irresistible, and full of flavor twists in every layer. I hope you’ll fall in love with this Poppy Seed Sour Cream Cake with Custard Cream just as much as I have. It’s a treat worth sharing and savoring—so gather your friends, slice it up, and watch every crumb disappear!