This poppy seed sour cream cake is a true showstopper—layered with tender poppy seed sponge and a silky vanilla custard cream, it brings together classic European flavors in the most delightful way.
It’s light yet rich, refined yet comforting, and perfect for holidays, birthdays, or afternoon tea.
Why You’ll Love This Poppy Seed Sour Cream Cake
Elegant flavor – subtle sweetness with a creamy vanilla custard
Moist and tender from sour cream and whipped eggs
Stunning layers – perfect for impressing guests
Make-ahead friendly – even better the next day
Not overly sweet – balanced and refined
A true European-style dessert
What You’ll Need (Ingredient Highlights)
For the sponge layers:
Eggs – whipped for structure and airiness
Sugar – to sweeten and stabilize the eggs
Sour cream – adds moisture and tang
Poppy seeds – signature ingredient with nutty crunch
All-purpose flour & baking soda – for structure and rise
For the custard cream:
Egg yolks – create a rich, silky texture
Sugar – sweetens the cream base
Milk – makes the custard light and smooth
Cornstarch – thickens the custard
Vanilla extract – deepens the flavor
Butter – for richness and stability
Pro Tips Before You Start
Whip eggs and sugar until thick and pale for a light sponge
Fold gently to avoid deflating the batter
Let the custard cool completely before adding butter
Use room temperature butter for a smooth custard
Chill overnight to allow flavors and textures to develop
How to Make Poppy Seed Sour Cream Cake
Make the sponge batter
Preheat oven to 350°F. In a large bowl, beat eggs and sugar until thick and pale.
Mix in sour cream, poppy seeds, and baking soda.
Gently fold in sifted flour until just combined.
Bake the sponge layers
Divide batter evenly between two greased and parchment-lined 9” round cake pans.
Bake for 20–25 minutes until golden and springy.
Cool completely, then slice each cake in half horizontally for 4 total layers.
Make the custard cream
In a saucepan, whisk egg yolks, sugar, cornstarch, and milk.
Cook over medium heat, whisking constantly, until thick and bubbly.
Remove from heat and stir in vanilla. Let cool to room temperature.
Finish the cream
Beat softened butter until creamy.
Gradually add cooled custard, 1 spoonful at a time, beating after each addition until smooth and fluffy.
Assemble the cake
Layer cake with generous amounts of custard cream between each layer.
Spread the remaining cream over the top and sides.
Chill at least 6 hours or overnight.
Decorate and serve
Decorate with extra poppy seeds or fresh berries,
if desired. Slice and serve chilled.
What to Serve It With
Hot tea or espresso for a classic pairing
Fresh berries for brightness
Lemon curd or berry sauce on the side
A scoop of vanilla ice cream for a decadent dessert
Sparkling wine or Prosecco for celebrations
Variations / Substitutions
Add lemon zest to the sponge for citrusy notes
Use almond extract in the custard for a twist
Swap poppy seeds for ground nuts if preferred
Frost with whipped cream instead of custard for a lighter feel
Use a square pan and cut into bars for a party-friendly version
Storage & Leftovers
Fridge: Store covered in the refrigerator for up to 4 days
Freezer: Freeze unfrosted cake layers up to 1 month
Make-ahead: Assemble the day before and chill overnight
Serve chilled for best texture and flavor
FAQs
Can I use Greek yogurt instead of sour cream?
Yes, full-fat Greek yogurt works well as a substitute.
Can I make the custard ahead?
Yes—just keep it covered and refrigerated until ready to use.
What if my custard is lumpy?
Strain it through a mesh sieve before cooling for a silky finish.
How do I slice the cake layers evenly?
Use a serrated knife and a rotating turntable if possible.
Can I make this gluten-free?
Yes—use a 1:1 gluten-free flour blend.
Do I need to soak the poppy seeds?
No, they soften perfectly during baking.
Can I use this recipe for cupcakes?
Yes! Bake in cupcake tins and fill with cream using a piping bag.
Final Thoughts
This poppy seed sour cream cake is light, creamy, and utterly luxurious—perfect for special occasions or just because you’re craving something refined and homemade.
Every bite is a celebration of flavor and texture that will keep you coming back for more.
Poppy Seed Sour Cream Cake
Ingredients
Cake:
- 5 large eggs
- 1 cup sugar
- 1/2 cup sour cream
- 1/4 cup poppy seeds
- 1 tsp baking soda
- 1 1/4 cups all-purpose flour
Custard Cream:
- 5 egg yolks
- 3/4 cup sugar
- 2 cups whole milk
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 cup 2 sticks unsalted butter, softened
Instructions
- Beat eggs and sugar until pale.
- Add sour cream, poppy seeds, baking soda, and flour. Mix gently.
- Divide into 2 pans and bake at 350°F for 20–25 min. Cool and slice layers.
- Whisk yolks, sugar, cornstarch, and milk. Cook into custard. Cool.
- Beat butter, then slowly add custard until smooth.
- See full steps with tips & photos → https://p4pd.org/poppy-seed-sour-cream-cake/
Notes
- Best made a day ahead to let flavors develop.
- Garnish with powdered sugar, fresh berries, or white chocolate curls.
- Store covered in the fridge for up to 4 days.
