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Poppy Seed Sour Cream Cake

Yummy Eats Daily
A tender poppy seed sponge layered with silky homemade custard cream — rich, elegant, and perfect for special occasions or holidays.
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Prep Time 25 minutes
Cook Time 25 minutes
6 hours
Total Time 6 hours 50 minutes
Servings 10
Calories 420 kcal

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.