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Poppy Seed Cake

Prep time 20 mins
Bake time 45 mins
Cool time 10 mins
Yield Makes 7 cups batter for 2 (8-inch) layers (4 cups) and 2 (6-inch) layers (3 cups), or 1 (15- x 10-inch) or 1 (16- x 12-inch) jellyroll sheet cake


  • 1 (18.25-ounce) package butter-flavored cake mix
  • 1/4 cup all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons poppy seeds
  • 4 large eggs
  • 1 (8-ounce) container sour cream
  • 1/2 cup vegetable oil

How to Make It

  1. Stir together first 4 ingredients in a large mixing bowl. Add eggs, sour cream, and oil; beat at low speed with an electric mixer 30 seconds or just until moistened. Beat at medium speed 2 minutes.

  2. Pour 4 cups batter evenly into 2 greased and floured 8-inch round cakepans. Pour remaining 3 cups batter evenly into 2 greased and floured 6-inch round cakepans.

  3. Bake 6-inch layers at 350° for 20 minutes and 8-inch layers at 350° for 25 minutes or until a wooden pick inserted in center of each layer comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool.

  4. Note: Use a 15- x 10-inch or 16- x 12-inch jellyroll pan for Small Tiered Cluster Cakes and Bridesmaid Baby Cakes. Bake at 350° for 20 minutes or until wooden pick comes out clean.