Poppy Seed Cake



This recipe goes with Small Tiered Cluster Cakes, Tiered Poppy Seed Wedding Cake, Bridesmaid Baby Cakes

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
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 45 Minutes
Cool: 10 Minutes


  • 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


  1. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Poppy Seed Cake Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy