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Vanilla Poppy Seed Cake with Whipped Ganache

Vanilla Poppy Seed Cake with Whipped Ganache

Vanilla Poppy Seed Cake with Whipped Ganache is three layers of ultra moist cake and pure vanilla decadence. No special decorating skills needed! Tons of tips and tricks included below.

Course Dessert
Cuisine American
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes
Yields: 1 6-inch three layer cake, 8 servings
Recipe by Tessa Arias

Ingredients

For the cake:

  • 13 tablespoons (180 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) granulated sugar
  • 1 tablespoon [url]vanilla bean paste ∞http://amzn.to/2uk8ry7[/url]
  • 3 large eggs, at room temperature
  • 2 cups (254 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine salt
  • 3/4 cup whole milk, at room temperature
  • 2 tablespoons poppy seeds

For the white chocolate ganache:

  • 16 ounces (454 grams) white chocolate, chopped
  • 3/4 cup heavy cream
  • 2 teaspoons [url]vanilla bean paste ∞http://amzn.to/2uk8ry7[/url]
  • Fresh fruit, shaved white chocolate, etc. for garnish

Directions

Make the cake:

  1. Preheat the oven to 350°F. Butter three 6-inch cake pans, lining the bottoms with parchment paper.
  2. In the bowl of an electric mixer, beat the butter, sugar, and vanilla paste on medium-high speed until light and fluffy, about 3 to 4 minutes. Add the eggs, one at a time, until well combined.
  3. In a medium bowl combine the flour, baking powder, baking soda, and salt.
  4. Add the flour mixture and milk in alternating batches, beating on low speed in between each addition until just combined. Gently stir in the poppy seeds.
  5. Divide the batter evenly among the prepared pans, smoothing the surfaces. Bake for about 25 minutes, or until a cake tester inserted into the center comes out clean. Let cool in the pans for 5 minutes before turning out onto cooling racks to cool completely.

Make the ganache:

  1. In a microwave-safe bowl, micorwave the chocolate and cream in 30-second bursts, stirring between each burst, until smooth. Stir in the vanilla paste. Place in the fridge for 30 minutes, or until slightly firmed.
  2. Using an electric stand mixer fitted with the whisk attachment, beat the ganache until light and fluffy.
  3. Place one cake layer on a cake stand or serving plate. Spread with about 1/2 cup of the ganache. Repeat with the remaining two cake layers and ganache. Decorate with fresh fruit or chocolate shavings, if desired.

Recipe Notes

Adapted from Taste
Note: Reader Kelli had great success turning this cake into cupcakes, "Made 19 cupcakes & baked them for 18 minutes."