Vanilla Poppy Seed Bundt Cake

As far as simple poppy seed cakes go, this vanilla bundt cake ticks all the boxes. It uses oil for extra moisture and quick mixing, so you can whip up the batter in 15 minutes. With the right amount of sweetness and crunch from the poppy seeds, it is bound to become your go-to recipe from now on.

This post has been updated with images and text to serve you better. 

If you want a solid, easy-to-make recipe for vanilla bundt cake, you're gonna love this one.

It's what we like to call a simple cake, with only a quick glaze, if that, poured on top before serving. The ingredients are everyday pantry staples, not counting the poppy seeds. But did you know you can freeze them?

The flavor is subtle, with the crunchiness of the seeds and a tiny bit of almond extract.

It keeps well for quite a few days, though I don't envision that will happen often.

What are poppy seeds?

They are dried tiny seeds, bluish-black in color, obtained from the poppy (image below).

They can be used whole or ground, and are very present in pastries and sweet bread recipes from Central and Eastern Europe, especially during the holiday season. They add a wonderful crunch and barely-there earthy flavor.

Keeping: Poppy seeds contain oil so my recommendation is to keep them in the freezer. I have a glass jar in the freezer at all times and use them directly. Alternatively, keep them in the fridge.

Simple steps 

• Put eggs in a bowl and add sugar gradually while beating (image 1).
• Beat at medium/high speed for about 2 minutes, until they double in volume and the batter is thickened and light in color (image 2). 

• Add oil in a thin stream (image 3). This is similar to making homemade mayonnaise.
• Beat until it is thick and light in color (image 4).
• Even though you add oil, the batter will be thick but a little thinner than in step 2 (image above).

• Add the sifted dry ingredients in 2 parts. I have everything measured and sift it directly over the batter (image 5).
• Mix lightly and add the second part of the dry ingredients together with the poppy seeds (image 6).
• The final batter is not too thick and you can clearly see the tiny poppy seeds (image 7).

About bundt cakes

Bundt cakes are called that way because they use specific pans with a central tube (hole). They usually have patterns, and they are constantly evolving and becoming more intricate.

This makes for beautiful cakes, but those patterns come with a few issues. Cakes can be stuck easily when removing them as they have sharp angles and crooks and crannies everywhere.

So try this: butter the pan thoroughly with room t° butter (I use a brush or my fingers) and flour it, shaking off excess. And then put it in the fridge while making the batter. Pour the batter directly into the cold pan. It makes all the difference.

Another of my best tips (from that fabulous baker that was Maida Heatter) I found is to butter or spray the pan and then coat it with a thin layer of fine breadcrumbs. The crumbs almost melt into the cake so you'll still get a pretty smooth surface. I've been doing it for decades now.

Here are my favorite bundt cake pan you can buy online.

Powdered sugar glaze

I use this glaze a lot and for a good reason: it delivers big time. It's the easiest two-ingredient glaze EVER.

Just mix a cup of powdered sugar with your liquid of choice, anything from milk, cream, citrus juice (olive oil apple cake), liquor (lemon cream cake), wine (wine chocolate cake), honey, olive oil... and make it as thick or as runny as you want to.

Yes, it's that versatile.

So I used my much loved, ridiculously simple powdered sugar glaze because it looks nice. It does add a great crunchy layer too. But the essence of this beautiful vanilla poppy seed bundt cake stands well on its own.

Top tips 

• Poppy seeds: smell them before using them. If they smell rancid, like old oil, throw them away and go buy new ones. Use between 2-3 tablespoons. Don't be tempted to add than that.
• Batter: it is important to beat until thickened and to add both sugar and oil in thin streams. This will ensure the cake is well mixed and the batter airy.
• Pan: removing the cake from the pan is one of the worst moments when baking bundt cakes. But try this: butter the pan thoroughly with room t° butter (I use a brush or my fingers) and flour it, shaking off excess. And then put it in the fridge while making the batter. Pour the batter directly into the cold pan. It makes all the difference.
• Keeping: this cake freezes wonderfully, well wrapped. Defrost at room t°.
• Flavorings: this is a base recipe, but you can flavor it with citrus zest, liquors, and spices such as cardamom, cinnamon or ginger.
• Glaze: a simple powdered glaze always works wonders both for flavor and for keeping. The glaze keeps the poppy seed cake's moisture sealed inside longer.
• Serving ideas: use it as a pound cake and serve it sliced with whipped cream and berries. Or use it as a base for a trifle recipe, such as this Strawberry Trifle.

Other recipes you might like:
Lemon Olive Oil Bundt Cake
Chocolate Coffee Mini Bundt Cakes
Bourbon Hot Chocolate Bundt Cake
Banana Bundt Cake
Orange Marbled Bundt Cake
Coconut Chocolate Bundt Cake

Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
And let's connect via Facebook, Instagram, and Pinterest.

Print