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High Altitude Almond Poppy Seed Cake

May 20, 2022 by Heather Smoke 36 Comments

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A good high altitude almond poppy seed cake is almost as much of a classic recipe as a perfect vanilla cake. I’ve never been able to turn down an almond pastry of any kind, so this one is a personal favorite. This cake is so incredibly soft, light and fluffy, stays moist for days, and is so easy to make. It’s flecked with poppy seeds, and frosted with almond poppy seed buttercream that’s silky, fluffy, and not too sweet. If you’re looking for a reliable, perfect high altitude almond poppy seed cake recipe, you’ll just love this cake!

Looking for more high altitude cake recipes? Don’t miss this brown butter carrot cake, chocolate fudge cake, and mint chocolate chip cake.

Update: I originally published this recipe in 2016, but have updated the post and recipe in 2022. If you’re looking for the original recipe, see the notes section of the recipe card at the end of this post.

Slice of almond poppy seed cake.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

Why You’ll Love This Recipe

So Soft and Fluffy. While I love a dense, buttery cake like this almond pound cake, the lightness of today’s almond layer cake is hard to resist. The fluffy cake crumb is moist, flavorful, and flecked with poppy seeds.

Easy to Make. You only need a bowl and whisk to quickly mix up the cake batter!

Versatile. Add some finely chopped almonds to the cake batter, or to add a nutty crunch to the buttercream. You could even spread some sweet almond pastry filling between the cake layers.

Almond poppy seed cake on a wood and marble cake stand.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake.

  • Cake Flour. For a lighter, fluffier cake crumb, use cake flour, which has a lower percentage of protein than all-purpose flour.
  • Granulated Sugar. Adds sweetness, as well as moisture.
  • Baking Powder. Leavens the cake, making it rise. Baking powder is also more stable for high altitude baking than baking soda, so I prefer baking powder over baking soda for high altitude cakes.
  • Coarse Kosher salt. Balances the sweetness.
  • Poppy Seeds. The poppy seeds add a nutty flavor, and pretty speckled appearance.
  • Buttermilk. Adds moisture and acidity, for a soft, tender cake crumb.
  • Unsalted Butter + Vegetable Oil. A combination of melted butter and vegetable oil gives this cake a wonderful buttery flavor, as well as a very moist and light crumb.
  • Eggs + Egg Whites. This recipe uses 2 eggs, plus 2 extra whites, so you can save the 2 leftover egg yolks for another recipe. The eggs add protein, richness and structure, while the extra whites keep it light and fluffy.
  • Almond Extract + Vanilla Extract. Use good-quality almond and vanilla extracts for the best flavor in this cake.
Ingredients for making almond poppy seed cake.

Buttercream.

  • Unsalted Butter. Makes the buttercream rich, flavorful and fluffy. For a whiter buttercream, substitute up to 50% of the butter with vegetable shortening.
  • Powdered Sugar. Sweetens and thickens the buttercream.
  • Meringue Powder. Adds stability and improves the texture of buttercream.
  • Coarse Kosher Salt. Balances the sweetness and enhances the flavor of the almond.
  • Almond Extract + Vanilla Extract. Use good-quality almond and vanilla extracts for the best flavor in your buttercream.
  • Poppy Seeds. The poppyseeds add a nutty flavor, and pretty speckled appearance.
  • Milk. Only add milk as needed for desired spreading/piping consistency.
Buttercream flower on top of an almond poppy seed cake.
Inside layers of an almond poppy seed cake.

Instructions

Getting Ready.

  • Preheat the oven to 350F, and grease the bottoms of three 8-inch cake pans with non-stick baking spray.

Sift the Dry Ingredients.

  • In a large bowl, sift together the flour, sugar, baking powder and salt. Whisk in the poppy seeds.

Whisk in the Liquid Ingredients.

  • Separately, whisk together the buttermilk, melted butter, oil, eggs, egg whites, almond extract and vanilla extract.
  • Add the wet ingredients to the dry, and whisk until combined and smooth, about 10-15 seconds.
Bowl of almond poppy seed cake batter.
  • Divide the batter evenly between the greased pans. Tap the pans on the counter a few times to release any air bubbles in the cake batter.

Bake and Cool the Cakes.

  • Bake the cakes on the center oven rack until a cake tester inserted in the center comes out clean, and the tops spring back when lightly touched, about 25-30 minutes.
  • Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.
Almond poppy seed cakes cooling in cake pans.

Make the Buttercream.

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the butter for 1 minute.
  • Separately, combine the powdered sugar, meringue powder and salt. With the mixer on low, add the powdered sugar mixture by spoonfuls, mixing just until combined, but clumpy.
  • Add the extracts. Increase the speed to medium, and whip the buttercream for 4-5 minutes until light and fluffy, scraping the bowl several times. Add the milk only if needed for desired consistency.
  • Turn the speed down to low, add the poppy seeds, and mix for 1 minute to pop any large air bubbles.
Bowl of almond poppy seed buttercream.

Frost the Cooled Cakes.

  • If the cakes are domed on top, carefully slice off a thin layer of cake with a sharp non-serrated knife to level the cakes before frosting them.
  • Stack, fill and frost the cooled cakes with the buttercream. I always recommend spreading on a thin crumb coat of buttercream and chilling the cake for 20-30 minutes, before frosting the cake with the final coat of buttercream.
Slices of almond poppy seed cake.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

How to Pipe the Buttercream Flower

The piped buttercream flower is an easy and pretty way to decorate your cake. You’ll need a large petal tip – I used tip #125.

  • Fit a piping bag with your piping tip, and fill with buttercream. Holding the bag, position the tip so that the wider, rounded end of the tip is facing towards the middle of your cake, with the smaller, pointed end facing outwards.
  • Pipe a row of half circles around the perimeter of your cake, as shown in the photos below.
  • Continue to add more rows, working towards the center. As you get closer to the center of the cake, you’ll need to pipe smaller petals to fill in the middle.
  • Cake frosted with almond poppy seed buttercream.
  • Step 1 for piping a buttercream flower on top of a cake.
  • Step 2 for piping a buttercream flower on top of a cake.
  • Step 3 for piping a buttercream flower on top of a cake.
  • Step 4 for piping a buttercream flower on top of a cake.
  • Step 5 for piping a buttercream flower on top of a cake.
  • For the simple drop flowers on the side of the cake, use tip #2D.
  • Buttercream flower on top of an almond poppy seed cake.
  • Almond poppy seed cake on a wood and marble cake stand.

Frequently Asked Questions

Can I add chopped almonds to the cake or buttercream?

You sure can! I would suggest chopping them rather fine, and folding them into your cake batter or buttercream after mixing it. They should add a lovely crunch and nutty almond flavor.

Has this cake recipe changed from the original recipe you posted in 2016?

Yes, my original recipe from 2016 was a little different, using coconut milk in the cake batter. After re-testing the recipe many times, I’ve updated it since this version is much tastier, fluffier, and more reliable for high altitude baking. This updated recipe is based on my fluffy vanilla cake recipe.

Can I use almond pastry filling between the cake layers?

Of course! Keep in mind that almond pastry filling (not to be confused with almond paste) is very sweet. Just spread a thin layer between the cake layers to add more almond flavor.

What do poppy seeds taste like?

Poppy seeds have a lovely nutty flavor and aroma.

What should I use if I don’t have cake flour?

If you can’t find cake flour at your local grocery store or Walmart, you can also buy cake flour online. In a pinch, you can make your own cake flour. Measure out 1 cup of all-purpose flour using the spoon and sweep method. Remove 2 tablespoons of flour, and replace with 2 tablespoons of corn starch. Whisk together until thoroughly combined.

What can I substitute for the buttermilk?

While I prefer whole buttermilk, I’ll also use low fat buttermilk if it’s the only thing available at my grocery store. The next best thing is to make your own sour milk by stirring together 1 1/2 tbsp white distilled vinegar with 1 1/2 cups whole milk. Let sit for 15 minutes to curdle before mixing your cake batter.

Can I make the cake ahead of time and freeze it?

Yes, after baking and cooling the cakes, wrap each layer individually in plastic wrap and freeze for 3-6 months until you’re ready to frost your cake. You can also freeze the fully assembled and frosted cake in an airtight container for up to 3 months.

How long will this almond cake stay moist?

If you keep it in an airtight container, it will stay moist for days and days.

How should I store the leftover cake?

Store leftover vanilla cake in an airtight container or cake carrier at room temperature for up to 3-5 days.

Do I need to use 8-inch cake pans, or can I use 9-inch cake pans?

I love my 8-inch cake pans, since they make tall, pretty cakes. You can certainly bake this recipe in 9-inch pans, though, and your assembled cake will be a little wider and shorter.

Will this recipe work as a sheet cake?

This recipe will certainly work as a sheet cake. Bake the batter in a greased 9×13 pan, and bake for a little longer, watching the center for doneness.

Can I cut this recipe in half?

Yes, you can easily halve this almond poppy seed cake recipe, and bake the batter in three 6-inch pans. Six inch layers will bake in about 15-16 minutes.

Can I make this recipe even if I don’t live at high altitude?

If you’re at sea level or low altitude, you may need to make a few slight modifications, such as reducing the flour by 2-4 tablespoons, and increasing the baking powder from 3 tsp to 4 tsp.

Slice of almond poppy seed cake with a bite cut.

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Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Slice of almond poppy seed cake.

High Altitude Almond Poppy Seed Cake

Heather Smoke
Three layers of soft, light and fluffy almond poppy seed cake, frosted with almond buttercream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings16

Equipment

  • Stand Mixer with Paddle Attachment

Ingredients
 

Cake

  • 3 ¼ cups cake flour, spooned and leveled
  • 1 ½ cups granulated sugar
  • 3 tsp baking powder
  • 1 tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tbsp poppy seeds
  • 1 ½ cups whole buttermilk, lukewarm
  • ½ cup unsalted butter, melted
  • ½ cup vegetable oil
  • 2 large whole eggs
  • 2 large egg whites only
  • 2-3 tsp almond extract
  • 1 tsp vanilla extract

Buttercream

  • 2 cups unsalted butter, softened to room temperature
  • 4 cups powdered sugar
  • 1 tbsp meringue powder
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tsp almond extract
  • 2 tsp vanilla extract
  • 2-4 tbsp whole milk, if needed
  • 1 tsp poppy seeds

Instructions
 

Cake

  • Preheat the oven to 350F, and grease the bottoms of three 8-inch cake pans with non-stick baking spray.
  • In a large bowl, sift together the flour, sugar, baking powder and salt. Whisk in the poppy seeds.
  • Separately, whisk together the buttermilk, melted butter, oil, eggs, egg whites, almond extract and vanilla extract.
  • Add the wet ingredients to the dry, and whisk until combined and smooth, about 10-15 seconds. Divide the batter evenly between the greased pans. Tap the pans on the counter a few times to release any air bubbles in the cake batter.
  • Bake the cakes on the center oven rack until a cake tester inserted in the center comes out clean, and the tops spring back when lightly touched, about 25-30 minutes.
  • Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Buttercream

  • In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute.
  • Separately, combine the powdered sugar, meringue powder and salt. With the mixer on low, add the powdered sugar mixture by spoonfuls, mixing just until combined, but clumpy.
  • Add the extracts. Increase the speed to medium, and whip the buttercream for 4-5 minutes until light and fluffy, scraping the bowl several times. Add the milk only if needed for desired consistency.
    Turn the speed down to low, add the poppy seeds, and mix for 1 minute to pop any large air bubbles.
  • If the cakes are domed on top, carefully slice off a thin layer of cake with a sharp non-serrated knife to level the cakes before frosting them.
  • Stack, fill and frost the cooled cakes with the buttercream. I always recommend spreading on a thin crumb coat of buttercream and chilling the cake for 20-30 minutes, before frosting the cake with the final coat of buttercream.

Notes

Leftover cake should be stored in an airtight container or cake carrier at room temperature for up to 3 days.
For those of you that have made and loved my original recipe, please click here.
Keyword Almond, Cake, High Altitude, Poppy Seed
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Cakes, Classic Cake Flavors

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Reader Interactions

Comments

  1. La Table De Nana

    August 12, 2016 at 2:27 pm

    Beautiful! Decor included.

    Reply
  2. Kompucer

    August 20, 2016 at 9:15 pm

    This made me hungry

    Reply
  3. Unknown

    August 22, 2016 at 2:40 am

    What is almond pastry filling?

    Reply
    • Britt

      August 9, 2020 at 11:21 pm

      Thanks for all the tips!

      Reply
      • BummedBaker

        February 28, 2021 at 8:35 pm

        Ugh… this was my go to recipe for almond poppy seed cake for my family. I made it almost every month. I’m totally bummed you removed the old recipe instead of just creating a new page for the “new” recipe…

        Reply
        • Heather

          March 1, 2021 at 10:33 am

          I’m glad you have a recipe you know and love! While I feel like the updated recipe is even better, I understand wanting to continue using a trusted recipe. If you’ll check the notes section of the recipe card, you’ll find a link to the original recipe.

          Reply
    • Heather

      January 21, 2021 at 9:17 pm

      It's a sweet, spreadable filling made of ground almonds, corn syrup and sugar, and is found on the baking aisle of most grocery stores. Not to be confused by almond paste, which is more dry and crumbly.

      Reply
  4. kristen

    February 14, 2018 at 5:58 pm

    Just curious, what does the meringue powder do for the frosting? I don't love it in Royal Icing, but wondered if there was a reason to use it here. Thx!

    Reply
    • Heather

      January 21, 2021 at 9:16 pm

      Meringue powder adds stability and improves the texture of buttercream, but you can leave it out, if you prefer.

      Reply
  5. Pat

    August 11, 2019 at 9:21 pm

    5 stars
    Thank you for this recipe! Everyone raved about it! I’ve made it 3 times since because everyone loves it. It’s very moist and not too sweet like other cakes. Do you have a keto friendly version of this cake?

    Reply
    • Heather

      January 21, 2021 at 9:15 pm

      I’m so glad it was such a hit! I don’t have any keto recipes, though, I’m sorry.

      Reply
  6. Unknown

    May 8, 2020 at 4:35 pm

    Any modifications for high altitude?

    Reply
    • Heather

      January 21, 2021 at 9:13 pm

      I live in Denver, CO, so all the recipes on my blog are already tested for high altitude.

      Reply
  7. T.Green

    August 29, 2020 at 7:41 pm

    5 stars
    This recipe is amazing!! I made it last night and it turned out great. It is very moist. Thank you for sharing the recipe

    Reply
    • Heather

      August 29, 2020 at 10:30 pm

      Thank you so much for letting me know! I’m happy you loved it.

      Reply
  8. Tiffany

    January 24, 2021 at 7:57 am

    Did this recipe used to call for a can of coconut milk?

    Reply
    • Heather

      January 24, 2021 at 6:21 pm

      Yes, it used to. I updated it recently to a version I like much better than the old recipe. 🙂

      Reply
  9. Jenna Sotomayor

    February 13, 2021 at 11:41 am

    Hi! Could you make this into a lemon poppyseed cake? Lemon extract instead of almond? Or zest?

    Reply
    • Heather

      February 13, 2021 at 2:43 pm

      Instead of making changes to this recipe, I have a lemon cake recipe I’d recommend you try. You can add poppy seeds to it for a lemon poppy seed cake.

      https://curlygirlkitchen.com/lemon-cake/

      Reply
      • Jenna Sotomayor

        February 14, 2021 at 9:16 am

        Awesome! Thank you so much! That recipe looks delicious! I have made your Older almond poppyseed cake sooooooooo many times. I love it and am excited to try the new one! Thank you again!

        Reply
  10. MTbaker

    April 19, 2021 at 9:12 pm

    I have made your cake twice now and both times the flavor was delicious! However, the cakes didn’t rise very tall. About 2/3’s the height of a normal layer. The second time(today) I made it, I turned the temp down to 335, instead of 350, and baked them for 15 minutes then rotated for another 10. I live in Montana(higher altitude. How can I get them to rise taller? Thank you

    Reply
    • Heather

      April 19, 2021 at 10:26 pm

      What size pans did you bake the batter in?

      Reply
  11. Jenny

    May 21, 2021 at 3:58 pm

    When I made the cake, it didn’t rise too well. Could it be that I stirred the batter too long?

    Reply
    • Heather

      May 21, 2021 at 6:25 pm

      A few things can cause a cake not to rise. Old or expired baking powder, over-mixing the batter, even an oven that runs too hot or too cold. And of course, altitude. What altitude are you at?

      Reply
  12. Paul Long

    May 23, 2021 at 2:08 pm

    Hi! Thanks for the recipe! It’s super delicious! Mine didn’t turn out very moist though. Pretty dry and crumbly. I had to use 9 inch pans, and also I let them sit out over night before frosting them. Could either of those have cause the dryness? I’m still going to make it again haha, but would definitely like a moister version.

    Reply
    • Heather

      May 23, 2021 at 3:37 pm

      This is a very moist cake, so letting them sit in the pans overnight would definitely cause them to dry out. Over-baking them will also dry them out. The best thing to do is to let them cool for a bit, then turn them out and wrap them in plastic wrap until you’re ready to frost them.

      Reply
      • Paul Long

        May 23, 2021 at 3:56 pm

        I took them out of the pans after close to an hour. I was worried they were going to get soggy on the bottom. But ok! I will try wrapping them next time! And I’ll wait until I’ve got some 8 inch pans as well. Again though, the taste was outstanding! And let’s not pretend it won’t get eaten even though it’s a bit dry haha

        Reply
        • Heather

          May 23, 2021 at 9:08 pm

          Leaving them unwrapped overnight is definitely what dried them out. I routinely wrap slightly warm cake layers (not steaming hot), and it doesn’t make them soggy at all.

          Reply
          • Paul Long

            May 23, 2021 at 9:17 pm

            Good to know! I kept the towel draped over them but other than that they were totally exposed. Thanks so much!

  13. Katie

    July 12, 2021 at 3:13 pm

    If I am not at altitude, will the baking instructions differ? Hoping to make this to replicate our anniversary cake!

    Reply
    • Heather

      July 13, 2021 at 1:40 pm

      You should make some adjustments to the ingredients to get good results at a lower altitude, such as decreasing the flour and increasing the leavening. This article has good guidance on specific adjustments: https://www.kingarthurbaking.com/learn/resources/high-altitude-baking

      Reply
  14. Mary

    November 7, 2021 at 8:06 am

    Hello, I’d like to make this into a sheet cake to serve 30. What size pan would be best? Should I simply double the recipe? How long should I bake it and what temp? Also, would a cream cheese frosting be a good fit or is it too heavy? Thank you. Your recipes are the best!!

    Reply
    • Heather Smoke

      November 7, 2021 at 7:07 pm

      Mary, this recipe would work in a 9×13 pan, so you might need to scale it up 1 1/2 – 2x for a larger sheet pan. I haven’t baked it in a larger sheet pan, so I’m not sure on the baking time. Cream cheese frosting would be great!

      Reply
      • Mary

        November 7, 2021 at 7:13 pm

        Thank you for your quick reply Heather!! I will let you know how it turns out!!

        Reply
  15. Laura

    May 29, 2022 at 4:01 pm

    This cake looks amazing but I’ve never tried to adapt a recipe for high altitude before. I saw one of your notes mentioned adjusting the amount of flour, but the link you listed for KA has a bunch of changes including oven temp. Is it something where all of the changes need to be made or just some?

    Thanks!

    Reply
    • Heather Smoke

      May 29, 2022 at 5:18 pm

      Laura, all of my recipes are already adjusted for high altitude at about 5,000 feet. What altitude are you at? If you’re at a similar elevation, you don’t need to change anything. 🙂

      Reply

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I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

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