Poppy Seed cake with Dulce de Leche Buttercream

This Poppy Seed cake with Dulce de Leche Buttercream combines all the things I love in a cake, poppy seeds, walnuts, dulce de leche and chocolate, kind of hard not to love this kind of combination. |By LetTheBakingBeginBlog.com | @Letthebakingbgn

This Poppy Seed cake with Dulce de Leche Buttercream combines all the things I love in a cake, poppy seeds, walnuts, dulce de leche and chocolate. It is kind of hard not to like a cake that has all of those, don’t you think?

When I just got married, this was the first cake that became an instant favorite in our family and any time I would make a cake my dad would ask if it’s this one. You can create a new cake flavor just by switching up the cake filling.  I’ve made this cake with hazelnuts, dry cranberries or even dry blueberries and all of them tasted delicious! In fact, the Black Prince cake I posted couple years ago is a variation of this cake.

Poppy Seed cake with Dulce de Leche Buttercream

5.0 from 1 reviews
Prep time:
Cook time:
Total time:
Recipe type: Dessert
Serves: One 9 inch Cake - 8-12 servings


Poppy Seed Cake

  • 1½ cup sour cream
  • 1½ cup sugar
  • 1½ cup flour
  • 3 eggs
  • 1 cup dry poppy seeds
  • ¾ cup chopped walnuts
  • 4 tsp baking powder

Dulce de Leche Buttercream

  • 3 sticks unsalted butter, room temperature (345 gr)
  • 1½ cans dulce de leche

Chocolate Ganache

  • ⅓ cup heavy cream
  • ⅓ cup semi-sweet dark chocolate chips


  • Chocolate Bar
  • Vegetable peeler


  1. Preheat oven to 350 F, with the rack in the middle.
  2. Line 2 baking sheets with parchment paper, set aside
  3. Make the Poppy Seed Cake
  4. Whisk together the eggs and sugar for about 1 minute. Add sour cream, baking powder and smooth again. Lastly add the flour, poppy seeds, walnuts , and whisk until no flour lumps appear.
  5. Pour into the baking sheet and bake for about 25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
  6. Remove from the oven and allow to cool for 5 minutes in the pan. Then flip upside down onto cooling rack and allow to cool completely.
  7. With a serrated knife split each cake into two even layers horizontally.

Make the Dulce de Leche Buttercream

  1. Whip butter for about 4-5 minutes until light, fluffy and white in color, scraping the bottom of the bowl several times throughout. Add the dulce de leche in thirds, minimally whipping after each addition.

Make the ganache

  1. Heat the heavy cream until almost boiling. Pour over the chocolate chips. Allow to sit for 2-3 minutes. Stir until smooth. Allow to cool until room temperature before using (this will thicken it and allow for an even pour).


  1. Put a dab of frosting onto a serving plate, then press the bottom of one half of the cake. add ¼ of frosting and spread into an even layer. Repeat with the rest of the layers and cover the whole cake in thin layer of frosting with the last ¼ of frosting.
  2. Pour the ganache on top of the cake, spreading it over the top surface and moving some of it towards the edges for a beautiful drizzle down the sides.
  3. Run a vegetable peeler down the rib of the chocolate bar right over the cake, covering the top in chocolate curls. If the curls break up too much, heat the bar in the microwave in 2-3 seconds increments until you're able to run the vegetable peeler and the curls no longer break. Do not heat the bar too long, or it will liquify rendering it useless.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

This Poppy Seed cake with Dulce de Leche Buttercream combines all the things I love in a cake, poppy seeds, walnuts, dulce de leche and chocolate, kind of hard not to love this kind of combination. |By LetTheBakingBeginBlog.com | @Letthebakingbgn


Join 3,000 other food lovers enjoying weekly recipes.


Leave a comment

Rate this recipe:  

  • elena

    Hello, Can I use the round 10″ or 8″ springform to bake the cake?

    · Reply
    • Hi Elena,
      I would use the 8″. The cake will be a bit taller than the pictured one since you’re using a smaller spring form.
      If you decide to use the 10 inch, I would increase the amount of ingredients by 1/4. So if it calls for 1.5 cups flour, I would increase it to 2 cups and so on.

      · Reply
  • Marina, this cake is so unique, I love it! 🙂

    · Reply
  • Inna

    Marina, is there a certain way you made your cake batter? My korzhi turned out so flat. Or are they suppose to be kind of thin? This is not a biskvit type right?
    I did use a 10″ pans, but I did increase everything by a quarter, so maybe my technique was off. Help.

    · Reply
    • This is not a biskvit kind of cake. It is more sense and not as fluffy, but it should have risen in the oven. Did it rise? Or did it stay the same? If it stayed the same then you might have forgotten to put the leveners.

      · Reply
    • Another thing – this cake needs to be baked as soon as it’s mixed. So you need to have 2 baking pans ready as soon as you end mixing the batter. If you baked your first layer and only then baked your second one, the second one might not be as fluffy as the first one.

      · Reply
  • Milana

    This cake looks so good my husband loves вареная згущенка! I was wondering if I can just put like 1/4 cup or 1/2 cup of poppy seeds cuz I don’t like them a lot!
    Thanks 🙂

    · Reply
    • Hi Milana,
      yes you can reduce the poppy seed amount in the cake for sure, you can even replace it with chopped walnuts or raisins, or chocolate chips (the mini ones), or even omit it altogether with great results. This cake is very versatile.

      · Reply
  • Nadia

    Hi! I’m making the cake in advance and I’m just wondering how long do the cakes keep unfrosted? Also, do I need to refridgerate or freeze them? I’m making them tonight (Wednesday) and I’m planning on frosting them on Friday and eating on Saturday… Do you think the cake will turn out?

    · Reply
    • Hi Nadia,
      You can freeze the cake, keeping it well wrapped to keep it’s freshness, then on the day of the assembly defrost and frost with the frosting (man that’s a lot of “frost” in a sentence lol). It will be wonderful for Saturday, just keep it covered until ready to serve so it doesn’t take on smells from other things in the fridge.

      · Reply
  • Milana

    Thank you! 🙂

    · Reply
  • So excited to try this cake out for Easter this year!

    · Reply
  • Lana

    What size of pan/baking sheet do we use??

    · Reply
  • Lena Kay

    I sooo gotta try this recipe. I could eat dolce delache cake everyday. Do you make any video tutorials? Im a visual learner and find those helpful.

    · Reply

As seen in