The 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.
Preheat oven to 350 F, with the rack in the middle. Line two 8 inch round baking pans with parchment paper, set aside.
Whisk together 3 eggs and 1½ cups sugar until combined. Add 1½ cups sour cream, 4 tsp baking powder and whisk again. Lastly add 1½ cups flour, 1 cup poppy seeds and or/ 3/4 cup walnuts, and whisk until no flour lumps appear.
Divide batter between prepared baking pans and bake for about 25 minutes or until a toothpick inserted into the middle of the cake comes out clean.
Whip 3 sticks room temperature butter for about 5 minutes or until light, fluffy and white in color, scraping the bottom of the bowl several times. Add 1½ can dulce de leche in thirds, minimally whipping after each addition.
Heat 1/3 cup heavy cream until almost boiling. Pour over 1/3 cup chocolate chips. Allow sitting for 2-3 minutes. Stir until smooth. Allow cooling until room temperature before using (this will thicken it and allow for an even pour).
Reserve 1 cup of frosting for covering the outside of the cake.
Now, put a dab of frosting onto a serving plate and press one layer of the cake to adhere. Add 1/4 of frosting on top and spread into an even layer. Repeat with the rest of the layers and cover the whole cake with the reserved frosting.
Copyright © 2024 Let The Baking Begin