Name: Black Prince Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: European
Ingredients: 4 large eggs; 2 cups granulated sugar; 2 cups sour cream; 2 cups all-purpose flour, sifted; 4 teaspoons baking soda; 4 tablespoons white vinegar; 1 cup poppy seeds; 2 tablespoons cocoa powder; 16 ounces unsalted butter, softened; 2 cans sweetened condensed milk; 2 cups heavy whipping cream; 2 to 3 tablespoons powdered sugar; 1 tablespoon vanilla extract

I love making this Black Prince Cake when I want something elegant yet comforting. It’s a rich, layered dessert that combines chocolate and poppy seed cake with a silky condensed milk buttercream and a light whipped cream finish. Every slice feels special, making it perfect for celebrations or gatherings.

Why You’ll Love This Recipe

I enjoy this recipe because it brings together unique textures and flavors in one cake. The poppy seeds add a subtle crunch, while the chocolate layers keep everything rich and balanced. I also like how the condensed milk buttercream turns out incredibly smooth and not overly sweet. The whipped cream finish makes the cake feel lighter and more refined, even though it’s quite indulgent. It’s the kind of dessert I proudly serve when I want to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 large eggs

2 cups granulated sugar

2 cups sour cream

2 cups all-purpose flour, sifted

4 teaspoons baking soda

4 tablespoons white vinegar

1 cup poppy seeds

2 tablespoons cocoa powder

16 ounces unsalted butter, softened

2 cans sweetened condensed milk

2 cups heavy whipping cream

2 to 3 tablespoons powdered sugar

1 tablespoon vanilla extract

Directions

I start by preheating the oven to 350°F and preparing two 8-inch cake pans by greasing and flouring them or lining them with parchment paper.

For the first batter, I whisk together 2 eggs and 1 cup sugar until combined, then mix in 1 cup sour cream. In a small bowl, I combine 2 teaspoons baking soda with 2 tablespoons vinegar and stir it into the batter. I add 1 cup flour and the poppy seeds, mixing until smooth.

I divide the batter evenly between the pans and bake for about 20 minutes, until a toothpick comes out clean. Then I let the layers cool completely.

For the second batter, I repeat the process with the remaining eggs, sugar, and sour cream. I mix the remaining baking soda with vinegar and add it in, then stir in the flour and cocoa powder until smooth. I bake these layers the same way and let them cool.

To make the buttercream, I beat the softened butter for 4 to 5 minutes until very light and fluffy. I slowly add the condensed milk while mixing until the cream becomes smooth.

If I want thinner layers, I slice each cake horizontally. Then I assemble the cake by layering each piece with buttercream in between.

In another bowl, I whip the heavy cream with powdered sugar and vanilla until stiff peaks form. I use this to cover the outside of the cake and decorate as I like.

Finally, I chill the cake for several hours or overnight so the flavors can fully develop.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings: 16 servings

Calories: 572 kcal per serving

Variations

I sometimes like to add a thin layer of fruit jam, like raspberry or cherry, between the cake layers for a slightly tart contrast. Another variation I enjoy is adding chopped nuts for extra texture. If I want a stronger chocolate flavor, I increase the cocoa slightly or add a light chocolate drizzle on top.

Storage/Reheating

I store the cake in the refrigerator because of the cream and buttercream. It keeps well for up to 3–4 days when covered properly. Before serving, I like to let it sit at room temperature for about 15–20 minutes so the texture softens slightly. I don’t recommend reheating, as it’s best enjoyed chilled or lightly softened.

Related Recipes:

Lemon Poppy Seed Shortbread Cookies

FAQs

Can I make this cake ahead of time?

Yes, I actually prefer making it a day ahead since chilling improves the texture and flavor.

Can I freeze Black Prince Cake?

I can freeze the cake layers without frosting, but I avoid freezing the fully assembled cake with whipped cream.

What can I use instead of poppy seeds?

If I don’t have poppy seeds, I sometimes use finely chopped nuts, though the flavor will be different.

Why is vinegar used in the batter?

I use vinegar to activate the baking soda, which helps the cake rise and become light.

Can I use store-bought whipped cream?

Yes, but I find homemade whipped cream tastes fresher and gives a better texture.

Conclusion

I find Black Prince Cake to be a truly special dessert that combines rich flavors with a beautiful presentation. The mix of chocolate, poppy seeds, and creamy layers creates something memorable every time I make it. Whether I prepare it for a celebration or just to enjoy at home, it always feels like a rewarding baking experience.

📖 Recipe: