Description
A rich and elegant layered cake combining chocolate and poppy seed sponge with silky condensed milk buttercream and a light whipped cream finish. Perfect for celebrations and special gatherings.
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
Instructions
- Preheat oven to 350°F and prepare two 8-inch cake pans by greasing and flouring or lining with parchment paper.
- In a bowl, whisk 2 eggs with 1 cup sugar. Add 1 cup sour cream and mix until smooth.
- In a small bowl, combine 2 teaspoons baking soda with 2 tablespoons vinegar, then add to the batter.
- Mix in 1 cup flour and poppy seeds until smooth.
- Divide batter between pans and bake for about 20 minutes until a toothpick inserted comes out clean. Cool completely.
- Repeat the process with remaining eggs, sugar, and sour cream. Add remaining baking soda mixed with vinegar, then mix in flour and cocoa powder.
- Bake the chocolate layers the same way and cool completely.
- Beat softened butter for 4 to 5 minutes until light and fluffy. Gradually add condensed milk and mix until smooth to make the buttercream.
- If desired, slice each cake layer horizontally for thinner layers.
- Assemble the cake by layering cake pieces with buttercream between each layer.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Frost and decorate the outside of the cake with whipped cream.
- Chill the cake for several hours or overnight before serving.
Notes
Add a thin layer of raspberry or cherry jam between layers for a tart contrast.
Chopped nuts can be added for extra texture.
Increase cocoa powder or add chocolate drizzle for a richer chocolate flavor.
Store covered in the refrigerator for up to 3–4 days.
Let sit at room temperature for 15–20 minutes before serving for best texture.
Cake layers can be frozen unfrosted, but avoid freezing assembled cake with whipped cream.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 572 kcal
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 36 g
- Saturated Fat: 21 g
- Unsaturated Fat: 12 g
- Trans Fat: 1 g
- Carbohydrates: 58 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 120 mg
