This poppyseed cake is a quick, foolproof dessert that tastes like it came from a bakery. With just a handful of ingredients, you’ll have a moist, rich cake in about an hour, perfect for holidays, potlucks, or last-minute guests.
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Why You’ll Love This Poppy Seed Cake
Recipes don’t have to be complicated to be delicious, and this poppy seed cake is proof. It’s one of those “mix, pour, and bake” desserts that somehow tastes like it came from a fancy bakery. The butterscotch pudding makes it incredibly moist and gives every bite a buttery, caramel-like flavor. I usually bake it in a bundt pan because it looks beautiful without any extra work, but it’s just as lovely in loaf pans for gifting.
I love that this is one of those recipes you can always count on when you need something quick that still feels special. It’s a great go-to for holidays, brunches, or last-minute get-togethers, and it always disappears fast. Dust it with powdered sugar and you’ve got a simple, elegant dessert that never fails to impress. Reasons you’ll love this cake:
- Super moist texture
- Buttery, rich flavor
- Quick and easy prep
- Crowd-pleaser every time
Ingredient Information And Substitutions
- Cake mix- A yellow cake mix keeps things simple. White or butter cake mix also works.
- Instant butterscotch pudding- Adds a subtle caramel flavor and moisture.
- Eggs- While the original recipe calls for extra-large eggs, large eggs work just as well if that's what you have.
- Vegetable oil- Keeps the crumb moist. Canola oil or avocado oil can also be used.
- Warm water- Helps the batter come together smoothly. Milk can be substituted for a slightly richer texture.
- Poppy seeds- Add texture and a hint of nuttiness. You can use less if you prefer a lighter poppy flavor.
How To Make This Poppy Seed Cake Recipe
Step 1- Prepare the oven and pan.
Preheat your oven to 325 degrees F. Grease a bundt or loaf pan well to prevent sticking.
Step 2- Combine ingredients.
In a large bowl, mix the cake mix, pudding, eggs, oil, water, and poppy seeds until smooth and well combined.
Step 3- Bake the cake.
Pour the batter into your prepared pan. Bake for about 50–60 minutes, checking around the 50-minute mark if using loaf pans. Cool completely.
Dust with powdered sugar before serving. Enjoy!
Frequently Asked Questions
Yes, it stays moist for several days when stored in an airtight container at room temperature.
No, you can also divide the batter between two loaf pans. Just check for doneness starting at 45 minutes.
Yes! Pour the batter into mini loaf pans or muffin tins, and adjust the baking time to 20-25 minutes. They’re perfect for brunches, showers, or gifting.
Tips For Making This Butterscotch Cake
- Don’t over-mix the batter. Once everything looks smooth and combined, stop stirring. Over-mixing can make the crumb dense instead of tender.
- Use room temperature eggs. It's an easy way to prevent overmixing! I'll usually crack them into the bowl and whisk lightly, then let them sit while the oven preheats.
- Let it cool completely. This helps the flavors settle and makes slicing much cleaner. It’s even better the next day!
- Dress it up with a glaze. A simple powdered sugar glaze adds a sweet touch. But my usual go-to is a dusting of powdered sugar.
- Use loaf pans for gifting. Split the batter into two smaller pans. They make perfect edible gifts for neighbors or friends. Check for doneness starting at 45 minutes.
- Ingredients to prep ahead- Bring the eggs to room temperature and grease your pans in advance so the batter goes right in when it’s ready.
- Leftovers and storage- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. To freeze, wrap slices tightly and thaw overnight on the counter.
What To Serve With Butterscotch Cake Recipe
This cake has a rich, buttery flavor that pairs beautifully with lighter, fruit-forward desserts or something creamy and cool. If you’re serving it after dinner, add a simple side or beverage to make it feel extra special. Here are my favorite recipes to round out your dessert spread:
- Apple Yogurt Parfait With Granola
- Lemon Bars With Shortbread Crust
- Almond Shortbread Cookies
- Cinnamon Spiced Candied Pecans
Other Tasty Cake Recipes To Try
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Poppyseed Cake
Ingredients
- 1 Yellow Cake Mix
- 3.7 ounces Instant Butterscotch Pudding (2 small boxes)
- 5 large eggs
- ¾ cup vegetable oil
- 1 cup warm water
- ½ ounce poppy seeds
Instructions
- Preheat the oven to 325 degrees F and grease a bundt pan. Set aside..
- Place cake mix, instant pudding mixes, eggs, oil, water and poppy seeds in a large bowl and mix until just combined.
- Pour batter into prepared pan and smooth top.
- Bake for 50-60 minutes until cake tester comes out clean.
- Cool completely, dust with confectioner's sugar and serve.
Video
Notes
- Don’t over-mix the batter. Once everything looks smooth and combined, stop stirring. Over-mixing can make the crumb dense instead of tender.
- Use room temperature eggs. It's an easy way to prevent overmixing! I'll usually crack them into the bowl and whisk lightly, then let them sit while the oven preheats.
- Let it cool completely. This helps the flavors settle and makes slicing much cleaner. It’s even better the next day!
- Dress it up with a glaze. A simple powdered sugar glaze adds a sweet touch. But my usual go-to is a dusting of powdered sugar.
- Use loaf pans for gifting. Split the batter into two smaller pans. They make perfect edible gifts for neighbors or friends. Check for doneness starting at 45 minutes.
- Ingredients to prep ahead- Bring the eggs to room temperature and grease your pans in advance so the batter goes right in when it’s ready.
- Leftovers and storage- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5. To freeze, wrap slices tightly and thaw overnight on the counter.
Nutrition
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